Pulled pork shoulder roast sliders

Pulled pork shoulder roast sliders


  • 1x Tasman pork shoulder roast, bone in
  • Olive oil
  • 1 large onion, quatered and sliced
  • salt and pepper to taste
  • 1 tbsp smoked paprika
  • 1 tbsp garlic powder
  • 1 cup barbecue sauce
  • ½ cup apple cider vinegar

To serve:

  • 36 slider rolls or 10 burger buns
  • coleslaw
  • barbecue sauce


  1. Trim off any large pieces of excess fat. Score the pork skin about 1 cm deep all over with a sharp knife. Drizzle a little olive oil over the pork and season generously with salt and pepper, paprika and garlic powder.
  2. Place pork roast in the slow cooker, and add chopped onion.
  3. Cover and cook on low for about 9 to 11 hours, or until very tender and shreddable.
  4. Drain off all juices and shred pork. Add vinegar and barbecue sauce.
  5. Continue cooking on high for about 1 hour.
  6. Serve with buns and coleslaw for topping. Enjoy!
Results may vary.