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Easy Crockpot Pulled Pork Sliders for Tailgating

crockpot pulled pork sliders for tailgating - featured image

These easy crockpot pulled pork sliders are perfect for tailgating. With just 15 minutes of prep, the slow cooker does all the work, delivering tender, flavorful pork that’s a crowd-pleaser.

Ingredients

Scale
  • 2 tablespoons brown sugar (packed)
  • 1 tablespoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper (freshly ground)
  • 1/2 teaspoon cayenne pepper (optional)
  • 3 to 4 pounds bone-in pork shoulder (pork butt)
  • 1/4 cup apple cider vinegar
  • 1 cup chicken broth (low-sodium)
  • 12 slider buns (brioche recommended)
  • 1 cup barbecue sauce (e.g., Sweet Baby Ray’s)
  • 1/2 cup coleslaw (optional)
  • Pickle slices (for serving)

Instructions

  1. Trim the pork shoulder: Remove large chunks of surface fat, leaving a thin layer.
  2. Mix the dry rub: In a small bowl, combine brown sugar, smoked paprika, garlic powder, onion powder, salt, black pepper, and cayenne (if using).
  3. Rub the pork: Pat pork dry with paper towels, then coat all over with the spice mixture. (Optional: refrigerate overnight.)
  4. Place in crockpot: Put seasoned pork in slow cooker, fat side up. Pour apple cider vinegar and chicken broth around the pork (not on top).
  5. Cook low and slow: Cover and cook on LOW for 8-10 hours or HIGH for 5-6 hours, until internal temperature reaches 200°F and meat shreds easily.
  6. Shred the pork: Transfer pork to a cutting board; shred with two forks, discarding large fat pieces and bone.
  7. Add juices back: Skim fat from cooking liquid; pour about 1/2 cup defatted liquid over shredded pork and toss gently.
  8. Assemble sliders: Split and lightly toast buns. Pile on pulled pork, drizzle with barbecue sauce, and top with coleslaw and pickle slices if desired. Serve immediately.

Notes

Don’t lift the lid during cooking. Let pork rest 10 minutes before shredding. Toast buns to prevent sogginess. For extra flavor, add 1 teaspoon ground coffee to the dry rub.

Nutrition

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