These BBQ Pork Sliders are a handheld celebration of flavor and comfort. You get tender shredded pork soaked in tangy barbecue sauce, hugged by a soft bun. They’re perfect for parties or a fun weeknight dinner.
Love BBQ Pork Sliders? So do we! If you're into Dinner Ideas or curious about Breakfast & Brunch, you'll find plenty of inspiration below.
Why You’ll Love This BBQ Pork Sliders
- Tender pork: Slow-cooked until it shreds effortlessly with a fork.
- Feeds a crowd: Easy to make ahead and assemble last-minute.
- Endlessly customizable: Swap toppings and sauce to suit your taste.
- Addictive sauce: Sweet, smoky, and tangy—you’ll want it on everything.
Ingredients & Tools
- 1 (2–2.5 lb) boneless pork shoulder (Boston butt)
- 2 tbsp brown sugar
- 1 tbsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp salt
- 1/2 tsp black pepper
- 1 cup chicken broth
- 1 1/2 cups your favorite BBQ sauce, divided
- 2 tbsp apple cider vinegar
- 12 slider buns (like Hawaiian rolls or potato rolls)
- 1 cup shredded cabbage or coleslaw mix (optional, for serving)
- To serve: dill pickle chips, sliced red onion, extra BBQ sauce
Tools: Slow cooker or Dutch oven, two forks for shredding, measuring spoons, small bowl for mixing rub, baking sheet if toasting buns in oven
Notes: Don’t skip the dry rub—it creates a flavorful crust. A good-quality BBQ sauce makes all the difference.
Nutrition (per serving)
| Calories: | 320 kcal |
| Protein: | 18 g |
| Fat: | 10 g |
| Carbs: | 38 g |
| Fiber: | 2 g |
Serves: 6 (2 sliders per person) | Prep Time: 15 minutes | Cook Time: 6-8 hours (slow cooker) or 3-4 hours (oven) | Total Time: 6 hours 15 minutes – 8 hours 15 minutes
Before You Start: Tips & Ingredient Notes
- Choosing your pork cut. Pork shoulder (also called Boston butt) is the best choice here because of its marbling and connective tissue, which breaks down during slow cooking into incredibly tender, shreddable meat. Avoid leaner cuts like pork loin, as they can dry out.
- Why the dry rub matters. The rub isn’t just for surface flavor—it penetrates the meat as it cooks, creating a delicious base layer. Letting the rubbed pork sit for even 15-20 minutes before cooking allows the salt to draw out some moisture, which then gets reabsorbed, carrying the flavors deeper inside.
- BBQ sauce selection. You can use any BBQ sauce you love, but I find a sauce with a good balance of sweet, tangy, and smoky works best. If your sauce is very thick, thinning it with a tablespoon or two of the cooking liquid from the pork after shredding helps it coat every strand beautifully.
- Don’t skip toasting the buns. It might seem like a small step, but toasting the buns lightly prevents them from getting soggy under the weight of the juicy pork and sauce. A little structure goes a long way in keeping your slider intact from the first bite to the last.
How to Make BBQ Pork Sliders
Step 1: First, pat the pork shoulder completely dry with paper towels. This helps the rub stick better and promotes better browning. In a small bowl, mix together the brown sugar, smoked paprika, garlic powder, onion powder, salt, and black pepper. Rub this mixture all over the pork, making sure to cover every side. You can do this right before cooking, but if you have an extra 30 minutes, let the pork sit with the rub at room temperature—it really allows the flavors to meld.
Step 2: If you’re using a slow cooker, place the pork shoulder inside and pour the chicken broth around it (not over the top, to keep the rub intact). Cover and cook on LOW for 7-8 hours or on HIGH for 5-6 hours. For the oven method, preheat your oven to 300°F (150°C). Place the pork in a Dutch oven, add the broth, cover tightly, and braise for 3-4 hours, until the pork is fork-tender and easily shreds.
Step 3: Once the pork is cooked, carefully remove it from the slow cooker or Dutch oven and place it on a large cutting board or in a bowl. Use two forks to shred the meat—it should pull apart with almost no effort. You’ll notice some delicious juices left in the pot; don’t discard them! Skim off any excess fat from the top if you like, but reserve about ½ cup of that liquid.
Step 4: Return the shredded pork to the slow cooker pot or to a clean skillet on the stove over low heat. Pour in about 1 cup of the BBQ sauce and the apple cider vinegar. If the mixture seems a bit dry, add a few tablespoons of the reserved cooking liquid until you reach your desired sauciness. Stir everything together and let it heat through for about 10-15 minutes, allowing the flavors to marry. The pork should be thoroughly coated and glossy.
