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Pulled pork sliders sitting in a box lined with newspaper. Some buns are on their side so you can see all the meat and juices inside the bun. There looks like some kind of dipping sauce next to the box and a small white terrazzo plate with 1 slider on it. It is very full and the contents has managed to fall out if the bun a bit.
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Pulled Pork Sliders

Delicious and easy to make Pulled Pork Sliders are sure to win over your most devout BBQ friends! With options to cook in the crock pot, instant pot, stovetop or oven, this recipe couldn't be more easy!
Course Appetizer, Entree
Cuisine American
Keyword crock pot pulled pork, easy pulled pork, easy pulled pork sliders, instant pot pulled pork, pulled pork sliders
Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Servings 12 sliders
Calories 184kcal
Author Lauren

Ingredients

Pulled Pork Sliders

  • 1 ¼ pounds pulled pork
  • 12 pack slider buns
  • ½ cup barbecue sauce
  • 1½ cups coleslaw
  • 1 large apple peeled and diced
  • ¼ cup salted butter
  • ½ teaspoon poppy seeds
  • ½ teaspoon garlic powder

Coleslaw

  • 16-ounce package coleslaw
  • ½ cup mayo
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon sugar

Easy Beer Braised Pulled Pork

  • 3 pounds picnic roast or pork shoulder
  • 3 tablespoons BBQ seasoning see notes
  • 3 tablespoons canola oil
  • 12-ounce can beer see notes

Instructions

To assemble:

  • Preheat the oven to 375°F. Slice the slider buns horizontally and toast for 5 to 8 minutes with the inside of the rolls facing up. Transfer the buns to a sheet pan or an 8x13 baking dish lined with parchment paper (makes it easy for transferring to a serving platter!)
    12 pack slider buns
  • If using previously made pulled pork, heat in the microwave before using. Mix the pulled pork with the barbecue sauce. Layer the pork on the bottom buns. Top with diced apple and cover with the top side of the buns.
    1 ¼ pounds pulled pork, 1 large apple, ½ cup barbecue sauce
  • In a small bowl, melt the butter and mix with poppy seeds and garlic powder. Spoon or liberally brush on the top of the buns. Bake for 10 minutes.
    ¼ cup salted butter, ½ teaspoon poppy seeds, ½ teaspoon garlic powder
  • Carefully remove the top buns and top with coleslaw. Replace the top buns, slice, and serve!
    1½ cups coleslaw

For the Coleslaw:

  • In a mixing bowl, whisk the mayo, apple cider vinegar, and sugar together. Add the coleslaw veggies and mix together. Store in the refrigerator until needed.
    ½ cup mayo, 2 tablespoons apple cider vinegar, 1 tablespoon sugar, 16-ounce package coleslaw

Easy Beer Braised Pulled Pork

  • Slow Cooker Instructions: Rub the pork with bbq spice rub or seasonings of choice. Heat a large pan over medium-high heat. Add the oil, once it starts to shimmer add the pork and sear for 1½ to 2 minutes on each side. Deglaze the pan with the beer, scraping the bottom of the pan. Transfer the pork to a slow cooker, cover and cook on low for 8 hours or high for 4 hours. Transfer the pork to cutting board and shred into pieces.
    3 pounds picnic roast or pork shoulder, 3 tablespoons BBQ seasoning, 3 tablespoons canola oil, 12-ounce can beer
  • Instant Pot Instructions: Heat the instant pot on the 'sauté' setting and add the oil.  Season the pork with the seasoning. Once the oil is hot, add the pork and sear for 2 minutes on each side.  Carefully pour the beer into the pan and let simmer for about 3 to 4 minutes.  Cover with the lid, seal, and set to high pressure for 35 minutes or the 'Meat/Stew' setting. Naturally release pressure after cooking. Transfer the pork to a cutting board and shred into pieces.
  • Stove Top Instructions: Season the pork. Heat a dutch oven over medium-high heat.  Add the oil, once it shimmers add the seasoned pork and sear for 2 minutes on each side. Add the beer and scrape any bits off the bottom of the pan.  Reduce the heat to low, add ½ cup of water, cover, and simmer for 4 hours until meat easily falls apart at the touch of a fork.
  • Oven Instructions: Preheat oven to 350°F. Season the pork. Heat a dutch oven over medium-high heat. Add the oil, once it shimmers add the seasoned pork and sear for 2 minutes on each side. Add the beer, ½ cup water, and cover. Bake at 350°F for 4 hours or until fork tender.

Notes

  • I always have a container of this Barbecue Spice Rub in the pantry, but I also really like any BBQ spice that's hickory based.  It's just the right amount of sweetness.  Too much brown sugar in the spice mix may burn when searing!
  • Veggie or chicken stock can be substituted for beer as a non-alcoholic option.  Non-alcoholic beer can be substituted as well.  Athletic brewing is a current favorite brand for that.
  • Picnic or shoulder roast is perfect for this style of pork.  To cook faster, cut into smaller pieces.
  • Pork can be made in advance - or use store bought!

Nutrition

Calories: 184kcal | Carbohydrates: 22g | Protein: 7g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 30mg | Sodium: 560mg | Potassium: 97mg | Fiber: 1g | Sugar: 17g | Vitamin A: 261IU | Vitamin C: 5mg | Calcium: 40mg | Iron: 1mg