Pulled Pork Sliders Recipe

Trim and season

Trim excess large pieces of fat from the pork shoulder, leaving some fat for moisture. Pat the pork dry with paper towels. Mix kosher salt, black pepper, smoked paprika, ground cumin and brown sugar. Rub the spice mix all over the pork, pressing it into the surface.

Sear (optional)

Heat olive oil in a large skillet over medium-high heat. Brown the pork shoulder on all sides, about 3-4 minutes per side, until a golden crust forms. This step adds flavor but can be skipped to save time.

Slow cook

Place the sliced yellow onion and garlic cloves in the bottom of a slow cooker (or a low-sided pot if using oven). Put the seared pork on top. Pour apple cider vinegar, chicken or pork stock and Worcestershire sauce around the pork (not directly over the rub to keep crust intact). Cover and cook on low for 8 hours or on high for 4-5 hours, until pork is fall-apart tender and a thermometer inserted into the thickest part reads at least 195°F (90°C).

Rest and shred

Remove pork to a cutting board and let rest 10 minutes. Use two forks or meat claws to shred the pork into bite-size pieces, discarding any large pieces of fat. Skim any excess fat from the cooking liquid in the slow cooker and reserve about 1/2 cup of the liquid to moisten the shredded pork.

Finish with sauce (optional)

If using barbecue sauce: combine ketchup, apple cider vinegar, brown sugar, yellow mustard, smoked paprika, hot sauce and salt in a small saucepan. Warm over low heat, stirring until combined. Toss shredded pork with 1/2 to 3/4 cup sauce (add more to taste) and 2-4 tablespoons of the reserved cooking liquid to keep meat moist. Taste and adjust seasoning.

Whisk ingredients together in a small saucepan and simmer gently over low heat for 8–10 minutes, stirring occasionally, until slightly reduced and glossy. Cool slightly before tossing with pulled pork or serving on the side.

If using frozen fries: bake according to package instructions, tossing with 2 tablespoons vegetable oil and a 1/2 teaspoon salt if desired, and spread in a single layer on a sheet pan. If using fresh fries: preheat oven to 425°F (220°C), toss cut potatoes with 2 tablespoons oil and 1/2 teaspoon salt, spread in a single layer and roast 25–30 minutes, turning once, until golden and crisp.

Toast buns

Split the two slider buns and spread softened butter on cut sides. Toast in a hot skillet or under the broiler until golden, about 1–2 minutes per side. Watch closely to avoid burning.

Build sliders

Pile about 3/4 to 1 cup of shredded pulled pork onto the bottom half of the two toasted slider buns (divide evenly). Add a spoonful of extra barbecue sauce if desired, then top with a couple pickle slices and about 2 tablespoons of coleslaw per slider if using. Close with the bun tops.

Serve

Serve the two pulled pork sliders immediately with the prepared french fries on the side. Provide extra barbecue sauce for dipping.