If you’re looking for the ultimate crowd-pleaser, look no further. These Pulled Pork Sliders are a little smoky, a little sweet, and absolutely loaded with flavor. And bonus - NO TURNING ON THE OVEN now that summer is in full swing.
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Why I Love This Recipe
These Pulled Pork Sliders are one of those no-fail, hands-off recipes that delivers big flavor with minimal effort. The pork is slow-cooked until it practically melts apart, then tossed in the most delicious smoky, tangy, and just-spicy-enough sauce. Pulled Pork Sliders are perfect for game day, backyard hangs, or an easy dinner that feeds a crowd. Pile it high on toasted brioche slider buns and top it with pickles and crispy shallots for that dreamy texture combo.
Ingredients & Substitutions
- Onion
- Garlic
- Ketchup
- Apple cider vinegar
- Brown sugar
- Tomato paste
- Sweet paprika (smoked paprika works too)
- Worcestershire sauce
- Chipotle pepper in adobo plus the adobo sauce
- Ground cumin
- Kosher salt
- Freshly cracked black pepper
- Pork butt (or pork shoulder)
- Brioche slider buns (or full sized buns if you prefer to make Pulled Pork Burgers)
- Dill pickles
- Crispy shallots
How to Make
- In the base of a slow cooker, combine the onion, garlic, ketchup, vinegar, brown sugar, tomato paste, paprika, Worcestershire sauce, chipotle pepper, adobo sauce, cumin, salt, and pepper. Stir to combine.
- Add the pork butt pieces and turn to coat in the sauce.
- Cover and cook on low for 8 hours, until the pork is fork-tender and easy to shred.
- Instant Pot version: Cook on high pressure for 40 minutes, then let the pressure release naturally.
- Shred the pork directly in the slow cooker using two forks, or transfer to a large bowl and mix with the sauce.
- Toast the brioche buns with olive oil or butter until golden. Pile the pulled pork onto the bottom bun, top with pickles and crispy shallots, then add the top bun. Serve the Pulled Pork Sliders immediately.
Tips & Tricks
- If you're in a rush, this works beautifully in the Instant Pot too. Just 40 minutes on high pressure.
- Toast those slider buns with butter or olive oil! It makes a huge difference in flavor and texture.
- Make the pork ahead of time and reheat gently in the slow cooker or on the stovetop. It gets even better the next day.
- Add slaw if you want a little extra crunch and freshness.
- Feel free to turn these Pulled Pork Sliders into Pulled Pork Burgers by swapping out the slider buns for full sized hamburger buns.
FAQ's
Can I make this with a different cut of pork?
Yes, pork shoulder works great too. Just make sure it has some marbling so it stays juicy.
What is the difference between Pork Shoulder and Pork Butt? I thought they are the same!
Pork Butt (Boston Butt) is from the upper part of the front shoulder, above the shoulder blade. Pork Shoulder (also called Picnic Shoulder or Picnic Roast) is from the lower part of the shoulder, closer to the leg.
If you're making pulled pork or anything that benefits from fall-apart tenderness, pork butt is the go-to. Pork shoulder works too, but it may need a little extra time and love to get just as juicy.
Can I freeze the leftovers?
Absolutely. Freeze the shredded pork in its sauce in an airtight container for up to 3 months.
Do I need to sear the pork first?
Nope! This recipe is meant to be low-lift and easy. The sauce adds plenty of flavor.
What if I want it spicier?
Add another chipotle pepper or more adobo sauce to turn up the heat.
Similar Recipes
Pulled Pork Sliders
Ingredients
- 1 medium onion chopped
- 4 cloves garlic minced
- ½ cup ketchup
- ⅓ cup cider vinegar
- ¼ cup packed brown sugar
- ¼ cup tomato paste
- 2 tablespoon sweet paprika
- 2 tablespoon Worcestershire sauce
- 1 chipotle in adobo minced, plus 1 tablespoon of the sauce
- 1 teaspoon ground cumin
- 3 teaspoon kosher salt
- 1 teaspoon black pepper
- 2.5 lbs pork butt cut into 2 pieces
- 12 slider buns
- Dill Pickles and Crispy Shallots for serving
Instructions
- In the base of a slow cooker, combine the onion, garlic, ketchup, vinegar, brown sugar, tomato paste, paprika, Worcestershire sauce, chipotle pepper, adobo sauce, cumin, salt, and pepper. Stir to combine.
- Add the pork butt pieces and turn to coat in the sauce. Cover and cook on low for 8 hours, until the pork is fork-tender and easy to shred.
- Instant Pot version: Cook on high pressure for 40 minutes, then let the pressure release naturally.
- Shred the pork directly in the slow cooker using two forks, or transfer to a large bowl and mix with the sauce.
- Toast the brioche buns until golden. Pile the pulled pork onto the bottom bun, top with pickles and crispy shallots, then add the top bun. Serve immediately.
What kind of pickles do you suggest serving with this? Sweet pickles?
whatever your personal preference is! I love a sweet pickle, my husband loves a bread and butter!
I don’t have a slow cooker. Can you provide instructions on how to make this in a Dutch oven? Thank you!
This is simply THE BEST pulled pork recipe!! It’s delicious and so simple. The perfect combo. Thank you
So easy, delicious, and great for a party!
These were so delicious for game day and VERY easy to make! I used the Instant Pot and did Manual 40 minutes pressure cook and they turned out great. Warning - it makes a mess as you shred this with the sauce, but worth it! Thank you Gaby 🙂
Hi Gaby! Can I use boneless skinless chicken breasts instead of the pork? Same cook time? Thanks! Looks so yummy! Planning to make for SB this year!
I would use this recipe if you're going to do chicken https://whatsgabycooking.com/shredded-bbq-chicken-burgers/
but chicken thighs would be easier to shred bc of their fat content!
When you say it serves 10 people, how many sliders is every person getting? Just try to decide if I should double the recipe.
2-3 sliders per person depending on how full you make each one
If making ahead and then reheating for an event, should I keep it in it's juices or keep them separate until time to reheat?
Keep them with the juices!
would you change anything If I swap out the pork for chicken thighs, or just follow the recipe the same?
Gaby- OMG. I may have already reviewed this but I don’t care. This is the easiest / most delicious recipe ever. My husband had five sliders and was in awe. I looked like a genius. You’re the best! Love to Poppy and Thomas <3
Hi Gaby! If making this in the instant pot, what settings and time to cook it for?
I would do: manual high pressure for 40 minutes. Once the cooking time is up, allow the pressure to release naturally for 10 minutes, then do a quick release.