Step 5: While the pork is warming up with the sauce, split your slider buns and lightly toast them. You can do this in a toaster, under the broiler for a minute (watch closely!), or in a dry skillet over medium heat until golden. This step adds texture and prevents sogginess.
Step 6: Now for the fun part—assembly! Place a generous scoop of the saucy BBQ pork onto the bottom half of each toasted bun. Top with a pinch of shredded cabbage or coleslaw for crunch, a couple of pickle chips, and maybe a slice of red onion if you’re feeling fancy. Drizzle with a little extra BBQ sauce if you like, pop the top bun on, and serve immediately while everything is warm and delicious.
Storage & Freshness Guide
- Fridge: Store pork separately from buns in airtight containers for up to 4 days.
- Freezer: Freeze sauced pork in a freezer-safe bag or container for up to 3 months.
- Reviving: Reheat pork gently on the stove with a splash of broth or water to prevent drying.
Serving Suggestions
Complementary Dishes
- Crispy French fries or potato wedges — The salty, crunchy exterior of the fries is a perfect textural contrast to the soft, saucy sliders, and they’re ideal for dipping into any extra BBQ sauce.
- Creamy macaroni and cheese — The rich, cheesy pasta provides a comforting, creamy element that balances the tangy and smoky notes of the pork beautifully. It’s a classic pairing for a reason.
- Corn on the cob with chili-lime butter — Sweet, juicy corn slathered in a zesty, spicy butter cuts through the richness of the pork and adds a bright, fresh component to your plate.
Drinks
- A crisp, cold lager or pilsner — The light carbonation and clean finish of a good lager help cleanse the palate between bites of the rich, saucy pork, making each slider taste as amazing as the first.
- Sparkling lemonade with mint — For a non-alcoholic option, the fizzy, tart, and slightly sweet lemonade with a hint of fresh mint is incredibly refreshing and contrasts nicely with the smoky BBQ flavors.
- Bourbon-based cocktail like an Old Fashioned — The caramel and oak notes in bourbon complement the smokiness of the paprika and the sweetness of the BBQ sauce, creating a sophisticated, grown-up pairing.
Something Sweet
- Classic banana pudding — The cool, creamy, and nostalgic dessert is the perfect light finish after a meal of savory sliders. The vanilla wafers and soft bananas are a crowd favorite.
- Peach cobbler with vanilla ice cream — The warm, spiced peaches and buttery topping alongside cold ice cream echo the sweet and tangy themes of the main dish but in dessert form.
- Mini chocolate chip cookies — Sometimes, you just need a simple, sweet, and satisfying bite to end the meal. These are easy to grab and enjoy, continuing the fun, handheld theme of the sliders.
Top Mistakes to Avoid
- Mistake: Overcooking the pork until it’s dry. While pork shoulder is forgiving, cooking it for too long, especially without enough liquid, can cause it to lose its juiciness. The goal is fork-tender, not mushy and dry. Trust the recommended times and check for shreddability.
- Mistake: Adding all the BBQ sauce too early. If you pour the entire amount of sauce in at the beginning of cooking, the sugars can burn and create a bitter flavor. Adding most of it after shredding ensures a fresh, vibrant sauce that clings perfectly to the meat.
- Mistake: Using the wrong cut of pork. Lean cuts like pork tenderloin or loin will not shred properly and will become tough and dry with this long, slow cooking method. Stick with a well-marbled pork shoulder for the best results.
- Mistake: Skipping the bun toasting. I’ve messed this up before too, and you end up with a sad, soggy bun that falls apart in your hands. A quick toast creates a barrier that holds up to the juicy filling.
Expert Tips
- Tip: Make the pork a day ahead. The flavors of the BBQ pork actually improve overnight as they meld together in the fridge. Simply reheat it gently on the stove or in a slow cooker before serving. This is a huge time-saver for parties.
- Tip: Use a stand mixer to shred the pork. If you have a lot of pork to shred, let it cool slightly, then use the paddle attachment on low speed for just 10-15 seconds. It shreds it perfectly and evenly in no time—just be careful not to overdo it and turn it into mush.
- Tip: Create a “slider bar” for parties. Set out the warm pork, various buns, and an array of toppings like different coleslaws, pickled jalapeños, multiple BBQ sauces, and cheeses. It lets guests build their own perfect slider and makes hosting effortless.
- Tip: Deglaze your pot for extra flavor. After removing the pork, if there are browned bits stuck to the bottom of your Dutch oven, add a splash of broth or vinegar and scrape them up. Mix these flavorful bits back into the shredded pork for a deeper, more complex taste.
FAQs
Can I make these BBQ pork sliders in an Instant Pot?
