Get ready to make your kitchen smell absolutely amazing, because these BBQ pulled pork sliders are the kind of recipe that makes people wander into the kitchen asking what you are cooking. They are sweet, tangy, juicy, and just the right amount of messy, in the very best way possible.
Whether you are feeding a hungry family on a weeknight or hosting friends for game day, these sliders deliver every single time. The pork practically falls apart on its own thanks to a long, slow cook, and the quick pickled onions add exactly the kind of bright, tangy contrast that keeps you reaching for just one more.
Why You’ll Love This Recipe
This recipe is one of those wonderful win-win dishes. It is crowd-pleasing, deeply flavorful, and surprisingly low-effort thanks to your slow cooker doing most of the work. I love making the pulled pork ahead of time and simply assembling the sliders when it is time to eat or entertain.
The combination of tender, saucy pork, crisp coleslaw, and soft slider buns is simply irresistible, and that tangy pop of pickled onion on top ties the whole bite together. Best of all, there is no fancy grill required here, since this entire recipe comes together in the slow cooker with minimal hands-on effort.
It is the kind of recipe you can start in the morning and forget about until it is time to shred, sauce, and serve, which makes it perfect for busy days or entertaining a crowd without spending all day in the kitchen.
Ingredients
The heart of this recipe is three to four pounds of pork shoulder, also called pork butt, trimmed of excess fat. It gets rubbed with a tablespoon each of smoked paprika and brown sugar, a teaspoon each of garlic powder and onion powder, and salt and pepper to taste, then simmered low and slow until fall-apart tender and finished with a cup of your favorite BBQ sauce.
To build the sliders, you will need twelve slider buns, with brioche buns being an especially dreamy choice, along with one to two cups of coleslaw mix, whether store-bought or homemade, for crunch and freshness. The pickled onions come together with one large red onion, thinly sliced, along with a half cup each of apple cider vinegar and water, a tablespoon of sugar, and a teaspoon of salt.
Each component can be made ahead, which makes this an ideal recipe to break up over a day or two if you are planning for a party or a busy week.
Step-by-Step Instructions
Start with the pickled onions, since they benefit from time to sit. In a small saucepan, heat the apple cider vinegar, water, sugar, and salt until just simmering, then pour the mixture over the thinly sliced red onions in a jar or bowl. Let them sit at room temperature for at least thirty minutes, or refrigerate for up to a week for even more flavor.
Next, pat the pork shoulder dry and rub it all over with the smoked paprika, garlic powder, onion powder, brown sugar, salt, and pepper, making sure to work the seasoning into every side. Place the seasoned pork in your slow cooker and cook on low for eight hours, or on high for four to five hours, until it is completely fall-apart tender.
Once the pork is done, shred it using two forks directly in the slow cooker, then stir in about a cup of your favorite BBQ sauce, tasting and adjusting as you go since some people prefer it extra saucy while others like it smokier and more restrained.
To serve, pile the pulled pork onto the slider buns, top with a bit of coleslaw and a few pretty curls of pickled onion, and finish with an extra drizzle of BBQ sauce if you are feeling indulgent. Toasting the buns first adds a lovely bit of texture and helps them hold up to the juicy filling.
Tips for the Best BBQ Pulled Pork Sliders
Choose a boneless pork shoulder whenever possible, since it shreds more easily and evenly once it is fully cooked. If your pork is not shredding effortlessly with two forks, give it more time in the slow cooker, since properly cooked pulled pork should feel like it is almost melting apart.
For an extra-special touch, pop the shredded, sauced pork under the broiler for five to seven minutes to crisp up the edges before piling it onto the buns. Do not skip the pickled onions, since their tang is what keeps the richness of the pork perfectly balanced, and any leftover pork works beautifully in tacos, quesadillas, or even a BBQ pork pizza the next night.
If you love slow-cooked, saucy pork, you will also enjoy our Slow Cooker Pulled Pork Recipe, or for a taco-night spin on the same flavors, try our BBQ Jackfruit Tacos with Pickled Onions.
Frequently Asked Questions
Can I make this in advance?
Absolutely. The pork can be made one to two days ahead and reheated with a splash of broth or extra BBQ sauce to keep it nice and juicy before assembling the sliders.
What if I don’t have a slow cooker?
No problem at all. You can roast the pork low and slow in the oven at 300 degrees Fahrenheit for about three to four hours, covered tightly in foil, until it shreds easily.
How long do the pickled onions last?
They will keep for up to two weeks in the fridge as long as they are stored in a jar with a tight lid, and they are wonderful on everything from tacos to grilled cheese sandwiches.
Can I use a different cut of meat?
Yes, shredded rotisserie chicken tossed in BBQ sauce makes a great, faster substitute if you are short on time or prefer poultry to pork.
How many sliders does this recipe make?
This recipe makes twelve sliders, making it perfect for feeding a family dinner or a small gathering, and it can easily be doubled for a bigger crowd.
I hope these BBQ pulled pork sliders become a new favorite for your next family dinner or game day spread. For more healthy eating ideas to round out your table, check out our friends at Your Vitality Vibes, and if you make this recipe, tag @thekitchensaid on Instagram so I can see your delicious creation!
BBQ Pulled Pork Sliders with Pickled Onions
American · Appetizer
Tender slow cooker BBQ pulled pork sliders topped with tangy quick-pickled onions and coleslaw.
Ingredients
- 3-4 lbs pork shoulder
- 1 tbsp smoked paprika
- 1 tbsp brown sugar
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt and pepper to taste
- 1 cup BBQ sauce
- 12 slider buns
- 1-2 cups coleslaw mix
- 1 large red onion, thinly sliced
- 1/2 cup apple cider vinegar
- 1/2 cup water
- 1 tbsp sugar
- 1 tsp salt
Instructions
- Make pickled onions by heating vinegar, water, sugar, and salt, then pouring over sliced red onions and letting sit 30 minutes.
- Rub pork shoulder with paprika, brown sugar, garlic powder, onion powder, salt, and pepper.
- Cook pork in slow cooker on low for 8 hours or high for 4-5 hours until fall-apart tender.
- Shred pork and stir in BBQ sauce.
- Assemble sliders with pork, coleslaw, and pickled onions on buns.
Nutrition: 320 calories
