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Slow Cooker Dr. Pepper BBQ Pork Mac and Cheese Sliders

Print Recipe
Three pulled pork and macaroni and cheese sliders on pretzel buns are stacked on a plate with a striped napkin, with white pitchers in the background.
Prep Time:20 minutes
Cook Time:6 hours
Total Time:6 hours 20 minutes

Ingredients

  • 2 pounds pork tenderloins
  • 1 cup bbq sauce
  • 1 cup Dr. Pepper
  • 2 tablespoons brown sugar
  • 1 teaspoon onion powder
  • 16 ounces elbow macaroni
  • 1/4 cup butter
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon salt
  • 2 cups milk warmed
  • 2 cups shredded sharp cheddar cheese
  • 8 slices sharp cheddar cheese
  • 18 pretzel slider buns I used hawaiian brand

Instructions

  • To your slow cooker place the pork.
  • In a small bowl whisk together the bbq sauce, Dr. Pepper, brown sugar and onion powder.
  • Pour the sauce over the pork.
  • Cover and cook on low for 6 hours or high for 4 hours until pork is tender and shreds.
  • 20 minutes before serving make the mac and cheese.
  • Boil and drain your noodles.
  • To a large sauce pan over medium heat melt your butter and whisk in the flour and salt.
  • Whisk in the milk and bring up to a bubble.
  • Stir in the cheese.
  • Gently stir in the drained noodles.
  • Stir to combine.
  • Remove the pork from the slow cooker and shred the pork.
  • Pile the pork on the sliders and top with the mac and cheese..
  • Serve!

Notes

Substitutions

  • Pork Tenderloin – You can use pork shoulder (aka pork butt) instead; it'll be just as juicy and shreds beautifully after slow cooking.
  • Pepper – Swap with Coke or root beer for a slightly different sweet-and-smoky flavor.
  • Cheddar Cheese – Use any combo you love: Monterey Jack, Colby, or even pepper jack for a kick.
  • Slider Buns – Pretzel or Hawaiian rolls are perfect, but you can also use mini brioche buns or even regular dinner rolls.

Tips & Tricks

  • Toast the slider buns lightly before assembling to help them hold up better to the saucy filling.
  • Add a little crunch with sliced pickles or crispy onions for contrast.
  • Make the mac and cheese just before serving so it’s extra creamy and melty.
  • If you’re serving a crowd, set everything out buffet-style and let people build their own sliders!

 Storage & Make Ahead

  • Pulled pork stores great in the fridge for up to 4 days and freezes well for up to 3 months. Store it in the sauce to keep it juicy.
  • Mac and cheese can be made ahead and reheated with a splash of milk to keep it creamy.
  • Assemble just before serving, sliders don’t hold well once built, but the components are make-ahead friendly.
Servings: 18 sliders