Slow Cooker Honey BBQ Pork Shoulder Sliders

What You’ll Need

For the Pork

• 3–4 lb pork shoulder (Boston butt)

• 1 tbsp olive oil

• 1 tbsp smoked paprika

• 1 tsp garlic powder

• 1 tsp onion powder

• 1 tsp salt

• ½ tsp black pepper

• ½ cup chicken broth or water

Southern Honey BBQ Sauce

• 1 cup ketchup

• ⅓ cup honey

• ¼ cup brown sugar

• 2 tbsp apple cider vinegar

• 1 tbsp Worcestershire sauce

• 1 tbsp yellow mustard

• 1 tsp smoked paprika

• ½ tsp garlic powder

• ½ tsp onion powder

• ½ tsp black pepper

• pinch of cayenne (optional)

Quick Pickled Onions

• 1 red onion, thinly sliced

• ½ cup apple cider vinegar

• ½ cup warm water

• 1 tbsp sugar

• 1 tsp salt

For the Sliders

• 8–10 slider buns

• Dill pickle chips

• Extra BBQ sauce

• Optional: chopped parsley, jalapenos, or chives

 

Let’s Cook

1. Season the Pork

Pat pork shoulder dry.

Rub with:

• smoked paprika

• garlic powder

• onion powder

• salt

• black pepper

Place in the slow cooker and pour chicken broth around the pork.

2. Slow Cook

Cook until fork-tender:

• Low: 8 hours

• High: 5–6 hours

The pork should easily shred with a fork.

3. Make the Honey BBQ Sauce

In a small saucepan combine:

• ketchup

• honey

• brown sugar

• apple cider vinegar

• Worcestershire

• mustard

• smoked paprika

• garlic powder

• onion powder

• black pepper

Simmer over medium-low heat 8–10 minutes, stirring occasionally until slightly thickened.

4. Make Pickled Onions

In a bowl combine warm water, vinegar, sugar, and salt.

Add sliced onions and let sit 15–30 minutes until lightly pickled.

5. Shred the Pork

Remove pork from the slow cooker and shred using two forks.

Return shredded pork to the slow cooker and toss with about 1 cup of the honey BBQ sauce.

Let warm 10 minutes so the sauce absorbs into the meat.

6. Build the Sliders

Lightly toast the slider buns if desired.

Layer:

1. BBQ pulled pork

2. Pickled onions

3. Dill pickles/Jalapenos

4. Extra drizzle of honey BBQ sauce

Top with the bun and serve immediately