Succulent, spicy, sweet, and savory—these shredded pork sliders are the ultimate handheld delight! This Dutch oven pulled pork is slow-roasted to perfection, giving you tender, juicy meat that melts in your mouth. With bold flavors and a hint of BBQ goodness, this dish brings outdoor barbecue flavors straight to your stovetop.
This pulled pork sliders recipe is a fantastic way to enjoy pork in a fun and easy-to-eat format. The beauty of these sliders is how they combine savory, smoky pork with soft, buttery rolls, creating the perfect balance of texture and taste.
Not only are pulled pork sliders delicious, but they’re also incredibly versatile. Serve them at casual gatherings, family dinners, or even holiday potlucks—these sliders never fail to impress. Plus, they’re easy to prepare in advance, making them a stress-free option for entertaining!
And, like our pork tenderloin sheet pan dinner, this is a one-dish delight!
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Why We Love This Pulled Pork Sliders
- The dry brine makes this braised Dutch oven pork roast extra juicy with a crispy crust.
Unlike marinades and wet brines, dry brining makes the meat moist and dries the surface for a crispy skin over juicy, succulent meat. - It’s hands-off!
The three stages of this are dry brine, sear, and slow cook. You’ll spend most of the time waiting — just like our ranch pork chops crockpot! - It’s a mouthwatering mix of sweet and savory.
Sugary soda, rich meat, and spicy seasonings create a spiced caramelized crust and an addictive blend of flavors!
Ingredient Notes and Substitutions
- Kosher salt: Coarse, large-grained salt is the foundation for our dry brine. Kosher salt is the best. Avoid table salt, which will clump up during the process and make the brining less effective.
- Sugar: This plays more of a flavoring role in the brine and browns the Dutch oven pulled pork beautifully. Both white and brown sugar are great for this – use whichever you have on hand.
- Chili powder and smoked paprika: These two spices give a mix of savory, smoky, and sweet heat. If you’re sensitive to spicy foods, you can use all paprika. And if you want to keep things as simple as possible, you can opt for a pre-made store blend. Spicy, zesty Tajin chili seasoning (or the low-sodium version!) is a great option.
- Dr. Pepper: This dark cola adds flavor to the pulled pork and makes the meat tender – it does it all! A different type of dark cola, like Coke or Pepsi, even root beer or beef broth are great substitutes. We also use this to make delicious ham.
- Pork: We suggest using boneless pork shoulder or Boston butt for this slider recipe. Something like a juicy steak would dry out rather quickly, so avoid those leaner cuts.
Shoulder is great for this pulled pork slider recipe because it has the right blend of fat to slowly cook and melt into the meat. It’s also a great cut for pork carnitas oven!
Pork butt/Boston butt is similar, but has a higher fat content – it’s great for even longer, slower smoking and barbecuing.
Recipe Variations
- Classic BBQ style: Toss the pork in your favorite barbecue sauce and serve with a side of creamy coleslaw for a traditional BBQ favorite.
- Cheesy perfection: Add a slice of cheese like pepper jack, cheddar cheese, or Swiss to each slider for an extra layer of richness.
- Spicy kick: Mix in a little cayenne pepper and cumin for a smoky, spicy flavor boost.
- Bacon lovers’ delight: Crumble crispy bacon on top of the pork for added crunch and salty goodness.
- Pickle pop: Add dill pickles to bring a tangy contrast to the savory pulled pork.
- Sweet and savory: Use soft Hawaiian rolls or favorite slider buns for a touch of sweetness that balances the smoky meat.
- Melty butter topping: Brush butter over the slider rolls before baking for a golden, flavorful finish.
- Gourmet twist: Sauté onions before mixing them into the pork for a deeper, caramelized flavor.
How to Shred Pork
Note that Dutch oven pork roast needs to reach 225°F to reach a fork-tender, shred-able point. The meat will be very hot, so proceed with caution!
The most popular way to shred meat is with two forks, one in each hand, to pull the meat apart. Cut the meat into smaller pieces to make this easier.
Specialized utensils like hand-held “meat claws” and shredder tools are also an option. If you barbecue or make pulled meats on the regular, these could be worth the investment!
If shredded meat is your favorite, you should love our recipes for Mexican pulled pork and street chicken tacos recipe, too!
