Pulled Pork Sliders Recipe

PORK SHOULDER: This is the main part of the dish, a cut that becomes tender and easy to shred after slow cooking.

BBQ SAUCE: Adds a tangy and sweet flavor that makes the pork deliciously saucy.

BROWN SUGAR: Gives a touch of sweetness that balances the spices.

PAPRIKA: A mild spice that adds color and a subtle smoky taste.

GARLIC POWDER: Brings a rich, savory flavor without the need to chop fresh garlic.

ONION POWDER: Adds depth and a gentle onion flavor.

SALT: Enhances all the flavors in the dish.

BLACK PEPPER: Adds a little bit of heat and sharpness.

SLIDER BUNS: Small buns perfect for holding the pulled pork and toppings.

COLESLAW: Optional but adds a crunchy, fresh contrast to the tender pork.

One of the most satisfying parts of making this Pulled Pork Sliders Recipe is shredding the pork after it’s cooked. It might seem tricky at first, but once you get the hang of it, it’s really simple and makes your sliders taste amazing. Here’s how to do it step by step:

1. Take the cooked pork shoulder out of the slow cooker and place it on a big plate or cutting board.
2. Grab two forks—one in each hand.
3. Use one fork to hold the meat steady.
4. With the other fork, start pulling the meat apart by dragging the fork away from the center of the piece. You want to break it into thin, stringy pieces.
5. Keep shredding until all the big chunks are pulled apart and you have lots of little strands of pork.

Shredding the pork like this helps the bbq sauce soak into every bit of the meat, making each bite juicy and full of flavor. If you don’t shred it well, you might end up with big chunks that don’t mix as well with the sauce, and that can make the sliders less tasty.

When I first tried shredding pork, I didn’t use two forks—I just tried to cut it with a knife. It took way longer and the texture wasn’t as good. Using two forks is like a little magic trick that makes the job faster and gives you that perfect pulled texture. Also, if you want to save time, you can shred the pork right in the slow cooker with the forks, but I find it easier to do it on a plate so you can see what you’re doing better.

Once your pork is shredded, mixing it back into the sauce in the slow cooker is the last step before piling it onto those soft slider buns. Trust me, it’s worth the effort!

• pork shoulder - Substitute with chicken thighs: Chicken thighs are juicy and tender, making them a good alternative for pulled meat dishes.

• bbq sauce - Substitute with teriyaki sauce: Teriyaki sauce provides a sweet and savory flavor that can complement the pulled meat well.

• brown sugar - Substitute with honey: Honey adds a natural sweetness and helps to caramelize the meat.

• paprika - Substitute with chili powder: Chili powder adds a bit of heat and depth of flavor, similar to paprika.

• garlic powder - Substitute with fresh garlic: Fresh garlic provides a more intense and aromatic flavor.

• onion powder - Substitute with finely chopped onions: Finely chopped onions offer a fresh and slightly sweet flavor.

• salt - Substitute with soy sauce: Soy sauce adds saltiness along with a rich umami flavor.

• black pepper - Substitute with white pepper: White pepper has a milder flavor and can be used as a direct substitute.

• slider buns - Substitute with mini ciabatta rolls: Mini ciabatta rolls have a nice crust and chewy texture that works well for sliders.

• coleslaw - Substitute with pickled vegetables: Pickled vegetables add a tangy crunch that complements the richness of the pulled meat.

• Allow the pulled pork to cool completely before storing. This helps maintain the texture and flavor.
• Transfer the shredded pork into an airtight container or a resealable plastic bag. Make sure to include some of the bbq sauce to keep the meat moist.
• Label the container or bag with the date to keep track of freshness.
• Store the pulled pork in the refrigerator for up to 3-4 days.
• For longer storage, place the pulled pork in a freezer-safe container or heavy-duty freezer bags. Remove as much air as possible to prevent freezer burn.
• Freeze the pulled pork for up to 3 months. When ready to use, thaw in the refrigerator overnight.
• Reheat the pulled pork gently on the stovetop or in the microwave. Add a splash of bbq sauce or a bit of chicken broth to keep it juicy.
• Store slider buns separately in a bread box or a resealable bag at room temperature to prevent them from becoming soggy.
• If you have leftover coleslaw, store it in an airtight container in the refrigerator for up to 2 days. Keep it separate from the pulled pork to maintain its crunch.
• Assemble the pulled pork sliders just before serving to ensure the buns stay fresh and the coleslaw remains crisp.

• Preheat your oven to 325°F (165°C). Place the pulled pork in an oven-safe dish, cover it with aluminum foil to retain moisture, and heat for about 20 minutes or until warmed through. For an extra touch, add a splash of bbq sauce before covering.

• If you're in a hurry, use the microwave. Place the pulled pork in a microwave-safe dish, cover it with a damp paper towel to keep it from drying out, and heat on medium power in 1-minute intervals, stirring in between, until hot.

• For a stovetop method, heat a skillet over medium heat. Add the pulled pork and a bit of water or bbq sauce to keep it moist. Stir occasionally until the pork is heated through.

• To reheat the slider buns, wrap them in aluminum foil and place them in a preheated oven at 350°F (175°C) for about 10 minutes. This will make them warm and slightly crispy.

• If you have an air fryer, preheat it to 350°F (175°C). Place the pulled pork in an air fryer-safe dish, cover with foil, and heat for 5-7 minutes, checking halfway through to ensure even heating.

• For a slow cooker method, return the pulled pork to the slow cooker, add a bit of bbq sauce or water to keep it moist, and heat on low for 1-2 hours until warmed through.

• Slow cooker: A countertop electrical cooking appliance used to simmer at a lower temperature than other cooking methods, perfect for making tender pulled pork.

• Mixing bowl: A large bowl used to combine the bbq sauce, brown sugar, paprika, garlic powder, onion powder, salt, and black pepper.

• Measuring cups: Used to measure the bbq sauce accurately.

• Measuring spoons: Used to measure the brown sugar, paprika, garlic powder, onion powder, salt, and black pepper.

• Forks: Used to shred the cooked pork shoulder.

• Tongs: Useful for removing the pork shoulder from the slow cooker.

• Cutting board: Provides a stable surface to shred the pork shoulder.

• Knife: Can be used to cut the pork shoulder into smaller pieces if needed before cooking.

• Serving spoon: Used to mix the shredded pork with the sauce and to serve the pulled pork onto the slider buns.

• Slider buns: The bread used to make the sliders.

• Coleslaw: Optional, but can be added to the sliders for extra flavor and texture.

Use a pressure cooker: Cut cooking time by using a pressure cooker instead of a slow cooker. Cook on high pressure for about 60 minutes.

Pre-mix spices: Combine all dry spices ahead of time and store in an airtight container. This saves time when preparing the pork.

Pre-shred coleslaw: Buy pre-shredded coleslaw mix to save time on chopping vegetables.

Store-bought bbq sauce: Use a high-quality store-bought BBQ sauce to skip making your own.

Batch cook: Make a larger batch of pulled pork and freeze portions for future quick meals.