Slow Cooker Pulled Pork Sliders – tender, shredded pork with bold barbecue flavor. Perfect for game day, easy weeknight dinners or feeding a crowd – this recipe delivers BIG with minimal effort!
Barbecue Pulled Pork Sliders – fork tender, juicy pork loaded with smoky barbecue flavor braised in beer for next level taste.
Easily feed a crowd on game day, parties, holidays or a simple hands-off weekday meal on busy nights.
What I love about this recipe:
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Hands-off, high flavor: Just toss ingredients into your slow cooker for an easy meal anytime.
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Beer adds depth: Even if you’re not a beer lover, it brings deep rich flavor.
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Crowd-pleaser: Pulled pork sandwiches are deal for any party, game day or family meals.
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Make-ahead friendly: Prep the pork and onions the night before to save time.
- Tender pork tossed in your favorite bbq sauce.
- Easy pork recipe – great for football season, parties or busy weeknights.
Best cuts of pork for tender sliders:
Pork tenderloin works beautifully—about 2 pounds, lean and low-waste. But pork butt, pork loin or pork shoulder are great options too. Choose what’s best at your local grocery store and fits your crowd size.
Note: trim fat cap down to about 1/4″ on pork butt, loin or shoulder.
What do I need to make Slow Cooker Pulled Pork Sliders?
- onion
- beer
- your favorite barbecue sauce
- pork tenderloin
- olive oil
- dry barbecue spice rub
- slider buns, Hawaiian buns or mini brioche buns
Note: chicken broth can be used instead of beer.
How to make your own spice mix:
Mix the following together in a small bowl:
- chili powder
- garlic powder
- cumin
- paprika
- kosher or sea salt (I use coarse salt)
- black pepper
Simple slow cooker instructions:
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ADD chopped onion to the slow cooker, then pour in beer and barbecue sauce—stir to combine.
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COAT pork with olive oil, then generously rub in the spice mix.
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PLACE PORK in the slow cooker (cut to fit if needed). Cook on HIGH for 4 hours or on LOW for 6-7 hours—just until fork-tender (before it gets mushy).
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TRANSFER COOKING LIQUID to a saucepan. Cook over medium-high heat for about 8–10 minutes, until it’s reduced by half.
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REST PORK on a cutting board for 10 minutes, then shred with two forks and return to the slow cooker. Stir in the reduced sauce—add extra BBQ sauce if you like it saucier!
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PILE PORK onto slider buns and add a scoop of creamy coleslaw on top, if you like.
Can I make Pulled Pork ahead of time?
Yes! You definitely have make-ahead options here. Cook per the recipe a day ahead of time then reheat on the stovetop or back into the crock pot on a very low setting. If necessary add a splash of stock or barbecue sauce.
Best side dishes with pulled pork:
Whip up any of these easy sides while the pork slow cooks:
5 Minute fresh Coleslaw the creamy crunchiness of the coleslaw goes perfectly with the bbq pork.
this is a great make-ahead side and my family’s favorite.
Refrigerator Dill Pickles (or sweet pickle)
Air Fryer French Fries or even kettle-style potato chips!
Storing leftovers:
Cool leftover pulled pork then store in an airtight container in the fridge for 3–4 days. Perfect for reheating and enjoying again!
Ready to make this Pulled Pulled Pork Slider recipe?
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Get cooking: Grab your ingredients and fire up that slow cooker.
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Invite me over: Kidding! Leave a comment below with how your crowd loved this recipe, any twists to the recipe or what kind of buns you used.
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Stay connected: Follow along for more of my favorite easy and flavorful recipes—subscribe now for Crockpot gems and more!
Happy cooking- enjoy!
Enjoy!
Best Slow Cooker Pulled Pork Sliders
Equipment
- slow cooker/crockpot
Ingredients
- 1 medium onion peeled rough chopped
- 6 ounces beer
- 1 cup your favorite barbecue sauce plus more for serving
- 2 pound pork tenderloin (approx size)
- 3-4 tablespoons dry barbecue seasoning
- packaged slider buns
Homemade Dry Spice Rub:
- 1 tablespoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- 2 teaspoons sea salt coarse sea salt used
- 1 teaspoon black pepper
Instructions
- Peel and rough chop the onion, add it to the bottom of the slow cooker then pour the beer and barbecue sauce over the top and give it a good stir.
- If you’re making your own dry spice rub, whisk the ingredients together in a small bowl (skip this step if you’re using a prepackaged dry rub).
- Brush the tenderloin with olive oil then generously season on all sides rubbing it into the pork.
- Place the pork into the slow cooker (cut into sections if it doesn’t fit). Cover and cook on HIGH 4 hours or on LOW 6-8 hours or until the pork is fork tender (but NOT mushy).
- Pour the liquid from the slow cooker into a saucepan. Cook over medium to medium-high heat 8-10 minutes or until it reduces by about half.
- Transfer the pork to a cutting board. Let it rest for 10 minutes then use two forks to shred the meat and return it to the slow cooker. Pour reduced barbecue liquid over the top and stir to combine. If you like it saucier, add a couple tablespoons of your original barbecue sauce.
- Serve on slider buns with your favorite sides or any of the ones below. I like to add creamy coleslaw on top of the meat.
For a tailgate party I made this using a 9 pound pork butt and doubled everything, using red onions. I cooked it on high for 4 hours and then low for the same—it was perfect.
Everyone raved about it! We served it with homemade yeast rolls and black bean/fresh corn salad. None remained for leftovers.
I would make these changes next time if serving to a group when doubling: use 3 onions, 3 cups Sweet Baby Rays and don’t think I would double the black pepper in the rub…I like black pepper but not sure all appreciate that spice like I did. I live in the Deep South and most expect a Cajun or Louisiana hot sauce peppers as opposed to black pepper.
Hi Donna – this menu sounds so delicious! So glad you and your crew enjoyed the recipe – substituting is what it’s all about – making the recipe your own and what you like best about it. Thanks so much for making the recipe and taking the time to comment. — Bernie