Tender, juicy pulled pork doesn't have to require a smoker or an all-day babysitting session. These Easy Pulled Pork Sliders start with a simple spice rub, a bottle of beer, and a slow cooker. Eight hours later, you'll have flavorful, fork-tender pork that's perfect piled high on soft rolls with a little barbecue sauce and a crunchy scoop of coleslaw.
Whether you're feeding a crowd on game day, hosting a casual backyard gathering, or simply craving great barbecue without the fuss, these sliders practically make themselves.
Why You'll Love These Easy Pulled Pork Sliders
- Easy, hands-off cooking. Let the slow cooker do most of the work.
- Big barbecue flavor without a smoker.
- Perfect for feeding a crowd.
- Make-ahead friendly and even better the next day.
- Customizable with your favorite barbecue sauce and slaw.
- Great for parties, tailgates, potlucks, and game-day menus.
My Pulled Pork Philosophy
Put me in a barbecue joint, and chances are I'm ordering the pulled pork.
After years of enjoying pulled pork everywhere from roadside smoke shacks to neighborhood barbecue restaurants, I've learned one thing: great pulled pork is about the pork, not the sauce. Too much vinegar, too much sweetness, or too much barbecue sauce can easily overpower the rich flavor of slow-cooked pork.
That's the inspiration behind these Easy Pulled Pork Sliders.
A simple spice rub, a bottle of beer, and a long, slow cook create tender, flavorful pork that needs only a light touch of barbecue sauce and a scoop of crunchy coleslaw. When I shred the meat, I leave it a little chunky rather than pulling it into fine strands. Those larger pieces give every bite a meatier texture and let the pork remain the star of the sandwich.
Pile it onto a soft, squishy bun, and you've got my idea of the perfect pulled pork slider.
Easy Pulled Pork Sliders
Equipment
- Slow-Cooker or
Ingredients
For the Rub
- ¼ cup packed brown sugar
- ¼ cup sweet paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon ground cumin
- 1 teaspoon dried mustard
- ½ teaspoon cayenne pepper or to taste
- 1 teaspoon kosher salt
- 1 teaspoon ground black pepper
For the Pork
- 1 boneless pork butt or pork shoulder roast (3 ½ to 4 pounds), trimmed of excess fat
- 1 (12-ounce) bottle larger or pilsner beer
For Serving
- 8 Slider buns, or Hawaiian sweet rolls
- ½ cup barbecue sauce divided, or as needed
- 3 cups prepared coleslaw
Instructions
- Make the rub:: Mix all of the rub ingredients together in a small bowl. Prepare the Pork: Trim the excess fat from the pork, leaving about ¼ inch. Using a sharp knife, make several shallow slashes across the surface of the roast. Rub the seasoning mixture evenly over the top and sides of the roast. Slow-Cook: Place the pork in the slow-cooker. Pour the beer around around the roast, not over the top. Cover and cook, low for 8 - 9 hours or high for 6 - 7 hours, or according to your manufacturer's instructions.
- Shred the Pork: Remove the roast and transfer it to a cutting board. Thread using two forks, discarding any large pieces of fat. Return Pork to Juices: Place the shredded pork back into the slow cooker and toss with the cooing juices. If there Is more than 2 cups of liquid remaining, remove some or simmer it down before adding the pork back. Sauce Lightly: Toss the pork with a small amount of barbecue sauce, just enough to lightly coat the meat while still allowing the pork flavor the shine through.
- Assemble the Sliders: Warm the rolls, if desired. Pile the pulled pork onto the buns, add a little more barbecue sauce, top with coleslaw, serve immediately.
Notes
Nutrition
Ingredients and Why They Matter
- Thick-sliced bacon: Applewood-smoked bacon adds the best balance of smoky, savory flavor and holds its texture during baking. Regular bacon works too but won't provide quite as much smoky richness.
- Green bell pepper: Green peppers have a fresh, slightly earthy flavor that balances the sweetness of the beans and pineapple. Red, orange, or yellow bell peppers can be substituted if you prefer a sweeter taste.
