succulent shredded pork, melty cheese, and crunchy fried onions make the best 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 10-12 total sliders, which can be devoured in one sitting OR reheated for later. 🙂
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!
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 goes 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
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!
what other recipes use this pulled pork?
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!
pulled pork french dip sliders
- 2 quart slow cooker
for shredded pork ::
- 1 pound pork shoulder
- 1 tsp. kosher salt
- 1 tbsp. light brown sugar
- 1/2 tsp. dried minced garlic
- 1 tsp. dried minced onion
- 1/4 tsp. dried sage
- 1/4 tsp. ancho chili powder
- 1/2 tsp. freshly cracked black pepper
- 1 tbsp. dijon mustard
- 2 tsp. low-sodium soy sauce
- 2 tsp. Worcestershire sauce
- 1 tbsp. apple cider vinegar
- 1 tbsp. olive oil
- 2 cups beef broth divided
- 1 cup water
for sliders ::
- 10 slider buns
- 1/2 cup french fried onion
- 6 slices swiss cheese cut into quarters
- 2 tbsp melted butter
For the shredded pork ::
- Turn the slow cooker to the "low" setting. Pat the pork shoulder dry, then sprinkle with kosher salt. Allow it to rest for ten minutes at room temperature.
- Combine all of the seasonings (brown sugar, dried garlic, dried onion, sage, ancho chili powder, and cracked pepper) in a small bowl. Whisk to combine, and set aside.
- Spread the dijon mustard all over the pork shoulder, then rub the seasoning blend all over the pork. Place the seasoned pork shoulder into the slow cooker.
- Cover the slow cooker, and cook the pork shoulder by itself on "low" for one hour. After an hour, add the soy sauce, Worcestershire sauce, apple cider vinegar, olive oil, and one cup beef broth. Cover the slow cooker, and cook on "low" for an additional 6-7 hours, until pork is very tender and easy to shred.
- Shred the pork directly in the slow cooker, then transfer the shredded pork to a plate.
For the sliders ::
- Preheat the oven to 350 F. Line a large baking sheet with a silicone mat, or spray it with baking spray. Place the bottoms halves of the slider buns onto the baking sheet, then scoop 1/4 cup - 1/3 cup of shredded pork onto a mound onto each bun. Repeat until all pork is used. Top each pork mound with sliced cheese, then with french fried onions. Top with the top bun, and brush each top bun with melted butter. Bake for 10-12 minutes until the cheese is melted over the pork.
For the au jus ::
- While the sliders are baking, mix the additional beef broth and the water to the remaining liquids in the slow cooker. Carefully strain the liquids through a fine mesh sieve to remove any solids. Keep the strained au jus in 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!