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Best Easy BBQ Pulled Pork Sliders for Game Day

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These easy BBQ pulled pork sliders are perfect for game day, featuring tender, slow-cooked pork shoulder with a smoky-sweet rub and tangy sauce, all piled onto toasted buns. The recipe is forgiving, crowd-pleasing, and requires minimal active prep time.

Ingredients

  • Pork shoulder (3-4 pounds), also labeled as pork butt
  • Brown sugar (¼ cup, packed), light or dark
  • Smoked paprika (2 tablespoons)
  • Garlic powder (1 tablespoon)
  • Onion powder (1 tablespoon)
  • Salt (1 tablespoon), kosher preferred
  • Black pepper (1 teaspoon), freshly ground
  • Cayenne pepper (½ teaspoon), optional
  • Chicken broth (1 cup), low-sodium
  • Apple cider vinegar (2 tablespoons)
  • Worcestershire sauce (1 tablespoon)
  • Your favorite BBQ sauce (1 cup)
  • Slider buns (12-15), soft brioche recommended
  • Coleslaw mix (optional, 2 cups), for topping

Instructions

  1. Pat the pork shoulder dry with paper towels. Let it sit on the counter for 15-20 minutes to take the chill off.
  2. Mix the dry rub in a small bowl: brown sugar, smoked paprika, garlic powder, onion powder, salt, black pepper, and cayenne. Stir until evenly combined.
  3. Coat the pork generously with the rub, pressing it into the meat on all sides. Let it sit for 10 minutes while you heat the pan.
  4. Heat a large skillet over medium-high heat with a tablespoon of oil. When the oil shimmers, carefully place the pork shoulder in the pan. Sear for 3-4 minutes per side until deeply browned.
  5. Transfer the seared pork to your slow cooker. Pour the chicken broth and apple cider vinegar around the meat, not directly on top.
  6. Cook on low for 8-10 hours or on high for 5-6 hours. The meat is ready when it pulls apart easily with a fork and the internal temperature reaches 200-205°F.
  7. Remove the pork from the slow cooker and place it on a cutting board. Let it rest for 10-15 minutes.
  8. Shred the meat using two forks, pulling in opposite directions. Discard any large chunks of fat or connective tissue.
  9. Strain the cooking liquid from the slow cooker through a fine-mesh sieve into a bowl. Skim off the excess fat. You want about ½ cup of the defatted liquid.
  10. Return the shredded pork to the slow cooker. Add the BBQ sauce and the reserved cooking liquid. Stir to combine. Taste and adjust.
  11. Cook on low for another 20-30 minutes to let the flavors meld. Keep it on warm until ready to serve.
  12. Toast the slider buns on a baking sheet at 350°F for 5-7 minutes, or until lightly golden.
  13. Assemble the sliders: pile the pulled pork onto the bottom bun, top with coleslaw if using, and add the top bun. Serve immediately.

Notes

Do not skip the sear—it builds deep flavor. Let the meat rest before shredding. Toast the buns to prevent sogginess. The pork can be made a day ahead; flavor improves overnight.

Nutrition

Keywords: BBQ pulled pork, sliders, game day, slow cooker, pulled pork, easy, crowd-pleaser

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