These BBQ Pork Sliders are served with a sweet heat homemade Tiger Sauce and of course, a signature dill pickle. Your Auburn Tailgate will be the ultimate party zone on Saturday.
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5 from 2 votes

BBQ Pork Sliders with Tiger Sauce | Auburn Tailgate

A tried and true recipe for creating no-hassle slow roasted pulled pork sliders. Perfect for gameday. Serve on soft slider buns with pickles and homemade Tiger sauce.
Course Sandwich
Cuisine American
Keyword porl sliders
Author Buy This Cook That


  • For the Sliders
  • Boston Butt Pork Roast we used a 3.5 pound for this recipe
  • 1/2 cup yellow mustard
  • 1/2 cup dry BBQ rub of choice
  • Slider Buns
  • Dill pickle slices
  • For the Tiger Sauce
  • 1/2 cup BBQ sauce of choice we used Redneck Lipstick
  • 1/2 cup ketchup
  • 1/4 cup pineapple juice
  • 2 TB butter
  • 2 TB brown sugar
  • 1 TB yellow mustard
  • 1 TB Sriracha
  • 1 tsp BBQ dry rub
  • 1/2 tsp black pepper
  • 1/4 tsp cayenne
  • 1/4 salt


  • Coat the pork roast with yellow mustard, being sure to coat all of the surface area well. Sprinkle well with dry rub on all sides.
  • Wrap tightly in aluminum foil and refrigerate for anywhere between 2 hours to overnight. When you are ready to start cooking, unwrap the pork and place in a slow cooker or roaster set on 275 degrees.
  • Slowly cook the pork for several hours until it pulls apart easily. Turn once during the cooking process. In this recipe we used a 3.5 pound piece of pork, and it cooked for 5 hours until done. If you are feeding a crowd, you can use an 8 pound pork butt and cook it overnight.
  • The cooking time will vary based on the size of meat you choose, and your roaster. However this is an easy way to prepare pulled pork with minimal effort.
  • Once the pork is done, transfer to a large aluminum pan and pull apart with your hands or forks. Sprinkle with extra rub if desired. Serve warm with buns, pickles, and Tiger Sauce.
  • For the Tiger Sauce, melt the butter in a sauce pan. Stir in the BBQ sauce, ketchup, brown sugar, mustard, Sriracha, dry rub, cayenne, salt, and black pepper. Stir and cook on medium heat until smooth and bubbly.
  • Slowly add the pineapple juice and stir until desired consistency. Reduce heat to low; simmer for 15 minutes stirring occasionally. Cool and transfer to a glass jar for serving and storage.