Pulled Pork Sliders – easy slow cooker recipe with full-on bold barbecue flavor. Tender juicy pulled pork braised in beer and your favorite barbecue sauce. The ultimate game day, weeknight or party food!
This barbecue Pulled Pork Sliders recipe makes fall-apart tender, juicy pork and loaded with smoky barbecue flavor. The beer braise takes it to the next level.
It’s ideal for game day, holidays, family parties or a simple hands-off weekday meal. Everyone needs an effortless, super tasty recipe that feeds a crowd. This is it.
WHAT I LOVE ABOUT THIS RECIPE:
- This is the best pulled pork sliders recipe you’ll find. Period.
- Just load the ingredients into the slow cooker for a delicious, easy meal.
- Don’t skip the beer (even if you’re not a beer drinker) It adds tons of flavor.
- This Pulled Pork Slider recipe is one of my favorites to feed a crowd and it’s always a hit!
- Easy recipe for tender pork ideal for weeknights, all football season – anytime!
- The most delicious little bbq shredded pork sandwiches with almost no effort!
- Make-ahead options – dice onions, season pork and refrigerate the day before.
WHAT CUT OF PORK ROAST IS BEST FOR PULLED PORK SLIDERS?
My preference is pork tenderloin. It’s the right size – about 2-ish pounds, lean and no waste. You can also go with a pork butt, pork loin or pork shoulder – all work well. See what looks best from your local grocery store and what size crowd you’re feeding.
WHAT DO I NEED TO MAKE SLOW COOKER PULLED PORK SLIDERS?
- 1 medium onion rough peeled and chopped
- 6 ounces beer
- 1/2 cup my favorite barbecue sauce (or your favorite sauce)
- Approximately 2 pound pork tenderloin
- 1 tablespoon olive oil
- 3-4 tablespoons dry barbecue spice rub
- favorite slider buns, hawaiian rolls or mini brioche buns
Note: chicken broth can be used instead of beer.
HOW TO MAKE YOUR OWN SPICE MIX:
To make your own dry bbq seasoning rub, whisk the following spices in a small bowl:
- 1 tablespoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- 2 teaspoons kosher or sea salt (I use coarse salt)
- 1 teaspoon black pepper
HOW TO MAKE BARBECUE PULLED PORK IN THE SLOW COOKER:
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.
WHAT GOES WITH PULLED PORK SLIDERS?
5 Minute Homemade Creamy Coleslaw
Dill Pickles (or sweet pickle)
HOW TO SAFELY STORE LEFTOVER PULLED PORK:
Cool leftover pulled pork completely then transfer to an airtight container. Store in the fridge up to 3-4 days.
Enjoy!
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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 teaspoon sea salt coarse 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