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BBQ Pulled Pork Sliders are slider rolls topped with slow cooked bbq pulled pork, crunchy pineapple coleslaw. Perfect for picnic and parties, these sliders are a fun addition to any menu.
If you love your slow cooker like we do, you’ll love to use it to make some of our other favorites, like CrockPot Pot Roast or Asian Chicken Drumsticks.
Slow Cooker BBQ Pulled Pork Sliders
Pulled Pork is a summer or game day staple. The flavors are reminiscent of backyard cookouts and warm summer evenings. The recipe makes quite a bit so whip up a big batch of this bbq pulled pork for your next party!
Tender pulled pork makes for a delicious sandwich, and the sweetness and crunch of the coleslaw adds the perfect texture.
What you need
Ingredient Notes
Best meat for pulled pork – Traditionally pulled pork is made with whole pork shoulder, which can be difficult to find in grocery stores and also won’t fit in your slow cooker. For home cooking, a boston butt is recommended, which is half of the shoulder. You could use other pork roasts, but they won’t be as tender, flavorful or juicy.
How To Make Slow Cooker Pulled Pork
- Rub the pork liberally with salt, pepper, chili powder, garlic powder and onion powder. Place it in your slow cooker on LOW for 8-10 hours or on HIGH for 6-8 hours.
- Shred the meat. There will be plenty for your sliders and any meat that’s left can be frozen for another time.
- Pour out the juices from the slow cooker and add the shredded meat and BBQ sauce. Stir together and cook on LOW for about 30 minutes.
- If you choose to make the pineapple coleslaw, marinate the cabbage in a pineapple vinaigrette made from pineapple juice and olive oil with just a pinch of salt and pepper. The slaw is more on the savory side, but can be sweetened with a couple teaspoons of brown sugar. If you’d prefer a more sour note, add a teaspoon or so of Apple Cider Vinegar. The longer it sits, the better it gets.
- To make sliders, split the rolls into tops and bottoms and top with the meat, coleslaw and any other toppings you like. I suggest adding sliced picked or pickled red onions.
Serving Suggestions
- Sliders – Grab some slider buns or the big ones if you like. Split them open and toast them under the broiler. Top with pulled pork, coleslaw, and pickles. Pulled Pork sliders are the best!
- Tacos – Stuff tortillas with pulled pork, lettuce, cheddar jack cheese and red onion.
- Pizza – Instead of traditional pizza sauce, spread BBQ sauce on the crust and top with cheddar jack cheese, red onions, pulled pork, and cilantro.
Storage Tips
The Best Way to Store Leftovers
This pulled pork recipe makes quite a bit. Unless you’re throwing a big party you’re bound to have leftovers. Store leftover pork in the fridge in a sealed container for 4-5 days. To freeze, place portions of cooled pork in freezer bags and store in the freezer for up to 6 months.
More Slider Recipes
- Sloppy Joe Sliders
- BBQ Chicken Sliders
- Ham and Cheese Sliders
- Baked Club Sliders
- Hawaiian Chicken Sliders
Slow Cooker Barbecue Pulled Pork Sliders & Pineapple Slaw
Ingredients
Pulled Pork Recipe
- 5-6 pound Bone-in pork shoulder/butt or 4-5 pound boneless
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 2 teaspoons Chili powder
- 2 teaspoons Garlic powder
- 1 teaspoon Onion powder
- 2 cups Barbecue sauce any brand
Pineapple Coleslaw
- 15 ounce Crushed pineapple divided for meat preparation
- 4 cups Shredded red and green cabbage shredded
- 1 Bunch green onions sliced
- 1/4 cup Vegetable oil
- 1 teaspoon Garlic powder
- 1 tablespoon Soy sauce
- Salt and pepper to taste
Instructions
Pulled Pork
- Trim the fat cap (the thick bit of fat on one side of the pork shoulder). Leave small bits of fat in tact as this is what gives the meat flavor.
- Combine seasonings in a small bow and rub all over the meat.
- Place the roast in the slow cooker (do not add liquid) and cook on high for 6-8 hours, or on low for 8-10 hours.
- Remove meat and bone from the slow cooker. Discard the bone and shred the meat with two forks. Empty the slow cooker, reserving the liquid in another container if desired, and place desired amount of shredded meat back in. Stir in barbecue sauce (use your judgment on the amount of sauce). To add sweetness, add about ¼ cup of crushed pineapple (optional). Cook on low for 30 minutes to an hour.
Pineapple Coleslaw
- Combine oil, pineapple, salt, pepper and garlic powder in a large bowl.
- Add cabbage and onions, stir to coat and refrigerate at least 30 minutes before serving.
To assemble sliders
- Heat small rolls or buns in the oven or microwave, and slice open. Top with barbecue pulled pork and pineapple coleslaw.
- Serve immediately.
Nutrition
Nutritional Disclaimer Kristin Maxwell of “Yellow Bliss Road” is not a dietician or nutritionist, and any nutritional information shared is an estimate. For accurate calorie counts and other nutritional values, we recommend running the ingredients through your preferred online nutritional calculator. Calories and other nutritional values can vary depending on which brands were used.
