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Mouth-watering BBQ pulled pork sandwich with fresh lettuce and red onion.

Sweet and tangy pulled pork on toasted slider buns

BBQ Pulled Pork Sliders

BBQ Pulled Pork Sliders

8h 15mEasy

Prep Time

15 min

Cook Time

8 hr

Total Time

8 hr 15 min

Servings

8

16 sliders

Difficulty

Easy

Cost

Budget

$

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BBQ Pulled Pork Sliders

Sweet and tangy pulled pork on toasted slider buns

Tender, smoky pulled pork piled high on toasted slider buns with tangy coleslaw on top. A crowd-feeding game day essential that is easy to eat with one hand.

15m

Prep Time

480m

Cook Time

495m

Total Time

8

Servings

Easy

Difficulty

Budget $

Cost

Main CourseAppetizerSnackDairy-Free
Sarah Chen
Sarah Chen

December 23, 2023(Updated April 13, 2026)

These BBQ sliders are the perfect one-handed game day food—sweet and tangy pulled pork topped with crunchy coleslaw on a buttery toasted bun. Use slow cooker pulled pork for the easiest possible version.

Why This Recipe Works

Slow-cooked pork shoulder shreds effortlessly into tender, flavor-packed meat. Topping with coleslaw adds essential crunch and acidity that cuts through the rich, sweet barbecue sauce.

Ingredients

  • 3 lb pork shoulder (bone-in or boneless)
  • 1 1/2 cups BBQ sauce
  • 16 slider buns (Hawaiian rolls)
  • 2 cups coleslaw mix + 3 tbsp coleslaw dressing
  • 1 tbsp smoked paprika, 1 tsp garlic powder
  • Salt, pepper, and 1/4 cup apple cider vinegar
PrecisionUtility

Test Kitchen Pick

Slow Cooker

Helpful Tool

Why a slow cooker helps here

This dish is mostly about giving the ingredients enough time. A dependable slow cooker makes that hands-off part much easier to repeat.

The easiest win here is steady low heat without needing to hover over the pot.

  • Keeps cooking low and steady
  • Makes prep-ahead dinners easier

If you like batch cooking or low-effort dinners, this is one of the most reusable tools you can buy.

Shop slow cooker options for this recipe

Instructions

  1. 1

    Season pork shoulder generously with smoked paprika, garlic powder, salt, and pepper.

  2. 2

    Place in a slow cooker with apple cider vinegar and 1/2 cup BBQ sauce. Cook on low for 8 hours until fall-apart tender.

  3. 3

    Shred pork with two forks, discarding fat. Toss shredded meat with remaining BBQ sauce.

  4. 4

    Toss coleslaw mix with dressing and set aside.

  5. 5

    Toast slider buns lightly, pile with pulled pork, and top with a mound of coleslaw. Serve immediately.

Serving Suggestions

Ways to Serve This Dish

  • Arrange on a platter for easy sharing at your next gathering

  • Pair with your favorite dipping sauce for extra flavor

Substitutions

Pork shoulderChicken thighs

Cook for 4-5 hours on low for pulled chicken sliders

Hawaiian rollsBrioche buns

A slightly less sweet but equally soft and buttery bun

Tips & Storage

Pro Tips

  • Make the pulled pork a day ahead—it reheats beautifully and the flavor improves overnight.

  • Brush the tops of the slider buns with melted butter and toast on a sheet pan for the best texture.

Storage

Refrigerate pulled pork for up to 4 days. Freezes well for up to 3 months.

Reheating

Reheat pulled pork with a splash of BBQ sauce in a covered pan over low heat.

Nutrition Facts

Per serving (65mg) · 8 servings

Calories380
LowModerateHigh

A moderate-calorie serving · based on a 2,000 cal daily diet

Protein22g
Carbohydrates14g
Fat38g
Fiber720mg
Sugar2g
Sodium18g

Nutritional values are approximate and may vary based on specific ingredients and preparation methods.

Frequently Asked Questions

Can I use an Instant Pot?
Yes, pressure cook on high for 90 minutes with natural release for faster pulled pork.
What if I do not have a slow cooker?
Braise in a Dutch oven at 300°F for 3-4 hours until fork-tender.

Explore More

More Main CourseMore AppetizerMore SnackDairy-Free RecipesSlow Cooker Recipes
Sarah Chen

About Sarah Chen

Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.

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