These crock pot pork loin sliders pair tender, sliced pork with a savory barbecue sauce and soft slider buns. The slow cooker does most of the work, while a brief finish under the broiler gives the rolls a lightly toasted top; pork loin stays lean, so careful timing and a thermometer matter.
Ingredients
- 1 boneless pork loin roast, about 3 lb (1.36 kg), trimmed of excess surface fat
- 1 medium yellow onion, thinly sliced, about 1 cup (150 g)
- 2 cloves garlic, minced, about 2 tsp (6 g)
- 1 cup (240 ml) barbecue sauce, plus more for serving
- ½ cup (120 ml) low-sodium chicken broth
- 2 tbsp (30 ml) apple cider vinegar
- 1 tbsp (15 ml) Worcestershire sauce
- 1 tbsp (12 g) packed brown sugar
- 1 tsp (3 g) smoked paprika
- ½ tsp (1 g) ground cumin
- 1 tsp (6 g) fine salt
- ½ tsp (1 g) black pepper
- 12 slider buns, about 12 oz (340 g)
- 2 tbsp (28 g) unsalted butter, melted
- 1 tbsp (8 g) sesame seeds, optional
Instructions
- Pat the pork dry and trim away thick, hard pieces of fat. If the roast is very long, cut it crosswise into two pieces so it fits in the slow cooker without crowding. Stir together the salt, pepper, paprika, and cumin, then rub the mixture over the pork.
- Scatter the sliced onion and garlic across the bottom of a 5- to 6-quart (4.7- to 5.7-liter) slow cooker. Whisk the barbecue sauce, broth, vinegar, Worcestershire sauce, and brown sugar in a bowl. Pour about half of the sauce mixture over the onion, add the pork, and pour the remaining mixture over the top.
- Cover and cook on LOW for about 3½ to 4½ hours, checking the roast’s temperature as it approaches the lower end of that range. Slow cookers vary, and a pork loin can become dry if left cooking long after it is done. USDA FSIS lists 145°F (63°C) with a 3-minute rest as the safe minimum for whole cuts of pork; check the thickest part with a food thermometer, avoiding bone if present. If the roast has not reached 145°F (63°C), continue cooking and check again after 20 to 30 minutes.
- Transfer the pork to a cutting board, tent loosely with foil, and let it rest for 3 minutes. Lift the onion out of the cooking liquid with a slotted spoon. Slice the pork thinly across the grain; for softer, shreddable filling, pull the slices apart with two forks. Keep the cooking liquid separate rather than pouring it all over the meat, which can make the sliders soggy.
- Put the pork and onion in a bowl and toss with enough cooking liquid to moisten them. Taste and add a little more barbecue sauce if desired. Arrange the bottom halves of the slider buns on a baking sheet and spoon the pork mixture evenly over them.
- Set an oven rack about 6 inches (15 cm) from the broiler and heat the broiler. Brush the cut sides of the bun tops with melted butter, sprinkle with sesame seeds if using, and place them over the filling. Broil for 1 to 2 minutes, watching continuously, until the tops are lightly toasted. Serve promptly with extra sauce. The broiler finish is optional; the sliders can also be served directly from the slow cooker on untoasted buns.
Tips
- Use a pork loin roast, not pork tenderloin. Tenderloin is smaller and cooks much faster, so the same timing can overcook it; if substituting, start checking its temperature early.
- Do not rely on the clock alone. Slow cookers differ in heat, and the shape and starting temperature of the roast affect cooking time. A thermometer is the most reliable way to know when the center is ready.
- Keep the roast in a single layer and avoid lifting the lid repeatedly; each peek releases heat and may extend cooking. If your cooker runs hot, check the pork sooner rather than leaving it on warm for hours.
- For less-sweet filling, choose a tangy or vinegar-forward barbecue sauce and reduce the brown sugar. If the sauce tastes too sharp, stir in a small amount of brown sugar after cooking.
Serving Suggestions
Serve the sliders with crunchy coleslaw, dill pickle chips, or pickled red onions to balance the rich, sweet-savory pork. Potato salad, baked beans, corn on the cob, and a green salad are easy sides for a casual meal. For a buffet, keep the pork in the slow cooker on its warm setting and let guests assemble their own buns; avoid leaving perishable food at room temperature for more than 2 hours.
Variations
For a spicier filling, add ¼ to ½ tsp (0.5 to 1 g) cayenne or a few tablespoons of sliced pickled jalapeños after cooking. A mustard-style sauce can replace some or all of the barbecue sauce for a sharper, less-sweet flavor. To make the sliders without broiling, serve the meat on toasted buns cooked separately in a skillet, or simply use soft buns. You can also top each slider with coleslaw, but add it just before serving so the buns stay firm.
Storage and Reheating
Refrigerate leftover pork and sauce within 2 hours of cooking, in a covered shallow container. Store the meat separately from the buns when possible; cooked pork keeps for 3 to 4 days in the refrigerator. Freeze the pork and sauce in a freezer-safe container for up to 3 months for best quality, then thaw overnight in the refrigerator. Reheat only the amount you plan to serve, covered in a saucepan over low heat with a splash of broth or water, or in the microwave, stirring as needed. Reheat leftovers to 165°F (74°C), checking with a food thermometer. Toast fresh buns when serving leftovers, rather than storing assembled sliders.
Frequently Asked Questions
Can I cook pork loin sliders on HIGH?
LOW is preferable because pork loin is lean and can dry out if cooked too aggressively. If you must use HIGH, begin checking the internal temperature after about 2 hours; the exact time depends on the slow cooker and roast shape. Stop cooking once it reaches the safe minimum and has rested for 3 minutes.
Can I use a frozen pork loin?
No. Do not put frozen meat directly into a slow cooker, where it can spend too long warming through. Thaw the roast completely in the refrigerator before cooking, then pat it dry and follow the recipe.
Should I sear the pork first?
Searing is optional. Browning the seasoned roast in a hot skillet for a few minutes on each side can add deeper flavor, but it does not seal in juices or replace checking the final temperature. Skip it if you want fewer dishes.
Can I make the pork ahead?
Yes. Cook it, cool and refrigerate the meat with some of its sauce within 2 hours, then reheat it to 165°F (74°C) before assembling. Keep the pork moist with a little cooking liquid, and toast the buns just before serving.
Why did my pork loin turn out dry?
It was likely cooked past its target temperature or held hot too long. Pork loin has less fat than shoulder, so check the thickest part with a thermometer and remove it from the cooker as soon as it reaches 145°F (63°C), followed by the required 3-minute rest.
Can I double the recipe?
Only if the larger amount fits in your slow cooker without filling it beyond the manufacturer’s recommended limit and the pork remains in a single layer. A crowded cooker heats less predictably, so check each piece with a thermometer and allow extra time if needed.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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