4th of July Pulled Pork Sliders
These 4th of July Pulled Pork Sliders are packed with juicy slow-cooked pork shoulder in a rich BBQ beer sauce, topped with lemon-marinated red onions, crisp lettuce, and creamy cumin slider sauce. A fun, crowd-pleasing party appetizer perfect for summer cookouts and patriotic celebrations.
Servings: 16 sliders
Calories: 310kcal
Cost: 3
Equipment
- slow cooker
- mixing bowl
- cutting board
- forks for shredding pork
- skillet for toasting buns
Ingredients
- 3 lb boneless pork shoulder
- 1 cup BBQ sauce
- 1 cup pale ale or porter beer
- 0.5 cup ketchup
- 2 tbsp brown sugar
- 1 tsp salt
- 0.5 tsp black pepper
- 0.5 cup mayonnaise
- 2 tbsp apple cider vinegar
- 1 tsp ground cumin
- 1 tsp sugar
- 1 red onion, thinly sliced
- 1 lemon, juiced
- 16 slider buns
- 16 small iceberg lettuce leaves
Instructions
- Place the boneless pork shoulder in the slow cooker and season generously with salt and pepper on all sides.
- In a mixing bowl, whisk together the BBQ sauce, beer, ketchup, and brown sugar until combined. Pour the sauce evenly over the pork.
- Cover the slow cooker with the lid and cook on high for 4 to 6 hours until the pork is tender and easy to shred.
- Remove the pork from the slow cooker and transfer it to a cutting board. Shred the meat using two forks.
- Return the shredded pork to the slow cooker with the cooking juices and stir gently. Add liquid gradually so the pork stays moist but not too wet.
- Prepare the slider sauce by combining the mayonnaise, apple cider vinegar, cumin, and sugar in a bowl until smooth.
- Place the thinly sliced red onion in a bowl and pour the lemon juice over the onions. Let them marinate for 20 minutes.
- Toast the slider buns in a dry skillet over medium heat for about 2 minutes until lightly golden.
- Assemble the sliders by layering each bun with pulled pork, iceberg lettuce, marinated red onions, and a drizzle of slider sauce.
- Serve immediately on a parchment-lined tray with festive decorations if desired.
Notes
Toast the slider buns before assembling to prevent sogginess. The pulled pork can be made up to 2 days ahead and reheated gently with reserved cooking juices. Pale ale or porter works best for the BBQ beer sauce. Add extra cooking liquid gradually so the pork stays moist but not overly wet.