Get ready to make your kitchen smell AMAZING! These BBQ Pulled Pork Sliders with Pickled Onions are the kind of recipe that makes people wander in saying, “What are you cooking?!” They’re sweet, tangy, juicy, and just the right amount of messy—in the best way. Whether you’re feeding a hungry family or hosting game day at your place, these sliders totally deliver.
Why You’ll Love This Recipe
This recipe is one of those win-win dishes—crowd-pleasing, flavor-packed, and surprisingly low-effort thanks to your slow cooker (or a little make-ahead magic!). I love making the pulled pork ahead of time and just assembling for dinner or parties. And that tangy pop of pickled onions? Chef’s kiss.
- Perfect for feeding a crowd—hello, sliders!
- Make-ahead friendly (yes, even the pickled onions).
- The combo of tender pork + crispy slaw + soft buns is irresistible.
- No fancy grill required—this beauty comes together in the slow cooker.
Ingredients Breakdown
Essentials
- 3–4 lbs pork shoulder (aka pork butt), trimmed of excess fat
- 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 (your favorite brand or homemade)
- 12 slider buns (brioche buns are dreamy here!)
- 1–2 cups coleslaw mix (store-bought or homemade)
Pickled Onion Magic
- 1 large red onion, thinly sliced
- 1/2 cup apple cider vinegar
- 1/2 cup water
- 1 tbsp sugar
- 1 tsp salt
Pro Tips
- Use boneless pork shoulder for easier shredding.
- Toast the slider buns for extra texture and flavor.
- Make the pickled onions a day in advance—they get better with time!
Step-by-Step Instructions
- Start with the pickled onions. In a small saucepan, heat the vinegar, water, sugar, and salt until just simmering. Pour over sliced red onions in a jar or bowl. Let sit at room temp for at least 30 minutes (or refrigerate up to one week).
- Pat your pork shoulder dry and rub with paprika, garlic powder, onion powder, brown sugar, salt, and pepper.
- Place pork in your slow cooker and cook on low for 8 hours or high for 4–5 hours—until it’s fall-apart tender.
- Shred the pork using two forks and stir in about 1 cup of your favorite BBQ sauce. Taste and adjust—some like it saucy, some like it smoky!
- To serve, pile the pulled pork onto slider buns, top with coleslaw and a few pretty curls of pickled onion. Add an extra drizzle of BBQ sauce if you’re feeling saucy (I always am!).
Chef’s Tips and Tricks
- Don’t skip the pickled onions—they balance the richness of the pork so perfectly.
- If your pork isn’t shredding easily, it needs more time. Trust me, it should almost melt when it’s ready.
- Want a crispy edge on your pulled pork? After shredding, pop it under the broiler for 5–7 minutes.
- Stuck with leftovers? Use them in tacos, quesadillas, or even a BBQ pork pizza night!
Recipe Variations and Serving Suggestions
- Swap pork for shredded rotisserie chicken tossed in BBQ sauce for a faster version.
- Make it spicy with jalapeño coleslaw or hot honey BBQ sauce.
- Add pickles or crispy fried onions for crunch.
- Turn these into a slider board for a party—add toppings like sliced avocado, spicy mayo, and cheddar cheese.
FAQs
Can I make this in advance?
Absolutely! The pork can be made 1–2 days ahead and reheated with a splash of broth or extra BBQ sauce to keep it juicy.
What if I don’t have a slow cooker?
No problem! You can roast the pork low and slow in the oven at 300°F for about 3–4 hours, covered tightly in foil.
How long do the pickled onions last?
Up to two weeks in the fridge—just store them in a jar with a tight lid. They’re great on everything from tacos to grilled cheese!
Recipe Card
Cook Time: 8 hours in slow cooker (hands-off!)
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 the pickled onions by combining vinegar, water, sugar, and salt in a saucepan. Bring to simmer and pour over onions. Let sit 30 mins.
- Rub pork shoulder with spices and place in slow cooker. Cook on low for 8 hours.
- Shred pork and stir in BBQ sauce. Toast buns (optional) and assemble sliders with pork, coleslaw, and pickled onions.
If you make this recipe, I’d love to see it! Tag me on Instagram @thekitchensaid or leave a comment below with your favorite slider twist. Sharing is caring—send this one to a friend who loves good food and great company!
