Pulled Pork Sliders
Pulled pork sliders start with a mustard rubbed pork shoulder smoked low and slow, then get piled on Hawaiian rolls with slaw. Make ahead tips included.
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Pulled pork sliders are tender, smoky shredded pork shoulder piled onto sweet Hawaiian rolls with BBQ sauce, tangy coleslaw, and crunchy pickles. A long, slow smoke turns an inexpensive cut into something fall apart tender, and a quick finish in a foil covered pan with beer or apple juice keeps every bite juicy. Hands-on prep takes just 20 minutes, and your smoker handles the other 7 hours while you get on with your day.
This is the recipe I make when I’m feeding a big group, because one pork shoulder stretches across a whole tray of sliders and everyone can build their own. If you’re planning a full smoker day, pair these with my Oven-to-Grill Baby Back Ribs, or set out a slider bar alongside my Surf & Turf Sliders and Bloody Mary Burgers. Looking for more cookout ideas? Browse my Labor Day Recipes: 29 Easy Cookout & BBQ Ideas or my tailgating recipes.
In This Post
Why You’ll Love these Pulled Pork Sliders
These sliders hit every note at once: smoky, savory pork with a peppery crust, sweet and tangy BBQ sauce, soft buttery rolls, and cool crunch from the coleslaw and pickles. The yellow mustard binder holds the rub in place during the smoke and disappears completely by the time the pork is done, so all you taste is a deeply seasoned bark.
They’re also one of the most budget-friendly ways to feed a crowd. Pork shoulder is one of the least expensive cuts at the butcher counter, and a single roast makes about a dozen generously stuffed sliders. The pork can be smoked days ahead, which makes these an easy choice for game day, graduation parties, and backyard BBQs where you’d rather visit with guests than stand over the grill.
The Maillard Reaction
The dark, flavorful crust on smoked pork shoulder, known as the bark, is built largely by the Maillard reaction. When the surface of the meat dries out and heats up, amino acids and sugars react to form hundreds of new flavor and aroma compounds. That’s where the rich, roasted, almost caramelized flavor comes from, and the spices in the rub and the sugars in the BBQ sauce give that reaction even more to work with.
This is why the first 3 hours on the smoker happen uncovered. The open air lets the surface dry and brown so the bark can form. Once it’s set, the pork moves into a foil covered pan with liquid, which pauses further browning and switches the focus to breaking down connective tissue into tender, juicy meat. When you shred it, those flecks of bark get mixed throughout, so every slider gets a bit of that deeply browned flavor.
Heather’s Expert Tips for the Best Pulled Pork Sliders
Drawing from 20 years of recipe development and my time co-founding a spice company, here’s what makes this recipe worth making exactly as written.
- Season generously: After years of co-founding Spiceology and developing rubs for a living, I can tell you the most common mistake is under-seasoning. A big pork shoulder needs a heavy, even coat on every side, so don’t be shy with the steak seasoning.
- Keep the lid closed: Every time you open the smoker during the first 3 hours, you lose heat and smoke and add time to your cook. Set it and trust the process.
- Cook to temperature, not just time: Every pork shoulder is different. Shred when an instant read thermometer slides in with almost no resistance, usually around 200ºF to 205ºF internal.
- Rest before you shred: Letting the pork sit for 20 to 30 minutes lets the juices settle back into the meat instead of running out onto your cutting board.
- Sauce in stages: Drizzling some BBQ sauce into the pan during the wrapped phase seasons the meat from within, and saving the rest for assembly keeps the sliders fresh and glossy, not soggy.
Equipment Needed
- Pellet smoker or other smoker
- Instant read meat thermometer
- Disposable aluminum roasting pan
- Heavy-duty aluminum foil
- Meat shredding claws or 2 large forks
- Large mixing bowl
- Serrated bread knife
Ingredients for 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.
Find the printable recipe card with exact measurements and instructions below.
Recipe Variations & Substitutions
- Swap the rolls: Hawaiian rolls are my favorite, but these are just as good on my Soft Homemade Hamburger Buns or chewy Easy Homemade Pretzel Burger Buns.
- Change the sauce: Use teriyaki sauce in place of the BBQ sauce for a Hawaiian style twist that pairs beautifully with the sweet rolls.
- Try a different rub: Any pork rub, Korean BBQ blend, or your own house seasoning can stand in for the steak seasoning.
- Add a tangy topping: A spoonful of my Pickled Red Onions adds a bright, sharp bite that cuts through the rich pork.
- Make them cheesy: Add a sprinkle of shredded sharp cheddar on top of the warm pork before the coleslaw goes on.
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.
How to Store, Freeze, and Reheat
- Store the pork separately: Keep leftover pulled pork in an airtight container in the fridge for up to 4 days. Store the rolls and coleslaw separately so nothing gets soggy.
- Freeze in portions: Freeze cooled pulled pork in freezer bags with a splash of the pan juices for up to 3 months. Press the bags flat so they thaw quickly.
- Thaw overnight: Move frozen pork to the fridge the night before you plan to serve it.
- Reheat in the oven for a crowd: Spread the pork in a baking dish, add a splash of juices or BBQ sauce, cover with foil, and warm at 325ºF for 15 to 20 minutes.
- Reheat single servings in the microwave: Cover loosely and heat in 30 to 45 second bursts, stirring in between, until hot.
What to Serve with Pulled Pork Sliders
- Easy Slow Cooker Baked Beans
- Creamy Baked Mac & Cheese
- Jalapeño Cheddar Cornbread
- Deviled Eggs 3 Ways
- Lemon Ice Cream for dessert
Frequently Asked Questions
Pork shoulder, also sold as pork butt or Boston butt, is the best cut for pulled pork. It’s well marbled with fat and connective tissue that melt during a long cook, leaving the meat tender and juicy. This recipe uses boneless, but bone-in works too with a slightly longer cook time.
Yes. Smoke and shred the pork up to 3 days ahead and refrigerate it in its juices. Reheat covered in the oven, then assemble the sliders right before serving so the rolls stay soft and the coleslaw stays crisp.
Lightly toast the cut sides of the rolls, drain excess juices from the pork before piling it on, and add the coleslaw just before serving. If you’re setting out a slider bar, let guests assemble their own.
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.
Plan on about 1/3 pound of cooked pulled pork per person for sliders, or 2 to 3 sliders each. Pork shoulder loses roughly half its weight as it cooks, so a 6 to 8 pound raw shoulder yields about 3 to 4 pounds of shredded meat.
Yes. Season the shoulder the same way and roast it uncovered at 275ºF for about 3 hours, then add the beer and BBQ sauce, cover tightly with foil, and continue roasting until fork tender. You’ll miss the smoke flavor, but the pork will still be tender and well seasoned.
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If you like this recipe, try:
- Spicy Sausage Stuffed Mushrooms
- Chinese Chicken Wraps
- Moroccan Meatball Sliders
- Mustard-Glazed Chicken Wings
Pulled Pork Sliders Recipe
Recommended Tools
- Pellet smoker or other smoker
- Instant read meat thermometer
- Disposable aluminum roasting pan
- Meat shredding claws or 2 large forks
- Serrated bread knife
Ingredients
- 6-8 lb boneless pork butt, aka pork shoulder or Boston butt
- 2 tbsp yellow mustard, such as French's
- 3-4 tbsp steak seasoning, or other spice rub
- 1 cup beer, or apple juice
- ½ cup barbecue sauce, of choice, 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 barbecue 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 barbecue 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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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!