Table of Contents
Why I Love This Recipe
- The perfect size. Perfect for appetizers, party samplers, or lunches at school or work (bring napkins).
- Minimal prep. With just 5 minutes of prep time, the slow cooker does most of the work!
Ingredient Notes
Find the full printable recipe with specific measurements below.
- Pork: Use boneless pork loin or shoulder. Pork shoulder cooks best at low and slow temperatures, so it’s great for this pulled pork sliders recipe especially.
- BBQ sauce: I usually use the homemade barbecue sauce I keep on hand, but you’re welcome to use your favorite brand of store-bought sauce.
- Liquid smoke: This is optional but highly recommended. It gives the pork sliders that smokiness that is missing when it’s done in the crockpot and not a BBQ or smoker.
- Slider buns: Any slider buns will do, although soft and fluffy Hawaiian rolls are always a popular choice.
- Butter and seasoning: Melted butter, Worcestershire sauce (or soy sauce), onion powder, and garlic powder.
- Optional toppings: Top BBQ sliders with pepper jack cheese, cheddar cheese, or Swiss cheese, creamy coleslaw, dill pickles, or extra BBQ sauce.
How to Make Pulled Pork Sliders
Pierce the pork several times and place it in the slow cooker with a bit of water. Add the BBQ sauce and liquid smoke, then season with salt and pepper.
Cook on low for 10 hours until it shreds easily. Avoid the temptation of opening the lid! You need the steam to keep the meat moist and tender.
Keep the rolls connected, but slice the sheet in half crosswise using a serrated knife so that you have a sheet of bottom buns and top buns.
Place the bottoms into a 9×13 pan and spread the pork on top. Cover with the top bun and pour the melted seasoned butter on top.
Cover the dish with foil and bake for 10-15 minutes, and then uncover for an additional 2 minutes to brown the tops. Enjoy while warm!
Tips and Variations
- When shredding, remove the excess fat. I do this after cooking because the fat helps to protect the meat and keep it moist as it cooks.
- Use the Instant Pot instead. Cut the meat into 4 chunks, pierce it with a fork, and place it inside the Instant Pot. Add water, BBQ sauce, and liquid smoke, and sprinkle with salt. Close the lid, set the valve to seal, and cook on high pressure for 60 minutes, followed by a natural release for 10 minutes.
- Quick and convenient. If you have leftover shredded pork, use it! Toss it in some BBQ sauce, warm it up, and pile it on the buns to bake. This works with leftover pulled chicken as well.
- Best served immediately out of the oven. If you do need to keep them warm for a bit, you can keep them covered with foil in the oven on low. Or, wrap the pulled pork sliders individually in foil and keep them warm in the crockpot.
More recipes with pulled pork include pulled pork quesadilla and BBQ nachos!
More Slider Recipes
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Pork Sliders Recipe
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These pulled pork sliders are made with slow-cooked shredded pork smothered in a sweet, savory, and smoky BBQ sauce piled high on Hawaiian buns!
Optional: sliced pepper jack cheese
Optional toppings: slaw, pickles, bbq sauce
Pork
Place 3-4 pounds pork in the slow cooker. Pierce several times. Add 1/2 cup water. Pour 1 to 1 1/2 cups BBQ sauce and 1 Tablespoon liquid smoke over the top. Then sprinkle 1 teaspoon salt and 1/2 teaspoon pepper on top. Cook on low for 10 hours, or until it easily shreds.
Remove pork and shred with 2 forks. Remove any excess fat.
Sliders
Preheat oven to 350°F.
Slice 12 Hawaiian rolls in half horizontally using a large bread knife. Make sure to keep the rolls connected to each other while cutting. Once sliced, remove the top section and place on a cutting board. Place in a 9×13″ pan. Add pork onto the bottom half. You don’t need to use all of it.
In a small bowl, whisk together the 1/4 cup melted butter, 1/2 teaspoon Worcestershire sauce, 1/4 teaspoon onion powder and 1/4 teaspoon garlic powder. Pour evenly over all of the rolls.
Cover pork sliders with foil and bake for 10-15 minutes. Uncover and cook an additional 2 minutes to brown the top of the rolls.
Add toppings as desired. Best served while warm.
Calories: 500kcal | Carbohydrates: 47g | Protein: 42g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 122mg | Sodium: 981mg | Potassium: 769mg | Fiber: 2g | Sugar: 22g | Vitamin A: 298IU | Vitamin C: 0.4mg | Calcium: 66mg | Iron: 3mg
Nutrition provided is an estimate. It will vary based on specific ingredients used.
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Recipe FAQs
I wouldn’t store assembled sandwiches for too long because the bread is certain to be soggy. However, you can store the pulled pork in an airtight container for up to 4 days.
Yes! Store it in a freezer bag or freezer-safe container for up to 3 months. Thaw in the fridge overnight and then reheat in the microwave or the stovetop before serving.