Absolutely! Use the sauté function to sear the rubbed pork on all sides for extra flavor if you have time. Then, add ¾ cup of broth (not the full cup, as less liquid evaporates), secure the lid, and cook on high pressure for 60-70 minutes. Let the pressure release naturally for at least 15 minutes before shredding. The result is incredibly tender pork in a fraction of the time.
What’s the best way to store and reheat leftovers?
Store the BBQ pork separately from the buns in airtight containers in the fridge for up to 4 days. To reheat, place the pork in a saucepan with a tablespoon or two of water or broth over low heat, stirring until warm. This method helps rehydrate the meat and prevents it from drying out. Avoid the microwave if you can, as it can make the pork rubbery.
Can I freeze the cooked pulled pork?
Yes, it freezes beautifully! Let the sauced pork cool completely, then transfer it to a freezer-safe bag or container. It will keep for up to 3 months. Thaw it overnight in the refrigerator before reheating gently on the stove. This is a fantastic way to have a quick, delicious meal ready to go on a busy night.
My pork isn’t shredding easily. What should I do?
This means it needs more cooking time. The connective tissue hasn’t fully broken down yet. Just put the lid back on and continue cooking, checking for tenderness every 20-30 minutes. It will eventually become fork-tender—patience is key! A little more time is always the solution here.
What can I use instead of slider buns?
You have plenty of options! For a low-carb version, use butter lettuce leaves as cups. For a different texture, try toasted brioche buns, pretzel rolls, or even mini ciabatta rolls. If you can’t find sliders, you can use full-sized burger buns and just make larger sandwiches—the recipe scales up easily.
Bbq Pork Sliders
Make the best BBQ Pork Sliders with this easy recipe for tender, slow-cooked pork. Perfect for parties and weeknights. Get the full recipe now!
Ingredients
For the pork and rub:
-
1 boneless pork shoulder (2–2.5 lb, Boston butt)
-
2 tbsp brown sugar
-
1 tbsp smoked paprika
-
1 tsp garlic powder
-
1 tsp onion powder
-
1 tsp salt
-
1/2 tsp black pepper
For the cooking liquid and sauce:
-
1 cup chicken broth
-
1 1/2 cups your favorite BBQ sauce (divided)
-
2 tbsp apple cider vinegar
For assembly and serving:
-
12 slider buns (like Hawaiian rolls or potato rolls)
-
1 cup shredded cabbage or coleslaw mix (optional, for serving)
-
dill pickle chips
-
sliced red onion
-
extra BBQ sauce
Instructions
-
First, pat the pork shoulder completely dry with paper towels. In a small bowl, mix together the brown sugar, smoked paprika, garlic powder, onion powder, salt, and black pepper. Rub this mixture all over the pork, making sure to cover every side. You can do this right before cooking, but if you have an extra 30 minutes, let the pork sit with the rub at room temperature—it really allows the flavors to meld.01
-
If you’re using a slow cooker, place the pork shoulder inside and pour the chicken broth around it (not over the top, to keep the rub intact). Cover and cook on LOW for 7-8 hours or on HIGH for 5-6 hours. For the oven method, preheat your oven to 300°F (150°C). Place the pork in a Dutch oven, add the broth, cover tightly, and braise for 3-4 hours, until the pork is fork-tender and easily shreds.02
-
Once the pork is cooked, carefully remove it from the slow cooker or Dutch oven and place it on a large cutting board or in a bowl. Use two forks to shred the meat—it should pull apart with almost no effort. You’ll notice some delicious juices left in the pot; don’t discard them! Skim off any excess fat from the top if you like, but reserve about ½ cup of that liquid.03
-
Return the shredded pork to the slow cooker pot or to a clean skillet on the stove over low heat. Pour in about 1 cup of the BBQ sauce and the apple cider vinegar. If the mixture seems a bit dry, add a few tablespoons of the reserved cooking liquid until you reach your desired sauciness. Stir everything together and let it heat through for about 10-15 minutes, allowing the flavors to marry. The pork should be thoroughly coated and glossy.04
-
While the pork is warming up with the sauce, split your slider buns and lightly toast them. You can do this in a toaster, under the broiler for a minute (watch closely!), or in a dry skillet over medium heat until golden. This step adds texture and prevents sogginess.05
-
Now for the fun part—assembly! Place a generous scoop of the saucy BBQ pork onto the bottom half of each toasted bun. Top with a pinch of shredded cabbage or coleslaw for crunch, a couple of pickle chips, and maybe a slice of red onion if you’re feeling fancy. Drizzle with a little extra BBQ sauce if you like, pop the top bun on, and serve immediately while everything is warm and delicious.06
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