BBQ pulled pork sliders are made with slow-roasted pork shoulder (or pork butt), doused with BBQ sauce, and topped with a simple homemade coleslaw and dill pickles. All held together by your favorite slider buns.
- 4-pound boneless pork butt or shoulder
- 3/4 cup beer OR pineapple juice
- 1 tablespoon paprika
- 1 tablespoon ground cumin
- 1/2 white onion sliced
- 4 garlic cloves, thinly sliced
- Salt and pepper to taste
- 12 slider buns (or Hawaiian dinner rolls)
- Jar, sliced dill pickles
- 1 cup or to taste BBQ sauce (I like Sweet Baby Ray’s)
Simple light coleslaw
- 2 1/2 cups shredded coleslaw mix
- 3–4 tablespoons mayonnaise
- 1 tablespoon white wine vinegar
- 1 teaspoon sugar
- Salt and pepper, to taste
- Remove pork from the packaging and rinse with cool water. Pat dry with a paper towel. If the meat contains the fat cap (firm white fatty layer), see note below on removal.
- Combine paprika, cumin, salt, and pepper (to taste) in a small bowl and mix. Rub pork all over with dry rub. Place in a slow cooker and pour beer (or pineapple juice) over the pork. Add in chopped onion and garlic. Cover and cook on low heat setting for 7-8 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.
- Shred the pork using two forks. You can remove the whole roast from the slow cooker and shred on a platter, or discard the juices and shred right in the slow cooker. This is helpful if you need to keep the pulled pork warm for a few hours.
- Transfer pulled pork to a large bowl (or keep in the slow cooker) and add 1 cup of BBQ sauce. Add more to taste if needed.
- Top each slider bun with pulled pork, 1-2 spoonfuls of coleslaw, and 1-2 dill pickles. Serve pierced with a decorative toothpick.
- Combine all ingredients in a bowl. Mix until fully incorporated. It can be made a few hours in advance from serving sliders (keep refrigerated).
This recipe can easily make 24 sliders with 4 pounds of pork. I would double the coleslaw if making more than 12 sliders.
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. You don’t have to completely remove all fat, but it allows the spices to penetrate the meat.
Large pork: I’ve cooked as large as a 9-pound bone-in pork shoulder for this recipe. This will take around 10-12 hours on low heat to cook.
Internal temp: Shoot for 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.
- Serving Size: 2 sliders
- Calories: 683
- Sugar: 14.3g
- Sodium: 817mg
- Fat: 17g
- Saturated Fat: 4.6g
- Carbohydrates: 37.9g
- Fiber: 2g
- Protein: 62.5g
- Cholesterol: 233mg
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