BBQ Pulled Pork Sliders

5 from 1 vote

May 11, 2020, Updated Dec 04, 2024

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My BBQ pulled pork sliders are made with seasoned, slow-cooked pork shoulder (or pork butt), BBQ sauce, and a simple homemade coleslaw. All held together by your favorite slider buns. The recipe is straightforward to make as your slow cooker or crockpot will do all the heavy lifting. The hardest part is waiting!

Three BBQ pulled pork sliders topped with coleslaw and pickles stacked on top of each other with a beer in the background.

Pulled pork sliders are the ultimate crowd-pleasing summer appetizer for any backyard BBQ. In fact, it doesn’t quite seem like summer without them.

Looking for more delicious pork recipes? Try my pulled pork quesadillas and my delicious pork carnitas tacos! If you enjoyed these sliders, also check out my Philly cheesesteak sliders.

Ingredient Notes & Substitutions
Removing the Fat Cap (Prepping the Pork)
Step by Step Instructions
Expert Tips
Cooking Time by Weight
More Game Day Recipes
BBQ Pulled Pork Sliders

Ingredient Notes & Substitutions

Raw, uncooked pulled pork sliders ingredients laid out on a wooden cutting board.

Boneless pork butt or shoulder: both pork butt and pork shoulder come from the shoulder of the pig. Pork butt, also referred to as the Boston butt is ideal for pulled pork due to its marbling, however, both options will work. Bone-in or boneless both work.
Cola or pineapple juice: a juice or broth helps promote moisture and tenderness. I prefer cola or pineapple for their sugar content.
Spices: I use a blend of paprika, ground cumin, chili powder, and garlic powder. Any combination of a few spices will add flavor. At a minimum, use plenty of salt.
BBQ sauce: I like Sweet Baby Ray’s. The recipe calls for 1-2 cups, which is a matter of preference depending on how much BBQ flavor and texture you’d like to add. 1 cup is definitely on the lighter side. You can optionally make a Carolina-style BBQ sauce as an alternative or serve on the side.
Carolina BBQ sauce (optional alternative): Carolina BBQ sauce is a vinegar-based sauce commonly used in pulled pork. It is often drizzled over the pork after shredding as a refreshingly acidic condiment. This works great in place of traditional BBQ sauce. Add sparingly and taste as you go.
Cabbage/coleslaw (not pictured): I often use a bagged mix of shredded red and green cabbage however you can shred your own or use a single color.
Apple cider vinegar: I use apple cider vinegar in my slaw since it’s complimentary to the pork (like Carolina BBQ sauce). You can also use regular white vinegar.

See the recipe card for full information on ingredients and quantities below.

Removing the Fat Cap (Prepping the Pork)

The fat cap is a thick, tough layer of white fat that sits on top of larger cuts of pork, such as butts and shoulders. I opted to remove the majority of the surface fat cap so the dry rub could better penetrate and soak into the meat.

You don’t need to go overboard removing the fat, a little is OK. In general, a pork shoulder or butt will have enough fat throughout the meat to keep it tender and juicy either way.

Just to note, this step is optional and you can leave it on to cook, you just may have to remove it after cooking as it won’t entirely break down.

Step by Step Instructions

A step by step guide demonstrating how to make BBQ pulled pork sliders.

Step 1.

Prep cole slaw: combine shredded cabbage, mayonnaise, vinegar, sugar, and salt and pepper in a bowl. Mix until fully incorporated. It can be made a few hours in advance from serving sliders (keep refrigerated until ready to use).

Step 2.

Remove pork from the packaging. Pat dry with a paper towel. If the meat contains the fat cap (firm white fatty layer on top), remove with a sharp knife.

Step 3.

Combine paprika, cumin, salt, garlic, and chili powder in a small bowl and mix. Rub pork all over with dry rub.

Step 4.

Place in a slow cooker and pour cola or pineapple juice over the pork. Cover and cook on low heat setting for 6-8 hours, or high heat setting for 5-6 hours (until the meat easily pulls apart/shreds with two forks). Shoot for an internal temp of 200°F.

Step 5.

Remove the whole roast from the slow cooker and place in a large dish or foil pan. Remove the bone and shred it using two forks until in manageable tender chunks.

Step 6.

Add BBQ sauce and a few spoonfuls of juices from the slow cooker and mix. Prepare each slider with pulled pork, 1-2 spoonfuls of coleslaw, and 1-2 dill pickles. Serve pierced with a decorative toothpick.

A BBQ pulled pork slider topped with coleslaw and pickles, pictured in front of a golden hazy beer.

Expert Tips

This recipe can easily make 24 sliders with 5 pounds of pork. I would double the coleslaw if making more than 12 sliders. You can make 12 larger sandwiches with 4-5 pounds.
If your pork tastes bland, add more salt! I often use additional salt after shredding until the shredded pork tastes good without any additional sauces or condiments.
Remove the fat cap: I would recommend using a serrated knife to shave the fat cap off. Pork shoulder contains enough fat to render juicy tender meat without it. You don’t have to completely remove all fat, but it allows the spices to penetrate the meat.
Always shoot for an internal temp of at least 200°F. Pork will be very tender and easily shred at 200°F. Anything less, 145°F for example, will be very tough pork. Low and slow is always preferred over high and fast for optimal tenderness.

Cooking Time by Weight

This recipe involves slowly roasting the pork in a crockpot or slow cooker for 4-12 hours depending on the cooking temp and size of the pork. A 4-5 pound boneless, skinless pork shoulder or pork butt is ideal for this recipe and will take about 8 hours to cook on low cook mode in a slow cooker/crockpot. Low and slow is always preferred over high and fast for optimal tenderness.

Note: Target an internal temp of around 200°F. Pork will be very tender and easily shred at 200°F. Anything less, 145°F for example, will be very tough pork.