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Flavorful BBQ Pulled Pork Sliders Recipe with Easy Tangy Pickled Onions

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These sliders feature tender, smoky pulled pork paired with bright, tangy pickled onions for a perfect balance of flavors. Ideal for casual gatherings or a comforting meal, they are quick to prepare using a slow cooker or pressure cooker.

Ingredients

Scale
  • 3 to 4 pounds pork shoulder (Boston butt), well-marbled for juicy shredding
  • 2 tablespoons brown sugar
  • 1 tablespoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon chili powder
  • 1 ½ teaspoons salt
  • 1 teaspoon freshly ground black pepper
  • ¼ cup apple cider vinegar (60 ml)
  • ½ cup BBQ sauce (120 ml), your favorite brand or homemade
  • 1 large red onion, thinly sliced
  • ½ cup apple cider vinegar (120 ml)
  • ½ cup water (120 ml)
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • Pinch of red pepper flakes (optional)
  • 12 slider buns, small soft rolls (King’s Hawaiian preferred)
  • Coleslaw (optional)
  • Butter for toasting buns (optional)

Instructions

  1. Prepare the dry rub by combining brown sugar, smoked paprika, garlic powder, onion powder, chili powder, salt, and black pepper in a small bowl. Mix well.
  2. Pat the pork shoulder dry and rub the dry seasoning mixture evenly all over the pork. Let it sit at room temperature for 20 minutes.
  3. Cook the pork: For slow cooker, place pork in slow cooker, pour ¼ cup apple cider vinegar around it, cover and cook on low for 8 hours or high for 4-5 hours until fork-tender. For Instant Pot, place pork and ¼ cup apple cider vinegar in pot, seal lid, cook on high pressure for 60 minutes, then natural pressure release for 15 minutes.
  4. Transfer pork to a large bowl and shred with two forks, removing large chunks of fat. Stir in ½ cup BBQ sauce to coat evenly.
  5. Make pickled onions by combining apple cider vinegar, water, sugar, salt, and optional red pepper flakes in a small saucepan. Bring to a simmer until sugar dissolves. Pour hot liquid over sliced onions in a heatproof jar or bowl. Let cool to room temperature, then refrigerate at least 30 minutes or overnight.
  6. Lightly butter slider buns and toast in a skillet or oven until golden brown.
  7. Assemble sliders by piling pulled pork on bun bottoms, topping with pickled onions and optional coleslaw, then capping with bun tops. Serve immediately.

Notes

Do not skip toasting the buns to prevent sogginess and add buttery crunch. Remove excess fat when shredding pork to keep sliders juicy but not greasy. Pickled onions improve in flavor if refrigerated overnight. Apple cider vinegar is preferred for pickling for balanced tanginess. For gluten-free, use appropriate buns or lettuce wraps. BBQ sauce can be swapped with smoky chipotle mayo for variation.

Nutrition

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