Equipment Used in this Recipe
- Dutch Oven with Lid
- Whisk
- Plastic wrap
How to Make Pulled Pork Sliders Recipe
- Sear the meat before roasting.
When you take the time to sear the exterior of meat before roasting it, you’re building the foundation for the perfect crust. It also helps to keep the interior of the meat juicy.
Skipping this step won’t affect how well your Dutch oven pulled pork cooks, but it will absolutely affect the flavor and texture.
- Pour the soda around the meat, not over it.
A rainfall of soda will wash away all of the hard work we’ve done to create a delicious spiced crust! Instead, very slowly and steadily pour the soda in a ring around the meat until it covers half of the roast to create your Dr. Pepper pulled pork.
- Maintain the cooking liquid.
There should be some amount of liquid in your Dutch oven for the entire cooking process. This “moist heat” guarantees juiciness while the roast is braised. So if the meat isn’t quite done and tender by the time the liquid runs out, add a bit more of the broth or soda and continue cooking.
🎯 TFN Pro Tip
To keep your Dutch oven in top shape, always let it cool before cleaning to avoid thermal shock and potential cracking. Use a gentle scrubber and mild soap to remove any stuck-on food, but avoid harsh abrasives that could damage the enamel. Lastly, make sure to dry it thoroughly before storing it to prevent rust and maintain its longevity!
Serving Suggestions
These shredded pork sliders are best enjoyed with a variety of delicious sides! For a classic pairing, serve them with coleslaw for pulled pork sliders, which adds a fresh, tangy crunch. If you’re in the mood for something bold, try them with voodoo fries, loaded with cheese and Cajun ranch seasoning.
For a healthier side, opt for a green goddess salad, carrot salad, or cowboy salad recipe—each adds a refreshing contrast to the rich, savory pork. If you want something simple yet flavorful, toss together mixed greens with pesto vinaigrette for a light and herby complement.
Hosting a party? Serve these sliders alongside appetizers like deviled eggs or buffalo chicken dip for a game day spread. Pair them with French fries, potato chips, and mayo-based dipping sauces for a casual meal. And for a sweet treat, finish your meal with a patriotic cheesecake salad recipes, perfect for holiday gatherings or Independence Day potlucks. No matter how you serve them, these pork sandwiches are sure to be a hit!
Recipe FAQs
Some of the most popular liquids for pulled pork sliders are broth, beer, and fruit juice – usually apple or orange, along with a bit of vinegar.
But we love Dr. Pepper pulled pork! The cola’s sugar caramelizes for a gorgeous, golden crust while tenderizing with its acidity. It also adds a delicious sweetness that isn’t too cloying.
The ideal “low and slow” temperature is 250°F. A slightly lower temperature of 225°F is fine, too, but will of course take longer. A higher temperature risks drying out the exterior before the center is cooked through.
Leftover Dutch oven pulled pork can be refrigerated for up to 4 days. It dries out day by day, but storing it in some reserved cooked juicescan help to keep it moist.
Reheat in a pot on the stovetop over medium-high heat until it’s warmed through. Same as for storing, a bit of broth or leftover juice can really help to restore any loss of moisture.
Yes! If you don’t have a Dutch oven, you can cook the pork in a slow cooker on low for 8 hours or high for 4-5 hours until it’s fork-tender.
Here Are More Easy Snack Recipes To Love…
- Pulled Chicken BBQ Sliders
- Crowd-Pleasing Italian Sliders
- Club Sandwich Recipe
- Sourdough Egg Sandwich Recipe
If you tried this pulled pork sliders recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Shredded Pork Sliders
Equipment
- Dutch Oven with Lid
- cling plastic wrap
- whisk
Ingredients
Dry Brine
- 2 tablespoons sugar
- 2 tablespoons kosher salt
- 1 tablespoon chili powder
- 1 tablespoon smoked paprika
- 1 teaspoon black pepper
For Pulled Pork
- 4 pounds boneless pork shoulder or Boston butt
- 2 tablespoons olive oil or avocado oil
- 16 ounces Dr. Pepper or other dark cola, beef broth, or root beer
- ½ cup water
For Serving
- 16 slider buns dinner rolls, or hamburger buns
Instructions
- In a medium bowl, whisk together seasonings for dry rub: sugar, kosher salt, chili powder, smoked paprika, and black pepper.
