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Easy BBQ Pulled Pork Sliders for Perfect Game Day

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These easy BBQ pulled pork sliders feature incredibly tender, slow-cooked pork shoulder with a bold, smoky dry rub, finished with your favorite BBQ sauce and served on toasted slider buns. Perfect for game day or any gathering, this make-ahead friendly recipe is sure to be a crowd-pleaser.

Ingredients

Scale
  • 4–5 lbs (1.8–2.3 kg) bone-in pork shoulder (pork butt)
  • 1 tablespoon olive oil
  • 2 tablespoons smoked paprika
  • 1 tablespoon brown sugar, packed
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 2 teaspoons kosher salt
  • 1 teaspoon black pepper
  • 1 teaspoon cayenne pepper (optional, for heat)
  • 1 cup chicken broth (or beef broth)
  • 1/2 cup apple cider vinegar
  • 2 tablespoons Worcestershire sauce
  • 12–15 slider buns (Hawaiian rolls recommended)
  • 1 1/2 cups BBQ sauce (smoky, sweet Kansas City-style recommended)
  • Coleslaw for topping (optional)
  • Butter for toasting the buns

Instructions

  1. Prep the Pork and Make the Rub: Pat the pork shoulder dry with paper towels. In a small bowl, combine smoked paprika, brown sugar, garlic powder, onion powder, salt, pepper, and cayenne (if using). Rub olive oil all over the pork, then coat generously with the dry rub. Let sit at room temperature for 30 minutes while oven preheats.
  2. Sear the Pork: Preheat oven to 325°F (160°C). Heat a tablespoon of olive oil in a Dutch oven over medium-high heat. Sear the pork shoulder on all sides until deeply browned, about 3-4 minutes per side.
  3. Braise the Pork: Pour chicken broth, apple cider vinegar, and Worcestershire sauce around the pork in the pot. Bring liquid to a simmer, cover with lid, and transfer to preheated oven.
  4. Cook Low and Slow: Cook for 3 to 3 1/2 hours until meat is fall-apart tender and internal temperature reaches 200-205°F (93-96°C).
  5. Shred the Pork: Remove pot from oven. Using two forks, shred the pork in the pot, discarding large pieces of fat or the bone. Toss in braising liquid to keep moist.
  6. Add the BBQ Sauce: Pour BBQ sauce over shredded pork and stir to combine. Start with 1 cup and add more to taste. Let sit for 10 minutes to absorb flavors.
  7. Toast the Buns: Split slider buns, butter cut sides, and toast on a baking sheet in the oven (still at 325°F) for about 5 minutes until golden brown.
  8. Assemble the Sliders: Pile pulled pork onto bottom half of each toasted bun. Top with coleslaw if desired, then cap with top bun. Serve immediately.

Notes

Don’t skip the sear—it builds deep flavor. Patience is key; low and slow cooking ensures tender meat. Let the shredded pork rest in the sauce for a few minutes before serving. Toasting the buns prevents sogginess. Use a meat thermometer for perfect doneness (200-205°F). This recipe is make-ahead friendly; flavors improve overnight.

Nutrition

Keywords: BBQ pulled pork, sliders, game day, pork shoulder, slow cooked, party food, easy recipe

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