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Garlic Butter Bun Sliders with Smoky Bourbon BBQ Pulled Pork

These Garlic Butter Pulled Pork Sliders combine soft, homemade garlic butter buns with tender, slow-cooked pulled pork tossed in a smoky bourbon barbecue sauce. Each slider is finished with creamy coleslaw for the perfect balance of richness, tang, and crunch. They’re ideal for entertaining, game days, or cozy weekend dinners.
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Prep Time 30 minutes
Cook Time 5 hours
Rise Time 2 hours
Total Time 5 hours 30 minutes
Servings: 14 Sliders
Course: Appetizer, Main Course
Ingredients Equipment Method

Ingredients
  

Garlic Butter Slider Buns
  • ¾ cup warm water 110℉
  • 2 tbsp warm milk
  • 2 tsp active dry yeast
  • 2½ tbsp sugae
  • 1 large egg
  • 3 cups all-purpose flour plus extra if needed
  • ⅓ cup unsalted butter softened
  • 1-2 cloves garlic very finely minced or ½-1 tsp garlic powder
  • 1 tsp salt
Topping
  • 1 egg + 1 tbsp water (egg wash)
  • sesame seeds or everything seasoning optional
Garlic Butter Finish
  • 2 tbsp unsalted butter
  • 1 small clove garlic finely grated
  • pinch of salt
  • parsley finely chopped (optional)
Pulled Pork
  • 3-4 lb pork shoulder
  • 1 tbsp olive oil
  • 1 tsp salt
  • ½ tsp black pepper
  • 1 tsp smoked paprika
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • ½ tsp chili powder optional
Smoky Bourbon BBQ Sauce
  • 1 cup ketchup
  • ¼ cup brown sugar
  • ¼ cup bourbon
  • 2 tbsp Apple cider vinegar
  • 1 tbsp Worcestershire sauce
  • 1 tsp smoked paprika
  • ½ tsp garlic powder
  • salt & pepper shakers to taste
Coleslaw
  • 2 cups shredded green cabbage
  • 1 cup shredded carrots
  • ¼ cup thinly sliced red onion
  • ¼ cup mayonnaise
  • 1 tbsp apple cider vinegar
  • 1 tsp honey
  • salt & pepper shakers to taste
Optional Garnishes
  • Crispy fried onions
  • Pickle slices

Equipment

  • Dutch oven or heavy oven-safe pot
  • Stand mixer with dough hook or large mixing bowl
  • Baking Sheet
  • Parchment paper
  • Small saucepan
  • Measuring cups & spoons
  • Knife & cutting board
  • Two forks for shredding
  • Pastry brush

Method
 

Make the Garlic Slider Buns
  1. Activate Yeast:
    In a small bowl, combine warm water, warm milk, sugar, and yeast. Rest 5–7 minutes until foamy.
  2. Mix Dough:
    In a large bowl or stand mixer, combine flour, salt, and garlic. Add yeast mixture, egg, and softened butter. Mix and knead until smooth and elastic (5 minutes in a mixer or 8–10 minutes by hand).
  3. First Rise:
    Place dough into a lightly oiled bowl, cover, and rise 1–1.5 hours, or until doubled.
  4. Shape Buns:
    Punch down dough and divide into 12–14 pieces. Roll each into a ball and gently flatten into slider-size rounds. Arrange on a parchment-lined baking sheet.
  5. Second Rise:
    Cover and rise 30–40 minutes until puffy.
  6. Bake:
    Preheat oven to 375°F (190°C). Brush buns with egg wash; add sesame seeds if desired. Bake 12–15 minutes until golden.
  7. Garlic Butter Finish:
    Melt butter with garlic and a pinch of salt. Brush over warm buns. Cool before slicing.
Make the Pulled Pork
  1. Prep Pork:
    Preheat oven to 300°F (150°C). Pat pork dry and rub with olive oil, salt, pepper, smoked paprika, garlic powder, onion powder, and chili powder.
  2. Sear:
    Heat a Dutch oven over medium-high. Sear pork 3–4 minutes per side until browned.
  3. Cook:
    Add ½ cup water or broth to the pot, scraping up browned bits. Cover and bake 3–4 hours until fork-tender.
  4. Shred:
    Let rest 10 minutes, then shred with two forks.
Make the Smoky Bourbon BBQ Sauce
  1. Combine all sauce ingredients in a saucepan.
  2. Simmer 10–15 minutes until slightly thickened.
  3. Toss half the sauce with the shredded pork. Reserve the rest for serving.
Make the Coleslaw
  1. Add cabbage, carrots, and red onion to a bowl.
  2. Whisk mayo, vinegar, honey, salt, and pepper.
  3. Toss coleslaw with dressing and refrigerate.
Assemble the Sliders
  1. Slice garlic butter buns and lightly toast if desired.
  2. Add pulled pork to the bottom bun.
  3. Drizzle with extra BBQ sauce.
  4. Add pickles or crispy onions (optional).
  5. Top with coleslaw.
  6. Add the top bun and serve warm.