Pulled Pork Sliders

My family has enjoyed these pulled pork sliders for years. One of my favorite recipes using pork, they’re the first thing that comes to mind when I think of summer party food, whether it’s for potlucks, graduation parties, or tailgates. The small hand-held size of these sliders makes them perfect for gatherings and serving alongside other dishes. And the BBQ sauce adds just the right amount of flavor without being overly sweet or overpowering. Best of all, the pork can be made ahead of time, making these sliders an easy option for meal prep, entertaining, and busy summer evenings.

Ingredient Notes And Substitutions

This pulled pork sliders recipe comes together with several different components, but the ingredient list is simple. Below are a few of my notes about the key items: 

• Boneless pork shoulder roast: I prefer to use boneless pork shoulder roast, which is sometimes also labeled Boston butt, pork butt roast, or pork picnic roast, because its marbling and fat content lend themselves well to slow cooking, resulting in tender, juicy meat that doesn’t dry out.
• Apple cider vinegar: This adds brightness and acidity that balances the rich, savory pork and sweetness of the BBQ sauce. It also helps tenderize the meat as it cooks.
• Brown sugar: A small amount of brown sugar enhances the molasses barbecue flavor and helps create a well-rounded balance between sweet, savory, and tangy notes. Light or dark brown sugar both work well.
• Worcestershire sauce: This adds depth and umami flavor that makes the pork taste richer and more complex. Some brands contain gluten, so those following a gluten-free diet should check labels carefully. I recommend using Lea & Perrin’s Worcestershire sauce in the U.S. (the Canadian version contains gluten from malt vinegar) or French’s.
• Herb and seasoning mixture: I use a simple blend of garlic, thyme, chili powder, and black pepper to give the pork layers of smoky, slightly earthy flavor that complements the barbecue sauce.
• Homemade coleslaw: Forgoing store-bought options, I make a simple creamy coleslaw by combining mayonnaise, apple cider vinegar, granulated sugar, salt, black pepper, and bagged coleslaw mix.

Find the ingredient list with exact measurements in the recipe card below.

Ingredient Spotlight: My Top BBQ Sauce Picks

Since barbecue sauce is the primary flavor in this recipe, using one that has a good balance of smokiness, sweetness, and tang makes a big difference.

For these BBQ pulled pork sliders, I typically use Jessie’s homemade BBQ sauce recipe. But if I’m short on time, my absolute favorite store-bought sauce is Lillie Q’s Smoky BBQ Sauce. It has a rich smoky flavor that isn’t overpowering, a slight peppery bite, just the right amount of sweetness, and a consistency that coats the pork well. My kids insist it tastes like BBQ potato chips, and now that they’ve pointed it out, I can’t untaste it. As a BBQ chip fan, I’m not mad about it.

Two close runners-up for me are Trader Joe’s Organic Kansas City BBQ Sauce and SideDish Uncle Ronny’s BBQ Sauce. The Trader Joe’s version has a classic sweet-and-smoky barbecue flavor that’s great for feeding a crowd, while Uncle Ronny’s is sweetened with honey and is gluten-free, making it a great option for those with dietary restrictions.

How To Make Pulled Pork Sliders

Once assembled, these sliders look impressive, but they’re surprisingly simple to make thanks to the slow cooker. Here’s an overview of how everything comes together: 

1. Layer ingredients: Start by adding sliced onions to the bottom of the slow cooker, and place the pork roast on top. The onions release moisture and savory flavor as they cook, infusing the meat while also preventing the pork from burning or sticking to the bottom of the crockpot.
2. Add the sauce: Whisk all the BBQ sauce ingredients in a small bowl, and pour the mixture over the pork, making sure to coat it completely. This helps keep it tender and moist.
3. Cook: Add the lid, and cook until the pork is easy to shred with forks.
4. Make the coleslaw: I like to prepare the coleslaw early, mixing all the ingredients in a bowl and then chilling the mixture in the fridge until I’m ready to serve. I find this allows the flavors time to meld, creating a stronger taste.
5. Shred the pork: Once cooked, transfer the pork to a cutting board and shred it into pieces using two forks. I also like to remove large pieces of fat. Then, transfer the meat back to the crockpot, and toss to combine it with the onions and sauce.
6. Serve: Layer the pork on toasted buns with dill pickle slices, coleslaw, and additional barbecue sauce, and enjoy warm!

For serving size and the complete directions and ingredient amounts, scroll down to the recipe card below. All of our recipes include the nutrition analysis, listing calories (kcals), protein, carbohydrates/carb, fiber, sugar, sodium, cholesterol, and more per serving.

Make It Gluten Free

For gluten free, use small gluten-free slider buns. Or omit the buns and serve the pulled pork bowl style (optional to serve over rice) and topped with the coleslaw. Also, verify that the Worcestershire sauce used for the pork is gluten free, and that the BBQ sauce is gluten free.

Make It Egg Free

For egg-free pulled pork sliders, I use vegan mayo for the coleslaw or omit it completely. Also, check that any buns used for serving don’t contain eggs.

Serve On Slider Buns And Add Toppings

My favorite way to serve these pulled pork sliders is piled onto toasted plain regular or gluten-free slider buns or Hawaiian roll sliders. If using plain buns, I often brush them with melted butter and add a dash of onion powder and garlic powder for extra flavor. Then, I top my sliders with a generous scoop of coleslaw, a few refrigerator pickle slices, and an extra drizzle of barbecue sauce before serving.

For parties and gatherings, I like to set everything out buffet-style so guests can build their own sliders. Sliced jalapeños, pickled red onions, provolone cheese, pepper jack cheese, and extra barbecue sauce are all great additions for anyone who wants to customize their sandwich.

As for sides, these sliders pair well with classic cookout favorites. Some of my go-to options include my famous blue cheese potato salad, this dairy-free mac and cheese, French fries, Stacie’s Italian pasta salad, these Instant Pot baked beans, watermelon or a fruit salad, corn on the cob, kettle chips, or a simple green salad.

Store And Reheat

Store leftover pulled pork in an airtight container in the refrigerator for up to 4 days. For the best texture and flavor, I recommend storing the pork and coleslaw separately. Once dressed, the coleslaw is best enjoyed within 2 days, as it will gradually soften and become less crisp.

To reheat the pork, place it in a saucepan or Dutch oven over medium-low heat with a splash of the cooking juices, barbecue sauce, or water to help keep it moist. Stir occasionally until warmed through. The pork can also be reheated in a slow cooker on low or warm, making it a great option for serving leftovers at parties or gatherings.

For longer storage, freeze the pulled pork in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating. I don’t recommend freezing the coleslaw. It doesn’t thaw well, becoming incredibly soggy.

Recipe Changelog

• June 2026: We previously published a version of pulled pork sliders that had a citrus-herb based marinade. Instead of a creamy coleslaw, the sliders were topped with pineapple slaw and served on baked sweet potato “buns” made from roasted sweet potato rounds. Download the previous version here.

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The photos in this post were taken by Kaitlin of Creating Kaitlin.

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