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Easy Slow Cooker Pulled Pork Sliders: Perfect Party Recipe

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These Easy Slow Cooker Pulled Pork Sliders are tender, flavorful, and perfect for parties. With just 15 minutes of prep, the slow cooker does the work, delivering juicy, saucy meat that rivals your favorite barbecue joint.

Ingredients

Scale
  • 4–5 pound pork shoulder (also called pork butt)
  • 2 tablespoons brown sugar (packed)
  • 1 tablespoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon black pepper (freshly ground)
  • 1 teaspoon salt (kosher salt preferred; use ¾ teaspoon if using table salt)
  • ½ teaspoon cayenne pepper (optional)
  • 1 cup chicken broth (low sodium)
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon Worcestershire sauce
  • 1 cup barbecue sauce (your favorite)
  • 12–15 slider buns (brioche or potato rolls recommended)
  • Coleslaw (optional but recommended)
  • Pickles (dill or bread and butter, for serving)

Instructions

  1. Trim the pork shoulder: Place pork shoulder on a cutting board. Use a sharp knife to trim off large, thick pieces of fat, leaving a thin layer (about ¼ inch). Remove any silver skin.
  2. Mix the dry rub: In a small bowl, combine brown sugar, smoked paprika, garlic powder, onion powder, black pepper, salt, and cayenne (if using). Stir until evenly distributed.
  3. Apply the rub: Pat the pork shoulder dry with paper towels. Sprinkle the rub all over the pork, pressing it into the surface. Use all of the rub.
  4. Sear the pork (optional but recommended): Heat a large skillet or Dutch oven over medium-high heat. Add 1 tablespoon oil. Sear the pork shoulder on all sides until deeply browned, about 3-4 minutes per side.
  5. Prepare the slow cooker: Pour chicken broth, apple cider vinegar, and Worcestershire sauce into the bottom of the slow cooker. Stir to combine. Place the seared pork shoulder into the slow cooker.
  6. Cook low and slow: Cover the slow cooker with the lid. Cook on LOW for 8-10 hours or on HIGH for 5-6 hours. Low is preferred for more tender meat.
  7. Check for doneness: The pork is done when it is fall-apart tender. Insert a fork into the thickest part and twist gently. If it shreds easily, it is ready.
  8. Shred the pork: Using tongs, transfer the cooked pork to a large cutting board or rimmed baking sheet. Let rest for 5-10 minutes. Then, using two forks or meat claws, shred the pork into bite-sized pieces. Discard any large pieces of fat.
  9. Add the barbecue sauce: Return the shredded pork to the slow cooker. Pour in barbecue sauce and stir to coat evenly. Cook on LOW for another 20-30 minutes, uncovered, to allow the sauce to thicken slightly.
  10. Toast the buns (optional but recommended): Split slider buns and place cut-side down on a baking sheet. Broil for 1-2 minutes until lightly golden.
  11. Assemble the sliders: Spoon a generous amount of pulled pork onto the bottom half of each bun. Top with coleslaw if using, and add the top bun. Secure with a toothpick if desired.

Notes

Do not lift the lid during cooking. Sear the pork for best flavor. Add barbecue sauce at the end to prevent burning. Skim excess fat from cooking liquid before adding sauce. Leftovers keep for up to 5 days in the refrigerator or freeze for up to 3 months. Reheat in a skillet with a splash of water or broth.

Nutrition

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