An incredible twist on the classic french dip recipe: my version is made with succulent shredded pork, melty provolone or swiss cheese, and crunchy french fried onions. This is a small batch recipe that uses one pound of pork and makes about eight sliders!
If you have a two quart crockpot, you have come to the right place for recipes for it! This small batch recipe for pulled pork french dip sliders makes one pound of pulled pork. It’s perfect for about eight total sliders, which can be devoured in one sitting OR reheated for later. 🙂
Ingredients
- 1 lb. boneless Pork Shoulder
- Kosher Salt
- 1 tbsp. Dijon Mustard
- 1 tbsp. Light Brown Sugar
- 1 tsp. Dried Minced Onions (or 1/2 tsp. Onion Powder)
- 1/2 tsp. Garlic Powder
- 1/4 tsp. Dried Sage
- 1/4 tsp. Chili Powder
- 1/4 tsp. freshly cracked Black Pepper
- 2 cups Beef Broth (best quality)
- 1 tbsp. Worcestershire Sauce
- 1 tbsp. Apple Cider Vinegar
- 8 Slider Buns
- 4 slices Provolone or Swiss Cheese, cut into quarters to fit the slider buns
- 1/2 cup French Fried Onions
- 1 tbsp. Melted Butter
Ingredient Notes:
Pork: One pound of pork is not easy to come by, I know! I purchase the smallest pork shoulder I can find, then cut off about a pound of it. If it’s a little more than a pound, that’s ok! And while I’m at it, I cut the remaining pork into one pound portions and use them for other recipes, like these:
- Spicy Pork Carnitas (uses one pound of pork)
- Pork Carnitas Sliders (not spicy! uses two pounds of pork)
- Super Juicy Dutch Oven Carnitas Tacos (uses 2 1/2 pounds of pork)
Dijon Mustard: I personally don’t like mustard, but mustard loves pork. The flavors go together really well! You can taste it in the end result, but it’s not overwhelming at all. If you really, really hate mustard, use about a tablespoon of olive oil instead!
Beef Broth: It may seem odd to pair beef broth with a pork recipe, but pork broth isn’t a common find. The quality of beef broth does matter, so I recommend finding a deeply flavored bone broth, a quality beef broth from the local butcher, OR making your own broth with this Better Than Bouillon Roasted Beef Base. The flavor is awesome, and I also recommend it for these Small Batch Short Ribs!
Slider Buns: The King’s Hawaiian rolls (Hawiian Sweet Rolls) make a great slider bun! They have a sweetness to them that pairs nicely with this sweet, succulent pork. If your local store has slider buns made in the bakery, those would also be a great option! I also love the Pepperidge Farm Butter Slider Buns; they’re a little bigger, but they’re soft and delicious!
The pork slowly cooks for about eight hours in a glorious blend of spices, as well as some of the au jus. It becomes incredibly juicy and tender, and falls apart into shreds. You can use Hawaiian sweet rolls for slider buns, or your own favorite slider bun!Â
Building the sliders is super easy. Bun, pulled pork, Swiss cheese, and french fried onions are what you’ll need. I also brush the top of my slider buns with melted butter, because it keeps them softer while they bake. (It’s the same method that I use for small batch buffalo chicken sliders!)
What to Pair with French Dip Sliders
I’d recommend roasted vegetables, potato chips, or a simple salad to pair with your sliders! If you want to go the vegetable route, some really good green options are:
- small batch roasted brussels sprouts
- spicy, creamy brussels sprouts
- this awesomely unique caesar salad
I just made these for a “Slowed Down Sunday” series on Instagram, and we had a crunchy chopped salad on the side. It was perfect! I think you can eat whatever you want with these, but those are just my suggestions.
The pulled pork takes a while to cook, but it’s so worth it. This recipe makes enough pork for about 10-12 pulled pork french dip sliders, or a few regular sized sandwiches if you prefer! The pork reheats really well in the oven, and keeps in the refrigerator for up to four days. You could also freeze it for a few months if you need to!
