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The Best Easy BBQ Pulled Pork Sliders for Your Cookout

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These easy BBQ pulled pork sliders feature tender, smoky pork piled high on sweet Hawaiian rolls with tangy coleslaw and pickles. Perfect for cookouts, game days, or any gathering where you want to feed a crowd without stress.

Ingredients

Scale
  • 3 to 4 pounds bone-in pork shoulder
  • 2 tablespoons brown sugar
  • 1 tablespoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon cayenne pepper (optional)
  • 1 cup chicken broth or apple juice
  • 1 cup ketchup
  • 1/4 cup apple cider vinegar
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon brown sugar
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon cayenne (adjust to taste)
  • 2 cups shredded coleslaw mix
  • 1/4 cup mayonnaise
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon sugar
  • Salt and pepper to taste
  • 12 slider buns (Hawaiian sweet rolls recommended)
  • 2 tablespoons butter, melted
  • Dill pickle slices (optional)

Instructions

  1. Make the dry rub: In a small bowl, combine brown sugar, smoked paprika, garlic powder, onion powder, salt, black pepper, and cayenne. Mix well.
  2. Season the pork: Pat the pork shoulder dry with paper towels. Rub the spice mixture all over the pork, pressing it into the surface. Let sit at room temperature for 20-30 minutes (or refrigerate overnight for deeper flavor).
  3. Sear the pork: Heat a tablespoon of oil in a Dutch oven over medium-high heat until shimmering. Sear the pork for 4-5 minutes per side until deeply browned.
  4. Braise the pork: Pour chicken broth or apple juice around the pork. Bring to a simmer, cover, and reduce heat to low. Cook for 2.5 to 3 hours until the meat pulls apart easily with a fork.
  5. Make the BBQ sauce: In a medium saucepan, combine ketchup, apple cider vinegar, Worcestershire sauce, brown sugar, smoked paprika, garlic powder, and cayenne. Simmer over medium heat, then reduce to low and cook for 10-15 minutes, stirring occasionally. Set aside.
  6. Make the slaw: In a mixing bowl, whisk together mayonnaise, apple cider vinegar, sugar, salt, and pepper. Add coleslaw mix and toss to coat. Refrigerate until ready to serve.
  7. Shred the pork: Remove pork from pot and let rest for 5 minutes. Using two forks, shred into bite-sized pieces. Discard large fat chunks or bone. Toss with 1/2 cup cooking liquid and 1/2 cup BBQ sauce.
  8. Toast the buns: Preheat oven to 350°F. Split slider buns and arrange cut-side up on a baking sheet. Brush with melted butter. Toast for 5-7 minutes until golden.
  9. Assemble the sliders: Place bottom halves of toasted buns on a platter. Pile shredded pork on each bun. Top with coleslaw and pickle slices if using. Add top buns and press down slightly. Serve immediately.

Notes

Don’t skip the sear—it builds flavor. Toast the buns to prevent sogginess. The pork tastes even better the next day. Add sauce gradually to control sauciness. For slow cooker: sear pork first, then cook on low for 8 hours or high for 4-5 hours.

Nutrition

Keywords: BBQ pulled pork sliders, easy pulled pork sliders, cookout sliders, Hawaiian roll sliders, pulled pork recipe

Find it online: https://gleefulfork.com/the-best-easy-bbq-pulled-pork-sliders-for-your-cookout/