- Onion: A sweet onion such as Maui or Vidalia melts into the sauce, adding gentle sweetness without overpowering the other ingredients. Any yellow onion is a perfectly good substitute.
- Pineapple: Crushed canned pineapple distributes its sweet-tart flavor evenly throughout the beans. If using fresh pineapple, mince it finely so it blends into the sauce rather than leaving large chunks.
- Canned pork and beans: Use plain pork and beans in tomato sauce as the base. Avoid flavored varieties like maple, brown sugar, or hickory smoked, as they'll compete with the homemade sauce.
- Ketchup: Provides the tomato base and classic barbecue-style flavor.
- Brown sugar: Adds rich molasses sweetness that balances the tangy ketchup and Worcestershire sauce while complementing the pineapple.
- Worcestershire sauce: Just a few tablespoons add savory depth and umami, tying the sweet, smoky, and tangy flavors together into a well-balanced sauce.
Build the Perfect Pulled Pork Slider
Making great pulled pork isn't complicated, but a few simple techniques make all the difference. Here's how I build a slider that lets the pork take center stage.
Start with the Right Cut
For pulled pork, choose a 3½ to 4-pound boneless pork butt (also called Boston butt or pork shoulder). Although it has "butt" in the name, this cut actually comes from the upper shoulder of the pig. Its marbling and connective tissue slowly melt during cooking, creating tender, juicy meat that's perfect for shredding.
Before seasoning, trim the thick surface fat to about ¼ inch. Unlike smoking, where a heavy fat cap helps protect the meat during a long cook, a slow cooker traps moisture, so you don't need all that extra fat.
Using a sharp knife, make several shallow slashes, about ¼ inch deep, across the surface. These small cuts help the seasoning cling to the meat and flavor more of the roast.
Low and Slow Wins Every Time
Place the seasoned pork in the slow cooker and pour a bottle of lager or pilsner around the roast rather than over the top so the spice rub stays in place.
Cook:
- LOW: 8 to 9 hours
- HIGH: 6 to 7 hours
Slow cookers vary, so don't watch the clock as much as the meat. The pork is ready when it pulls apart easily with a fork.
No slow cooker? A covered Dutch oven works beautifully. Cook at 225°F (107°C) for about 6 hours, or until fork-tender.
Shred, Don't Pulverize
Transfer the pork to a cutting board and shred it using two forks.
I prefer leaving some larger pieces rather than shredding everything into fine strands. Those meatier bites have better texture and remind you that you're eating beautifully cooked pork, not barbecue sauce.
Return the shredded pork to the cooking juices. There should only be enough liquid to lightly coat the meat. If your slow cooker has accumulated too much liquid, remove some or simmer it until reduced before returning the pork.
Less Sauce Is More
This is where many pulled pork sandwiches lose me.
The pork has already developed incredible flavor from the spice rub, slow cooking, and its own juices. All it needs is a light coating of barbecue sauce tossed with the meat, plus another small drizzle on the sandwich if you like.
The goal is to complement the pork, not bury it.
Don't Skip the Slaw
For me, a pulled pork slider isn't complete without coleslaw.
The cool, crisp cabbage provides welcome crunch, while the creamy, tangy dressing balances the rich pork and smoky barbecue flavors. Whether you make your own or use a favorite store-bought slaw, it adds freshness and texture that every great pulled pork sandwich needs.
If you enjoy a little heat, my Sriracha Coleslaw is another excellent choice.
Choose the Right Bun
This is one sandwich where I skip a toasted bun.
A soft slider bun or King's Hawaiian Sweet Roll gently compresses around the filling, making it easier to enjoy every bite of pork, sauce, and slaw together. For larger sandwiches, a soft hamburger bun works just as well.
Assemble Your Slider
Pile the pulled pork onto the warm bun, add just enough barbecue sauce to enhance the meat, top with a generous mound of crunchy coleslaw, and serve.
Simple ingredients. Balanced flavors. Plenty of pork. That's my idea of the perfect pulled pork slider.
So sit back and enjoy your day, and let these Easy Pulled Pork Sliders practically make themselves.
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