My pulled pork sliders feature tender, juicy meat with tangy BBQ sauce and crunchy slaw. Make this recipe for a true southern favorite!
Pulled pork originates from the Southern United States and uses barbecued pork shoulder as the main ingredient.
The meat is either slow-smoked over wood chips on a grill or in a smoker, then “pulled” or shredded and mixed with BBQ sauce. Some even use a slow cooker in the kitchen as an easier method.
Then, it’s served on bread or a bun by itself or with the best coleslaw recipe, or your favorite pickles.
For a more unique pork sliders recipe, try my Asian Pulled Pork Sliders. The meat is cooked in a marinade of Asian spices, then layered on a bun with peanut butter and a cabbage carrot slaw.
Ingredients for pulled pork sliders
- Cooked pulled pork – Make sure you calculate how much time you will need to cook the meat since you may need a full day between marinating and smoking.
- Brioche buns – These are not your average hamburger buns! Soft, buttery, and slightly sweet buns provide the perfect balance to the savory and tangy flavors of the sandwich filling.
- BBQ sauce – Grab a bottle of your favorite brand or make a batch of my Kansas City style sauce instead.
- Dill pickles – These are completely optional, so feel free to leave them off if you prefer.
- Shredded vegetables – Use a mix of red and green cabbage since they have slightly different flavors. Plus, the colors add visual interest when combined with the carrots.
- Homemade dressing – Skip the store bought versions and whip up your own creamy, tangy dressing in just a few minutes. This one uses Creole mustard for an added kick.
How much pork do you need for sliders?
A third to a half pound of meat per person is pretty standard. When cooked and shredded, a bone-in pork shoulder will lose about 40% of its weight, so keep that in mind when purchasing your meat.
For example, this pork sliders recipe uses a 10-pound pork shoulder and yields about 6 pounds of cooked meat. That should be enough for 12 to 16 servings of two sliders each, depending on how much you stack on your bun.
If you would rather make traditional sized sandwiches, you can simply buy standard hamburger buns.
Putting it all together
Once everything is prepped and ready, these can be assembled in just a few minutes!
For parties, it’s a great idea to have everything set out so people can build their own. Or, put them together in advance and line them in a covered baking dish to keep them warm.
- Shred the pork. Once it’s done cooking, allow it to rest for about an hour before shredding so the meat stays nice and juicy.
- Toast the buns. I like to use brioche buns since they hold up well with the amount of filling needed for these. However, you can use whichever hamburger buns you prefer.
- Build the sandwich. Slather your favorite BBQ sauce on each bun and pile on the shredded pork. Top that with some coleslaw and pickles and you are set for a feast!
If you want some added sweetness, make this pork sliders recipe with my Southern coleslaw instead. The peachy flavor from the yogurt perfectly complements the BBQ sauce in the sandwiches.
- Choose the right cut of meat. For pulled pork sliders, you’ll want to get the shoulder which includes the entire front leg and shoulder of a hog.
Sometimes in the grocery meat department, you’ll find this divided into two cuts: the Boston Butt and the picnic roast. In that case, go with the Boston Butt.
- Dry rub the pork. This is crucial for getting the flavors to penetrate deep into the meat without getting the “bark” on the outside, which happens when the spices and sugars cause caramelization.
- Make it ahead. Since it takes so long to cook the pork, you may want to make it in advance. This way, it will be ready when you need it. It will keep for about 4 days in the refrigerator or up to 3 months in the freezer.
- Don’t overcook the meat. For perfect pork that falls right off the bone, cook just until the internal temperature reaches 205°F. Otherwise, the meat will become dry and tough and won’t shred as easily.
- Don’t have a Smoker? Use your grill using the Tips here: Smoker Boxes and Wood Chips for Smoking
OK, that’s it. Enjoy!
Pulled Pork Sliders
- 1/2 head green cabbage shredded
- 1/2 head purple cabbage shredded
- 2 carrots grated
- 1 1/2 cups mayonnaise
- 1/4 cup Creole mustard
- 1 tbsp apple cider vinegar
- 1 lemon juiced
- 1 tsp sugar
- 1/2 tsp celery seed
- salt to taste
- black pepper to taste
Pulled Pork Sandwiches
- Spread BBQ sauce on each of the cut sides of the bun. Top each bottom half with desired amount (about one third to half cuof pulled pork. Layer with coleslaw and top with other bun half. Serve with dill pickles.
- Combine the cabbages and carrot in a large bowl.
- In another bowl, whisk together the mayonnaise, mustard, vinegar, lemon juice, sugar, celery seed. Season with kosher salt and black pepper to taste.
- Pour the dressing over the cabbage mixture and toss gently to mix. Cover and chill for 2 hours in the refrigerator before serving.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.