BBQ Pulled Pork Sliders

The smell of slow-cooked pork, infused with smoky barbecue flavors, always brings back memories of Texas summer cookouts. Just last weekend, my kids, bless their hearts, were running around the yard while I was prepping for these BBQ pulled pork sliders. It’s a recipe I’ve tweaked and perfected over countless batches in my own kitchen, and let me tell you, it’s a crowd-pleaser every single time. This recipe promises you juicy, flavorful pulled pork that’s easy to make and perfect for any gathering.

Why This Recipe Works

As a busy mom, I need recipes that are both delicious and convenient. These BBQ pulled pork sliders hit all the right notes:

• Simple Ingredients: No fancy ingredients or complicated techniques required.
• Make-Ahead Friendly: The pork can be cooked a day or two in advance, making party prep a breeze.
• Kid-Approved: Even my picky eaters love these sliders! The sweet and smoky flavor is universally appealing.

I’ve tested this recipe countless times, tweaking it to be as foolproof and flavorful as possible. Trust me, it’s a winner!

Ingredients

• 3-4 pound pork shoulder (Boston butt)
• 1 tablespoon olive oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 cup ketchup
• 1/2 cup apple cider vinegar
• 1/4 cup brown sugar, packed
• 2 tablespoons Worcestershire sauce
• 1 tablespoon smoked paprika
• 1 teaspoon chili powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon cayenne pepper (optional)
• Salt and pepper to taste
• Slider buns
• Coleslaw (optional, for topping)

Ingredient Notes

Pork Shoulder: Also known as Boston butt, it’s the best cut for pulled pork. It has plenty of fat that renders down during cooking, resulting in tender and flavorful meat. Don’t trim too much fat off before cooking!

Apple Cider Vinegar: Adds a tang that balances the sweetness of the sauce. You can substitute with white vinegar in a pinch, but the flavor won’t be quite the same.

Smoked Paprika: This is key for that authentic smoky flavor. If you only have regular paprika, add a splash of liquid smoke to the sauce.

Slider Buns: Choose your favorite! Hawaiian rolls, potato rolls, or even mini brioche buns work great.

Step-by-Step Instructions

Step 1: Sear the Pork. Season the pork shoulder generously with salt and pepper. Heat olive oil in a large Dutch oven or heavy pot over medium-high heat. Sear the pork on all sides until browned, about 3-4 minutes per side. This step is crucial for developing deep, rich flavor.

Step 2: Sauté Aromatics. Remove the pork from the pot and set aside. Add the chopped onion to the pot and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic!

Step 3: Make the BBQ Sauce. In the same pot, combine the ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, smoked paprika, chili powder, garlic powder, onion powder, and cayenne pepper (if using). Stir well to combine and bring to a simmer.

Step 4: Slow Cook the Pork. Return the pork to the pot, nestling it into the sauce. If necessary, add a little water or chicken broth so that the pork is mostly submerged. Bring to a simmer, then cover the pot and transfer it to a preheated oven at 300°F (150°C). Cook for 5-6 hours, or until the pork is very tender and easily pulls apart with a fork. After testing this several times, I learned that longer is better. The longer the pork cooks, the more tender it becomes.

Step 5: Shred the Pork. Remove the pork from the pot and let it cool slightly. Using two forks, shred the pork into bite-sized pieces. Discard any large pieces of fat or connective tissue.

Step 6: Combine and Serve. Return the shredded pork to the pot with the BBQ sauce. Stir to coat the pork evenly. Serve warm on slider buns, topped with coleslaw if desired. My family loves a good dill pickle spear on the side, too!

Storage & Meal Prep

Storage: Store leftover pulled pork in an airtight container in the refrigerator for up to 3-4 days.

Freezing: Pulled pork freezes beautifully! Store in an airtight container or freezer bag for up to 2-3 months. Thaw overnight in the refrigerator before reheating.

Reheating: Reheat pulled pork in a saucepan over medium heat, adding a little water or broth if needed to prevent it from drying out. You can also reheat it in the microwave, but be sure to cover it to prevent splattering.

Meal Prep: The pork can be cooked 1-2 days in advance. Simply shred it, store it separately from the sauce, and combine when ready to serve. This is a lifesaver when I’m prepping for a party!

Substitutions & Variations

Gluten-Free: Use gluten-free slider buns and gluten-free Worcestershire sauce.

Dairy-Free: Skip the coleslaw or use a dairy-free coleslaw dressing.

Spicy: Increase the amount of cayenne pepper or add a pinch of red pepper flakes to the sauce.

Different Sauce: While I haven’t tested every variation, feel free to experiment with different BBQ sauces. A tangy vinegar-based sauce or a sweet honey BBQ sauce would both be delicious.

Instant Pot: You can adapt this recipe for the Instant Pot. Sear the pork as directed, then add the remaining ingredients and cook on high pressure for 60-75 minutes, followed by a natural pressure release.

Frequently Asked Questions

Can I make this ahead?

Absolutely! The pulled pork can be made a day or two in advance. Store the shredded pork and the sauce separately in the refrigerator, and combine them when you’re ready to serve. The flavors actually deepen overnight, making it even better!

How do I know when the pork is done?

The pork is done when it’s easily pulls apart with a fork. It should be very tender and almost falling apart. If it’s still tough, it needs to cook longer.

Can I use a different cut of pork?

While pork shoulder is the best choice, you can use pork loin in a pinch. However, pork loin is leaner and may not be as tender. Be sure to monitor it closely and avoid overcooking.

How do I keep the sliders from getting soggy?

To prevent soggy sliders, toast the buns lightly before adding the pulled pork. You can also add a layer of coleslaw or lettuce between the pork and the bun to create a barrier.

Is this recipe kid-friendly?

Yes! My kids absolutely love these sliders. You can adjust the amount of cayenne pepper to control the spice level. The sweet and smoky flavor is generally very appealing to children.

Can I use a slow cooker instead of the oven?

Yes, you can definitely use a slow cooker. Sear the pork as directed, then transfer it to the slow cooker with the remaining ingredients. Cook on low for 8-10 hours, or on high for 4-5 hours, until the pork is easily shredded.

What’s the best way to reheat leftover pulled pork?

The best way to reheat leftover pulled pork is in a saucepan over medium heat, adding a little water or broth to prevent it from drying out. You can also reheat it in the microwave, but be sure to cover it to prevent splattering.

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