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Easy Slow Cooker Pulled Pork Sliders: Best Tailgate Recipe

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These easy slow cooker pulled pork sliders are the ultimate tailgate recipe, featuring tender, juicy pork with a perfect balance of sweet, smoky, and tangy flavors. Set it and forget it for a crowd-pleasing meal that’s simple to make and always a hit.

Ingredients

  • Pork shoulder (also called pork butt), 4-5 pounds
  • Brown sugar, ¼ cup, packed
  • Smoked paprika, 2 tablespoons
  • Garlic powder, 1 tablespoon
  • Onion powder, 1 tablespoon
  • Salt, 1 tablespoon (kosher salt preferred; reduce to 2 teaspoons if using table salt)
  • Black pepper, 1 teaspoon, freshly ground
  • Cayenne pepper, ½ teaspoon (optional)
  • Chicken broth or beef broth, 1 cup (low-sodium preferred)
  • Apple cider vinegar, ¼ cup
  • Worcestershire sauce, 2 tablespoons
  • Your favorite barbecue sauce, 1 cup
  • Slider buns, 12-15 (brioche or Hawaiian rolls recommended)
  • Coleslaw mix, 2 cups (optional but recommended)
  • For coleslaw dressing (optional): ½ cup mayonnaise, 2 tablespoons apple cider vinegar, 1 tablespoon sugar, salt and pepper to taste

Instructions

  1. Trim the pork shoulder: Place the pork shoulder on a cutting board. Using a sharp knife, trim off any large, thick pieces of fat, leaving a thin layer (about ¼ inch). Pat the pork dry with paper towels.
  2. Make the dry rub: In a small mixing bowl, combine the brown sugar, smoked paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper (if using). Whisk until evenly distributed.
  3. Apply the rub: Sprinkle the dry rub generously over all sides of the pork shoulder. Use your hands to massage it into the meat. Cover with plastic wrap and let rest at room temperature for 30 minutes (or refrigerate overnight for deeper flavor).
  4. Prepare the slow cooker: Pour the chicken broth, apple cider vinegar, and Worcestershire sauce into the bottom of a 6-quart or larger slow cooker. Stir to combine. Place the seasoned pork shoulder into the slow cooker, fat side up.
  5. Cook low and slow: Cover and cook on LOW for 8-10 hours, or on HIGH for 5-6 hours, until the pork is fork-tender and reaches an internal temperature of at least 195°F (90°C).
  6. Shred the pork: Carefully transfer the cooked pork to a large cutting board or baking sheet using tongs. Let rest for 5-10 minutes. Using two forks or meat claws, shred the pork into bite-sized pieces. Discard any large pieces of fat or bone.
  7. Prepare the finishing sauce: In a small saucepan over medium heat, combine the shredded pork with ½ cup of the strained cooking liquid and your favorite barbecue sauce. Stir gently until warmed through and well coated. Adjust seasoning to taste.
  8. Toast the buns (optional): Split slider buns and place cut-side down on a griddle or in a dry skillet over medium heat. Toast for 1-2 minutes until golden brown.
  9. Assemble the sliders: Place a generous scoop of pulled pork on the bottom half of each bun. Top with coleslaw if desired. Cap with the top bun and serve immediately.

Notes

For best results, do not skip the dry rub resting time. Avoid lifting the lid during cooking. Shred the pork while it is still warm. Toasting the buns prevents sogginess. Leftovers can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.

Nutrition

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

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