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Easy Slow Cooker Pulled Pork Sliders: Best Tailgate Recipe

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Tender, juicy slow cooker pulled pork piled onto soft slider buns with tangy coleslaw. This easy, set-it-and-forget-it recipe is perfect for tailgates, game day, or any casual gathering.

Ingredients

Scale
  • 3–4 pounds boneless pork shoulder (pork butt)
  • 2 tablespoons brown sugar (packed)
  • 1 tablespoon smoked paprika
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 2 teaspoons kosher salt
  • 1 teaspoon black pepper
  • 1 teaspoon cayenne pepper (optional)
  • 1 teaspoon dried oregano
  • 1 cup low-sodium chicken broth
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons Worcestershire sauce
  • 12–15 slider buns (brioche, potato rolls, or Hawaiian sweet rolls)
  • 1 cup barbecue sauce (your favorite brand or homemade)
  • For the Quick Coleslaw (optional):
  • 3 cups shredded green cabbage (or coleslaw mix)
  • 1/4 cup mayonnaise
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon sugar
  • Salt and pepper to taste

Instructions

  1. Prep the pork shoulder: Remove pork from fridge 20 minutes before cooking. Pat dry with paper towels. Trim large fat pieces, leaving a thin layer (about 1/4 inch).
  2. Make the dry rub: In a small bowl, combine brown sugar, smoked paprika, garlic powder, onion powder, kosher salt, black pepper, cayenne (if using), and dried oregano. Whisk until evenly distributed.
  3. Apply the rub: Sprinkle dry rub all over pork shoulder and massage into every surface. Wash hands thoroughly after handling raw pork.
  4. Sear the pork (optional but recommended): Heat a large skillet or Dutch oven over medium-high heat with 1 tablespoon oil. Sear pork on all sides until deep brown crust forms, about 2-3 minutes per side.
  5. Assemble in slow cooker: Place pork in a 5-6 quart slow cooker. In a liquid measuring cup, whisk together chicken broth, apple cider vinegar, and Worcestershire sauce. Pour around the pork (not over it). Liquid should come about halfway up the sides; add more broth if needed.
  6. Cook: Cover and cook on low for 6-8 hours or on high for 4-5 hours, until pork is fork-tender and easily shreds.
  7. Check for doneness: Insert a fork into the thickest part; it should twist easily and meat should start pulling apart. If still tough, cook 30-60 minutes more.
  8. Shred the pork: Using tongs, transfer pork to a cutting board or baking sheet. Let rest 5 minutes. Using two forks, shred into bite-sized pieces. Remove any large pieces of fat.
  9. Add liquid back: Skim fat from cooking liquid. Add about 1/2 cup of remaining liquid to shredded pork and toss to coat. Taste and adjust seasoning if needed.
  10. Warm buns and assemble: Slice slider buns in half and toast lightly under broiler or on a griddle for 1-2 minutes. Place generous heap of pulled pork on bottom half of each bun. Top with coleslaw (if using), drizzle of barbecue sauce, and any other toppings. Place top bun on and secure with a toothpick if desired.

Notes

Searing the pork before slow cooking adds significant flavor. Let the pork rest before shredding to retain juices. Toast buns to prevent sogginess. Leftover pulled pork can be stored in the refrigerator for up to 4 days or frozen for up to 3 months. The pulled pork tastes even better the next day as flavors meld.

Nutrition

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

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