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Tender Slow Cooker Pulled Pork Sliders Recipe Easy Crowd-Pleaser

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This slow cooker pulled pork sliders recipe delivers juicy, tender pork with a smoky, tangy sauce nestled in soft slider buns. Perfect for gatherings, it’s easy to prepare and a guaranteed crowd-pleaser.

Ingredients

Scale
  • 4–5 pounds pork shoulder (Boston Butt), trimmed of excess fat
  • 1 large onion, sliced
  • 4 cloves garlic, minced
  • 2 tablespoons brown sugar
  • 2 teaspoons smoked paprika
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1 tablespoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • ½ cup (120 ml) apple cider vinegar
  • 1 cup (240 ml) barbecue sauce
  • ½ cup (120 ml) low sodium chicken broth
  • About 24 small slider buns (soft and fresh, like King’s Hawaiian or similar)
  • Optional: pickles, coleslaw, or sliced jalapeños for topping

Instructions

  1. Trim any large fat caps from the pork shoulder, leaving some fat for flavor and moisture. Pat dry with paper towels. (10 minutes)
  2. In a mixing bowl, combine brown sugar, smoked paprika, ground cumin, chili powder, salt, and black pepper. Mix well.
  3. Rub the spice mix all over the pork shoulder, pressing it into the meat so it sticks well.
  4. Place the sliced onion and minced garlic at the bottom of the slow cooker.
  5. Place the seasoned pork shoulder on top of the onions and garlic.
  6. Mix apple cider vinegar, barbecue sauce, and chicken broth in a separate bowl. Pour the mixture evenly over the pork.
  7. Cover and cook on low for 8-10 hours, or on high for 4-6 hours, until pork is easily shredded and reaches an internal temperature of at least 195°F (90°C).
  8. Carefully remove the pork from the slow cooker and shred the meat into bite-sized pieces using two forks.
  9. Return the shredded pork to the slow cooker, stir to coat with the juices and sauce, and keep warm on low.
  10. Slice the slider buns in half. Spoon a generous amount of pulled pork onto each bun. Add optional pickles, coleslaw, or jalapeños for extra zing.

Notes

If sauce is too thin after cooking, remove some liquid and simmer in a saucepan until thickened, then stir back into pork. For gluten-free, use GF buns or lettuce wraps and gluten-free barbecue sauce. Use a meat thermometer to ensure internal temperature reaches 195°F (90°C). Let pork rest a few minutes before shredding to keep moist. Leftovers taste better the next day. Can freeze pulled pork for up to 3 months.

Nutrition

Keywords: pulled pork, slow cooker, sliders, barbecue, crowd-pleaser, easy recipe, party food, comfort food

Find it online: https://katedishes.com/tender-slow-cooker-pulled-pork-sliders-recipe-easy-crowd-pleaser/