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Honey BBQ Pulled Pork Sliders - Sweet, Smoky, and Perfect for Sharing

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Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Servings: 12 servings
Ingredients Method

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)
  • 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
  • 12–16 slider buns or Hawaiian rolls
  • 2 tablespoons butter, melted (for brushing buns)
  • Pickles or coleslaw (optional but recommended)
  • Sesame seeds (optional)

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.