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Easy Slow Cooker Pulled Pork Sliders Best Tailgating Recipe

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Tender, smoky, and saucy pulled pork sliders made effortlessly in a slow cooker. Perfect for tailgates, parties, or any gathering, this budget-friendly recipe feeds a crowd with minimal prep.

Ingredients

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  • 2 tablespoons brown sugar
  • 1 tablespoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • ½ teaspoon cayenne pepper (optional)
  • ½ teaspoon dried mustard powder
  • 3–4 pounds pork shoulder (pork butt)
  • 1 tablespoon olive oil
  • ½ cup low-sodium chicken broth
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon liquid smoke (optional)
  • 1 cup ketchup
  • ¼ cup apple cider vinegar
  • 2 tablespoons brown sugar
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon smoked paprika
  • ½ teaspoon garlic powder
  • Salt and pepper to taste
  • 12–16 slider buns (preferably brioche)
  • Store-bought or homemade coleslaw (optional)
  • Dill pickle slices
  • Butter (for toasting buns)

Instructions

  1. Make the spice rub: In a small bowl, combine brown sugar, smoked paprika, garlic powder, onion powder, salt, black pepper, cayenne (if using), and dried mustard. Whisk together.
  2. Prep and season the pork: Pat the pork shoulder dry with paper towels. Rub the spice mixture all over the pork, covering every surface. Let sit at room temperature for 15 minutes.
  3. Sear the pork: Heat a large skillet over medium-high heat and add olive oil. When the oil shimmers, place the seasoned pork in the pan. Cook without moving for 3-4 minutes per side until a deep brown crust forms. Use tongs to sear the sides as well. Total searing time: about 12-15 minutes.
  4. Build the cooking liquid: In a measuring cup, whisk together chicken broth, apple cider vinegar, Worcestershire sauce, and liquid smoke (if using). Set aside.
  5. Slow cook the pork: Transfer the seared pork to the slow cooker. Pour the cooking liquid around the pork (not over the top). Cover and cook on LOW for 8 hours or HIGH for 4-5 hours. For best results, cook on LOW.
  6. Shred the pork: When the pork is fork-tender, transfer it to a cutting board. Use two forks to shred the meat, discarding large pieces of fat.
  7. Make the BBQ sauce (optional): In a small saucepan, combine ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, smoked paprika, and garlic powder. Bring to a simmer over medium heat, then reduce to low and cook for 5-7 minutes, stirring occasionally. Season with salt and pepper.
  8. Combine pork and sauce: Return the shredded pork to the slow cooker. Pour the BBQ sauce over it (or use some of the cooking liquid) and stir to combine. Let sit on warm for 15-20 minutes.
  9. Toast the buns: Preheat oven to 350°F. Split the slider buns and arrange cut-side up on a baking sheet. Brush cut sides with melted butter. Bake for 5-7 minutes until golden and warm.
  10. Assemble the sliders: Place a generous pile of pulled pork on the bottom half of each bun. Top with coleslaw (if using) and pickle slices. Place the top bun on and press gently. Serve immediately.

Notes

Don’t skip the sear—it adds crucial flavor. Use enough salt; pork shoulder needs bold seasoning. Let the pork rest 10-15 minutes before shredding for juicier meat. Toast the buns to prevent sogginess. For tailgating, keep pork and buns separate until serving. Leftovers keep in the fridge for up to 4 days or freeze for up to 3 months.

Nutrition

Keywords: slow cooker pulled pork, pulled pork sliders, tailgate recipe, game day food, pulled pork, BBQ sliders

Find it online: https://lunafeast.com/easy-slow-cooker-pulled-pork-sliders-best-tailgating-recipe/