BBQ Pulled Pork Sliders


This BBO Pork Slider recipe is well balanced and offers a wide array of flavors.  The sweetness in the Hawaiian roll and the creaminess of the gouda balances out the tangy and acidity in the BBQ sauce.

This recipe is easy to make and doesn’t need someone standing in front of a stove, so this is a recipe I use during the week and at parties.  I prefer to use a slow cooker because I can leave the meal cooking while I’m at work or while I’m sleeping and I don’t fear my house will burn down.  You can also use a deep pot on the stove on simmer to have the same results, but you’ll have to be at home and check on it every couple of hours to make sure there’s still liquid in the pot and not burning.  Regardless of the cooking tool you choose, you can literally set-it, leave-it, and come back to eat-it!

Prep Time: 5 min | Cook Time: 5-6 hours | Serves: 4


  • 3lbs pork shoulder
  • 2 packages of Hawaiian Rolls
  • 8 slices of smoked gouda cheese
  • 32oz beef broth
  • 3 cup of your favorite BBQ sauce
  • 2 medium yellow onion, sliced
  • 2 medium size tomatoes, diced
  • 5 cloves of garlic, coarsely chopped
  • 3 bay leaf
  • 2 tbsp of unsalted butter
  • olive oil
  • salt
  • pepper
  • onion powder
  • garlic powder


  1. Pat dry the pork shoulder with some paper towel.
  2. Season the top and 1 side of the pork tenderloin with salt, pepper, onion powder, and garlic powder.  (You’ll be seasoning the bottom and the remaining side in the pan – this will save time and seasoning.).
  • My general rule of thumb for seasoning is to sprinkle the ingredient, just enough to lightly coat meat.


  1. Heat up the olive oil in a large and deep pan over high heat (when the olive oil runs smoothly from one side of the pan, the pan is heated).
  2. When the pan is heated, add the pork shoulder seasoned side down.
  3. Once the pork shoulder is in the pan, season the top of the pork tenderloin (the top is now the bottom that was not seasoned during the prep work).
  4. Let the pork shoulder cook for 3-4 min or until browned and turn to the side; you will be browning all sides of the pork shoulder.  Browning the meat helps hold moisture and add a nice char “burnt” flavor to the meat.
  5. Once all the sides of the pork shoulder are browned, move it into the slow cooker (or large pot).
  6. In the same pan you cooked the pork shoulder, add butter, a little more olive oil, and the onion.  We’re using the same pan because 1) we want to wash as few dishes as possible; 2) as the onion cooks in the pan, it absorbs all the flavor in the pan from the pork.
  7. Once the onion is softened and browned, move it into the slow cooker (or large pot).  Combine the tomatoes, garlic, bay leaves, ¾ cup of BBQ sauce, and beef broth in the slow cooker (or large pot), cover with lid, and let the cooking begin!

    Cooking Temperature & Time:

    In slow cooker: High for 5 hours

    In slow cooker: low for 8 hours

    In large pot: bring to a boil, and simmer for 4 hours

  8. When the meat is cooked, drain the liquid and remove all the ingredients so only the pork shoulder remains.
  9. Put the pork shoulder back into the slow cooker, the pot, or a large bowl (your choice, but I use the slow cooker I cooked the meat in so I don’t have more dishes to wash) and begin pulling apart the meat.
  10. 10. Once the meat is shredded, add the remaining BBQ sauce, and mix together


  • Slice the Hawaiian rolls to make a bun, place a slice of gouda cheese on one side of the roll, and toast the rolls open face in the oven (275 degree) for 3 min
  • Once the rolls are toasted and the cheese melted, pile on the BBQ pork and ENJOY!



Categories: Cook Book, Pork

Tags: , , , , , ,

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