Description
Tender, slow-cooked pulled pork sliders with a perfect balance of smoky, sweet, and tangy flavors. These hands-off sliders are ideal for tailgating, feeding a crowd, and making you the hero of the parking lot.
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
- 1/2 teaspoon cayenne pepper (optional)
- 1/2 teaspoon dry mustard powder
- 3–4 pounds boneless pork shoulder (pork butt)
- 1 tablespoon olive oil
- 1 cup low-sodium chicken broth
- 2 tablespoons apple cider vinegar
- 2 tablespoons Worcestershire sauce
- 1 tablespoon liquid smoke (optional)
- 1 cup BBQ sauce (e.g., Sweet Baby Ray’s)
- 2 tablespoons apple cider vinegar (for finishing sauce)
- 1 tablespoon brown sugar (for finishing sauce)
- 12 slider buns (Hawaiian rolls, brioche, or potato rolls)
- 8 slices provolone or Monterey Jack cheese (optional)
- Optional toppings: coleslaw, pickles, sliced jalapeños, extra BBQ sauce
Instructions
- Make the dry rub: In a small bowl, combine brown sugar, smoked paprika, garlic powder, onion powder, salt, black pepper, cayenne (if using), and dry mustard. Mix well.
- Prep the pork: Pat the pork shoulder dry with paper towels. Cut into 3-4 large chunks if whole. Rub the spice mixture all over the pork. Let sit at room temperature for 15-20 minutes.
- Sear the pork (optional): Heat olive oil in a large skillet over medium-high heat. Sear pork chunks on all sides until deeply browned, about 3-4 minutes per side.
- Make the braising liquid: In a small bowl, whisk together chicken broth, apple cider vinegar, Worcestershire sauce, and liquid smoke (if using).
- Assemble in slow cooker: Place pork chunks in a 6-quart slow cooker. Pour braising liquid around the pork (not over it). Liquid should come about halfway up the sides.
- Cook: Cover and cook on LOW for 8-10 hours or on HIGH for 4-6 hours, until pork is fall-apart tender.
- Make the finishing sauce: About 30 minutes before serving, mix BBQ sauce, apple cider vinegar, and brown sugar in a small saucepan. Warm over low heat until sugar dissolves.
- Shred the pork: Transfer cooked pork to a cutting board. Shred with two forks, discarding large fat pieces.
- Combine pork and sauce: Pour about half the finishing sauce over shredded pork and toss to coat. Reserve remaining sauce.
- Assemble sliders: Preheat broiler. Split slider buns and place bottom halves on a baking sheet. Pile pork on each bottom bun. Top with cheese if using. Place top buns on a separate baking sheet.
- Broil: Broil for 1-2 minutes until cheese melts and buns are lightly toasted. Watch closely.
- Serve: Place top buns on sliders. Brush tops with extra finishing sauce. Serve immediately with extra sauce and toppings.
Notes
Searing the pork adds flavor but can be skipped. Use low-sodium broth to control salt. Liquid smoke should be used sparingly. For best texture, cook on LOW. Shred against the grain for tenderness. Broil buns to prevent sogginess. Let pork rest 10-15 minutes before shredding.
- Prep Time: 20 minutes
- Cook Time: 8 hours (LOW) or 4-6 hours (HIGH)
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 slider
- Calories: 375
- Sugar: 14
- Sodium: 680
- Fat: 18
- Saturated Fat: 7
- Carbohydrates: 28
- Fiber: 1
- Protein: 22
Keywords: pulled pork sliders, crockpot pulled pork, tailgating recipes, slow cooker pork, BBQ sliders, easy pulled pork, game day food