Need a dinner that cooks itself while you get on with your day? These BBQ pork sliders start with a pork tenderloin and a homemade BBQ sauce in the slow cooker. After 8 hours on low, you shred the pork, toss it in the rest of the sauce and pile it onto slider buns. It takes about 10 minutes of hands-on time, and one 24 pack of slider buns feeds 6.
Why You’ll Love These BBQ Pork Sliders
- Hands-off cooking. The slow cooker does the work while you do everything else.
- Homemade BBQ sauce from pantry staples: tomato sauce, apple cider vinegar, brown sugar, Worcestershire sauce and a few spices.
- Juicy, not soggy. One simple trick keeps the pork moist without making your buns wet.
- Leftovers work hard. Extra pork is great in tacos, on pizza, in salads and in sandwiches.
Tools I Use for This Recipe
- Slow CookerAmazonWalmart
- SaucepanSee price
- WhiskSee price
- Slow Cooker Carrier BagSee price
- Slow Cooker LinersAmazonWalmart
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What You Need for BBQ Pork Sliders
- Pork tenderloin: 2 pounds.
- BBQ sauce: the homemade sauce on the recipe card, or any BBQ sauce you love. This method works with both.
- Slider buns: one 24 pack. I like the rolls that come partially baked and frozen, because they finish in the oven in about 12 minutes.
The Secret to Juicy Pork That Won’t Make Your Buns Soggy
Cook the pork in the slow cooker with half of the BBQ sauce. Once it is cooked and shredded, drain off all the liquid, then toss the pork in the other half of the sauce right before you serve. The pork stays moist, tender and full of flavor, but it is not so wet that it soaks through your buns.
This pork does not look very saucy, but it is full of amazing flavor.
How to Make BBQ Pork Sliders
- Make the sauce. Whisk the sauce ingredients together and divide it in two.
- Slow cook the pork. Put the pork tenderloin in the slow cooker with half the sauce and cook on low for 8 hours.
- Warm the rest of the sauce. Bring the other half to a simmer in a small saucepan, then set it aside.
- Shred and drain. Shred the pork, pour it into a colander over the sink to drain off the excess fat and liquid, then return it to the slow cooker.
- Toss with sauce. Toss the pork with the reserved sauce.
- Build the sliders. Warm the slider buns according to the package directions, split them, pile the BBQ pork on the bottom buns and add the tops.
What to Serve With BBQ Pork Sliders
I like to round out this dinner with a quick veggie side, like corn you can cook in the microwave while the rolls bake. With the pork in the slow cooker and the corn in the microwave, there are hardly any dishes to wash. For something fresh and crunchy, try this cucumber salad.
Other Ways to Use Slow Cooker BBQ Pork
This BBQ pork is great for tacos, pizza toppings, salads and sandwiches, so make the whole batch even if you only need a few sliders tonight.
Here’s how you make these slow cooker BBQ pork sliders.
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Slow Cooker BBQ Pork Sliders
Equipment
Ingredients
- 2 pounds Pork tenderloin
Sauce
- 1 can Tomato sauce 15 oz
- 1/2 cup Apple cider vinegar
- 1 cup Brown sugar
- 1/4 cup Tomato paste
- 3 Tbsp. Worcestershire sauce
- 1 tsp. Liquid smoke
- 2 tsp Sriracha
- 2 tsp. Garlic powder
- 1/2 tsp. Black pepper
- 1/2 tsp. Onion powder
- 1/2 tsp Ground cumin
- 1/2 tsp. Kosher salt
For serving
- 1 package Slider buns 24 count
Instructions
- Whisk sauce ingredients together and divide in two.
- Put pork tenderloin in a slow cooker with half the sauce
- Cook for 8 hours on low
- Meanwhile, take remaining sauce and bring to a simmer in a small sauce pan and then set aside.
- After 8 hour cook time, shred pork, and pour into a colander, over a sink, to drain off excess fat
- Return pork to slow cooker, and toss in the other half of the sauce.
- Warm the slider buns according to the package directions.
- Split the buns, pile the BBQ pork onto the bottom halves, add the tops and serve. Makes 24 sliders (4 per serving).
Nutrition
Our recipe card software calculates these nutrition facts based on averages for the above ingredients, different brands, and quality of produce/meats may have different nutritional information, always calculate your own based on the specific products you use in order to achieve accurate macros for this recipe.
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Glasses Shop says
Looks nice, thanks for your recipe
Marie Czarnecki says
I think, and this is my opinion, the way you have the set up for the meals is frustrating, not for me because I can figure you out, but you get a new cook, and you have it lined up Mon-Fri, but then you put main meals do you think someone that is going to figure that out???? You need to do like most/all bloggers do ie/ Monday= this, Tuesday=this so on .I looked at that and I said “HOLY CRAP”,and I am not new at this, and not my firs rodeo!!! I am 80 yrs young and cooking long time for my family, and company that visits and I also work in food services a young one will be frustrated.. That is my opinion!!! Take this for what it worth, I was ready to unsubscribe.