Easy Pulled Pork Sliders with Garlic Aioli

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These pulled pork sliders with garlic aioli are bite-sized sandwiches packed with tender, slow cooked pork, smothered in barbecue sauce. Served on hot toasted buns with garlic aioli, they offer the perfect balance of savory, tangy and slightly sweet flavors. 

Why you’re going to love these pork sliders:

I have so much to say about these pulled pork sliders, so let’s dive in! 

Let’s be honest, pulled pork anything is delicious. Simply eating pulled pork right out of the slow cooker is life changing. Don’t kid yourself. I know you’ve snuck several bites of juicy pork right out of your slow cooker. You should!

• Limited ingredients  – this recipe requires minimal ingredients. All you need is a pork shoulder, barbecue sauce, buns, mayonnaise, garlic, lemon juice, chives, salt, pepper & garlic powder. 
• Versatile – Pulled pork can be used in a variety of dishes. In this case, on a bun! Some other options include, pulled pork tacos, in a burrito bowl, or in a wrap/burrito, or on a grilled cheese. 
• Feeds a crowd – This recipe feeds a lot of people. It’s great for Sunday family dinners, parties, game days, or holiday gatherings. 
• Easy to follow recipe – This recipe is straight forward. The process is simple and the results are guaranteed!

The Ingredients:

• Pork shoulder – You will need at least a 3 pound pork shoulder for this recipe. They’re cheap and a wonderful cut of meat to slow cook with. A boneless or bone-in pork shoulder will work. Reminder that bone-in will weigh more and produce less meat. 
• Barbecue Sauce – Any type of barbecue sauce will do! Sweet, spicy, smoky – totally up to you! It’s slathered on before slow cooking to help infuse it into the meat. 
• Salt, pepper & garlic powder – The pork does need to be seasoned well. I keep it simple with salt, pepper and garlic powder. 
• Slider buns – Any type bun will work. Hawaiian roles, hamburger buns, brioche buns and even Texas Toast would be wonderful. 
• Mayonnaise – Mayo is the base of the garlic aioli. 
• Minced garlic – A little minced garlic is added to the aioli to give it a zesty garlic bite. It pairs well the sweet and smoky barbecue sauce. 
• Lemon juice or white vinegar – A little acid brightens up the aioli. 
• Chives – Chives add a touch of mild onion flavor and wonderful color to the aioli. 

How to make pork sliders with garlic aioli:

The process to make pulled pork sliders is simple. I don’t use any cooking liquid as I find that the natural juices are enough for the pork to slow cook in. Other than waiting for the pork to slow cook, these sliders come together in just 20 minutes!

Storing & Final Thoughts

To keep them fresh, store the pork in an airtight container in the refrigerator for up to 3 days. Only reheat what you need to prevent drying out the meat. Pulled pork can also be frozen for up to 3 months. Thaw in the refrigerator 24 hours prior to reheating.

Pork Sliders with Garlic Aioli are an excellent choice for meal prep, feeding a crowd and for special occasions. They’re easy to make, reheat well, and stay flavorful over time. I love the versatility of pulled pork. You can enjoy it in different ways throughout the week – as sliders, tacos, in a wrap or over rice. Pair with a variety of sides, and you’ll have a convenient and delicious choice whenever hunger strikes!

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Yield: 12-14 sliders

Pulled Pork Sliders With Garlic Aioli

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These pulled pork sliders are bite-sized sandwiches packed with tender, slow cooked pork, smothered in barbecue sauce. Served on hot toasted buns with garlic aioli, they offer the perfect balance of savory, tangy and slightly sweet flavors.

Prep Time 10 minutes

Cook Time 8 hours

Total Time 8 hours 10 minutes

Ingredients

• 1, 3-5 pounds pork shoulder (bone or no bone is fine)
• 1 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon garlic powder
• Barbecue sauce (any kind will do)
• Slider buns
• 4 tablespoons melted butter

Garlic Aioli

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• 3/4 cup mayonnaise
• 1 teaspoon minced garlic
• 2 pinches black pepper
• 1 tablespoon lemon juice or white vinegar
• 1 tablespoon chopped chives

Instructions

1. Generously season the pork shoulder with salt, pepper and garlic powder, rubbing it in with your hands. Next, rub the pork shoulder with your favorite barbecue sauce (I used a pastry brush to help me do this).
2. Place pork shoulder in a slow cooker and cook on low for 6-8 hours (or high for 4-5 hours). Once cooked, remove pork shoulder and slightly shred – discard any fatty parts. Careful not to shred the pork too much – you want nice chunks of pork on your sandwich.
3. Add about 1/2 cup to 1 cup of your favorite barbecue sauce and gently mix.
4. To make the aioli, add all the ingredients to a bowl and mix.
5. Toast the slider buns by brushing them with a little butter and either grilling them, placing them on a baking sheet and broiling them for a few minutes or in a skillet.
6. Slather buns with aioli, add pulled pork and enjoy!

Notes

Everything can be made 1-2 days in advance and then put in the refrigerator. Simply heat the pork up in the microwave, oven or even place on warm or low in your slow cooker until you’re ready to serve.

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