Spicy Smoky Pulled Pork Sliders With Tangy BBQ Sauce

Quick Recipe Version (TL;DR)

• Yield: About 12 sliders (4–6 servings)
• Prep Time: 25 minutes
• Cook Time: 8 hours (slow cooker on Low)
• Total Time: 8 hours 30 minutes

Quick Ingredients

• 4 lb boneless pork shoulder (pork butt), trimmed
• 1 tbsp kosher salt, 2 tsp black pepper
• 1 tbsp smoked paprika, 2 tsp chili powder, 1–2 tsp chipotle chili powder
• 1 tsp each: cumin, garlic powder, onion powder
• 2 tbsp packed brown sugar (for rub) + 1/4 cup brown sugar (for sauce)
• 1 large onion, 4 garlic cloves, 1 cup low-sodium broth, 2 tbsp apple cider vinegar
• 1 1/2 cups ketchup, 1/3 cup apple cider vinegar, 2 tbsp Worcestershire, 2 tbsp mustard
• 1 tbsp molasses, 1 tsp liquid smoke, extra smoked paprika, chili, cayenne, black pepper
• 10–12 slider buns, 2 tbsp melted butter
• 4 cups coleslaw mix, 2 tbsp mayo, 1–2 tbsp apple cider vinegar, sugar, salt, pepper

Do This

• 1. Mix salt, spices, and brown sugar; pat pork dry and rub all over. Sear in a hot skillet with oil until browned on all sides.
• 2. Place sliced onion and smashed garlic in slow cooker. Set pork on top, add broth and vinegar. Cook on Low 8–10 hours (or High 5–6 hours) until fall-apart tender.
• 3. While pork cooks, simmer ketchup, vinegar, brown sugar, molasses, Worcestershire, mustard, liquid smoke, and spices 10–15 minutes to make a spicy, smoky sauce.
• 4. Transfer cooked pork to a pan. Strain cooking liquid, skim fat, and stir 1/4–1/2 cup into the barbecue sauce. Shred pork with two forks.
• 5. Toss shredded pork with enough sauce to coat generously (reserve extra sauce for serving).
• 6. Mix coleslaw mix with mayo, vinegar, a pinch of sugar, salt, and pepper for a tangy slaw.
• 7. Brush slider buns with melted butter, toast until golden, pile on saucy pulled pork, top with slaw and pickles or jalapeños, and serve hot.

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Why You’ll Love This Recipe

• Deeply smoky, pepper-forward flavor with just the right tangy vinegar bite to cut through the richness.
• Slow-cooked pork turns meltingly tender and soaks up a bold homemade barbecue sauce.
• Perfect for game day, cozy weekends, or feeding a crowd with minimal hands-on time.
• Flexible cooking methods (slow cooker or oven) and spice level, plus leftovers reheat beautifully.

Grocery List

• Produce: 1 large yellow onion, 4 garlic cloves, 4 cups shredded cabbage or coleslaw mix, 1 small carrot (if not in mix), 2 green onions, pickles or pickled jalapeños (optional).
• Dairy: Unsalted butter, mayonnaise.
• Pantry: 4 lb boneless pork shoulder (pork butt), 10–12 slider buns or small rolls, kosher salt, black pepper, smoked paprika, chili powder, chipotle chili powder, ground cumin, garlic powder, onion powder, cayenne pepper, packed brown sugar, molasses, vegetable oil, low-sodium chicken broth or water, ketchup, apple cider vinegar, Worcestershire sauce, yellow or Dijon mustard, liquid smoke (optional), sugar or honey, hot sauce (optional).

Full Ingredients

For the Spicy Pulled Pork

• 4 lb boneless pork shoulder (pork butt), excess fat trimmed but some left for flavor
• 2 tbsp vegetable oil (for searing)
• 1 large yellow onion, sliced
• 4 garlic cloves, smashed
• 1 cup low-sodium chicken broth (or water)
• 2 tbsp apple cider vinegar

Dry Rub

• 1 tbsp kosher salt
• 2 tsp freshly ground black pepper
• 1 tbsp smoked paprika
• 2 tsp chili powder
• 1–2 tsp chipotle chili powder (use 1 tsp for medium heat, 2 tsp for hot)
• 1 tsp ground cumin
• 1 tsp garlic powder
• 1 tsp onion powder
• 2 tbsp packed brown sugar

