Making mini Pulled Pork Sliders is a great way to feed a crowd as a great appetizer, meal prep for the week, and are simple to make. Serve with french fries, potato chips, or fresh fruit.
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Heather’s Notes
- Juicy & Tender: Tender, juicy pork that practically falls apart after slow cooking.
- No Soggy Bottoms: Toasting the buns adds a little crunch and keeps them from getting soggy.
- Add Some Crunch: A tangy coleslaw balances the rich, savory pork with fresh crunch.
- Tailgating Made Easy: These sliders are great for game day, backyard barbecues, or make-ahead party meals.
Reasons You’ll Love It
There’s something magical about taking a large chunk of pork butt and turning it into juicy pulled pork. I smoke the boneless pork shoulder for around 7 hours before shredding it, mixing with BBQ sauce, and piling high on soft hawaiian rolls. You can use any type of roll, or check out the other recipes below for inspiration on how to use leftover pulled pork.
Ingredients to make Pulled Pork Sliders
- Pork Shoulder / Pork Butt – boneless pork shoulder is used in this recipe. You can use a bone-in but cooking times will vary.
- Yellow Mustard – used to bind the spices to the meat so they don’t fall off during the first smoke. You won’t be able to taste it on the cooked pulled pork.
- Spice Rub – I used a steak seasoning that has a bit of red pepper flakes in it, but you can use whichever pork seasoning you prefer.
- Barbecue Sauce – us your favorite bbq sauce for the final smoking of the pork and also to drizzle on the finished sliders.
- Beer or Apple Juice – for the last part of the smoke
- Hawaiian Sweet Rolls – brioche buns or other slider rolls will work, but sweet Hawaiian rolls add that nice touch to the savory pulled pork and tangy coleslaw.
- Coleslaw Mix – either a homemade coleslaw or a creamy coleslaw that’s store bought. Either works.
- Pickles – totally optional, but coming from a girl who’s nickname was “pickles”, I like them on most things.
- Other Condiments – hot sauce like my Homemade Sriracha, kimchi, pickled red onions, would all be delicious.
- Cheese – optional, but would be delicious with a sprinkle of shredded cheddar cheese.
Variations, Tips & Tricks
- Substitute / Add Spices: use different spice rubs to season the meat for smoking like a Korean BBQ blend, or a pork specific blend like Flavor Hog.
- Substitute / Add Sauce: substitute your favorite teriyaki sauce for the BBQ sauce for an Asian or Hawaiian take on pulled pork.
Find the printable recipe card with exact measurements and instructions below.
How to Make Pulled Pork on the Smoker
The steps to make this easy recipe. Full printable instructions are below.
Step 1: Preheat the Smoker
Preheat smoker (like Traeger or other smoker) to 225ºF. This may take some time depending on your smoker.
Step 2: Season the Pork Shoulder
Rub the pork shoulder all over with yellow mustard and generously season with steak rub. Note: yellow mustard is a wonderful binder (glues the seasoning to the meat) and I promise, unless your palette is exquisite, you won’t taste it when the meat is fully cooked.
Step 3: Smoke the Pork Butt
Place fat side down on the preheated smoker and allow to smoke for 3 hours. Don’t open the lid or you’ll lose the heat and it will take longer to cook.
Remove the pork shoulder and increase the heat to 275ºF. Place the pork butt in a disposable aluminum pan fat side down and add the beer (or apple juice) and drizzle with BBQ sauce. Cover tightly with aluminum foil and put back on the smoker for 3-5 more hours. Remove and allow to cool for 20-30 minutes, or until cool enough to handle for shredding into large chunks.
Step 4: Pull the Pork
In a large bowl, shred the meat with 2 forks or your hands, if cool enough to handle. There are some other great tools on the market for shredding cooked meat.
Step 5: Make the Coleslaw
In a medium bowl, add the coleslaw ingredients and toss to combine.
Step 6: Assemble the Pulled Pork Sliders
Cut Hawaiian roll sliders with a serrated knife and add the pulled pork. Drizzle with a little homemade bbq sauce and top with the prepared coleslaw and pickles, if using. Place top bun on and use a toothpick to secure if it’s too full. Serve immediately.
Tips for Storing
- Storing leftover pork bbq sliders
- Wrap the meat tightly with cling film or store in an airtight container in the fridge for 3-4 days or freeze as directed below.
- How to reheat cooked pulled pork
- If warming 1 serving, use a microwave safe dish or place and cover lightly with a piece of parchment paper and microwave on high in short 30-45 second bursts until desired temperature
- If warming a large quantity, place in a preheated warm oven at 325ºF and cover the dish with foil. Bake for 15-20 minutes then remove the foil for another 5-10.
- Can I freeze pulled pork?
- Yes you can. Put into an airtight container and freeze up to 3 months.
FAQs
Pork shoulder (also called pork butt or Boston butt) is the most popular cut because it’s well-marbled and becomes tender and flavorful after slow cooking.
Yes. You can cook the pork a day or two in advance, shred it, and store it in the fridge. Reheat gently with a bit of extra sauce or cooking liquid to keep it moist.
Toast the slider buns lightly before assembling, and wait to add coleslaw or extra sauce until right before serving.
Classic toppings include creamy coleslaw, pickles, barbecue sauce, pickled onions, or jalapeño slices for a kick.
Absolutely. Both methods work well — slow cooker for low-and-slow tenderness, Instant Pot for faster cooking without losing juiciness.
More Delicious Recipes
- Spicy Sausage Stuffed Mushrooms
- Chinese Chicken Wraps
- Moroccan Meatball Sliders
- Mustard-Glazed Chicken Wings
Pulled Pork Sliders Recipe
Ingredients
- 6-8 lb boneless pork butt, aka pork shoulder or Boston butt
- 2 tbsp prepared yellow mustard
- 3-4 tbsp steak seasoning, or other spice rub
- 1 cup beer, or apple juice
- ½ cup BBQ sauce, divided
- 2 cups coleslaw, your favorite kind
- 12 Hawaiian Sweet Rolls, pull-apart or other buns
- Pickles, for serving (optional)
Instructions
- Preheat smoker (Traeger or other smoker) to 225ºF.
- Rub the pork shoulder all over with yellow mustard and generously season with steak rub. Place fat side down on the preheated smoker and allow to smoke for 3 hours.
- Remove the pork shoulder and increase the heat to 275ºF. Place the pork butt in a disposable aluminum pan fat side down and add the beer (or apple juice) and drizzle with 1/4 cup BBQ sauce. Cover tightly with aluminum foil and put back on the smoker for 3-5 more hours. Remove and allow to cool for 20-30 minutes, or until cool enough to handle for shredding into large chunks.
- In a large bowl, shred the meat with 2 forks or your hands if cool enough to handle.
- Cut Hawaiian roll sliders with a serrated knife and pile on the pulled pork. Drizzle with remaining BBQ sauce and top with the prepared coleslaw and pickles, if using. Place top bun on and use a toothpick to secure if it’s too full. Serve immediately.
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Nutrition
*Nutritional information is not guaranteed to be accurate.
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Hi! I’m Heather
I’m Heather, a recipe developer and content creator based in Vancouver, Washington. I started Farmgirl Gourmet in 2006 because I believed weeknight dinners shouldn’t be boring and gourmet shouldn’t mean complicated. I’m also the co-founder of Spiceology, so safe to say I think about food for a living. Stick around for recipes that actually make it into your regular rotation.
Love this recipe and hope you do too!