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Easy Slow Cooker Pulled Pork Sliders for Game Day

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These easy slow cooker pulled pork sliders are perfect for game day. The pork is slow-cooked until fork-tender, then shredded and mixed with barbecue sauce for a crowd-pleasing meal that requires minimal effort.

Ingredients

Scale
  • 4–5 pound boneless pork shoulder (pork butt)
  • 2 tablespoons smoked paprika
  • 1 tablespoon brown sugar (packed)
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 2 teaspoons kosher salt
  • 1 teaspoon black pepper (freshly ground)
  • 1 teaspoon cayenne pepper
  • 1 teaspoon dry mustard powder
  • 1 cup chicken broth (low sodium)
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons Worcestershire sauce
  • 1½ cups your favorite barbecue sauce (plus more for serving)
  • 12–16 slider buns or Hawaiian rolls
  • Coleslaw (optional)
  • Dill pickle slices
  • Butter (for toasting the buns)

Instructions

  1. Pat the pork shoulder completely dry with paper towels. If the pork has a thick fat cap, score it in a crosshatch pattern, cutting about ½ inch deep.
  2. In a small bowl, combine the smoked paprika, brown sugar, garlic powder, onion powder, kosher salt, black pepper, cayenne, and dry mustard. Whisk until evenly distributed.
  3. Sprinkle the rub all over the pork shoulder, pressing it into every surface. Let it sit at room temperature for 15-20 minutes.
  4. Heat a large cast-iron skillet over medium-high heat until smoking hot. Add a tablespoon of oil. Sear the pork for 3-4 minutes per side until a deep brown crust forms on all sides.
  5. Transfer the seared pork to the slow cooker. Pour the chicken broth into the hot skillet and scrape up the browned bits. Add the apple cider vinegar and Worcestershire sauce, stir, and pour the liquid over the pork.
  6. Cover the slow cooker and cook on low for 8-10 hours (or on high for 5-6 hours) until the pork shreds easily with a fork and reaches an internal temperature of at least 200°F.
  7. Carefully transfer the cooked pork to a large cutting board or baking sheet. Use two forks to shred the meat, discarding any large pieces of fat.
  8. Pour about 1 cup of the cooking liquid from the slow cooker over the shredded pork. Add 1½ cups of barbecue sauce and toss to combine. Let it sit for 10 minutes.
  9. Preheat the broiler. Split the slider buns in half and place cut-side up on a baking sheet. Spread a thin layer of softened butter on each cut side. Broil for 1-2 minutes until golden brown.
  10. Assemble the sliders: Place a generous heap of pulled pork on each bottom bun. Top with coleslaw (if using) and a couple of pickle slices. Cap with the top bun and serve immediately.

Notes

The sear is non-negotiable for deep flavor. Don’t overcook the pork; low and slow is best. Let the pork rest before shredding. Save some cooking liquid to mix back into the meat. Toast the buns to prevent sogginess. The sliders taste even better the next day.

Nutrition

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

Find it online: https://rowanrecipes.com/easy-slow-cooker-pulled-pork-sliders-for-game-day/