These pulled pork sliders are absolutely irresistible! Tender, smoky pulled pork gets piled high on soft slider buns and topped with crisp, tangy coleslaw for the perfect bite. They’re incredibly easy to make, feed a crowd without much effort, and always disappear faster than I can make them.
Perfect for game day gatherings, backyard parties, or when you want a satisfying dinner that everyone will love.
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There’s something so satisfying about the combination of juicy pulled pork, crunchy coleslaw, and pillowy soft buns that just hits every time. I’ve been making these sliders for years because they’re foolproof crowd-pleasers that require minimal prep but deliver maximum flavor.
You can easily customize them with different BBQ sauces, add pickles or onions, or switch up the coleslaw – they’re always a winner.
What You’ll Need to Cook
- Pulled Pork – If you have leftover pulled pork use this otherwise, use the ingredients below to make pulled pork
- Pork shoulder (Boston butt) The ideal cut for pulled pork due to its high fat content and connective tissue that breaks down during the long cook. Look for good marbling and a fat cap.
- Brown Sugar
- Paprika
- Garlic Powder
- Onion Powder
- Chili Powder
- Cumin
- Black Pepper
- Salt
- Mustard Powder
- Ketchup
- Barbecue Sauce (Store-Bought)
- Brioche Slider Buns
- Coleslaw
- Pickle Chips
Ingredient Substitutes
Apple Cider Vinegar → White Vinegar: While apple cider vinegar is preferred for its subtle sweetness, white vinegar will provide the necessary acidity. Use slightly less as white vinegar is more acidic.
Brioche Buns → Potato Rolls: Potato rolls are soft, slightly sweet, and hold up well to juicy fillings. They’re a great gluten-free alternative when you find gluten-free versions.
How to Make Smoked Pulled Pork Sliders
Step 1: Prepare the Rub and Season the Pork
Combine all dry rub ingredients in a bowl and mix thoroughly. Pat the pork shoulder completely dry with paper towels, then apply the rub generously to all surfaces, pressing it into the meat. Let the seasoned pork rest at room temperature for 30 minutes while you prepare your smoker.
Step 2: Prepare the Smoker
Set up your smoker for indirect cooking at 225°F. Add your wood chips – hickory or apple work best for pork. Make sure you have enough wood to maintain smoke for the first 4-6 hours of cooking.
Step 3: Smoke the Pork
Place the pork shoulder fat-side up on the smoker grate and insert a probe thermometer into the thickest part. Maintain 225°F throughout the cook, which will take 10-12 hours until the internal temperature reaches 203°F.
Step 4: Rest and Shred
Remove the pork when it reaches 203°F and wrap tightly in foil. Let rest for 1 hour, then shred with two forks, reserving any juices to mix back into the meat.
Step 5: Assemble the Sliders
Toast the brioche buns lightly. Mix the shredded pork with BBQ sauce, pile onto buns, and top with coleslaw and pickles.
How To Store Leftovers and Reheat
Cool leftover pulled pork completely before storing in airtight containers. Refrigerate for up to 4 days – the flavor improves after a day as seasonings continue to penetrate. For longer storage, freeze in portioned bags for up to 3 months.
When reheating, add a splash of apple juice or broth to prevent drying. Heat gently in a covered pan over low heat, stirring occasionally, or microwave in 30-second intervals. For frozen pork, thaw overnight in the fridge first. Always reheat to an internal temperature of 165°F for food safety. Avoid high heat, which makes the meat stringy.
My Favorite Wood Chips for Pork
Hickory is my go-to choice for authentic barbecue flavor with those classic bacon-like notes. Apple works great if you prefer milder, sweeter smoke that’s perfect for kids.
Cherry and oak are also excellent options that won’t overpower the meat. Start with hickory for traditional taste, but avoid mesquite on long cooks.
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What To Serve With Pulled Pork Sliders
🥔 Loaded Mashed Potato Casserole
🌽 Grilled Cornbread
🧄 Grilled Garlic Bread
🧀 Smoked Mac and Cheese
Pulled Pork Sliders
Ingredients
- 4 lbs pork shoulder Boston butt
- 2 tbsp brown sugar
- 2 tbsp paprika
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tbsp chili powder
- 1 tsp cumin
- 1 tsp black pepper
- 1 tsp salt
- 1 tsp mustard powder
For Assembly:
- 1 cup barbecue sauce store-bought
- 12 brioche slider buns
- 2 cups prepared coleslaw
- Pickle chips
Instructions
- Mix all dry rub ingredients in a bowl and coat pork shoulder evenly. Let rest 30 minutes at room temperature.
- Preheat smoker to 225°F using hickory or apple wood chips.
- Place pork shoulder on smoker and cook for 10-12 hours until internal temperature reaches 203°F.
- Wrap in foil and rest for 1 hour before shredding with two forks.
- Mix shredded pork with store-bought barbecue sauce.
- Toast slider buns lightly and fill with pulled pork, coleslaw, and pickles.
Smoke On!
Charlie
Author: Charlie Reeves
Hi, I’m Charlie, I have been meat-smoking and grilling for the past 15 years. I have an array of different smokers, thermometers, and have a love for finding the right wood and charcoal combo My favourite recipes are my EXTRA CRISPY smoked pork belly, juicy pulled pork, smoked brisket, duck poppers, and ANY SEAFOOD I grill).
I loves sharing his tips with beginners, helping them navigate the world of smoking. I find it’s not just about cooking; it’s a quest for that perfect smoky flavor.
You will usually find me playing with the kids, perfecting my brisket bark, or sipping beers with boys around the fire. Can’t wait to share all my delicious smoking and grilling recipes with you!
You can read more about me on our About Us page.
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