Honey BBQ Pulled Pork Sliders – Sweet, Smoky, and Perfect for Sharing
These sliders are the kind of crowd-pleaser that disappear fast. Tender pork, a glossy honey BBQ sauce, and soft slider buns that soak up all the good stuff—what’s not to love? They’re easy enough for a weeknight and impressive enough for game day or a party.
The flavors are balanced: sweet from honey, tangy from vinegar, and a gentle smokiness throughout. If you want something comforting, simple, and guaranteed to get seconds, this is it.
Honey BBQ Pulled Pork Sliders - Sweet, Smoky, and Perfect for Sharing
Ingredients
Method
- Season the pork. In a small bowl, mix smoked paprika, salt, pepper, garlic powder, onion powder, cumin, and cayenne.Pat the pork dry and rub the spice mix all over.
- Build the cooking base. Place sliced onion and minced garlic in the bottom of your slow cooker (or a Dutch oven). Add broth, apple cider vinegar, and Worcestershire sauce.
- Cook low and slow. Slow cooker: Cook on low for 8–10 hours or high for 5–6 hours, until the pork shreds easily. Instant Pot: Cook on High Pressure for 75–85 minutes, natural release 15 minutes.Oven: Cover and bake at 300°F (150°C) for 3.5–4.5 hours.
- Make the honey BBQ sauce. In a small saucepan, stir together BBQ sauce, honey, apple cider vinegar, mustard, and smoked paprika. Simmer on low for 5 minutes until glossy. Taste and adjust sweetness or tang.
- Shred the pork. Transfer the cooked pork to a large bowl and shred with two forks.Skim excess fat from the cooking liquid. Add 1/2 to 1 cup of the cooking liquid to the pork for moisture.
- Combine with sauce. Pour about two-thirds of the honey BBQ sauce over the shredded pork and toss. Add more as needed.The meat should be juicy and saucy, not soupy.
- Toast the buns. Split the slider buns. Brush cut sides with melted butter. Toast under the broiler for 1–2 minutes until lightly golden.This helps prevent soggy sliders.
- Assemble. Pile warm honey BBQ pulled pork onto each bun. Top with pickles or coleslaw if you like crunch and contrast. Finish with a drizzle of extra sauce.
- Optional baked party tray. Arrange assembled sliders in a baking dish, brush tops with butter, and sprinkle sesame seeds.Cover loosely with foil and warm at 350°F (175°C) for 10 minutes to meld flavors.
What Makes This Special
These sliders are built on slow-cooked pork shoulder that practically melts when you touch it with a fork. The sauce is a quick blend you can make at home, with real honey for sweetness and a touch of spice for warmth.
You can cook the pork in a slow cooker, Instant Pot, or the oven—whatever fits your day. It’s flexible, affordable, and great for feeding a group. Plus, the leftovers are even better the next day.
Ingredients
- 3–4 lb (1.4–1.8 kg) pork shoulder (pork butt), trimmed of excess fat
- 1 large onion, sliced
- 3 cloves garlic, minced
- 1 cup low-sodium chicken broth (or water)
- 1 tablespoon apple cider vinegar (for cooking liquid)
- 1 tablespoon Worcestershire sauce
- 1 tablespoon smoked paprika
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper (optional)
Honey BBQ Sauce
- 1 cup your favorite BBQ sauce
- 1/4 cup honey
- 1 tablespoon apple cider vinegar
- 1 teaspoon yellow mustard or Dijon
- 1/2 teaspoon smoked paprika
For Serving
- 12–16 slider buns or Hawaiian rolls
- 2 tablespoons butter, melted (for brushing buns)
- Pickles or coleslaw (optional but recommended)
- Sesame seeds (optional)
Step-by-Step Instructions
- Season the pork. In a small bowl, mix smoked paprika, salt, pepper, garlic powder, onion powder, cumin, and cayenne.Pat the pork dry and rub the spice mix all over.
- Build the cooking base. Place sliced onion and minced garlic in the bottom of your slow cooker (or a Dutch oven). Add broth, apple cider vinegar, and Worcestershire sauce.
- Cook low and slow. Slow cooker: Cook on low for 8–10 hours or high for 5–6 hours, until the pork shreds easily. Instant Pot: Cook on High Pressure for 75–85 minutes, natural release 15 minutes.Oven: Cover and bake at 300°F (150°C) for 3.5–4.5 hours.
- Make the honey BBQ sauce. In a small saucepan, stir together BBQ sauce, honey, apple cider vinegar, mustard, and smoked paprika. Simmer on low for 5 minutes until glossy. Taste and adjust sweetness or tang.
