8 Pulled Pork Sliders for Your Next Party

Pulled pork sliders have a way of disappearing faster than anything else on a party spread. You set them out, turn around, and somehow half the tray is gone before you’ve had a chance to grab one yourself. There’s a reason for that — the combination of tender, fall-apart pork, a soft roll, and tangy toppings hits every flavor note at once. Salty, sweet, smoky, creamy, crunchy. It’s all there in two bites.

What makes sliders so well-suited for entertaining is the flexibility. You can go classic with BBQ sauce and coleslaw, or spin things in a completely different direction with Asian-inspired flavors, pineapple, chipotle, or a savory butter-glazed bake. Every one of the eight versions below is crowd-friendly, make-ahead capable, and genuinely delicious — not just “good for a party.”

Whether you’re planning a backyard cookout, a game day spread, or a casual family dinner where you want something a little special, one of these slider styles will earn you a spot as the person who always brings the best food.

1. Classic BBQ Pulled Pork Sliders with Coleslaw

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The original. The crowd favorite. The slider that never needs an introduction.

This version starts with pork shoulder (also sold as pork butt), which is the right cut for this job — deeply marbled, affordable, and built for the long, slow cook that turns it into shredable, juicy meat. Cook a 3-5 lb bone-in roast in a slow cooker on low for 8-10 hours with a dry rub of seasoning salt, black pepper, onion powder, garlic powder, and ground mustard. Pour 12 oz of beer or broth over the top before sealing the lid.

Once the pork is fall-apart tender, drain the liquid, pull the bone out (it should slide free with zero resistance), and shred the meat with two forks. Aim for a mix of textures — some fine shreds, some slightly chunkier pieces.

The Assembly

Slice 24 Hawaiian or potato slider rolls in half without separating them. Spread softened butter or mayonnaise on the cut sides, then load each bottom half with about ¼ cup of warmed pork. Spoon over 1-2 tablespoons of BBQ sauce, pile on 2 tablespoons of creamy coleslaw, add 2-3 dill pickle rounds, and top with a tablespoon of French fried onions for crunch. Cap with the top bun and press gently.

Quick Facts

• Plan for 2-3 sliders per person when serving with sides
• Keep shredded pork warm in a slow cooker on the “warm” setting during a party
• Toast the cut sides of buns under a broiler for 2-3 minutes to prevent sogginess

Pro tip: Make the pork 1-2 days ahead and refrigerate it. The flavor deepens overnight, and reheating it in a pan with a splash of sauce brings it right back to life.

2. Hawaiian Pulled Pork Sliders with Pineapple and Pepper Jack

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This version leans into the sweet-and-spicy contrast that makes Hawaiian-style BBQ so memorable.

Season a 4-5 lb pork butt with ½ tablespoon each of salt, black pepper, garlic powder, and onion powder, plus 1 tablespoon paprika, ¼ teaspoon cayenne, and 2 tablespoons packed brown sugar. Place the pork in your slow cooker fatty side up, then pour 12 oz of pineapple juice around (not over) the meat. Cook on low for 8-10 hours until completely shreddable.

The pineapple juice does two things: it keeps the cooking environment humid, and the natural enzymes in the juice help tenderize the meat from the outside in. The result is noticeably softer, more succulent pulled pork.

The Butter Sauce That Ties It Together

Whisk together ½ cup melted salted butter, 1 tablespoon sesame seeds, 1 teaspoon minced garlic, 1 teaspoon brown sugar, 1 teaspoon soy sauce, and ¼ teaspoon ginger. Brush this over the bottom buns, then layer on the pulled pork tossed with ⅔ cup BBQ sauce.

Scatter ½ cup drained pineapple tidbits over the pork, then lay on slices of pepper jack cheese. Replace the top buns, brush the remaining butter mixture over everything, cover loosely with foil, and bake at 350°F for 20 minutes. Uncover and bake another 3-5 minutes until the tops turn golden.

Quick Facts

• Serve with shredded cabbage slaw or French fried onions on top
• The sesame-soy butter topping is what separates this from a standard slider
• Pepper jack adds heat without overwhelming the sweet pineapple

3. Coca-Cola Slow Cooker Pulled Pork Sliders

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Four ingredients. Six hours. One of the most tender batches of pork you’ll ever taste.

Place 2 lbs of pork shoulder or pork butt in a slow cooker and pour a 12 oz can of Coca-Cola over it. Set on low and walk away for 6 hours. That’s genuinely it. The cola breaks down the meat’s tougher connective tissue while adding a quiet sweetness that pairs beautifully with tangy BBQ sauce.

When the pork is done, transfer it to a cutting board, rest it for 5 minutes, then shred. Discard the cooking liquid — it’s done its job. Return the shredded pork to the slow cooker and pour 1 cup of your favorite BBQ sauce over it, tossing to coat every strand. Serve warm on toasted brioche slider buns.

