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!
Serving Suggestions:
Pulled pork sliders are super flavorful, so pairing them with the right sides can make a perfect meal! Here are some great options:
Baked Beans – Smoky, sweet and packed with flavor, baked beans are sure to be a hit with these sliders.
Green Beans – Sautéed or boiled green beans offer a crunchy, fresh bite with the sliders.
Potato Salad – My recipe for sweet relish potato salad would be bomb with these sliders.
Corn on the Cob – A classic side dish for a barbecue meal. Can’t go wrong!
Mac and Cheese – I love a side of cheesy indulgent Mac and Cheese. It pairs well with any type of barbecue pulled meat!
Green Salad – A simple salad would lighten the meal while offering a fresh edge.
Cucumber Salad – A crunchy, light and tangy cucumber salad would be wonderful with the sweet and smoky pork slider.
Pickled Red Onions – Pickled red onions are a wonderful garnish and would complement the pork sliders very well!
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!
Pulled Pork Sliders With Garlic Aioli
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.
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
- 3/4 cup mayonnaise
- 1 teaspoon minced garlic
- 2 pinches black pepper
- 1 tablespoon lemon juice or white vinegar
- 1 tablespoon chopped chives
Instructions
- 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).
- 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.
- Add about 1/2 cup to 1 cup of your favorite barbecue sauce and gently mix.
- To make the aioli, add all the ingredients to a bowl and mix.
- 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.
- 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.
I used a 3.5 pound shoulder and it was like a rubber ball. I’m assuming it was the meat but is there another reason this could be? I did exactly as written
Hi Jenna! I’m sorry the recipe didn’t turn out for you. Did you by chance cook on low for 4 hours instead of 8? If you slow cook on low it should take 6-8 hours, if you slow cook on high 3-5 depending on your slow cooker. Or like you said, the meat just wasn’t a good cut.
Great Recipe! Did you use white wine vinegar or lemon juice in your?
lemon!
Wow! I’ve had this recipe saved on Pinterest for ages but finally decided to make it. Purchased the last pork shoulder at the store, a honking 7.5lbs with the bone. Seasoned and rubbed with BBQ sauce as directed, cooked on low for 9 hours. The meat came out super moist and tender. Only needed tongs to shred the meat and then stirred in about 1 cup more of BBQ sauce. I used the Sara Lee brand Hawaiian rolls, they are soft and sweet like the King’s Hawaiian but a little taller and thicker so they’re easier to slice to make sliders. The aioli sauce totally makes it, we are all in love. Will definitely be making again soon!
awesome!
Jessica, these are so darn good. And the aioli is the icing on top! Thanks for sharing such a great recipe!
This was delicious and a big hit at our Superbowl party. The sauce is what put it over the top. I made 5 pounds of meat and none left over. I will be making this again I’m going to make again in the near future.
Glad you enjoyed it!