Pulled Pork in Bbq Sauce Mini Sandwiches
Get ready to wow your taste buds with these irresistibly tender Pulled Pork in BBQ Sauce Mini Sandwiches—perfect for parties, game days, or weeknight dinners! Slow-cooked to perfection, this recipe starts with a flavorful blend of smoked paprika, garlic powder, onion powder, and brown sugar, creating a spice rub that infuses the pork shoulder with mouthwatering depth. After eight hours of low and slow cooking in apple cider vinegar and chicken stock, the pork becomes fall-apart tender and pairs beautifully with a smoky, tangy BBQ sauce. Serve the juicy shredded pork on toasted mini buns with a topping of creamy coleslaw for a delightful crunch. These bite-sized sliders are both crowd-pleasing and easy to make, ensuring they’ll become a go-to favorite for any occasion. Keywords: pulled pork mini sandwiches, BBQ pulled pork recipe, slow cooker pulled pork, party sliders, barbecue pork sandwiches.
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Recipe Information
Ingredients
- 2 lbs Pork shoulder (boneless)
- 2 tsp Salt
- 1 tsp Black pepper
- 2 tsp Smoked paprika
- 1 tsp Garlic powder
- 1 tsp Onion powder
- 2 tbsp Brown sugar
- 1 cup Apple cider vinegar
- 1 cup Chicken stock
- 1 cup BBQ sauce (your favorite brand or homemade)
- 12 pieces Mini sandwich buns
- 1 cup Coleslaw (optional, for topping)
Instructions
Trim excess fat from the pork shoulder and pat it dry with paper towels.
In a small bowl, mix together salt, black pepper, smoked paprika, garlic powder, onion powder, and brown sugar.
Rub the spice mixture evenly over the pork shoulder, ensuring all sides are coated.
Place the pork shoulder in a slow cooker. Pour in the apple cider vinegar and chicken stock around the pork, making sure not to wash off the seasoning.
Cover the slow cooker with its lid, set to low heat, and cook for 8 hours or until the pork is tender and easily pulls apart with a fork.
Once cooked, carefully remove the pork from the slow cooker and place it on a large cutting board or platter.
Using two forks, shred the pork into small, bite-sized pieces.
Transfer the shredded pork back into the slow cooker and mix it with the BBQ sauce. Allow it to simmer on low heat for 15–20 minutes to absorb the flavors.
Lightly toast the mini sandwich buns for added texture if desired.
Spoon a generous amount of pulled pork onto the bottom half of each mini bun. Top with coleslaw, if using, and place the other half of the bun on top.
Serve warm and enjoy!
Nutrition Facts
Calories |
399 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.8 g | 24% | |
| Saturated Fat | 6.1 g | 31% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 56 mg | 19% | |
| Sodium | 795 mg | 35% | |
| Total Carbohydrate | 37.5 g | 14% | |
| Dietary Fiber | 1.7 g | 6% | |
| Total Sugars | 14.8 g | ||
| Protein | 19.3 g | 39% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 72 mg | 6% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 337 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