For the Spicy, Smoky Barbecue Sauce

• 1 1/2 cups ketchup
• 1/3 cup apple cider vinegar (plus more to taste)
• 1/4 cup packed dark brown sugar
• 1 tbsp molasses
• 2 tbsp Worcestershire sauce
• 2 tbsp yellow mustard (or 1 tbsp yellow + 1 tbsp Dijon)
• 1 tsp liquid smoke (optional but recommended for extra smokiness)
• 1 tsp smoked paprika
• 1 tsp chili powder
• 1 tsp chipotle chili powder
• 1 tsp freshly ground black pepper
• 1/2 tsp cayenne pepper (optional, for extra heat)
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4–1/2 tsp kosher salt, to taste
• 1/4–1/2 cup defatted cooking juices from the pork (added after cooking)

Quick Tangy Slaw (Optional but Recommended)

• 4 cups shredded green cabbage or coleslaw mix (about 10 oz)
• 1 small carrot, shredded (omit if your mix already includes carrot)
• 2 green onions, thinly sliced
• 2 tbsp mayonnaise
• 1–2 tbsp apple cider vinegar (start with 1, add more to taste)
• 1 tsp Dijon or yellow mustard
• 1/2 tsp sugar or honey
• Salt and freshly ground black pepper, to taste

For Serving

• 10–12 slider buns or small soft rolls, split
• 2 tbsp unsalted butter, melted (for brushing buns)
• Sliced pickles or pickled jalapeños (optional)
• Extra hot sauce or barbecue sauce, for serving

Step-by-Step Instructions

Step 1: Season the Pork with a Smoky, Spicy Rub

Pat the pork shoulder dry with paper towels so the rub adheres well and browns nicely. In a small bowl, combine the kosher salt, black pepper, smoked paprika, chili powder, chipotle chili powder, cumin, garlic powder, onion powder, and brown sugar. Mix thoroughly, breaking up any sugar clumps.

Place the pork on a cutting board or large plate and sprinkle the rub evenly over all sides, using your hands to really work it into every nook and cranny. If you have time, cover and refrigerate for at least 1 hour or up to overnight to let the flavors penetrate; if not, you can proceed straight to cooking.

Step 2: Sear the Pork and Build the Flavor Base

Heat the vegetable oil in a large heavy skillet or Dutch oven over medium-high heat until shimmering. Add the pork and sear 3–4 minutes per side, turning to brown all over. You are not cooking it through here, just building a deep, flavorful crust.

While the pork sears, add the sliced onion and smashed garlic to the bottom of your slow cooker. Once the pork is nicely browned, place it on top of the onions and garlic. Pour the chicken broth and 2 tbsp apple cider vinegar around (not directly over) the pork, so you do not wash off the rub.

Oven method option: If using an oven instead of a slow cooker, leave the pork in the Dutch oven after searing, add the onions, garlic, broth, and vinegar around it, cover tightly with a lid, and proceed to baking in Step 3.

Step 3: Slow-Cook Until Fall-Apart Tender

Cover the slow cooker with the lid and cook on Low for 8–10 hours or on High for 5–6 hours, until the pork is very tender and easily shreds with a fork. If using the oven, cover the Dutch oven and cook at 300°F (150°C) for about 3 1/2–4 hours, checking occasionally after 3 hours. The pork is done when it practically falls apart and registers around 195–205°F (90–96°C) internally.

Once done, carefully transfer the pork to a large cutting board or shallow baking dish. Strain the cooking liquid through a fine-mesh sieve into a bowl or measuring cup and skim off most of the fat from the surface. Save 1/2–1 cup of this liquid to enrich the sauce and moisten the meat.

Step 4: Make the Spicy, Pepper-Forward Barbecue Sauce

While the pork cooks (or near the end of its cooking time), make the sauce. In a medium saucepan, combine the ketchup, 1/3 cup apple cider vinegar, brown sugar, molasses, Worcestershire sauce, mustard, and liquid smoke (if using). Add the smoked paprika, chili powder, chipotle chili powder, black pepper, cayenne (if using), garlic powder, onion powder, and salt.

Bring to a gentle simmer over medium heat, stirring frequently. Once it starts to bubble, reduce the heat to low and simmer uncovered for 10–15 minutes, stirring occasionally, until slightly thickened and glossy. Taste and adjust: add more vinegar for sharpness, more brown sugar for sweetness, more chipotle or cayenne for heat, and more black pepper if you want an even stronger pepper bite.

When the pork is done and you have strained the cooking liquid, stir 1/4–1/2 cup of the defatted juices into the sauce to deepen the meaty, smoky flavor. Keep the sauce warm over very low heat or rewarm gently right before tossing with the pork.

