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Easy Crockpot Pulled Pork Sliders for Game Day

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This set-it-and-forget-it recipe delivers incredibly tender, flavorful pulled pork with minimal effort. Perfect for game day, potlucks, or any gathering, these sliders are a crowd-pleaser that will make you the MVP of any event.

Ingredients

Scale
  • 3–4 lbs pork shoulder (or 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
  • 1 teaspoon cumin
  • 1/2 teaspoon cayenne pepper (optional)
  • 1/2 cup chicken broth (or beef broth)
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons Worcestershire sauce
  • 12–16 slider buns (brioche or Martin’s potato rolls recommended)
  • Your favorite barbecue sauce
  • Coleslaw (optional, but highly recommended)
  • Pickles (optional)

Instructions

  1. Prep the Pork: Pat the pork shoulder dry with paper towels. Trim any thick layer of fat down to about 1/4 inch.
  2. Make the Dry Rub: In a small bowl, combine smoked paprika, brown sugar, garlic powder, onion powder, salt, pepper, cumin, and cayenne (if using). Whisk together.
  3. Season the Meat: Sprinkle the dry rub all over the pork shoulder, massaging it into every nook and cranny.
  4. Assemble in the Slow Cooker: Place the seasoned pork shoulder fat-side up in the slow cooker. In a separate bowl, whisk together chicken broth, apple cider vinegar, and Worcestershire sauce. Pour this mixture around the pork, not directly over the top.
  5. Cook Low and Slow: Cover and cook on LOW for 8-10 hours or on HIGH for 5-6 hours, until fork-tender.
  6. Shred the Pork: Carefully transfer the pork to a large baking sheet or platter. Using two forks or meat claws, shred the meat into bite-sized pieces. Discard any large pieces of fat or bone.
  7. Skim and Sauce (Optional): Pour the cooking liquid into a fat separator or measuring cup. Skim off excess fat. Pour about 1/2 cup of the defatted liquid over the shredded pork to keep it moist. Stir in your desired amount of barbecue sauce (start with 1/2 cup).
  8. Toast the Buns: About 5 minutes before serving, split the slider buns and place them cut-side down on a baking sheet. Broil for 1-2 minutes until lightly golden and toasted.
  9. Assemble the Sliders: Pile the saucy pulled pork onto the toasted bun bottoms. Top with coleslaw and a pickle slice if desired. Place the bun tops on and serve immediately.

Notes

Don’t peek! Lifting the lid releases heat and steam, adding cooking time. The fat on the pork renders down and keeps the meat moist. For a crispier finish, broil the shredded pork for 3-5 minutes. Start with less barbecue sauce and add more to taste. This recipe is forgiving; if done early, switch to warm setting.

Nutrition

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

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