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If you ask my family to name our most-requested comfort food, BBQ pulled pork sliders win every time. There’s just something about a tray of saucy sliders coming hot from the oven that gets everyone in the house hovering around the kitchen—even the teenagers, who claim they’re “not hungry” (until they smell dinner, go figure). I actually started making these way back when my kids were little, using my trusty slow cooker and whatever buns we had on hand. These easy BBQ pulled pork sliders have become our go-to for Sunday game days, birthday potlucks, and just about any night when I need a meal that makes everyone happy. And honestly, they’re so simple to throw together, it almost feels like cheating—delicious, low-stress comfort food at its best.
Why You’ll Love This
- Ridiculously easy—just toss everything in the slow cooker and shred when it’s done (put your feet up, you deserve it)
- Juicy, flavorful pulled pork that soaks up every bit of that sweet-and-tangy BBQ sauce
- Perfect for feeding a crowd, picky eaters, and hungry teenagers alike
- Make-ahead friendly—leftovers reheat like a dream
- Works with your favorite BBQ sauces and toppings (go wild!)
- Build-your-own style lets everyone create their perfect slider
- Homemade comfort food, but much easier than it tastes
Ingredient Notes
Pork Shoulder or Butt: Look for a 3–4 pound boneless pork shoulder (sometimes called Boston butt). This cut gets super tender in the slow cooker and has just the right amount of fat for juicy, shreddable meat. Bone-in works too—just pick out the bone after cooking.
BBQ Sauce: This is where you can really play around! We’re a sweet-and-smoky family (think honey BBQ or Kansas City style), but spicy or tangy sauces work great too. Use your favorite bottle, or make your own if you’re feeling fancy.
Slider Buns: I’m all about the soft Hawaiian rolls, but plain dinner rolls or mini sandwich buns work. For a little extra crunch, try toasting them under the broiler just before assembling.
Seasonings: I like to use salt, pepper, garlic powder, onion powder, and smoked paprika. If you want a little kick, add a pinch of cayenne or a dash of hot sauce.
Optional Extras:
- Coleslaw (store-bought or homemade, that creamy crunch is heavenly on top of warm pork!)
- Dill pickles – seriously, don’t knock it till you try it.
- Cheese slices – melt them over the pork if you want something extra melty.
- Butter – brushing the tops of the buns with garlic butter before baking is absolutely next-level.
Swaps & Tips: If pork’s not your thing, chicken thighs or breasts work in a pinch, but pork gets the best texture. Gluten-free buns are great if you need them. And if you’re pressed for time, you can use pre-cooked pulled pork or even leftover roast pork—just reheat it gently with some BBQ sauce.
Step-By-Step Directions
1. Season and Sear (if you want to be extra): Pat your pork dry with paper towels. Rub generously with salt, pepper, garlic powder, onion powder, and smoked paprika. If you have an extra five minutes (and want max flavor), brown the pork in a skillet with a splash of oil—totally optional, but those crispy edges are so tasty.
2. Slow Cooker Magic: Place the pork in your slow cooker. Add about 1 cup of your favorite BBQ sauce, spreading it all over the meat. Put the lid on, set the slow cooker to low for 8–10 hours (or high for 4–5 if you’re racing the clock), and walk away. No peeking! The pork will get so tender it basically shreds itself.
3. Shred with Abandon: Once the pork is falling-apart tender, transfer it to a big bowl (be careful, it’s hot!). Use two forks to shred the meat. Return the shredded pork to the slow cooker and toss with more BBQ sauce until everything’s glistening and juicy. Taste and add more sauce, salt, or spice if you like.
4. Assemble the Sliders: Split your slider buns and spoon a generous heap of pulled pork on the bottom half. If you’re feeling fancy, add a pile of coleslaw, some pickles, or a little cheese. Top with the other half of the bun.
5. (Optional Oven Finish): For party-worthy crispy sliders, arrange the assembled sliders in a baking dish. Brush the tops with melted butter (or garlic butter, if you dare) and bake at 350°F for 10–12 minutes. This makes the tops golden and a little bit crackly—my family begs for this on game days.
6. Dig In: Serve hot, and watch them disappear. Have napkins handy—these are definitely “juicy hands” food.
Flavor Twists & Fun Variations
There are probably a hundred ways to make these BBQ pulled pork sliders your own—half the fun is mixing things up depending on your cravings or what’s in your fridge! Here are some of the “fan favorites” at our house:
- Spicy BBQ: Use a chipotle or spicy BBQ sauce. Add thin-sliced jalapeños—or those crispy fried ones from the salad section (yes, really good!)
- Southern Slaw: Pile creamy southern-style coleslaw right on top. The cold crunch + hot pork = dreamy.
- Pineapple Twist: Add a few rings of grilled pineapple and drizzle with extra sauce. An unexpected tropical kick.
- Tex-Mex Style: Swap barbecue sauce for a smoky salsa, toss in some corn or black beans, and top with pepper jack cheese.
- Crispy Onions: Top your sliders with those crunchy fried onions for texture.
- BBQ Chicken Sliders: Swap pork for chicken thighs and use the same method. Just as tender and flavorful!
Don’t be afraid to set out a little slider “bar” and let everyone create their own masterpiece. (The kids start with just meat and cheese, then usually come back for slaw or pickles after a taste test.)
Storage & Reheating Tips
Let’s face it—these sliders are at their absolute best right after assembling, but leftovers are still totally irresistible.
- Storing: Cool any leftover pulled pork completely, then pack it into an airtight container with a bit of extra BBQ sauce to keep it juicy. Store buns separately in a zip-top bag.
- Reheating: To reheat the pulled pork, warm it in a saucepan over low heat with a splash of water or sauce. Or you can microwave (cover it with a damp paper towel to prevent drying out). Keep a close eye—it heats up fast.
- Freezing: Pulled pork freezes beautifully. Portion it into freezer bags (press out extra air!), label, and freeze for up to 3 months. Thaw in the refrigerator overnight and reheat as above.
- Make-Ahead Tip: You can make the pulled pork up to 3 days ahead. Just reheat before serving and assemble sliders when you’re ready.
Slider buns don’t freeze as well—they can get a bit soggy—so buy those fresh if you can.
Thanks for Stopping By!
If you try these BBQ pulled pork sliders, let me know how it went! Leave a comment with your favorite flavor twist or what toppings your family loved best. Honestly, nothing makes my day like seeing your tips and stories—especially when it comes to comfort food classics. Now if you’ll excuse me, I’ve got a leftover slider (or three) calling my name…
BBQ Pulled Pork Sliders
Ingredients
- 3-4 pounds pork shoulder or butt
- 1 cup BBQ sauce
- 12 slider buns slider buns
- salt
- pepper
- garlic powder
- onion powder
- smoked paprika
- cayenne
- hot sauce
Instructions
- Season the pork with salt, pepper, garlic powder, onion powder, and smoked paprika. Sear in a skillet if desired.
- Place pork in slow cooker, add BBQ sauce, and cook on low for 8-10 hours. Shred the pork.
- Transfer cooked pork to a bowl and shred with forks. Toss with more BBQ sauce.
- Place pulled pork on slider buns and add optional toppings like coleslaw, pickles, cheese, or butter. Top with bun.
- Brush tops of assembled sliders with butter and bake at 350°F for 10-12 minutes.
- Serve the sliders hot and enjoy!
