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Slow Cooker BBQ Pulled Pork Sliders Recipe Easy for a Crowd

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Tender, juicy pulled pork slow-cooked to perfection and served on soft slider buns with homemade BBQ sauce. Perfect for feeding a crowd with minimal hands-on time.

Ingredients

Scale
  • 4–5 lbs pork shoulder (pork butt)
  • 1 large onion, sliced
  • 4 garlic cloves, minced
  • 2 tsp smoked paprika
  • 1 tsp garlic powder
  • Salt and black pepper, to taste
  • 1/4 cup apple cider vinegar (60 ml)
  • 1 1/2 cups BBQ sauce (360 ml), e.g. Sweet Baby Ray’s
  • 12–16 slider buns (Hawaiian rolls recommended)
  • Optional toppings: coleslaw, pickles, sliced jalapeños, extra BBQ sauce

Instructions

  1. Trim excess fat from the pork shoulder, leaving some for flavor. Rinse and pat dry.
  2. In a small bowl, mix smoked paprika, garlic powder, salt, and black pepper. Rub evenly over the pork.
  3. Layer sliced onion and minced garlic in the slow cooker.
  4. Place the seasoned pork shoulder on top of the onions and garlic.
  5. Pour apple cider vinegar around the pork (not directly on top).
  6. Cover and cook on low for 8-10 hours until pork is fork-tender and shreddable. Alternatively, cook on high for 5-6 hours.
  7. Remove pork and shred using two forks or meat claws, discarding large fat chunks.
  8. Mix shredded pork with BBQ sauce in a mixing bowl until fully coated.
  9. Warm slider buns in the oven at 350°F (175°C) for about 5 minutes until soft and slightly toasted.
  10. Assemble sliders by piling BBQ pulled pork onto buns and adding optional toppings. Serve immediately.

Notes

Keep a little extra BBQ sauce handy for saucier sliders. If pork seems dry, add a splash of slow cooker juices. Let pork rest 10 minutes before shredding for juicier meat. Can be made a day ahead and reheated gently. For gluten-free, use gluten-free buns or lettuce wraps. For dairy-free, skip creamy toppings or use dairy-free alternatives.

Nutrition

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

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