Slow Cooker Barbecue Sliders are perfect for game day, Sunday supper or any weekday. A Boston butt simmers in the slow cooker all day and is tender and full of flavor.
My husband loves to use his outdoor smoker to cook barbecue. When the weather’s messy outside or when he’s not going to be home all day to tend to the smoker, I call on my slow cooker barbecue sliders for an easy, tasty meal.
Slow Cooker Barbecue Sliders are one of my family’s favorite sandwiches of all time. My oldest grandson is always asking me to make them for him. Since they are so simple to make, how can I possibly say no?
Since the entire family comes over for lunch on most Sundays, this is on my meal rotations for Sunday dinner. I add a side of coleslaw, baked beans, corn on the cob and chips. It’s an easy and delicious meal.
What cut of pork is best for Barbecue Sliders?
I always use a Boston Butt. This cut of pork comes from the shoulder of the pig and is also referred to as a pork butt. A Boston Butt is a relatively fatty, tough cut of meat and needs to be cooked low and slow.
Hawaiian Rolls Are The Way To Go
Slider buns will work just fine. Make sure to try Hawaiian Rolls. I rotate between regular buns and Hawaiian rolls. The rolls just put them over the top and into a whole new world. (Now I’m humming the theme song from Aladdin – A Whole New World – because you know I have a song for that!)
Slow Cooker Barbecue Sliders
When it comes to topping a slow cooker barbecue slider, we tend to go a little wild here in the south. Pickles or Cole Slaw are always popular toppings. And a little extra barbecue sauce for dipping comes in handy as well.
- 1 Boston Butt (8-10 lbs.)
- 1 12 oz. cola
- 1/2 teaspoon Liquid Smoke (optional)
- 1 Tablespoon Kosher Salt
- 1 Tablespoon black pepper
- 1/2 Tablespoon onion powder
- 1/2 Tablespoon garlic powder
- Kraft Honey Barbecue Sauce (OR your favorite sauce)
- Sweet Baby Ray's Honey Barbecue Sauce (Optional)
- Hawaiian Bread Rolls
- Rinse the pork butt. Pour a little white vinegar over this (very optional) because (in my mind) it takes away that "porky" taste. So, do or don't do. It's probably just me.
- Place the butt in a slow cooker. (I use an 8-quart slow cooker)
- Pour in the cola and add the liquid smoke. Add salt and pepper
- Cover and cook on high for 5-6 hours or low 8-9 hours.
- Remove from slow cooker and shred (with two forks) into a large bowl, removing fat as you come across it. Once it is all shredded, mix equal parts of the two barbecue sauces and add to the meat until it suits your taste. Serve on Hawaiian bread rolls with pickles and extra sauce on the side.
Amount Per Serving Calories 55Total Fat 1gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 1gCholesterol 7mgSodium 66mgCarbohydrates 9gFiber 0gSugar 6gProtein 2g
This data is calculated by Nutritionix and may not be accurate.
Note: The reason I mix the two sauces is because of my husband. Sometimes, he makes his own barbecue sauce but when he doesn’t have the time, we use store-bought.
One day he wanted to try the Sweet Baby Ray’s and we couldn’t figure out which we preferred so we mixed them together and it was divine! Use whatever barbecue sauce suits you, but do try our combination at least once.
What’s your favorite barbecue sauce?
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