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.
Table of Contents
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.
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! How would you adjust for cooking in a dutch oven? Thanks!
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 🙂
When you say cide vinegar do you mean apple cider?
yes!
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!
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!
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 6x8" 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.
Perfect! Give this one a try folks
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.
Josh would devour a whole tray of these!
I love the whole slow cooker idea and your pulled pork is the way to go. Perfect for easy prep and a delicious outcome.
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.
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!
Awesome. The sliders are great.
This looks like a perfect appetizer for a summer dinner party. So savory and delicious. And I love the pickles on top!