Pulled Pork Sliders are getting some time in the spotlight today!!
These pulled pork sliders have been on rotation in our house for years. I love that I can throw everything into the slow cooker in the morning, toast some slider buns in the afternoon and then throw it all together when it’s time to eat. It takes absolutely zero concentration which is exactly what I need these coming months because life is about to get a little hectic.
So, if you’re looking for something delicious, easy, simple, and awesome… look no further. Pulled Pork Sliders are your new jam. Throw some pickles or picked onions on top to give it an extra crunch and you’re on your way!
Pulled Pork Sliders
Ingredients
- 1 medium onion chopped
- 1/2 cup ketchup
- 1/3 cup cider vinegar
- 1/4 cup packed brown sugar
- 1/4 cup tomato paste
- 2 tbsp sweet paprika
- 2 tbsp Worcestershire sauce
- 3 tsp salt
- 1 1/4 tsp black pepper
- 2.5 lbs pork butt cut into 2 pieces
- 12 slider buns
Instructions
- Combine all the ingredients except the pork butt and the buns in a slow cooker and mix together with a spoon. Add the 2 pieces of pork and cover the slow cooker. Set for 8 hours on low.
- After 8 hours, using 2 forks, shred the pork and remove the pork with the remaining sauce into a large bowl. Toast the slider buns and add some of the pulled pork to each bun. Top with some pickles are serve as needed.
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This looks like a perfect appetizer for a summer dinner party. So savory and delicious. And I love the pickles on top!
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Awesome. The sliders are great.
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Before seeing this recipe I would have thought these would be really hard to make, but you explained everything so well! They look amazing!! I cant wait to try and make these. I actually shared this recipe here http://www.meshkomoments.com/healthy-football-game-food/ in my list of Healthy Football Game Food Ideas!! 🙂 I hope you will check it out. Thank you for sharing your recipe with all of us!
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This was amazing. I’ve tried other recipes but this one was so flavorful without having to add an outside sauce. Definitely will be my go to recipe.
I love the whole slow cooker idea and your pulled pork is the way to go. Perfect for easy prep and a delicious outcome.
Josh would devour a whole tray of these!
Hummmm so the Pork Butt didn’t shred, I cooked it 6 hours, not tender, not done, 7 hours, still not tender but fully cooked, maybe it was my cut but it was also extremely fatty. The zip of the sauce was delicious and so aromatic, I just wanted it to be fall apart delicious but it wasn’t I chopped it up with a knife and fork but again the fat content… the taste was delicious, maybe will try again with a pork tenderloin.
did you let it go for the full 8 hours? The tenderloin won’t shred as well, I’d go for the butt again and cut it into smaller pieces and trim a bit of the fat and let it go for the full 8 hours, even to 10 hours if needed.
I always use a pork tenderloin when I make my pulled pork, and add a little no-sodium chicken broth to the slow cooker.
Perfect! Give this one a try folks
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Just a mention if you shop at Costco, they sell a 4 pack of pork sirloins, and they are super lean. I freeze them and pull them out one by one. They are about 6×8″ but vary in size. I usually stick one in the fridge a day or so in advance, then throw it in the slow cooker in the am and by dinner it’s done; perfect shred. All you have to do is touch it and it falls apart. I don’t like a lot of fat, so this works well for me. You can always add.
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do you think these sliders could be made ahead and frozen? I need to find a simple recipe to take to group meeting and I need to make it ahead and freeze it
you could make the pork ahead of time – but I’d assemble at the event!
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HI Gabby! Do you know if this could be made in an instant pot and how you might modify it? Thanks!
I’m slowly working my way through all the recipes on my site for the instant pot!! But I would venture to say manual for 60 minutes!
When you say cide vinegar do you mean apple cider?
yes!
Wow this was delicious! The sauce was perfect. Rather than my crockpot I cooked it in my Dutch oven at 300° for three hours. Best pulled pork I’ve ever made! Thx a million 🙂
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Hi Gaby! How would you adjust for cooking in a dutch oven? Thanks!
I just wanted to say I successfully made this in the instant pot! Used 3.5 lbs of boneless pork butt cut into 4 pieces. Seared 1-2 min on all sides in sauté mode and then cooked on manual for 60 min in the sauce. Released pressure 5 min after cooking finished. Came out like a dream! Will be my go-to pulled pork recipe.
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.