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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 the ultimate game day recipe. The slow cooker does all the work, delivering impossibly tender, perfectly seasoned pulled pork that disappears before halftime.

Ingredients

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  • 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)
  • 1/2 teaspoon dry mustard powder
  • 3–4 pounds boneless pork shoulder
  • 1 cup low-sodium chicken broth
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon tomato paste
  • 3 cloves garlic, smashed
  • 12–15 slider buns
  • 1 cup your favorite barbecue sauce
  • Coleslaw, for topping (optional)
  • Pickles, for serving

Instructions

  1. Prep the pork (10 minutes): Pat the pork shoulder dry with paper towels. Trim any large pieces of excess fat, but leave some. Cut the pork into 3-4 large chunks.
  2. Make the dry rub (2 minutes): In a small bowl, combine the brown sugar, smoked paprika, garlic powder, onion powder, salt, black pepper, cayenne (if using), and dry mustard. Whisk with a fork until evenly combined.
  3. Season the pork (5 minutes): Rub the spice mixture all over the pork chunks, pressing gently so it adheres. Let the seasoned pork sit at room temperature for 15-20 minutes.
  4. Prepare the braising liquid (3 minutes): In a liquid measuring cup, combine the chicken broth, apple cider vinegar, Worcestershire sauce, and tomato paste. Whisk until the tomato paste dissolves. Add the smashed garlic cloves.
  5. Assemble in the slow cooker (2 minutes): Place the seasoned pork chunks in the slow cooker. Pour the braising liquid around the edges—not directly over the pork. The liquid should come about a third of the way up the meat.
  6. Cook low and slow (6-8 hours on low, or 4-5 hours on high): Cover and cook on LOW for 7-8 hours, or on HIGH for 4-5 hours. The pork is done when it shreds effortlessly with a fork and the internal temperature reaches 200-205°F.
  7. Shred the pork (5 minutes): Carefully transfer the pork chunks to a large cutting board or rimmed baking sheet. Reserve about 1/2 cup of the cooking liquid and discard the rest. Using two forks, shred the pork, discarding any large pieces of fat.
  8. Season and moisten (2 minutes): Drizzle the shredded pork with about 1/4 cup of the reserved cooking liquid and toss gently. Taste and adjust seasoning. Stir in some barbecue sauce if desired.
  9. Toast the buns (optional, 5 minutes): Split the slider buns and toast them under the broiler for 1-2 minutes, watching carefully.
  10. Assemble the sliders (5 minutes): Pile the pulled pork onto the bottom buns. Top with coleslaw if using, a drizzle of barbecue sauce, and pickles. Cap with the top buns and serve immediately.

Notes

For extra flavor, sear the pork chunks in a hot skillet with oil before adding to the slow cooker. Don’t rush the cook; low and slow yields the most tender results. Toast the buns to prevent sogginess. Leftovers keep for up to 5 days in the refrigerator or freeze for up to 3 months.

Nutrition

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

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