Quick Meals

BBQ Pulled Pork Sliders (Big Flavor, Little Buns)

3 min

Rub the smoked paprika, brown sugar, garlic powder, and onion powder right into the pork shoulder before it goes anywhere near the slow cooker. That dry coating, plus eight low hours and only a half cup of chicken broth, is what gives you meat that pulls apart under two forks instead of needing a knife. I hold the BBQ sauce until the very end, after shredding, so the pork stays moist on its own and the sauce coats every strand instead of pooling. Toast the buns. Soggy slider bottoms are the one thing that sinks this.

By Nora Calloway

A little backstory

Pulled pork is low-and-slow barbecue from the American South, where whole hog and shoulder were cooked over wood coals for the better part of a day and then hand-pulled. The slider version is a more recent party-table move, shrinking that pit-cooked pork onto small brioche or potato buns so one shoulder feeds a crowd. The slow cooker is the home-kitchen shortcut that trades smoke for convenience, which is why the smoked paprika in the rub earns its place here.

Some foods are meant for sharing. These BBQ pulled pork sliders are at the top of that list.

Think tender, smoky pulled pork drenched in tangy BBQ sauce, piled onto buttery slider buns, and topped with a crisp, cool coleslaw for contrast. Your slow cooker does all the heavy lifting. You get all the credit. Perfect for game day, potlucks, or when you just want to eat seven tiny sandwiches in one sitting.

Step-by-Step Instructions

Season the Pork

Mix smoked paprika, brown sugar, garlic powder, and onion powder in a small bowl.

Rub the spice mix all over the pork shoulder.

Slow Cook

Place pork in the slow cooker. Add chicken broth.

Cook on LOW for 8 hours or HIGH for 5 hours, until pork falls apart easily with a fork.

Shred and Sauce

Remove pork and shred using two forks. Discard the fat.

Return shredded pork to the slow cooker. Add BBQ sauce and stir to coat.

Let sit for 10 minutes to soak up the flavor.

Toast the Buns

Split slider buns and toast them lightly on a skillet or in the oven.

Assemble

Place a generous pile of pulled pork on each bun bottom.

Top with coleslaw mix and pickles (if using).

Add a drizzle of extra BBQ sauce.

Close with the bun top and secure with a toothpick.

Summary

Prep Time: 10 minutes | Cook Time: 8 hours (slow cooker) | Total Time: 8 hours 10 minutes

Yield: 12 sliders

Difficulty: Super Easy

Storage Notes

Fridge: Pulled pork keeps for 4-5 days in an airtight container.
Freezer: Freezes beautifully for up to 3 months.
Reheat: Warm in a skillet or microwave with a splash of BBQ sauce.
Pro tip: Store pork separately from buns and slaw. Assemble fresh.

The Ingredients

Everything you need.

Prep

10 minutes

Cook

8 hours (slow cooker)

Total

8 hours 10 minutes

Yield

12 sliders

Ingredients

Makes 12 sliders.

3 lbs (1.4 kg) pork shoulder (or pork butt)
1 cup BBQ sauce (plus more for serving)
½ cup chicken broth
1 tablespoon smoked paprika
1 tablespoon brown sugar
1 teaspoon garlic powder
1 teaspoon onion powder
12 slider buns (brioche or potato)
1 cup coleslaw mix (for topping)
Pickles (optional)

Instructions

1
Season the Pork. Season the Pork. Mix smoked paprika, brown sugar, garlic powder, and onion powder in a small bowl. Rub the spice mix all over the pork shoulder. 2 2
2
Slow Cook. Slow Cook. Place pork in the slow cooker. Add chicken broth. Cook on LOW for 8 hours or HIGH for 5 hours, until pork falls apart easily with a fork. 3 3
3
Shred and Sauce. Shred and Sauce. Remove pork and shred using two forks. Discard the fat. Return shredded pork to the slow cooker. Add BBQ sauce and stir to coat. Let sit for 10 minutes to soak up the flavor. 4 4
4
Toast the Buns. Toast the Buns. Split slider buns and toast them lightly on a skillet or in the oven. 5 5
5
Assemble. Assemble. Place a generous pile of pulled pork on each bun bottom. Top with coleslaw mix and pickles (if using). Add a drizzle of extra BBQ sauce. Close with the bun top and secure with a toothpick

Swaps & Substitutions

Pork shoulder → pork butt works identically; both are the same cut of fatty, collagen-rich meat that shreds well. A leaner loin will turn out dry, so skip it.
Slow cooker → a covered Dutch oven at 300F for about 3 hours does the same job; check that a fork twists easily before pulling.
Chicken broth → water with a pinch of salt, or beer, both keep the bottom from scorching during the long cook.
Brioche or potato buns → any soft slider roll; toast them a shade darker to hold up against the saucy pork.
Coleslaw mix → thinly shredded cabbage tossed with a little vinegar and salt; you mainly want the crunch against the soft meat.
BBQ sauce → a sweeter sauce can overpower, so taste and cut it with a splash of cider vinegar if yours leans candy-sweet.

Questions & Answers

Can I make the pork ahead?

Yes, and it actually reheats well. Shred and sauce it, cool it, then store in its juices for up to 4-5 days in the fridge. Warm it gently with a splash of broth so it doesn't dry out, and assemble the sliders fresh.

Why was my pork tough and not pulling apart?

It needed more time. Shoulder isn't done when it hits a temperature, it's done when the collagen has broken down, so if a fork won't twist easily, give it another hour on LOW and check again.

Should I cook on LOW or HIGH?

LOW for 8 hours gives more forgiving, tender results. HIGH for 5 hours works when you're short on time, but the texture is a touch firmer.

How do I keep the buns from going soggy?

Toast them and hold the sauce. Let the shredded pork sit 10 minutes after saucing so excess liquid is absorbed, drain any pooled juice, and drizzle extra BBQ on top rather than soaking the bun.

Can I freeze the sliders?

Freeze the pork, not the assembled sliders. Store the sauced meat up to 3 months and keep buns, slaw, and pickles separate, then build them fresh after thawing.

BBQ Pulled Pork Sliders (Big Flavor, Little Buns)