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Easy Slow Cooker Pulled Pork Sliders: Best Homemade Recipe

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These easy slow cooker pulled pork sliders are tender, juicy, and packed with smoky-sweet flavor. Perfect for feeding a crowd, they require minimal hands-on time and deliver unforgettable results every time.

Ingredients

Scale
  • 2 tablespoons brown sugar (packed; light or dark both work)
  • 1 tablespoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon salt (kosher salt preferred; reduce to ¾ teaspoon if using table salt)
  • ½ teaspoon black pepper
  • ½ teaspoon cayenne pepper (optional)
  • 3 to 4 pounds pork shoulder (also labeled as pork butt)
  • 1 tablespoon vegetable oil (for searing; avocado oil works too)
  • 1 cup low-sodium chicken broth
  • ¼ cup apple cider vinegar
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon tomato paste
  • 2 cloves garlic (smashed)
  • 12 slider buns (brioche buns or Hawaiian rolls recommended)
  • 1 cup barbecue sauce (Kansas City-style recommended)
  • 1 ½ cups coleslaw mix (store-bagged or homemade)
  • ¼ cup mayonnaise (for coleslaw dressing)
  • 1 tablespoon apple cider vinegar (for coleslaw dressing)
  • 1 teaspoon sugar (for coleslaw dressing)
  • Pickle slices (optional, for serving)

Instructions

  1. Prep the pork shoulder (5 minutes): Pat the pork dry with paper towels. Trim large chunks of external fat, leaving a thin layer (about ¼ inch). Cut into 3 to 4 large chunks if needed.
  2. Make the dry rub (2 minutes): In a small bowl, combine brown sugar, smoked paprika, garlic powder, onion powder, salt, black pepper, and cayenne (if using). Mix until evenly blended.
  3. Season the pork (5 minutes): Sprinkle the rub generously over all sides of the pork chunks. Press it into the meat. Let sit at room temperature for 15-20 minutes.
  4. Sear the pork (10 minutes): Heat vegetable oil in a large skillet over medium-high heat until shimmering. Place pork chunks in the skillet without crowding. Cook 3-4 minutes per side until a deep brown crust forms. Flip and repeat on all sides.
  5. Prepare the slow cooker (2 minutes): Whisk together chicken broth, apple cider vinegar, Worcestershire sauce, and tomato paste in the slow cooker insert. Add smashed garlic cloves.
  6. Combine and cook (5 minutes to assemble, then 8 hours to cook): Transfer seared pork to the slow cooker. Cover and cook on LOW for 8 hours, or on HIGH for 5-6 hours, until meat pulls apart easily with a fork.
  7. Shred the pork (10 minutes): Transfer cooked pork to a cutting board. Discard garlic cloves and large fat pieces. Let rest 5 minutes. Using two forks, shred into bite-sized pieces.
  8. Optional: Reduce the cooking liquid (5 minutes): Pour cooking liquid into a small saucepan. Simmer over medium heat for 5-7 minutes until reduced by half. Stir in ½ cup barbecue sauce, then pour over shredded pork and toss to coat.
  9. Toast the buns (5 minutes): Split slider buns and place cut-side down on a baking sheet. Broil on high for 1-2 minutes until lightly golden.
  10. Assemble the sliders (5 minutes): Pile pulled pork onto bottom halves of buns. Top with coleslaw, extra barbecue sauce if desired, and pickle slices. Cap with top buns and serve immediately.

Notes

Searing the pork is crucial for deep flavor. Let the meat rest before shredding to retain juices. The pork is even better the next day. For a spicier version, add chipotle peppers. For a Hawaiian twist, use sweet rolls and pineapple juice.

Nutrition

Keywords: slow cooker pulled pork, pulled pork sliders, easy pulled pork, barbecue sliders, pork shoulder recipe, game day food, crowd-pleasing recipe

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