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Best Slow Cooker Pulled Pork Sliders: Easy Tailgating Recipe

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This slow cooker pulled pork is tender, flavorful, and perfect for tailgating. With a smoky-sweet rub and a tangy finishing sauce, it’s a crowd-pleaser that requires minimal effort.

Ingredients

Scale
  • 5-pound bone-in pork shoulder (or butt)
  • 2 tablespoons brown sugar
  • 1 tablespoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon cayenne pepper (optional)
  • 2 tablespoons olive oil
  • 1 cup chicken broth (low-sodium)
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons Worcestershire sauce
  • 2 cloves garlic, smashed
  • 1/2 cup barbecue sauce
  • 2 tablespoons apple cider vinegar (for finishing sauce)
  • 1 tablespoon brown sugar (for finishing sauce)
  • 12–15 slider buns (brioche or potato rolls)
  • Coleslaw (optional)
  • Pickles (optional)

Instructions

  1. Take the pork shoulder out of the fridge about 30 minutes before starting. Pat it completely dry with paper towels. In a small bowl, mix the brown sugar, smoked paprika, garlic powder, onion powder, salt, black pepper, and cayenne if using. Rub this mixture all over the pork, pressing it into every crevice.
  2. Heat the olive oil in a large skillet over medium-high heat until it shimmers. Carefully place the seasoned pork shoulder in the hot pan. Sear for 3-4 minutes per side, until a deep golden-brown crust forms on all sides.
  3. While the pork sears, pour the chicken broth, apple cider vinegar, and Worcestershire sauce into the slow cooker. Add the smashed garlic cloves. Give it a quick stir to combine.
  4. Transfer the seared pork shoulder to the slow cooker, placing it fat-side up. Put the lid on and set the slow cooker to low for 8 hours or high for 5 hours.
  5. After the cooking time is up, test the pork by inserting a fork into the thickest part. It should slide in with almost no resistance and twist easily. The internal temperature should read at least 200°F.
  6. Carefully transfer the cooked pork to a large cutting board or rimmed baking sheet. Using two forks, pull the meat apart into bite-sized shreds. Discard any large pieces of fat and the bone.
  7. In a small bowl, whisk together the barbecue sauce, apple cider vinegar, and brown sugar. Pour this over the shredded pork. Toss gently until every strand is coated.
  8. Split the slider buns and lightly toast them if desired. Pile the pulled pork generously onto each bottom bun. Top with coleslaw and a pickle chip if using. Place the top bun on and press gently. Serve immediately.

Notes

For best results, don’t skip the sear. Let the pork rest before shredding. Skim the fat from the braising liquid. The pork tastes even better the next day. For a gluten-free version, use tamari instead of Worcestershire sauce and check your barbecue sauce label.

Nutrition

Keywords: slow cooker pulled pork, pulled pork sliders, tailgating recipe, game day food, pork shoulder recipe, easy pulled pork

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