More Shredded Pork Recipes
This recipe only calls for a pound of pork, so you’ll have some leftover pork to use for another recipe! I listed some of my favorites earlier, but here they are again just in case you want to check any of them out:
- Juicy Pork Carnitas in a Dutch Oven
- small batch spicy pork carnitas
- pork carnitas sliders.
- pork carnitas tacos
- slow cooker shredded pork french dip sandwiches
You can mix this pork into scrambled eggs at breakfast, or put it on top of avocado toast! You could also make tacos out of it, or scatter it across tortilla chips with some shredded cheese for baked nachos.
If you like, feel free to share your sliders on Instagram and tag me so I can see and re-share! And as always, feel free to reach out to me with any questions you may have!
xx Sara
This recipe was re-tested and updated on March 5, 2023.
Pulled Pork French Dip Sliders
Equipment
- 2 quart slow cooker
Ingredients
for shredded pork ::
- 1 pound boneless Pork Shoulder
- 1 tsp. Kosher Salt
- 1 tbsp. Light Brown Sugar
- 1 tsp. Dried Minced Onion or 1/2 tsp. Onion Powder
- 1/2 tsp. Garlic Powder
- 1/2 tsp. freshly cracked black pepper
- 1/4 tsp. Dried Sage
- 1/4 tsp. Chili Powder
- 1 tbsp. Dijon Mustard
- 2 tbsp. Worcestershire Sauce
- 1 tbsp. Apple Cider Vinegar
- 2 cups Beef Broth best quality
for sliders ::
- 8 Slider Buns like King's Hawiian
- 1/2 cup French Fried Onions
- 4 slices Provolone or Swiss Cheese cut into quarters
- 2 tbsp. Melted Butter
Instructions
For the shredded pork ::
- Turn the slow cooker to the "low" setting. Cut any large fatty parts off of the pork*, then pat the pork dry and sprinkle with kosher salt. Allow it to rest for ten minutes at room temperature.
- Combine all of the seasonings (brown sugar, dried onion, garlic powder, cracked pepper, sage, and chili powder) in a small bowl. Whisk to combine, and set aside.
- After the pork has rested, rub the dijon mustard all over it to coat the entire surface. Sprinkle the seasoning blend all over the pork, pressing it in so it adheres to the pork. Place the seasoned pork shoulder into the slow cooker.
- Cover the slow cooker, and cook the pork shoulder by itself (no liquids yet!) on "low" for one hour. After an hour, add the beef broth, Worcestershire sauce, and apple cider vinegar. Cover the slow cooker, and cook on "low" for an additional 6-7 hours, until pork is very tender and easy to pull apart.
- Transfer the pork to a large shallow bowl and use two forks to shred it apart. Discard any predominantly fatty pieces, then transfer the pork back into the slow cooker to soak in the au just for at least 30 minutes.
For the Sliders:
- Preheat the oven to 350 F. Line a large baking sheet with a silicone mat, or spray it with baking spray.
- Scoop 1/4 cup – 1/3 cup (depending on your slider bun size) of pulled pork out of the slow cooker, letting any excess liquids drip back into the slow cooker if possible. Place the pulled pork onto the prepared baking sheet and form it into a little mound. Repeat with the remaining pork, then top each pork pound with a couple squares of cheese, about a tablespoon of french fried onions, and then a top bun. Brush the top buns with melted butter** and bake for 10-12 minutes at 350 F.***
- Use a spatula to carefully transfer each pork/cheese/onion/bun mound to a bottom bun.*** (We do this so the bottom buns don't get soggy while baking!)
For the Au Jus:
- While the sliders are baking, carefully strain the beef broth from the slow cooker through a fine mesh sieve to remove any solids: this is the au just. Transfer the strained liquid back to the slow cooker so it stays warm while the sliders finish baking.
- Carefully transfer the sliders to a plate, ladle au jus into small ramekins, and dip the sliders in au jus as you eat them. Enjoy!
Notes
Nutrition
Tried this recipe?
Make sure to follow on Pinterest @aflavorjournal and on Instagram @aflavorjournal
Comments & Reviews
These sliders were unbelievably delicious! The pork turned out perfect, and the melty cheese was the perfect topping for some serious comfort food. And the slow cooker made it so easy!
I’m so glad you liked them so much, Amanda!! Thank you!!