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Perfect Slow Cooker Pulled Pork Sliders: Easy Homemade Recipe

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These slow cooker pulled pork sliders are tender, juicy, and packed with smoky-sweet flavor. With just 15 minutes of hands-on work, you can set it and forget it for a crowd-pleasing meal that tastes like it came off a pit.

Ingredients

Scale
  • 3–4 pounds boneless pork shoulder (pork butt)
  • 1 tablespoon olive oil
  • 1 cup chicken broth
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons brown sugar (dark preferred)
  • 1 tablespoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon cumin
  • 1/4 teaspoon cayenne pepper (optional)
  • 12–16 slider buns (brioche recommended)
  • 1 cup barbecue sauce
  • Coleslaw (optional)
  • Pickles (dill, for serving)

Instructions

  1. Mix the dry rub: In a small bowl, combine brown sugar, smoked paprika, garlic powder, onion powder, salt, black pepper, cumin, and cayenne (if using). Stir until evenly distributed.
  2. Prep the pork: Pat the pork shoulder dry with paper towels. Rub the spice mixture all over the pork, pressing into every surface.
  3. Sear the pork: Heat olive oil in a large skillet over medium-high heat. Sear the pork for 3-4 minutes per side until a deep brown crust forms.
  4. Transfer to slow cooker: Place the seared pork in the slow cooker. Pour chicken broth, apple cider vinegar, and Worcestershire sauce around the meat (not over it).
  5. Cook low and slow: Cover and cook on LOW for 8-10 hours or on HIGH for 5-6 hours, until the meat is fork-tender.
  6. Shred the pork: Transfer the cooked pork to a cutting board. Reserve about 1 cup of cooking liquid. Using two forks, shred the meat, discarding large pieces of fat.
  7. Mix with sauce: Return shredded pork to the slow cooker. Add barbecue sauce and about 1/2 cup of reserved cooking liquid. Stir to combine. Taste and adjust seasoning.
  8. Warm through: Let the pork sit in the slow cooker on WARM for 15-20 minutes to absorb the sauce.
  9. Assemble sliders: Split slider buns and pile on the pulled pork. Top with coleslaw (if using) and serve with pickles.

Notes

Don’t skip the sear—it adds deep flavor. Let the pork rest 10 minutes before shredding. Toast the buns to prevent sogginess. Pulled pork gets better after a day in the fridge; make ahead for best flavor.

Nutrition

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