Pulled Pork Sliders Recipe
Recipe information
Make Pulled Pork Sliders in just 3h . (serves 3)
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Ingredients
Pulled Pork
Sauce & Finishing
Sliders & Toppings
Optional Garnishes
Pulled Pork
1. Prep and rub
Pat the pork shoulder dry with paper towels. Mix smoked paprika, brown sugar, garlic powder, onion powder, salt and black pepper in a small bowl. Rub the olive oil over the pork, then massage the dry rub evenly all over the meat.
2. Braise
Place the pork in a heavy pot, slow cooker, or ovenproof dish. Pour apple cider vinegar and water (or broth) around the pork — not over the rub — to keep the seasoning in place. Cover tightly (lid or foil). If using oven, roast at 150°C (300°F) for 3 hours until fork-tender. If using slow cooker, cook on low for 6–8 hours or high for 4 hours.
3. Shred
Remove the pork to a cutting board and let rest 10 minutes. Use two forks to shred the pork into bite-sized pieces, discarding excess fat. Skim any pan juices of solids into a bowl and reserve.
Sauce & Finishing
4. Combine sauce
In a bowl, mix the barbecue sauce, 1 tbsp apple cider vinegar, honey (or maple syrup) and optional hot sauce until smooth. Taste and adjust sweetness or acidity as desired.
5. Finish pork in sauce
Return shredded pork to the pot or a skillet over medium-low heat. Add 4–5 tbsp of the prepared sauce plus 2–4 tbsp reserved pan juices (if available) and stir to combine. Cook gently 5–7 minutes until the pork is heated through and evenly coated. Add more sauce to taste (reserve extra for serving).
Sliders & Assembly
6. Toast buns
Split the slider buns. Spread softened butter on cut sides and toast in a skillet over medium heat or under a broiler until golden and slightly crisp, about 1–2 minutes per side. Watch carefully to avoid burning.
7. Assemble sliders
Place a generous spoonful (about 2–3 tbs) of sauced pulled pork on the bottom half of each bun. Top each with about 1–2 tablespoons of coleslaw and a pickle slice. Add a small drizzle of extra barbecue sauce if desired. Cap with the top bun.
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