Description
Tender pulled pork mixed with tangy BBQ sauce, melty cheddar, and crispy bacon served on soft slider buns; perfect for game-day snacks and casual entertaining.
Ingredients
- 3–4 lbs pork shoulder (also known as pork butt or Boston butt)
- 1 cup barbecue sauce
- 1/4 cup apple cider vinegar
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 8–12 soft slider buns (or dinner rolls/Hawaiian rolls)
- 2 cups shredded cheddar cheese
- 8 slices crispy bacon, crumbled
- Sliced red onions and fresh parsley for garnish (optional)
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Instructions
- 1. Trim excess fat from the pork shoulder, season with salt, pepper, and garlic powder, then cook using your preferred method: slow cooker, oven, or smoker.
- 2. For slow cooker: Cook on low for 8–10 hours or on high for 5–6 hours. For oven: Roast at 300°F covered for 4–6 hours. For smoker: Smoke at 225–250°F until internal temperature is 195–205°F.
- 3. Remove the pork, let it rest for 10–15 minutes, then shred and mix with BBQ sauce and remaining vinegar.
- 4. Preheat oven to 350°F if toasting. Prepare slider buns by placing the bottom halves in a baking dish, add pulled pork, cheese, and bacon.
- 5. Top with bun halves, cover with foil, and bake for 8–10 minutes, then remove foil and bake for another 2–4 minutes until cheese is melted.
- 6. Garnish with parsley and serve immediately.