Description

These Best Slow Cooker Pulled Pork Sliders for Game Day are tender, flavorful, and perfect for feeding a crowd. The slow cooker does all the work, delivering smoky, sweet, and tangy pulled pork piled high on toasted brioche buns with a bright pickled slaw.

Ingredients

Scale

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, freshly ground
1 teaspoon dry mustard powder
1/2 teaspoon cayenne pepper (optional)
4–5 pounds bone-in pork shoulder
1 tablespoon vegetable oil
1 large yellow onion, thinly sliced
4 cloves garlic, smashed
1 cup chicken broth, low-sodium
1/4 cup apple cider vinegar
2 tablespoons Worcestershire sauce
2 bay leaves
1 cup barbecue sauce
2 tablespoons apple cider vinegar
1 tablespoon brown sugar (optional)
1 teaspoon liquid smoke (optional)
12–16 slider buns (brioche or potato rolls)
Butter, softened (for toasting buns)
3 cups shredded green cabbage
1/2 cup apple cider vinegar
1/4 cup water
2 tablespoons sugar
1 teaspoon kosher salt
1/2 teaspoon red pepper flakes (optional)

Instructions

Pat the pork shoulder dry with paper towels. Trim large chunks of surface fat, leaving a thin layer. Mix all dry rub ingredients together and rub all over the pork. Wrap in plastic wrap and let sit at room temperature for 30 minutes or refrigerate overnight.
Heat vegetable oil in a large skillet over medium-high heat. Sear the pork for 3–4 minutes per side until deeply browned. Transfer to a plate. Reduce heat to medium, add sliced onion, and cook for 4–5 minutes, scraping up browned bits. Add smashed garlic and cook for 1 minute.
Pour chicken broth into the skillet, scraping up any remaining fond. Stir in apple cider vinegar and Worcestershire sauce. Bring to a simmer, then remove from heat.
Place seared onions and garlic in the bottom of a 6-quart slow cooker. Lay pork on top, fat side up. Pour braising liquid around the pork. Add bay leaves. Cover and cook on LOW for 8–10 hours or HIGH for 5–6 hours until pork shreds easily.
While pork cooks, make the pickled slaw: Combine apple cider vinegar, water, sugar, salt, and red pepper flakes in a small saucepan. Bring to a boil, stirring until sugar dissolves. Pour over shredded cabbage in a bowl. Toss and let sit at least 30 minutes.
Remove pork from slow cooker and place on a cutting board. Discard bay leaves and excess fat. Let rest for 10 minutes. Shred with two forks or meat claws. Strain cooking liquid through a fine-mesh sieve. In a large bowl, whisk together barbecue sauce, apple cider vinegar, brown sugar, and liquid smoke. Add shredded pork and 1/2 cup reserved cooking liquid. Toss to coat, adding more liquid if needed.
Preheat oven to 350°F. Split slider buns and spread cut sides with softened butter. Place on a baking sheet, cut side up, and toast for 5–7 minutes until golden. Assemble sliders by piling pulled pork on bottom buns, topping with pickled slaw, and adding top buns.

Notes

Don’t skip the sear—it builds deep flavor. Let the pork rest before shredding to keep it moist. Reserve cooking liquid to add gradually to the sauced pork. Toast the buns to prevent sogginess. Adjust cayenne and red pepper flakes for spice preference. The slaw can be made a day ahead for better flavor.

Prep Time: 30 minutes
Cook Time: 8 hours
Category: Main Course
Cuisine: American

Nutrition

Serving Size: 1 slider
Calories: 320
Sugar: 10
Sodium: 580
Fat: 14
Saturated Fat: 5
Carbohydrates: 24
Fiber: 2
Protein: 22

Keywords: slow cooker pulled pork, pulled pork sliders, game day sliders, pulled pork recipe, slow cooker recipe, game day food, party food