- Place the roast on a sheet of plastic wrap. Rub the seasonings evenly all over. Roll pork in the plastic wrap to seal. Refrigerate for 8 hours (or overnight).
- Preheat oven to 250°F.
- Add oil to a cast iron Dutch Oven or similar heavy-bottomed pot over medium-high heat. Once the oil is almost smoking, sear the pork on all sides.
- Carefully pour cola around the meat, not over it (to avoid washing off spices). The cola should cover the bottom half of the roast.
- Cover pot with lid and roast in preheated oven for 5 hours. After 2 1/2 hours, check the pot and add more water if necessary.
- After 5 hours, the meat should be fork tender and easy to shred. If not, continue roasting for a while longer. *The internal temperature of the pork needs to be around 225ºF for the meat to be tender enough for shredding.
Video
Notes
- What is the best liquid to cook pulled pork in? Some of the most popular liquids for pulled pork sliders are broth, beer, and fruit juice – usually apple or orange, along with a bit of vinegar. But we love Dr. Pepper pulled pork! The cola’s sugar caramelizes for a gorgeous, golden crust while tenderizing with its acidity. It also adds a delicious sweetness that isn’t too cloying.
- What is the best temp to cook pulled pork in the oven? The ideal “low and slow” temperature is 250°F. A slightly lower temperature of 225°F is fine, too, but will of course take longer. A higher temperature risks drying out the exterior before the center is cooked through.
- How to store and reheat this meat?
Leftover Dutch oven pulled pork can be refrigerated for up to 4 days. It dries out day by day, but storing it in some reserved cooked juicescan help to keep it moist.
Reheat in a pot on the stovetop over medium-high heat until it’s warmed through. Same as for storing, a bit of broth or leftover juice can really help to restore any loss of moisture. - Can I make this recipe in a slow cooker? Yes! If you don’t have a Dutch oven, you can cook the pork in a slow cooker on low for 8 hours or high for 4-5 hours until it’s fork-tender.
-
- Classic BBQ style: Toss the pork in your favorite barbecue sauce and serve with a side of creamy coleslaw for a traditional BBQ favorite.
-
- Cheesy perfection: Add a slice of cheese like pepper jack, cheddar cheese, or Swiss to each slider for an extra layer of richness.
-
- Spicy kick: Mix in a little cayenne pepper and cumin for a smoky, spicy flavor boost.
-
- Bacon lovers’ delight: Crumble crispy bacon on top of the pork for added crunch and salty goodness.
-
- Pickle pop: Add dill pickles to bring a tangy contrast to the savory pulled pork.
-
- Sweet and savory: Use soft Hawaiian rolls or favorite slider buns for a touch of sweetness that balances the smoky meat.
-
- Melty butter topping: Brush butter over the slider rolls before baking for a golden, flavorful finish.
-
- Gourmet twist: Sauté onions before mixing them into the pork for a deeper, caramelized flavor.
- To keep your Dutch oven in top shape, always let it cool before cleaning to avoid thermal shock and potential cracking. Use a gentle scrubber and mild soap to remove any stuck-on food, but avoid harsh abrasives that could damage the enamel.
- Lastly, make sure to dry it thoroughly before storing it to prevent rust and maintain its longevity!
- Leftover Dutch oven pulled pork can be refrigerated for up to 4 days. It dries out day by day, but storing it in some reserved cooked juicescan help to keep it moist.
- Reheat in a pot on the stovetop over medium-high heat until it’s warmed through. Same as for storing, a bit of broth or leftover juice can really help to restore any loss of moisture.
Nutrition
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Adri says
The dry rub is so flavourful and delicious with the perfectly tender and juicy pork. And the recipe is super easy to make. I’m definitely making it again soon!
Heather says
These Dutch Oven Pulled Pork Sliders are amazing! The pork is tender and flavorful, making for a delicious and easy meal. Perfect for any gathering. Thanks for sharing this great recipe!
Sara Welch says
This was everything a gourmet sandwich should be, and then some! Turned out tender, moist and delicious; easily, a new favorite recipe!
Harriet says
Delicious pulled pork – we kept going back for more! Thanks so much for this recipe
Kerri says
This isn’t my typical pulled pork recipe, but it was delicious all the same! Definitely a great way to get that flavorful pulled pork without firing up the grill!