4th of July Pulled Pork Sliders
These 4th of July Pulled Pork Sliders are the ultimate savory party appetizer — loaded with juicy slow-cooked pulled pork, tangy homemade slider sauce, crisp lettuce, and lemon-marinated red onions on toasted slider buns. Easy to make ahead and perfect for feeding a summer party crowd.
Equipment
- slow cooker
- mixing bowls
- whisk
- cutting board
- forks for shredding pork
- knife
- toaster or skillet for toasting buns
Ingredients
- 3 lb boneless pork shoulder
- 1 cup BBQ sauce
- 1/2 cup beer
- 1/2 cup ketchup
- 1/2 cup brown sugar
- 2 cups mayonnaise
- 2 tbsp apple cider vinegar
- 1 tsp ground cumin
- 1 tsp granulated sugar
- 1 lemon juiced
- 1 small red onion thinly sliced
- 16 slider buns
- 8 leaves iceberg lettuce
- salt and black pepper to taste
- patriotic toothpicks for serving
Instructions
- Place the pork shoulder into the slow cooker and season generously with salt and black pepper on all sides.
- In a mixing bowl, whisk together the BBQ sauce, beer, ketchup, and brown sugar until fully combined.
- Pour the sauce mixture over the pork in the slow cooker. Cover with the lid and cook on high for 4 to 6 hours until the pork is tender and falling apart.
- Transfer the cooked pork to a cutting board and shred it into thin strands using two forks.
- Return the shredded pork to the slow cooker and toss it with the cooking juices until evenly coated.
- In a separate bowl, whisk together mayonnaise, apple cider vinegar, cumin, and sugar to create the slider sauce.
- Place the sliced red onion into a bowl and pour the lemon juice over the onions. Let marinate for 20 minutes.
- Toast the slider buns lightly until golden brown.
- Drain the pulled pork slightly and pile it onto the bottom half of each toasted slider bun.
- Top with iceberg lettuce, marinated onions, and a drizzle of slider sauce. Add the top buns, secure with patriotic toothpicks, and serve warm.
Notes
Make the pulled pork up to 2 days ahead and reheat gently in the slow cooker with reserved juices before serving. Toast the buns lightly to prevent sogginess. For a lighter version, substitute pork tenderloin for pork shoulder. Serve with patriotic toothpicks for a festive holiday presentation.