Pulled pork sliders are the ultimate party food—tender, slow-cooked pork piled onto soft slider buns and topped with tangy coleslaw.
They’re bite-sized, flavor-packed, and always a hit. Whether you’re hosting a game day gathering, a backyard BBQ, or a casual get-together, these sliders are guaranteed to disappear fast.
This recipe shows you how to make incredibly tender pulled pork in the slow cooker (or oven), plus a quick and easy coleslaw and a tangy BBQ sauce to tie it all together. Set up a slider bar and let everyone build their own.
Instructions
Make the Dry Rub
In a small bowl, combine the brown sugar, smoked paprika, chili powder, garlic powder, onion powder, cumin, salt, pepper, and cayenne.
Rub the Pork
Pat the pork shoulder dry with paper towels. Rub the spice mixture all over the pork, covering every surface.
Slow Cook the Pork
Place the seasoned pork in a slow cooker. Pour the chicken broth or apple juice around the pork (not over the top, to keep the rub in place). Cover and cook on LOW for 8-10 hours or on HIGH for 5-6 hours, until the pork is fork-tender and falling apart.
Make the Coleslaw
In a large bowl, whisk together the mayonnaise, apple cider vinegar, sugar, celery seed, salt, and pepper. Add the coleslaw mix and toss to coat. Refrigerate until ready to serve.
Shred the Pork
Remove the pork from the slow cooker and place on a cutting board. Let rest for 10-15 minutes, then shred with two forks. Discard any large pieces of fat. Return the shredded pork to the slow cooker and toss with the cooking juices and 1 cup of BBQ sauce. Keep warm.
Toast the Buns
Butter the cut sides of the slider buns. Toast in a skillet or on a griddle until golden brown.
Assemble the Sliders
Place a generous amount of pulled pork on the bottom half of each bun. Top with a spoonful of coleslaw and a pickle slice. Place the top bun on the slider.
Serve
Arrange on a platter and serve immediately with extra BBQ sauce on the side.
Pro-Tips for Pulled Pork Slider Perfection
- Use Pork Shoulder: It’s the best cut for pulled pork—well-marbled and incredibly flavorful.
- Don’t Skip the Sear: For extra flavor, sear the pork in a hot skillet before slow cooking.
- Low and Slow: Cooking on LOW for 8-10 hours yields the most tender results.
- Save the Juices: Tossing the shredded pork back in the cooking juices keeps it moist and flavorful.
- Toast the Buns: This prevents sogginess and adds flavor.
- Coleslaw on Top: The cool, crunchy slaw is the perfect contrast to the warm, smoky pork.
- Make Ahead: The pork can be cooked a day ahead and reheated. The coleslaw can be made a few hours ahead.
- Slider Bar: Set up a bar with pulled pork, buns, coleslaw, pickles, and various BBQ sauces so everyone can build their own.
These Pulled Pork Sliders are tender, smoky, and absolutely perfect for parties.
