Pork Sliders Recipe
These pulled pork sliders are made with slow-cooked shredded pork smothered in a sweet, savory, and smoky BBQ sauce piled high on Hawaiian buns!
Ingredients
- 3-4 pounds boneless pork loin or shoulder
- 1 - 1 ½ cups BBQ sauce
- 1 Tablespoon liquid smoke , optional but recommended
- 1 teaspoon Kosher salt
- ½ teaspoon ground black pepper
Sliders
- 12 slider buns , or Hawaiian rolls
- ¼ cup butter
- ½ teaspoon Worcestershire sauce , or soy sauce
- ¼ teaspoon onion powder
- ¼ teaspoon garlic powder
Optional: sliced pepper jack cheese
Optional toppings: slaw, pickles, bbq sauce
Instructions
- Pork
- Place 3-4 pounds pork in the slow cooker. Pierce several times. Add 1/2 cup water. Pour 1 to 1 1/2 cups BBQ sauce and 1 Tablespoon liquid smoke over the top. Then sprinkle 1 teaspoon salt and 1/2 teaspoon pepper on top. Cook on low for 10 hours, or until it easily shreds.
- Remove pork and shred with 2 forks. Remove any excess fat.
- Sliders
- Preheat oven to 350°F.
- Slice 12 Hawaiian rolls in half horizontally using a large bread knife. Make sure to keep the rolls connected to each other while cutting. Once sliced, remove the top section and place on a cutting board. Place in a 9x13" pan. Add pork onto the bottom half. You don't need to use all of it. Place top half of rolls back on covering the pork.
- In a small bowl, whisk together the 1/4 cup melted butter, 1/2 teaspoon Worcestershire sauce, 1/4 teaspoon onion powder and 1/4 teaspoon garlic powder. Pour evenly over all of the rolls.
- Cover pork sliders with foil and bake for 10-15 minutes. Uncover and cook an additional 2 minutes to brown the top of the rolls.
- Add toppings as desired. Best served while warm.
Notes
Instant pot version: Cut into 4 chunks, pierce with a fork, then place in the instant pot. Add 1 cup water. Pour BBQ sauce and liquid smoke over the top. Then sprinkle salt on top. Place lid on top and set to high pressure. Cook for 60 minutes and then do a natural slow release for 10 minutes.
Tip: When cooking pork in the slow cooker, don't take the lid off before 10 hours. You need the steam to make it tender.
Freezer instructions: Add pork to a zip top freezer bag (make sure all air is removed) and store in freezer for up to 3 months. Thaw in fridge overnight when ready to enjoy.
Nutrition
Calories: 500kcal, Carbohydrates: 47g, Protein: 42g, Fat: 15g, Saturated Fat: 6g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 0.2g, Cholesterol: 122mg, Sodium: 981mg, Potassium: 769mg, Fiber: 2g, Sugar: 22g, Vitamin A: 298IU, Vitamin C: 0.4mg, Calcium: 66mg, Iron: 3mg
Nutrition provided is an estimate. It will vary based on specific ingredients used.