Why This Works So Well

The beauty of this method is the hands-off simplicity. There’s no marinating, no searing, no checking in. It’s perfect for mornings when you need to set things up and forget about them until guests arrive. The carbonation in the soda works similarly to beer in tenderizing and adding subtle flavor complexity.

Quick Facts

• Any cola works in place of Coca-Cola; beer is also a great swap
• Searing the pork in olive oil before slow cooking adds a deeper, savory crust (optional but worth it)
• Store leftover pork sealed in an airtight container in the fridge for up to 4 days

Pro tip: If you want a richer final product, sear the pork on all sides in a hot skillet with a little oil before it goes into the slow cooker. That caramelized exterior adds flavor that the liquid alone can’t replicate.

4. Sticky Asian-Style Pulled Pork Sliders with Sesame Slaw

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This one surprises people every single time. The flavor profile is completely different from a traditional BBQ slider — it’s bold, umami-forward, lightly spicy, and deeply savory.

The marinade is the heart of this recipe: ⅓ cup light soy sauce, ⅓ cup hoisin sauce, ¼ cup rice vinegar, 2 tablespoons gochujang paste, 1 tablespoon miso paste, 3 tablespoons honey, 2 tablespoons sweet chili jam, 3 crushed garlic cloves, 4 whole star anise, 2 tablespoons chopped ginger, and the zest of 1 lime. Start by rubbing a 3.3 lb pork shoulder with 1 tablespoon each of allspice and salt.

If using a pressure cooker, brown the pork in batches with a tablespoon of neutral oil using the sauté function, then add all marinade ingredients. Seal and cook on high pressure for 45 minutes. Let the pressure release naturally before opening.

Making the Sesame Slaw

While the pork rests, finely shred ½ a red cabbage and slice 4 scallions. Toss the vegetables with 1 tablespoon sesame oil, 1 tablespoon rice vinegar, and ½ teaspoon salt. This slaw is deliberately simple — its job is to cut through the richness of the pork with acid and crunch, not to compete with it.

Quick Facts

• Swap gochujang for additional hoisin or miso if spice is a concern
• The cooking liquid, once fat is skimmed off, can be stirred back through the shredded pork
• Toast slider buns cut-side down in a pan with olive oil for 3-4 minutes

5. Bacon and Cheese BBQ Pulled Pork Sliders Baked in the Oven

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This is the version that leans fully into indulgence — and doesn’t apologize for it.

Start by preheating the oven to 350°F and lining a baking sheet with a non-stick mat or parchment paper. Take 12 Hawaiian slider rolls and, keeping them all connected, slice the entire block in half horizontally with a serrated knife. Spread 1 tablespoon of softened butter on both the top and bottom cut surfaces. Slide the bottom half onto the baking sheet and toast in the oven for a few minutes until lightly golden.

Warm 1 lb of pulled pork with ⅔ cup BBQ sauce in a pan over medium heat, stirring until everything is coated and hot. Spread the sauced pork evenly across the toasted bottom buns, then layer on 6 slices of sharp white cheddar cheese. Scatter ½ lb of cooked, chopped bacon (cut into 2-3 inch pieces) evenly over the cheese.

The Brown Sugar Garlic Glaze

Melt 3 tablespoons of butter and stir in 2 tablespoons brown sugar, 1 teaspoon Italian seasoning, and 1 teaspoon minced garlic. Spoon this over the top buns after placing them back on the sliders. Bake uncovered for 5-10 minutes until the cheese is fully melted and the tops are turning golden brown.

Quick Facts

• Sharp white cheddar melts cleanly and has the flavor strength to hold its own against BBQ pork
• Havarti and gouda are strong alternatives if you want a milder melt
• Assemble (without the glaze) up to 4 hours ahead; glaze right before baking

Pro tip: Don’t separate the sliders before baking — keeping the whole block together saves time and ensures even cooking. Slice them apart after they come out of the oven.

6. Baked Pulled Pork Sliders with Onion Poppy Seed Butter Topping

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This version bakes the sliders start-to-finish in the oven, giving you a golden, fragrant topping that makes them look as good as they taste.

Assemble the sliders by placing the bottom halves of 12 slider buns in a 9×13 inch baking dish. Layer 3 cups of warmed pulled pork evenly across the bottoms, add BBQ sauce to taste, then replace the top buns. The coleslaw goes on after baking — that’s a key detail. Adding it before would steam and wilt it, ruining the texture.

