Pulled Pork Sliders Recipe

Prepare the rub

In a small bowl combine kosher salt, black pepper, brown sugar, smoked paprika, garlic powder, onion powder, and cayenne pepper. Mix until even.

Season the pork

Pat the pork shoulder dry with paper towels. Rub the spice mixture all over the pork, pressing it into all surfaces. Let rest 20 minutes at room temperature (or refrigerate up to overnight, covered).

Sear the pork

Heat vegetable oil in a heavy oven-safe skillet or Dutch oven over medium-high heat until shimmering. Sear the pork 3–4 minutes per side until well-browned (use tongs to rotate). This step builds flavor but can be skipped if short on time.

Add liquids and cook

Pour apple cider vinegar and stock into the pot around (not over) the pork. Cover with a lid and transfer to a 300°F (150°C) oven. Cook low and slow for 3.5–4 hours until the pork is fork-tender and easily shreds. Alternatively, cook on low in a slow cooker for 6–8 hours.

Shred and finish with BBQ sauce

Remove pork to a large cutting board or bowl. Use two forks to shred the meat, discarding excess fat and any large pieces of connective tissue. Return shredded pork to the pot with any cooking juices. Stir in the barbecue sauce, taste and adjust seasoning with a pinch of salt or a splash more vinegar if needed. Keep warm.

Toast buns

Preheat a large skillet or griddle over medium heat. Spread softened butter on the cut sides of the slider buns. Place buns cut-side down and toast 1–2 minutes until golden. For convenience you can toast in the oven under the broiler for 1–2 minutes—watch carefully to avoid burning.

Prepare mayo

In a small bowl combine mayonnaise and yellow mustard (if using). Stir until smooth. Taste and adjust — add a pinch of salt or a squeeze of lemon if desired.

Assemble sliders

Spread about 1 teaspoon of mayo on the bottom half of each toasted bun. Pile about 2–3 tablespoons of warm pulled pork onto each bun (approximately 1.5 ounces or more per slider, adjust to preference). Spoon a little extra barbecue sauce from the pork pot on top if you'd like them saucier.

Add pickles and finish

Top the pulled pork with 1–2 thin pickle slices per slider. Place the bun top and press gently. Garnish with chopped cilantro or parsley if desired. Serve immediately while warm.