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Best Ever BBQ Pulled Pork Sliders – Easy Recipe

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These BBQ pulled pork sliders feature incredibly tender, slow-cooked pork shoulder with a deep, smoky flavor, piled onto soft brioche buns with creamy coleslaw. The secret is a perfect sear and a homemade dry rub that builds layers of complex flavor.

Ingredients

Scale
  • 2 tablespoons brown sugar (packed)
  • 1 tablespoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon cumin
  • 1/4 teaspoon cayenne pepper (optional)
  • 3–4 pounds boneless pork shoulder (pork butt)
  • 1 tablespoon olive oil
  • 1 1/2 cups your favorite BBQ sauce
  • 1/2 cup apple cider vinegar
  • 1/4 cup chicken broth (or water)
  • 1 tablespoon Worcestershire sauce
  • 12–15 slider buns (brioche or potato rolls)
  • 1 cup prepared coleslaw
  • Pickle slices (optional)

Instructions

  1. Make the Dry Rub (5 minutes): In a small bowl, combine the brown sugar, smoked paprika, garlic powder, onion powder, salt, black pepper, cumin, and cayenne (if using). Mix well with a fork to break up any lumps in the brown sugar.
  2. Prep the Pork (10 minutes): Pat the pork shoulder dry with paper towels. Generously coat the entire pork shoulder with the dry rub, pressing it into all the nooks and crannies. Don’t be shy; use all of it.
  3. Sear the Pork (10 minutes): Heat the olive oil in a large skillet or Dutch oven over medium-high heat until it shimmers. Carefully place the seasoned pork shoulder in the hot pan. Sear for 3-4 minutes per side, without moving it, until a deep, dark brown crust forms. You want all six sides of the roast to be beautifully browned.
  4. Build the Sauce (5 minutes): While the pork sears, whisk together the BBQ sauce, apple cider vinegar, chicken broth, and Worcestershire sauce in a small bowl or measuring cup.
  5. Slow Cook (6-8 hours on LOW or 4-5 hours on HIGH): Place the seared pork shoulder into the slow cooker. Pour the sauce mixture over and around the meat. It should come about halfway up the side of the roast. Cover and cook on LOW for 7-8 hours, or on HIGH for 4-5 hours. The pork is ready when it is fall-apart tender and easily shreds with a fork.
  6. Shred the Pork (10 minutes): Carefully transfer the cooked pork to a large cutting board or platter. Let it rest for 5-10 minutes. Using two forks, shred the meat into bite-sized pieces, discarding any large pieces of fat.
  7. Finish the Sauce (5 minutes): Pour the cooking liquid left in the slow cooker into a fat separator or a glass measuring cup. Let it sit for a minute, then spoon off any excess fat that rises to the top. Return the shredded pork to the slow cooker and pour about 1/2 cup of the defatted cooking liquid over it. Stir to combine, adding more liquid if you like it extra saucy. Taste and adjust seasoning with a little extra salt and pepper if needed.
  8. Toast the Buns & Assemble (5 minutes): Split your slider buns and toast them lightly under the broiler or in a dry skillet until golden brown. Pile a generous amount of the shredded pork onto the bottom half of each bun. Top with a spoonful of creamy coleslaw and a pickle slice, if using. Place the top bun on and serve immediately.

Notes

Don’t skip the sear—it’s the most important step for deep flavor. Cooking on LOW for 7-8 hours yields the most tender results. Let the meat rest before shredding to keep juices in the meat. Toast your buns to prevent sogginess. Skim the fat from the cooking liquid for a cleaner sauce.

Nutrition

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Find it online: https://ovenmila.com/best-ever-bbq-pulled-pork-sliders-easy-recipe/