Okay, so let me just say—pulled pork sliders are basically my secret weapon when friends come over and I want to look like I’ve got my act together, even if the kitchen looks like a tornado hit it. Seriously, the first time I made these was for a Sunday game day, and I was so frazzled I nearly forgot the buns (which you kinda need, right?). But everyone went nuts for them, and now every time I ask what to make, my brother pipes up with, “Those little pork things, please.” As much as I tease him, he’s not wrong.
Why You’ll Love Making These (Or Maybe Not, But Probably Will)
I whip these sliders up when I want something unfussy, but still a bit special—lazy Fridays, potlucks, or when my kid brings home half the soccer team. My family goes absolutely bonkers for them because they’re hand-held (my youngest calls them ‘porky pillows’), and honestly, the leftovers taste even better the next day. Well, if there are any. There never are. Oh, and if you’re like me and sometimes get a bit cranky about recipes that need 30 different spices—don’t sweat it. In fact, I once ran out of paprika and just used a pinch of chili powder… nobody noticed, or they were too polite to say.
What You’ll Need (Grab and Go List)
- 1.2 to 1.5 kg pork shoulder (I’ve used pork butt too, and once… pork loin—was a bit dry, not my best work)
- 1 large onion, sliced (Red or white? Who cares. Use what you’ve got)
- 2 cloves garlic, smashed (or a squirt of garlic paste if you’re in a rush—I’ve done it!)
- 1 cup BBQ sauce (I’m loyal to Stubb’s, but Grandad swears by Sweet Baby Ray’s. Any thickish BBQ sauce works.)
- 1/2 cup chicken stock or water (I once used beer, turned out great—just saying)
- Salt & pepper (I never measure, just go by feel)
- Handful of brown sugar (optional, but I kinda like the extra sweetness)
- Buns or slider rolls (Hawaiian rolls if you feel fancy, otherwise any soft bread roll is fine)
- Coleslaw for topping (I buy the pre-made stuff sometimes, or you can whip some up with cabbage, carrot, and mayo—totally up to you)

How I Actually Make Them (Loose but Reliable Directions)
- Prep your pork: Grab your pork shoulder and plonk it in your slow cooker. If you don’t have one, see my note below on oven workarounds.
- Add the flavor bits: Scatter the onion and garlic around, then pour over your BBQ sauce and chicken stock (or water or beer—yum). Sprinkle in the brown sugar if you like it sweeter. Salt and pepper the whole lot. Sometimes I toss in a bit of smoked paprika (if I remember).
- Cook, then forget about it: Pop the lid on, set slow cooker to low for 7-8 hours, or high if you’re in a hurry (but, honestly, low is better for tender meat—I tried rushing this step once, and the pork was a bit chewy. Lesson learned!)
- Shred the pork: Once it’s done, it should basically fall apart with a fork. If not, give it another half hour. Take the pork out (I use two forks, works a charm), shred it up. Don’t worry if it looks weird at this stage—it always does.
- Mix it all up: Return the pork to the sauce in your slow cooker. Stir it around, let it soak up the juices. This is the moment I usually sneak a taste. Maybe two.
- Build your sliders: Split your buns, pile on the pork, top with coleslaw if you fancy, and serve. I’ve tried toasting the buns, but half the time I forget and just do it cold. Still good.
Lil’ Notes From My Kitchen (Things I Wish I Knew Earlier)
- Pork butt and pork shoulder are basically the same thing, but the butt has a bit more fat. Makes it extra juicy.
- If your sauce seems thin at the end, just leave the lid off for 20 minutes on high and it’ll thicken right up. Or, honestly, just spoon it over and let it drip—it’s part of the fun.
- I’ve burnt the bottom once by leaving it on ‘keep warm’ for four hours. Don’t do that. Just don’t.