- Shred the pork. Transfer the cooked pork to a large bowl and shred with two forks.Skim excess fat from the cooking liquid. Add 1/2 to 1 cup of the cooking liquid to the pork for moisture.
- Combine with sauce. Pour about two-thirds of the honey BBQ sauce over the shredded pork and toss. Add more as needed.The meat should be juicy and saucy, not soupy.
- Toast the buns. Split the slider buns. Brush cut sides with melted butter. Toast under the broiler for 1–2 minutes until lightly golden.This helps prevent soggy sliders.
- Assemble. Pile warm honey BBQ pulled pork onto each bun. Top with pickles or coleslaw if you like crunch and contrast. Finish with a drizzle of extra sauce.
- Optional baked party tray. Arrange assembled sliders in a baking dish, brush tops with butter, and sprinkle sesame seeds.Cover loosely with foil and warm at 350°F (175°C) for 10 minutes to meld flavors.
Storage Instructions
- Refrigerator: Store pulled pork and sauce in airtight containers for up to 4 days. Keep buns separate to avoid sogginess.
- Freezer: Freeze pulled pork (sauced) in portions for up to 3 months. Thaw overnight in the fridge.
- Reheating: Warm gently on the stovetop over low heat with a splash of broth or water.For microwave, use 50–60% power and stir occasionally to keep it juicy.
- Make-ahead: Cook the pork a day ahead. Reheat with fresh sauce right before serving for the best texture.
Why This is Good for You
- Protein-rich: Pork shoulder delivers satisfying protein to keep you full longer.
- Balanced flavors help portion control: The sweet and tangy sauce is bold, so a little goes a long way.
- Customizable: You can cut sugar by reducing honey, or add more vinegar for brightness. Serve with a simple slaw to add fiber and crunch.
- Smart carbs: Using smaller slider buns helps manage portions compared to full-size sandwiches.
What Not to Do
- Don’t rush the cook time. Undercooked pork shoulder stays tough.It should shred with almost no effort.
- Don’t skip toasting the buns. Untoasted buns get soggy fast from the sauce and juices.
- Don’t drown the meat. Add sauce gradually until the pork is coated and glossy, not dripping.
- Don’t forget the acid. A little vinegar balances the sweetness and makes the pork taste brighter.
- Don’t toss the cooking juices. Skim the fat and use some to rehydrate the shredded pork.
Alternatives
- Different protein: Try boneless, skinless chicken thighs (cook times shorter) or beef chuck roast for a richer take.
- Stovetop method: Simmer covered on low for 3–4 hours, adding splashes of water as needed.
- Sauce swaps: Use a Carolina-style vinegar BBQ sauce, a mustard-based sauce, or a spicy chipotle BBQ for heat.
- Bun options: Brioche slider buns for buttery richness; pretzel buns for chew; or lettuce wraps for a lighter option.
- Add-ins: Top with pineapple slaw, pickled red onions, or jalapeños for extra snap.
FAQ
Can I use pork loin instead of pork shoulder?
You can, but it’s lean and can dry out. If you use loin, cook for a shorter time and add extra cooking liquid. Shoulder (butt) is more forgiving and yields better pulled pork.
How can I make it less sweet?
Reduce the honey to 1–2 tablespoons and add more apple cider vinegar or a squeeze of lemon.
You can also choose a BBQ sauce with no added sugar.
What’s the best way to keep sliders warm for a party?
Assemble them in a baking dish, cover with foil, and hold in a 200°F (95°C) oven for up to 30–40 minutes. Brush the tops with a little butter to keep them soft.
Do I need liquid smoke?
No, but a drop or two can add a backyard-smoker vibe. If you use it, go light—1/4 teaspoon is plenty.
Can I make this in advance?
Yes.
Cook and shred the pork up to 2 days ahead. Reheat with a splash of cooking liquid and fresh sauce just before serving. Toast the buns right before you assemble.
What sides go well with these sliders?
Classic coleslaw, potato salad, baked beans, corn on the cob, mac and cheese, or a simple green salad all work great.
Pickles add a nice tangy bite.
How do I tell when the pork is ready?
It should shred easily with forks and reach at least 195–205°F (90–96°C) internally. If it resists, it needs more time.
Can I make it spicy?
Yes. Add extra cayenne, stir in hot sauce, or mix a little chipotle in adobo into the honey BBQ sauce.
Taste as you go.
Final Thoughts
Honey BBQ Pulled Pork Sliders are simple, unfussy, and full of flavor. With a little time and the right balance of sweet, smoky, and tangy, you get tender pork that piles beautifully onto warm buns. Make a batch for the weekend, a potluck, or a busy weeknight, and watch them disappear.
Keep extra sauce on the side and a bowl of slaw nearby, and you’re set for happy plates and zero leftovers.
