Slow Cooker Pulled Pork Sliders

Introduction

There’s something undeniably satisfying about biting into a perfectly made pulled pork slider—that sweet, smoky, saucy meat tucked into a soft roll, topped with cool, tangy slaw. It’s the kind of crowd-pleasing comfort food that disappears fast at game days, backyard BBQs, or casual Sunday dinners. This slow cooker version is one of my go-tos, not just because it’s ridiculously easy, but because the pork turns out unbelievably tender every time.

Right after the first forkful, you’ll understand why pulled pork sliders have become a staple in so many kitchens. The meat practically falls apart, soaking up all the bold flavors from the homemade BBQ sauce, while the coleslaw adds that crunchy, zippy contrast that takes every bite to the next level. Whether you’re serving these for a party or meal-prepping for the week ahead, they’re an instant hit.

Why You’ll Love This Recipe

Key Benefits

• Hands-off cooking: Just toss everything in the slow cooker and let it do its thing.
• Feeds a crowd: Perfect for potlucks, family gatherings, or meal prep.
• Customizable: Make it spicy, smoky, sweet, or tangy based on your mood or what you’ve got in the pantry.

Taste & Texture

Think tender, juicy pork that’s been simmered low and slow in a sweet and tangy BBQ sauce. Every bite is rich and flavorful, balanced out by the buttery softness of slider buns and the crisp freshness of coleslaw. It’s that ideal combo of melt-in-your-mouth and just the right amount of crunch.

Dietary Attributes

These pulled pork sliders are naturally dairy-free and can be made gluten-free with the right buns. You can also tweak the ingredients for a lower sugar BBQ sauce or even swap in turkey for a leaner version.

Ingredients & Substitutions

Ingredient List

For the slow cooker pulled pork:

• 1 small white onion, finely diced
• ¾ cup ketchup
• ⅓ cup apple cider vinegar
• ⅓ cup light brown sugar
• 3 tablespoons tomato paste
• 1½ tablespoons smoked paprika
• 1½ teaspoons chili powder
• 1½ teaspoons garlic powder
• 1½ teaspoons onion powder
• 2 teaspoons kosher salt
• ¾ teaspoon ground black pepper
• 1 boneless pork shoulder (about 4 lbs), fat trimmed and cut into 1″ chunks

For the BBQ sauce and sliders:

• 4 teaspoons cornstarch
• Slider buns (Hawaiian rolls, brioche, or hamburger buns)
• Coleslaw (your favorite recipe or store-bought)

Notes on Quality

Use fresh onion for the best flavor, and try to go with a pork shoulder that’s nicely marbled but not too fatty. A good-quality ketchup and apple cider vinegar will also go a long way in building flavor. For buns, Hawaiian rolls are my top pick for that sweet-savory balance.

Possible Substitutions

• Vinegar: White vinegar or lemon juice can work in a pinch
• Brown sugar: Try maple syrup or honey for a different kind of sweetness
• Smoked paprika: Use regular paprika and a dash of liquid smoke if you’re out
• Pork shoulder: Pork butt or even boneless country-style ribs work well

Step-by-Step Instructions

1. Make the BBQ base: Add diced onion, ketchup, apple cider vinegar, brown sugar, tomato paste, and all the spices to your slow cooker. Stir until everything is well mixed.
2. Add the pork: Toss in the cubed pork shoulder. Stir to coat all the pieces in the sauce.
3. Cook: Set the slow cooker on low for 8 hours, or on high for 6 hours. The pork should be fork-tender and reach an internal temp of 205°F.
4. Make the BBQ sauce: Pour the cooking liquid into a saucepan. Whisk in the cornstarch and simmer for 3–4 minutes until thickened.
5. Shred and sauce: Use two forks to shred the pork in the slow cooker. Add the BBQ sauce gradually until it’s coated to your liking.
6. Assemble sliders: Spoon the pork onto buns, top with coleslaw, and serve.

Expert Tips & Tricks

Best Practices

• Cut the pork into chunks so it cooks evenly and absorbs more flavor.
• Skim any excess fat from the sauce before thickening it for a cleaner finish.
• Don’t over-sauce the meat—add it gradually and taste as you go.

Common Mistakes

• Dry pork: This happens if it’s overcooked or under-sauced. Make sure to monitor the time and keep the meat moist.
• Too much sauce: The pork should be coated, not swimming.
• Undersalting: Taste the sauce before adding it to the meat and adjust seasoning if needed.

Time-Saving Tips

• Prep the sauce and cut the pork the night before.
• Use store-bought coleslaw or pre-shredded slaw mix.
• Cook the pork overnight and simply reheat it for game day.

Serving Suggestions

Pairings

These sliders go great with:

• Sweet potato fries
• Baked beans
• Grilled corn
• Classic potato salad

Presentation Ideas

Serve them piled high on a rustic wooden board, garnished with pickles or jalapeño slices. If you’re entertaining, set up a “slider bar” with different sauces and toppings so guests can build their own.

Beverage Pairings

• Cold beer (lager or IPA)
• Sweet iced tea
• Sparkling lemonade
• Zinfandel or Syrah if you’re going with wine

Storage & Reheating

Leftover Storage

Store leftover pulled pork in an airtight container in the fridge for 3 to 4 days. You can also freeze it for up to 3 months—just thaw overnight in the fridge before reheating.

Reheating Methods

• Microwave: Quick and easy for single servings. Add a splash of water or sauce to keep it moist.
• Stovetop: Heat over low in a covered skillet with a little extra sauce.
• Oven: Cover with foil and bake at 300°F until warm through.

Frequently Asked Questions

Substitutions & Adjustments

Can I use chicken instead of pork?
Yes! Boneless chicken thighs work great and cook a little faster—about 4 hours on low.

Can I double the recipe?
Absolutely. Just make sure your slow cooker is large enough and allow a little extra time.

What if I don’t want to make the sauce from scratch?
You can totally skip step one and use your favorite store-bought BBQ sauce. I love Sweet Baby Ray’s Original.

Troubleshooting

Pork too dry?
Add more sauce and stir in a little chicken broth to help bring back moisture.

Sauce too thick or thin?
Thin with a splash of water or vinegar. Thicken with a little more cornstarch slurry.

Variations & Customizations

Dietary Adaptations

• Gluten-Free: Use GF buns and make sure all condiments are certified gluten-free.
• Lower Sugar: Use less brown sugar or opt for a no-sugar-added ketchup.
• Dairy-Free: The base recipe is already dairy-free, but check your coleslaw ingredients to be sure.

Flavor Twists

• Add hot sauce or crushed red pepper for extra heat.
• Mix in pineapple juice for a tropical touch.
• Add bourbon or maple syrup to the sauce for smoky-sweet vibes.

Seasonal/Holiday Versions

• Fall: Add a dash of cinnamon and nutmeg to the sauce for a warm twist.
• Summer cookouts: Grill the buns and serve with grilled peaches or corn.
• Game Day: Serve in mini buns with jalapeños and cheese sauce on the side.

Conclusion

Whether you’re feeding a crowd or stocking your fridge with amazing leftovers, these slow cooker pulled pork sliders are an absolute win. The pork is so flavorful and juicy, the sauce is finger-licking good, and the whole thing is endlessly adaptable to your taste. I’d love to hear how you make it your own—do you go sweet, smoky, or spicy?

If you try this recipe, tag me on Pinterest at Cooking With Callie so I can see your beautiful sliders!

For more cozy, comfort-packed dinners, check out my Creamy Chicken Marsala or the always-easy Sheet Pan Gnocchi. Happy cooking!

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