Pulled BBQ Pork Sliders | Slow Cooker Pulled Pork

This pulled BBQ pork sliders recipe is perfect for those hot summer days or anytime you don’t want to stand in front of a hot stove. You simply dump everything in the slow cooker and dinner will be ready by the end of the day.

The BBQ flavor in this recipe is pretty low key. If you want a stronger BBQ flavor, make sure to add more sauce to the meat after you shred it. You can add as much or as little as you’d like. Just make sure you taste it before you add too much BBQ sauce.

Pulled BBQ Pork Sliders

Ingredients:

2-pound pork shoulder roast
1 T. kosher salt
1 ½ t. black salt
¼ cup apple cider vinegar
¾ cup prepared BBQ sauce
2 whole cloves garlic, smashed, peels removed, roughly chopped
1 small yellow onion, chopped
2 T. shallot, minced

slider buns, opened with inside buttered and grilled (or toasted in the oven)
red cabbage, thinly sliced (optional)

Directions:

Add the pork shoulder to slow cooker and season with salt and pepper. Add cider vinegar, BBQ sauce, garlic, onion, and shallot. Cover and cook for 8 hours on low.

The roast should be very tender after 8 hours. Carefully remove from slow cooker and place on a serving platter or cutting board reserved for meat. Using a fork in each hand, start “pulling” in two directions, working on one small section of pork at a time. The goal is to “shred” the meat into small strands.

Place shredded meat into a serving container or add it directly to the prepared slider buns. Top with red cabbage for some crunch and color – or add any of your favorite toppings. Serve immediately.

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Pulled BBQ Pork Sliders

Ingredients

• 2 lb pork shoulder roast
• 1 tbsp kosher salt
• 1 1/2 tsp black pepper
• 1/4 cup apple cider vinegar
• 3/4 cup bbq sauce
• 2 garlic cloves, smashed, peels removed, roughly chopped
• 1 small yellow onion, chopped
• 2 tbsp shallot, minced

Instructions

1. Add the pork shoulder to slow cooker and season with salt and pepper. Add cider vinegar, BBQ sauce, garlic, onion, and shallot. Cover and cook for 8 hours on low. 

2. The roast should be very tender after 8 hours. Carefully remove from slow cooker and place on a serving platter or cutting board reserved for meat. Using a fork in each hand, start “pulling” in two directions, working on one small section of pork at a time. The goal is to “shred” the meat into small strands. 
   

3. Place shredded meat into a serving container or add it directly to the prepared slider buns. Top with red cabbage for some crunch and color - or add any of your favorite toppings. Serve immediately.