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Best Slow Cooker Pulled Pork Sliders for Game Day

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These slow cooker pulled pork sliders are messy, tangy, a little bit sweet, and completely unforgettable. Perfect for game day, they require minimal effort and deliver maximum flavor.

Ingredients

Scale
  • 4–5 pounds pork shoulder (pork butt)
  • 1 large yellow onion, sliced
  • 4 cloves garlic, minced
  • 1/4 cup packed brown sugar (light or dark)
  • 2 tablespoons smoked paprika
  • 1/4 cup apple cider vinegar
  • 1/2 cup low-sodium chicken broth
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon Dijon mustard
  • Salt and black pepper to taste
  • 12–16 slider buns (brioche or potato rolls)
  • 1 bag (14 ounces) coleslaw mix (optional)
  • 1/2 cup mayonnaise (for coleslaw)
  • 2 tablespoons apple cider vinegar (for coleslaw)
  • 1 tablespoon honey (for coleslaw)
  • 1/2 teaspoon celery seed (for coleslaw)
  • Salt and pepper to taste (for coleslaw)

Instructions

  1. Pat the pork shoulder dry with paper towels. Trim any large, thick pieces of fat, but leave some. Cut the pork into 3-4 large chunks.
  2. In a small bowl, combine the brown sugar, smoked paprika, 1 teaspoon salt, and 1/2 teaspoon black pepper. Rub this mixture all over the pork chunks.
  3. Spread the sliced onion evenly across the bottom of a 6-quart or larger slow cooker. Place the seasoned pork chunks on top of the onions.
  4. In a measuring cup, whisk together the chicken broth, apple cider vinegar, Worcestershire sauce, and Dijon mustard. Pour this mixture around the pork (not directly over it). Add the minced garlic on top of the pork.
  5. Cover and cook on LOW for 8 hours or on HIGH for 5 hours, until the pork is fork-tender and shreds easily.
  6. Carefully transfer the pork chunks to a large cutting board or bowl. Leave the cooking liquid and onions in the slow cooker. Using two forks, shred the pork into bite-sized pieces. Discard any large pieces of fat.
  7. Optional: Spread the shredded pork on a baking sheet in a single layer. Spoon about 1/2 cup of the cooking liquid over it. Broil on high for 3-5 minutes, until the edges get crispy and caramelized.
  8. Skim any excess fat off the surface of the cooking liquid in the slow cooker. Add the shredded pork back into the pot and stir to coat with the juices. Taste and adjust seasoning with salt and pepper.
  9. Optional: Split the slider buns and place them cut-side up on a baking sheet. Broil for 1-2 minutes until lightly golden.
  10. Assemble the sliders: Pile the pulled pork onto the bottom buns. Top with a spoonful of coleslaw if using, then cap with the top bun. Serve immediately.

Notes

For deeper flavor, sear the pork chunks in a hot skillet with oil before adding to the slow cooker. The broil trick adds crispy edges. Leftovers keep for up to 4 days in the fridge or 3 months in the freezer.

Nutrition

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

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