Variations I’ve Tried (Some Winners, Some Not So Much)
- I once swapped out the BBQ sauce for teriyaki sauce—wasn’t my thing, but my neighbor loved it.
- If you’re feeling brave, add a splash of bourbon to the sauce. It’s got a bit of a kick but really tasty.
- I tried making these with jackfruit for a veggie friend. Not the same, but actually pretty decent—just had to add more spice.
Equipment (And What To Do If You Don’t Have It)
So, a slow cooker is ideal here, but if you don’t have one, just use a big heavy pot with a lid, shove it in the oven at 150°C (about 300°F) for 3-4 hours. Or, one time I did it on the hob (stove) on low, with lots of checking and topping up the liquid. Not fancy, but it works. I wouldn’t use a frying pan though. That was a disaster. Don’t ask.

Keeping Leftovers (They Never Last, But Just in Case)
Chuck any leftovers in a container in the fridge. Lasts 3-4 days, if you can resist midnight snacking. You can freeze it too, but honestly, in my house it never gets that far—someone always nabs the last bit by lunchtime.
How We Serve Them (Honestly, Do What You Like)
I love these piled high on little rolls with crunchy coleslaw. My cousin likes hers with pickles and a bit of hot sauce. Once, at a family BBQ, we added pineapple slices… very Aussie, but surprisingly tasty. And yes, sometimes there’s a side of kettle chips, because why not?
Pro Tips (AKA Things I’ve Messed Up So You Don’t Have To)
- I once used diet cola instead of stock in a pinch—too sweet. Just, no.
- Don’t try to shred the pork while it’s still hot-hot—give it five minutes to rest or you’ll burn your fingertips. (Guess how I know.)
- Actually, I find it works better if you toast the buns, but I rarely remember. So, not essential, but worth doing if you remember.
FAQ (Real Questions I’ve Heard, and Honest Answers)
Can I make pulled pork sliders ahead of time?
Totally! They taste even better the next day (if you ask me), just warm the pork gently and build your sliders when you’re ready.
What if I don’t have a slow cooker?
No worries. Oven or stovetop both work, just keep the temp low and check the liquid doesn’t dry up.
Can I use a different meat?
Yeah, beef chuck works pretty well, though it’s a different vibe. Chicken thighs in the slow cooker are nice, too, just not as rich.
What’s the best BBQ sauce to use?
Honestly, whatever you like! I bounce between Stubb’s and a local smoky one. If you want to make your own, Serious Eats has a great BBQ sauce guide (though it’s more effort than I usually do.)
How do you keep the sliders from getting soggy?
Don’t overload the buns (tempting, I know), and use coleslaw as a little barrier. Or just eat ‘em fast! Works for me.
Want more BBQ inspiration? I’ve picked up loads of tips from Smoked BBQ Source—they’re a goldmine for smoker hacks, if you’re into that.
Oh, and a quick aside—if you ever find yourself halfway through making these and realize you’re out of buns (like I did once), tortillas work in a pinch. Or just eat the pork by the forkful, no judgement here. Anyway, hope you’ll give these a go. Let me know if you try any wild variations!
Ingredients
- 2 lbs pork shoulder (boneless)
- 1 tablespoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup barbecue sauce
- 12 slider buns
- 1 cup coleslaw mix
- 1/4 cup mayonnaise
- 1 tablespoon apple cider vinegar
Instructions
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1In a small bowl, mix together smoked paprika, garlic powder, onion powder, salt, and black pepper.
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2Rub the spice mixture evenly over the pork shoulder. Place the pork in a slow cooker.
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3Pour 1/2 cup of barbecue sauce over the pork. Cover and cook on low for 6 hours, or until the pork is tender and easily shredded.
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4While the pork is cooking, combine coleslaw mix, mayonnaise, and apple cider vinegar in a bowl. Mix well and refrigerate until ready to use.
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5Once the pork is cooked, shred it using two forks and mix in the remaining barbecue sauce.
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6Assemble the sliders by placing pulled pork on each bun and topping with coleslaw. Serve immediately.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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