Classic Carolina Gold BBQ Pulled Pork Sliders
Tender pulled pork coated in a tangy, mustard-forward Carolina Gold BBQ sauce, served on soft slider buns for perfect party bites. This recipe is quick, easy, and a crowd-pleaser with bold southern flavors.
- Prep Time: 15 minutes
- Cook Time: 8 hours (slow cooker low) or 1 hour (Instant Pot high pressure)
- Total Time: 8 hours 15 minutes (slow cooker) or 1 hour 15 minutes (Instant Pot)
- Yield: 12 sliders 1x
- Category: Main Course
- Cuisine: Southern American
Ingredients
- 3 to 4 pounds pork shoulder (Boston butt), trimmed of excess fat but well-marbled
- 1/2 cup yellow mustard (120 ml)
- 1/3 cup apple cider vinegar (80 ml)
- 1/4 cup brown sugar, packed (50 g)
- 2 tablespoons honey (30 ml), optional
- 1 tablespoon Worcestershire sauce (15 ml)
- 2 teaspoons smoked paprika (4 g)
- 1 teaspoon garlic powder (2 g)
- 1 teaspoon onion powder (2 g)
- 1/4 teaspoon cayenne pepper (0.5 g), optional
- Salt and black pepper to taste
- 12 small slider buns, preferably soft and slightly sweet
- Coleslaw, optional topping (store-bought or homemade)
Instructions
- Trim the pork shoulder, removing large chunks of excess fat but leaving enough for juiciness (about 5 minutes).
- In a medium bowl, whisk together yellow mustard, apple cider vinegar, brown sugar, honey, Worcestershire sauce, smoked paprika, garlic powder, onion powder, cayenne pepper (if using), salt, and black pepper (about 5 minutes).
- Rub the pork shoulder all over with salt and black pepper. Pour about half of the BBQ sauce over the pork, massaging it into the meat evenly. Reserve the remaining sauce for after cooking. Let sit 15-30 minutes if possible.
- Place the pork shoulder in a slow cooker and cover. Cook on low for 8-10 hours or on high for 4-5 hours until fork-tender. Alternatively, cook in an Instant Pot on high pressure for 60 minutes, then natural release for 15 minutes.
- Remove pork from cooker and shred with two forks or kitchen shears, discarding large fat pieces.
- Transfer shredded pork to a bowl and stir in the reserved BBQ sauce. Add more sauce if desired. Adjust seasoning with salt or vinegar as needed.
- Slice slider buns in half and optionally toast lightly. Pile pulled pork on bottom halves, add coleslaw if desired, then top with bun lids.
- Serve immediately warm or keep warm in slow cooker on low until ready to serve.
Notes
Let pork rest 10-15 minutes after cooking before shredding to redistribute juices. Shred while hot for easier shredding and better sauce absorption. Save some sauce to brush on buns before assembling for extra flavor. Use a meat thermometer to ensure pork reaches 195°F (90°C) for tender shredding. For gluten-free, substitute slider buns with gluten-free rolls or lettuce wraps. Leftovers keep well refrigerated up to 4 days or frozen up to 3 months.
Nutrition
- Serving Size: 1 slider
- Calories: 280
- Fat: 12
- Carbohydrates: 22
- Protein: 22
Keywords: pulled pork, Carolina Gold BBQ sauce, sliders, party food, southern BBQ, easy pulled pork, slow cooker pulled pork