Looking for a delicious pork recipe? These Texas Pulled Pork Sliders are juicy, flavorful, and fall-apart tender pork. Slow-cooked in a rich BBQ sauce and topped with crunchy coleslaw, they’re the ultimate crowd-pleaser for game day or any casual gathering!
This is such an easy recipe that can also be served as a great appetizer! If you love pork sandwiches you are also going to love my Cheesy & Creamy Broccoli Pasta, Marry me Chicken Pasta & my Honey Garlic Chicken Thighs!
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Ingredients
- Pork Shoulder Roast
- Sweet Preacher Spice
- BBQ Sauce
- Apple Cider Vinegar
- Chicken Broth
- Brown Sugar
- Worcestershire Sauce
- Onion
- Red Bell Pepper
- Garlic
- Hamburger Buns or Hawaiian Roll Sliders
- Coleslaw
See recipe card for quantities.
Instructions
Cover the pork shoulder in the spice rub!
Add it to a slow cooker with all the veggies & the bbq liquid mixture!
Once, it's slow cooked, shred & serve on toasted buns!
Add the coleslaw... Serve & enjoy!
- Prep the Pork: Generously coat the pork shoulder with Sweet Preacher spice, ensuring it's evenly coated on all sides.
- Make the Sauce: In a large bowl, whisk together the BBQ sauce, apple cider vinegar, chicken broth, Sweet Preacher spice, brown sugar, and Worcestershire sauce until smooth.
- Slow Cook: Place the pork shoulder in a crockpot. Add the diced onion, red bell pepper, and minced garlic. Pour the sauce over the top, cover, and cook on LOW for 10 to 12 hours or HIGH for 5 to 6 hours — until the pork easily shreds with a fork.
- Shred and Mix: Transfer the cooked pork to a cutting board and shred with two forks. Return the shredded pork to the crockpot and mix it with the cooking juices. Add salt to taste.
- Assemble the Sliders: Pile the shredded pork onto toasted buns, top with coleslaw, & serve with some french fries if you'd like!
Substitutions
- Pork Shoulder Roast → Pork butt or boneless pork loin (for a leaner option)
- Sweet Preacher Spice → Use the homemade substitute blend in the notes
- Avocado Oil → Olive oil, canola oil, or vegetable oil
- BBQ Sauce → Teriyaki sauce or honey mustard (for a different flavor)
- Apple Cider Vinegar → White vinegar or rice vinegar
- Chicken Broth → Beef broth or vegetable broth
- Brown Sugar → Honey or maple syrup
- Worcestershire Sauce → Soy sauce with a dash of balsamic vinegar
- Onion → Shallots or leeks
- Red Bell Pepper → Green or yellow bell pepper
- Garlic Cloves → Garlic powder (¼ teaspoon per clove)
- Hamburger Buns → Soft Hawaiian Rolls or Brioche buns
- Coleslaw → Shredded lettuce or pickled onions
Equipment
- Slow Cooker / Crockpot
- Mixing Bowl & Whisk
- Cutting Board & Knife
Storage
Store leftover pulled pork in an airtight container in the fridge for up to 4 days. To freeze, let it cool completely, then transfer to a freezer-safe bag or container and freeze for up to 3 months. Thaw overnight in the fridge. Reheat in a skillet over low heat or in the microwave until warmed through, adding a splash of broth if needed.
Top tips
- Sear for Extra Flavor: Before slow cooking, sear the pork shoulder in hot oil to lock in flavor and create a rich crust.
- Don't Skip the Rest: Let the pulled pork sit for 10 minutes after shredding to absorb more juices and flavor.
- Toast the Buns: Lightly toasting the buns prevents sogginess and adds a delicious crunch.
FAQs
Yes! Cook the pork, shred it, and store it in the fridge for up to 4 days or freeze for up to 3 months. Reheat with a splash of broth to keep it juicy.
Yes! Pork butt works just as well as pork shoulder since both cuts are marbled and ideal for slow cooking. Avoid leaner cuts like pork loin, which can dry out.
Toast the buns before assembling, and add the coleslaw right before serving to keep everything crisp!
Related
Looking for other easy recipes like this? Try these:
Easy BBQ Pulled Pork Sliders Recipe (Slow Cooker)
Ingredients
Equipment
Method
- Prep the Pork: Generously coat the pork shoulder with the Sweet Preacher spice, making sure to cover it evenly on all sides.
- Make the Sauce: In a large bowl, whisk together the BBQ sauce, apple cider vinegar, chicken broth, Sweet Preacher spice, brown sugar, and Worcestershire sauce until smooth.
- Slow Cook: Place the pork shoulder in a crockpot. Add the diced onion, red bell pepper, and minced garlic. Pour the sauce over the top, cover, and cook on LOW for 10 to 12 hours or HIGH for 5 to 6 hours — until the pork easily shreds with a fork.
- Shred and Mix: Once cooked, transfer the pork to a cutting board and shred with two forks. Return the shredded pork to the crockpot and mix it with the cooking juices. Add salt to taste.
- Assemble the Sliders: Pile the shredded pork onto toasted hamburger buns, top with coleslaw, and serve immediately.
Notes
- 1 teaspoon ground cinnamon
- 1 teaspoon brown sugar
- 1 tablespoon red paprika
- 1 tablespoon ground fennel seed
- 1 tablespoon garlic powder
- 1 tablespoon black pepper
Food safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
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