The Butter Topping Formula

In a microwave-safe bowl, combine ¼ cup butter, 2 teaspoons Worcestershire sauce, ½ teaspoon onion salt (or garlic salt), and ½ teaspoon poppy seeds. Microwave for 30-60 seconds until fully melted, then stir to combine. Slowly drizzle or spoon this mixture over the tops of the buns, making sure the poppy seeds land on the surface and don’t all pool in one spot.

Cover the dish tightly with foil and bake at 375°F for 10 minutes. Remove the foil and bake for another 5 minutes. Pull the tops off each slider, spoon on a generous portion of coleslaw, and replace.

Quick Facts

• Assemble up to 4 hours in advance and refrigerate until ready to bake
• Keep baked sliders warm at 170°F covered in foil until serving time
• The Worcestershire-butter combo gives these a savory depth most slider recipes skip

7. Chipotle Pulled Pork Sliders with Crispy Shallots

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Smoky, tangy, just spicy enough to keep things interesting — this version builds the sauce directly into the slow cooker alongside the pork.

In the base of a slow cooker, combine 1 medium chopped onion, 4 minced garlic cloves, ½ cup ketchup, ⅓ cup cider vinegar, ¼ cup packed brown sugar, ¼ cup tomato paste, 2 tablespoons sweet paprika, 2 tablespoons Worcestershire sauce, 1 minced chipotle pepper in adobo plus 1 tablespoon of the adobo sauce, 1 teaspoon ground cumin, 3 teaspoons kosher salt, and 1 teaspoon black pepper. Stir everything together.

Cut a 2.5 lb pork butt into 2 pieces, add to the slow cooker, and turn to coat in the sauce. Cook on low for 8 hours, then shred directly in the pot using two forks. The sauce and pork integrate as you shred, creating deeply flavored, saucy meat without any extra steps.

Crispy Shallots — The Finishing Touch

Thinly slice 2-3 large shallots into rings. Place in a medium saucepan, cover with a neutral oil (canola or vegetable), and cook over medium heat, stirring occasionally, for 15-20 minutes until golden brown. Transfer to a paper towel-lined plate, season immediately with kosher salt, and let cool completely — they crisp up further as they sit.

Quick Facts

• Add a second chipotle pepper if you want a noticeable heat level
• Crispy shallots keep in an airtight container at room temperature for up to 5 days
• Serve on toasted brioche slider buns with dill pickles alongside the shallots

8. Smoked Pulled Pork Sliders on Hawaiian Rolls

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If you have access to a smoker, this is the slider that will set the standard for everything else on the table.

Start with a 6-8 lb boneless pork butt. Rub it all over with 2 tablespoons of prepared yellow mustard — this acts as a binder for the seasoning and disappears completely once the meat cooks. Generously coat with 3-4 tablespoons of your preferred steak seasoning or a purpose-built pork spice blend.

Preheat your smoker to 225°F. Place the pork fat-side down on the grate and smoke, lid closed, for 3 full hours. Don’t open the smoker during this phase — every peek adds time and lets out the heat that’s building the smoke ring.

The Two-Phase Smoke Method

After 3 hours, remove the pork and increase the smoker temperature to 275°F. Transfer the pork to a disposable aluminum pan, add 1 cup of beer or apple juice to the pan, drizzle with ¼ cup BBQ sauce, and cover tightly with aluminum foil. Return to the smoker for another 3-5 hours. The foil traps steam and braises the pork in its own juices while the smoke continues working on the exterior.

Remove from the smoker and let the pork rest for 20-30 minutes before shredding. Shred into a combination of chunky pulls and fine strands, mix with the remaining BBQ sauce, and pile onto Hawaiian sweet rolls with creamy coleslaw and pickles.

Quick Facts

• Yellow mustard as a binder is a smoker’s trick — it leaves zero mustard flavor after cooking
• The two-phase method (smoke then braise) prevents the outside from drying out during long cooks
• Let the pork cool enough to handle before shredding — rushing this step causes the meat to mash rather than pull

Pro tip: Use two large forks, or invest in a pair of bear claw shredding tools. For a large cut like this, shredding by hand takes time, but the texture is worth doing properly.

Wrapping Up

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All eight of these slider versions share the same foundation — a well-cooked, properly shredded pork shoulder — but each one takes that base somewhere entirely different. The cooking method (slow cooker, smoker, Instant Pot, oven) shapes the texture and depth of flavor. The toppings and bread change the whole personality of the finished slider.

A few things hold true across all of them: toast the buns to prevent sogginess, keep the pork warm during serving (a slow cooker on the “warm” setting handles this perfectly), and don’t skip the acid — whether that’s pickles, slaw with vinegar, or pineapple, you need something bright to cut through the fat. Make the pork a day or two ahead when you can. It reheats beautifully and genuinely tastes better after sitting overnight in its own juices.

Pick one version to start. Once it’s gone in under 20 minutes, you’ll know exactly which one to make next.