Pulled Pork Sliders

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

To make crispy shallots, start by thinly slicing 2 to 3 large shallots into uniform rings using a sharp knife or mandoline. Place the sliced shallots in a medium saucepan and cover them with a neutral oil, such as canola or vegetable, making sure they are fully submerged. Set the pan over medium heat and cook, stirring occasionally, for about 15 to 20 minutes until the shallots turn golden brown. Keep a close eye on them, as they can go from golden to burnt quickly. Once they’re perfectly golden, use a slotted spoon to transfer them to a paper towel lined plate and immediately season with kosher salt. Let them cool completely, they’ll continue to crisp up as they sit. Store any leftovers in an airtight container at room temperature for up to five day.

66 Comments

I'm a bit behind here but I was wondering how much the sauce thickens up. I love a good, thick BBQ sauce!! These sliders look delish- I am going to make them this weekend and again for the Super Bowl! 🙂 THanks!

These are amazing- just finished my 2nd sandwich- I topped them with a blue cheese dressing and maybe a bit of roquette would be good too?

OMG cant wait to try great blog Gaby keep up the good work

that works for me.

The best... Made this last weekend for the family. Tossed my "old" pulled pork recipe away.
Love your site.

hi GAby! The sliders were a big hit....very delicious...but I have a question. I am not a pro with using the slow cooker. Should the meat be totally submerged in the liquid while it is cooking? After the 8 hours , I noticed the top half of the meat was dryer than the part in the liquid... Also,my slow cooker has an internal thermometer...I am wondering if I cooked it too long. Maybe I should use that in the future. Love to know your thoughts. Love the blog!!

hi gaby!
I just put my pork butt in the slow cooker! very excited to see how this turns out...looks like a great recipe!!!

These are AMAZING! I made this for Super Bowl Sunday last year and now it's become a favorite of my family! So we make this several times a year, but of course with Super Bowl Sunday coming up guess what everyone wants again!!!! Thanks Gaby for sharing it and Ro-Tel for posting it last year!

Oh and I noticed that someone posted something about buns...this is wide open! We use sourdough dinner rolls from our local grocery store, but the guys love it on hogie rolls. I know friends of mine that I've shared the recipe with have also used Kings Hawaiian rolls.

These sliders look fantastic! I have added them to the list for our game day party.
To be honest, I must make a full confession here, I love football! I know! I'm sorry, I just do!
I'm going to set my slow cooker out and let everyone serve themselves this year.

But, where did you get those little buns? Did you buy them? or Bake them?

Definitely going to attempt these for Sunday. have you ever made the pork ahead of time and reheated it??

Pretty nice post. I just stumbled upon your blog and wanted to say that I have really enjoyed browsing your blog posts. In any case I’ll be subscribing to your feed and I hope you write again soon!

Thanks for the recipe Gaby...we made these for Superbowl Sunday and they were a big hit! FYI I made two slight modifications and added about 1 1/2 tsp of dry mustard and a pinch of dry crushed habenero for a bit more kick.

Definitely going to attempt these for Sunday. have you ever made the pork ahead of time and reheated it??

I've been searching for pulled pork recipes! That's what I've decided I want to make for the Superbowl. I'm bookmarking this now.Your sliders are adorable!