Pulled Pork Sliders Recipe

Trim and season

Pat the pork shoulder pieces dry with paper towels. In a small bowl combine kosher salt, black pepper, smoked paprika, brown sugar, garlic powder, onion powder, and ground cumin. Rub the spice mix evenly all over the pork, pressing it into the meat. Let sit at room temperature for 20–30 minutes or refrigerate up to overnight (bring to room temp before cooking).

Searing (optional)

If you want extra flavor, heat 1–2 tablespoons neutral oil in a large skillet over medium-high heat. Sear the pork on all sides until browned, about 3–4 minutes per side. Transfer to your slow cooker or oven braising pan.

Slow cooker method

Place quartered onion and smashed garlic in the bottom of a 6–7 quart slow cooker. Add pork on top. Pour apple cider vinegar, chicken stock, Worcestershire sauce, and optional liquid smoke around the pork (not over the rubbed surface to preserve the crust). Cover and cook on LOW for 8–9 hours or HIGH for 4–5 hours, until pork is very tender and pulls apart easily with forks.

Oven braise method

Preheat oven to 300°F (150°C). Place onions and garlic in a heavy Dutch oven or roasting pan. Add the pork, pour in apple cider vinegar, chicken stock, Worcestershire sauce, and optional liquid smoke. Cover tightly with a lid or foil and braise for 3.5–4 hours, until fork-tender.

Rest and shred

When pork is done, transfer pieces to a large rimmed baking sheet or cutting board and let rest for 10 minutes. Use two forks or meat claws to shred the meat, discarding excess fat and any bones. Reserve 1–1.5 cups of the cooking liquid (strain if desired) to keep the pulled pork moist.

Mix in sauce

Place shredded pork in a large bowl or back in the slow cooker on warm. Stir in 1 cup barbecue sauce, the reserved cooking liquid a little at a time to reach desired moisture, and finish with 1 tablespoon brown sugar and 1 teaspoon apple cider vinegar if you want a balanced sweet-tangy finish. Taste and adjust: add more barbecue sauce or vinegar to preference. Keep warm until assembly.

Toast buns

Preheat broiler or a skillet. Brush cut sides of slider buns with melted butter. Arrange buns cut-side up on a baking sheet and broil 1–2 minutes until golden (watch closely), or toast in a skillet until lightly browned. Remove and keep warm.

Prepare toppings

If using quick pickled red onions or coleslaw, have them ready in small bowls. Chop cilantro or parsley if using.

Open each toasted bun, pile about 1/3 to 1/2 cup of sauced pulled pork onto the bottom half (depending on bun size). Top with a spoonful of coleslaw or pickled onions and a sprinkle of chopped herbs. Close with top bun and arrange sliders on a platter. Serve immediately with extra barbecue sauce and napkins.

Tip: For a party, keep pulled pork in a slow cooker on warm and provide buns and toppings buffet-style so guests can assemble fresh sliders.