These easy pulled pork sliders are cooked in the slow cooker and served on your favorite buns. With only 15 minutes of prep, these sliders are perfect for game day or a BBQ!
This post was originally published in September 2021, sponsored by Miller's Gourmet Foods, and has been updated for content.
Pulled pork is a classic barbecue dish that originated in the South. It's typically cooked low and slow outdoors over a wood fire, but can easily be done indoors in a slow cooker.
With just a few minutes of prep, this easy pulled pork slider recipe is great to serve a crowd. These little sandwiches are perfect for Super Bowl or a game day party, a backyard BBQ, or large family dinners!
These versatile sliders can be served either as an appetizer or main dish. Serve this easy recipe for pulled pork sliders with crispy mac and cheese bites, antipasto salad, or crispy potato wedges.
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🐖 Ingredients notes
- Pork - A pork shoulder or pork butt is the best cut of meat for pulled pork. A pork shoulder and pork butt, also known as a boston butt, both come from the shoulder of the pig. They both are well-marbled with fat and thus perfect for slow cooking. This cut of meat is tougher, so slow cooking breaks down the meat over time, making it easily shreddable and super tender.
- Sauce - Miller's banana pepper sauce (affiliate link) is made from fresh banana peppers. It gives the pulled pork the perfect balance of sweet and tangy. Use the mild, hot, or habanero flavors, depending on your taste. Substitute with your favorite BBQ sauce, if desired.
- Buns - My favorite slider buns are little brioche buns. Dinner rolls or soft hawaiian rolls are another great option. Use kaiser rolls or hamburger buns for larger sandwiches.
🍽 How much to plan for
- Raw vs. Cooked - A boneless pork shoulder will yield approximately 60% meat, whereas a bone-in pork shoulder will yield closer to 40%. Example: A 7-pound boneless pork shoulder will yield approximately 4 - 4 ½ pounds of shredded pork.
- Sliders - When serving sliders, plan for 2-3 ounces of cooked pork per slider and 2-3 sliders per person. Example: 4 pounds of cooked pulled pork yields 2-3 dozen slider sandwiches.
- Larger Sandwiches - For larger pork sandwiches served on kaiser rolls or hamburger buns, allow for 6-8 ounces of cooked pork per sandwich.
- Sauce - You will need approximately 1 - 1 ½ cups of sauce per 2 pounds of cooked pulled pork. Adjust the amount of sauce needed, depending on the size of your pork shoulder. Make sure to get extra for serving, if desired.
📋 Substitutions and variations
- Toppings - Dill pickles are the perfect topping on these pork sliders. Sliced cheese, pickled onions, pickled jalapenos, or homemade coleslaw are some of my other favorite toppings.
- Baked - Assemble these delicious pulled pork sliders and then place them on a lined sheet pan or baking dish. Bake at 350˚ for 10-15 minutes to warm through.
🔪 Step by step instructions
First, combine the onion powder, garlic powder, dried mustard, chili powder, dried thyme, paprika, kosher salt, and black pepper in a small bowl. Mix thoroughly and then rub the mixture all over the top of the pork shoulder.
Pour chicken stock or broth into a slow cooker (affiliate link) and then add the pork shoulder. Cover and cook on high for 4-6 hours or low for 8-10 hours until the pork is tender and easily shredded.
Remove the pork from the slow cooker and then drain the juices. Using kitchen tongs or forks to shred the pork into smaller pieces.
Add the meat back to the slow cooker along with the sauce. Stir to coat the meat in the sauce and then cook on low for an additional 30 minutes.
Serve the shredded tender pork on the slider buns, topped with dill or sweet pickle slices and extra sauce on the side.
If you ever don't recognize a tool or skill that is mentioned, be sure to look it up in our Glossary of Cooking Terms and Definitions for more information.
⭐ Expert tips
- A boneless pork shoulder or pork butt will yield the largest amount of meat.
- Look for an evenly marbled pork shoulder at the grocery store. This will yield the best flavor and texture to the pulled pork sliders.
- To prevent the pulled pork sliders from getting soggy, serve the pulled pork in the slow cooker with the rolls and toppings on the side.
🥘 Alternative cooking methods
- Oven - Place the seasoned pork shoulder in a deep-sided baking dish and then pour the chicken stock or broth around it. Cover with foil and cook in a 325˚ oven for 3-4 hours until tender and easily shredded. Drain the juices and then mix with the banana pepper sauce. Cover and cook for an additional 20-30 minutes and then serve as directed.