Step 5: Shred the Pork and Coat It in Sauce

Using two forks (or clean gloved hands once cool enough to handle), shred the pork into bite-size strands, discarding any large chunks of fat. Transfer the shredded meat to a large mixing bowl or back into the (cleaned) slow cooker insert.

Pour about half of the warm barbecue sauce over the pork and toss to coat thoroughly. Add more sauce a little at a time until the meat is juicy and well sauced but not soupy. Reserve any remaining sauce to serve on the side or drizzle over finished sliders. If the meat seems dry at all, you can also splash in another tablespoon or two of the reserved cooking juices.

Keep the sauced pulled pork warm in the slow cooker on the Warm setting or in a covered baking dish in a low oven (around 200°F / 95°C) while you prepare the buns and slaw.

Step 6: Make the Quick Tangy Slaw

In a medium bowl, combine the shredded cabbage (and carrot, if using) with the sliced green onions. In a small bowl, whisk together the mayonnaise, 1 tbsp apple cider vinegar, mustard, sugar or honey, and a pinch each of salt and pepper until smooth.

Pour the dressing over the cabbage mixture and toss until evenly coated. Taste and adjust the seasoning: add more vinegar for extra tang, more salt or pepper as needed. The slaw should be bright, crisp, and just lightly creamy so it cuts through the richness of the pork. Refrigerate until ready to serve.

Step 7: Toast the Buns and Assemble the Sliders

Preheat a large skillet or griddle over medium heat. Brush the cut sides of the slider buns lightly with melted butter. Place them cut-side down in the skillet and toast 1–2 minutes until golden and crisp around the edges.

To assemble, pile a generous mound of hot, saucy pulled pork on the bottom half of each toasted bun. Spoon a small handful of tangy slaw over the pork. Add sliced pickles or pickled jalapeños for extra tang and heat, if you like, then cap with the top bun. Serve immediately with any extra barbecue sauce and hot sauce on the side.

Pro Tips

• Make it ahead for deeper flavor: The pork and sauce taste even better the next day. Chill overnight, skim off the solidified fat, then reheat gently with a splash of broth or water.
• Control the heat level: Start on the lower end of chipotle and cayenne; you can always stir in more to the finished sauce or directly into half the batch for “spicy” and “extra spicy” options.
• Do not skip toasting the buns: A lightly crisp, buttery interior keeps the sliders from getting soggy and adds a subtle nutty flavor.
• Keep it moist for parties: If serving over several hours, keep the sauced pork on Warm in the slow cooker with the lid slightly ajar. Stir occasionally and add a spoonful of reserved cooking liquid if it starts to dry out.
• Use leftovers creatively: Leftover pulled pork is fantastic in quesadillas, loaded baked potatoes, grilled cheese sandwiches, or on top of mac and cheese.

Variations

• Carolina-style vinegar kick: Reduce the ketchup by half and increase the apple cider vinegar in the sauce to 1/2 cup. Add an extra teaspoon of black pepper and a pinch of red pepper flakes for a sharper, more tangy profile.
• Sweet and smoky (milder heat): Cut the chipotle and cayenne in half and add 2 more tablespoons of brown sugar. Keep the smoked paprika and liquid smoke for that campfire depth without overwhelming spice.
• Pressure cooker shortcut: Sear the rubbed pork in an Instant Pot on Sauté, then add onions, garlic, broth, and vinegar. Cook on High Pressure for 60–70 minutes with natural release, then shred and proceed with the sauce and assembly as written.

Storage & Make-Ahead

Store leftover pulled pork (with sauce) in an airtight container in the refrigerator for up to 4 days. The slaw will keep 1–2 days, though it is crispest on day one. To freeze the pork, cool completely, portion into freezer-safe bags or containers, and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheat the pork gently in a covered saucepan over low heat or in a 300°F (150°C) oven with a splash of water or broth, stirring occasionally, until hot and juicy. Assemble sliders just before serving so the buns and slaw stay crisp.

Nutrition (per serving)

Approximate values per slider (1 bun, a generous portion of pulled pork, and some slaw): about 380–430 calories, 18–22 g protein, 18–22 g fat, 35–40 g carbohydrates, 2–3 g fiber, and 800–1000 mg sodium (highly dependent on bun size, sauce amount, and salt used). Use low-sodium broth, smaller buns, and lighter sauce if you would like to reduce sodium and calories.