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Pulled pork sliders are easy to make for a snack or dinner!
Pork is cooked low and slow in a cola BBQ sauce, piled onto fluffy Hawaiian rolls, and served with a tangy slaw.
Why You’ll Love These Pulled Pork Sliders
- They’re super easy to make with lots of flavor.
- They use simple ingredients you likely have on hand, and I’ve included some shortcut options.
- The pork is cooked low and slow, so it’s tender and flavorful.
Ingredients for Pulled Pork Sliders
- Pork – Look for pork shoulder or pork butt with lots of marbling for the best flavor. Bone-in cuts are also great choices. Ready-made pulled pork is perfect if time is short!
- Sauce – Use any dark cola (root beer or Coke) and your favorite BBQ sauce – any variety works.
- Rolls – Soft Hawaiian rolls are slightly sweet, so they’re perfect for these BBQ pork sliders. You can also use brioche, dinner rolls, or slider buns.
- Coleslaw – Homemade coleslaw is easy to make with a bag of slaw mix. You can substitute
Variations
- Add 1 to 2 tablespoons to the sauce before adding to the crock pot.
- Switch out the optional cheddar cheese for slices of Swiss or provolone.
- Add sliced dill pickles to the sandwiches.
How to Make Pulled Pork Sliders
Let the slow cooker do all the work, just prep, set, and forget!
- Season the pork (recipe below) and place in a slow cooker with cola. Cook until fork tender.
- Shred the pork with two forks and mix in BBQ sauce and some of the cooking juices.
- Toast the rolls and add pulled pork and coleslaw.
Tips for Juicy Pulled Pork
- Use a well-marbled pork shoulder (skip the pork tenderloin; it’s too lean for this recipe).
- For the best, juiciest pulled pork, avoid opening the lid during cooking.
- Remove the pork from the juices before shredding. Some cuts of pork can produce more liquid than you need.
So Many Sliders!
Did you enjoy these Pulled Pork Sliders? Be sure to leave a rating and a comment below!
Pulled Pork Sliders
Easy to make and easy to assemble, these pull-apart sliders are perfect for a crowd!
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To Make the Pork
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For pre-made pulled pork, heat according to package directions.
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For homemade pulled pork, rub the pork with salt, onion powder, garlic powder, and pepper.
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Add the cola to the bottom of a 4qt slow cooker and place the pork in the slow cooker.
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Cook on high 4-5 hours or on low 7-8 hours or until fork tender.
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Transfer the the pork to a large bowl and transfer the juices to a separate bowl.
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Shred the pork using two forks and discard any large pieces of fat. Add the pork back to the slow cooker and add ½ cup barbecue sauce. Slowly drizzle the reserved juices from the slow cooker into the pork as needed for moisture. Mix well.
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Cover and cook on high for an additional 30-60 minutes (optional).
To Prepare the Coleslaw
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Combine mayonnaise, cider vinegar, celery seeds, sugar and salt in a medium bowl.
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Add coleslaw mix and toss well to combine. Refrigerate until serving.
To Assemble the Sliders
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Using a serrated knife, cut the rolls in half (horizontally) without separating the rolls.
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Spread the garlic butter onto the bottom of the rolls and if using cheese, add the cheese to the top of the rolls. Broil until lightly browned.
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Divide the slaw over the bottom of the rolls, top with pulled pork, and drizzle with additional BBQ sauce if desired. Add the top of the rolls and serve.
Leftover pulled pork should be stored separately from the buns and coleslaw.
Leftovers are great on mac and cheese, as sliders, or on nachos.
Calories: 300 | Carbohydrates: 33g | Protein: 10g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 45mg | Sodium: 926mg | Potassium: 86mg | Fiber: 1g | Sugar: 18g | Vitamin A: 299IU | Vitamin C: 7mg | Calcium: 102mg | Iron: 1mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Appetizer, Lunch, Pork, Sandwich, Slow Cooker, Snack
Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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Holly Nilsson
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