⏲️ Make ahead and storage instructions
Make Ahead - Follow the directions for cooking and shredding the pulled pork. Do not drain the liquid, but allow it to cool completely in the refrigerator. Transfer to an airtight container or freezer bag and then store for 3-4 days in the refrigerator or up to 3 months in the freezer. Thaw frozen pork completely in the refrigerator. Reheat in a baking dish or slow cooker with the juices until heated through. Pork should heated to 165˚ before serving.
Leftovers - Keep leftover pulled pork in an airtight container in the refrigerator for 3-5 days or freeze for up to 3 months. Defrost if needed, then reheat in a microwave or oven until it reaches 165˚.
🥘 More slow cooker recipes
If you loved this slow cooker pulled pork sliders recipe, then try these other slow cooker recipes that I know you will love too!
- Crock Pot Chicken Marsala
- Slow Cooker Minestrone Soup
- Slow Cooker Beef Sandwiches
- Three Bean Slow Cooker Chili
📖 Recipe
Easy Pulled Pork Sliders in the Slow Cooker
Ingredients
- 2 teaspoons onion powder
- 2 teaspoons garlic powder
- 2 teaspoons dried mustard
- 2 teaspoons chili powder
- 1 teaspoon dried thyme leaves
- 1 teaspoon paprika
- 3 teaspoons kosher salt
- 1 teaspoon black pepper
- 6-7 pound boneless pork shoulder, or pork butt (boston butt)
- 1 cup chicken stock, or broth
- 2 bottles Miller's Banana Pepper Sauce (affiliate link), Mild, Hot or Habanero or BBQ Sauce (plus extra for serving, if desired)
- 3 dozen slider buns, or dinner rolls
- 1 pint dill pickle chips, or sweet pickles
Instructions
- In a small bowl, combine the onion powder, garlic powder, dried mustard, dried thyme, paprika, kosher salt, and black pepper. Stir throughly to combine and then rub it all over the entire pork shoulder.
- Pour the chicken stock or broth into the bottom of a slow cooker (affiliate link) and then add the pork shoulder.
- Cover and cook on high for 4-6 hours or low for 8-10 hours until the meat is tender and easily shredded.
- Remove the pork shoulder and place it on a cutting board. Use kitchen tongs or two forks to shred the pork into smaller pieces.
- Drain the liquid from the slow cooker and add the shredded pork back in.
- Add the sauce to the slow cooker and stir to coat the meat in the sauce. Cook for an additional 30 minutes on low.
- Serve pulled pork on buns, topped with pickles with extra sauce on the side, if desired.
Notes
- Sauce - Plan for 1 - 1 ½ cups of sauce per 2 pounds of cooked pulled pork. Plus extra for serving, if desired.
- Toppings - Add sliced cheese, pickled onions, or coleslaw.
- Baked - Assemble sliders and bake on a lined sheet pan or in a baking dish for 350˚ for 10-15 minutes.
- Bread - Either slider buns, dinner rolls, or Hawaiian rolls can be used. Use kaiser rolls or hamburger buns for larger sandwiches.
- Raw vs. Cooked - A boneless pork shoulder yields about 60% meat. A bone-in pork shoulder yields closer to 40%. Example: A 7-pound boneless pork shoulder yields 4 - 4 ½ pounds of shredded pork.
- Quantity - Plan for 2-3 ounces of cooked pork per slider and 2-3 sliders per person. For larger sandwiches, allow for 6-8 ounces of cooked pork per sandwich.
- Oven - Place seasoned pork shoulder in a deep-sided baking dish and pour the chicken stock around it. Cover with foil and cook in a 325˚ oven for 3-4 hours until tender and easily shredded. Drain juices and mix with the banana pepper sauce. Cover and cook for an additional 20-30 minutes. Serve as directed.
- Make Ahead - After cooking the pork, shred, but do not drain the liquid. Cook the pork completely in the refrigerator and then transfer it to an airtight container or freezer bag. Store for 3-4 days in the refrigerator or up to 3 months in the freezer. Thaw frozen pork completely in the refrigerator. Reheat in a baking dish or slow cooker with the juices until heated through. Pulled pork should be heated to 165˚ before serving.
- Leftovers - Keep leftovers in an airtight container in the refrigerator for 3-5 days or the freezer for up to 3 months. Reheat in the microwave or oven until 165˚.
Julia
Yummm, I'm always a fan of recipes that use a slow cooker. The meat was sooo tender and I barely had to touch it, just left it in the pot. Great sliders for dinner tonight.
Amanda
Thank you so much for trying the recipe, I'm so glad you enjoyed it!