Easy Crockpot Pulled Pork Sliders for Game Day
This easy crockpot pulled pork sliders recipe is your game day secret weapon—tender, smoky pork shoulder slow-cooked to perfection, piled onto buttery toasted buns with your favorite toppings. Set it and forget it for a crowd-pleasing meal that looks like you spent all day on it.
- Prep Time: 15 minutes
- Cook Time: 8 hours (low) or 5-6 hours (high)
- Total Time: 8 hours 15 minutes (low) or 5 hours 15 minutes (high)
- Yield: 12-15 sliders 1x
- Category: Main Course
- Cuisine: American
Ingredients
Scale
- 4–5 pound pork shoulder (pork butt)
- 2 tablespoons brown sugar
- 1 tablespoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt (kosher preferred)
- 1/2 teaspoon black pepper
- 1/2 teaspoon cayenne pepper (optional)
- 1 cup chicken or beef broth
- 2 tablespoons apple cider vinegar
- 1 cup your favorite BBQ sauce (Kansas City-style recommended)
- 12–15 slider buns (soft Hawaiian rolls recommended)
- Butter for toasting
- Optional toppings: coleslaw, pickles, sliced jalapeños, extra BBQ sauce
Instructions
- Prep the pork shoulder (5 minutes): Take the pork out of the fridge and pat it dry with paper towels. If there’s a thick fat cap, trim some off, leaving about 1/4 inch.
- Make the spice rub (2 minutes): In a small bowl, mix together brown sugar, smoked paprika, garlic powder, onion powder, salt, pepper, and cayenne (if using).
- Season the pork (3 minutes): Rub the spice mixture all over the pork shoulder, getting into every nook and cranny.
- Set up the crockpot (2 minutes): Pour broth and apple cider vinegar into the bottom of the crockpot. Place the seasoned pork shoulder in the pot, fat side up.
- Cook low and slow: Cook on low for 8 hours OR on high for 5-6 hours. Low is recommended for best results.
- Check for doneness (30 minutes before serving): The pork is ready when it shreds easily with a fork. If it resists, cook another 30-60 minutes.
- Shred the pork (5 minutes): Carefully transfer pork to a cutting board or large bowl. Use two forks to shred, pulling in opposite directions. Discard large chunks of unrendered fat.
- Add the BBQ sauce (2 minutes): Pour off most of the cooking liquid. Return shredded pork to the pot and stir in BBQ sauce. Let heat through on warm for 10-15 minutes.
- Toast the buns (3 minutes): Split slider buns, butter cut sides, and broil for 1-2 minutes until golden. Watch carefully to avoid burning.
- Assemble the sliders (5 minutes): Pile pulled pork onto bottom buns, add toppings, top with other half of bun, and serve immediately.
Notes
Don’t open the lid during cooking—it releases heat and adds 20-30 minutes. Let the meat rest 10-15 minutes before shredding to retain juices. For a caramelized crust, sear the pork in a hot skillet before adding to the crockpot. Leftovers keep 4-5 days in the fridge or 3 months frozen.
Nutrition
- Serving Size: 1 slider (with bun a
- Calories: 320380
- Sugar: 12
- Sodium: 650
- Fat: 14
- Saturated Fat: 5
- Carbohydrates: 28
- Fiber: 1
- Protein: 22
Keywords: crockpot pulled pork, pulled pork sliders, game day recipe, slow cooker pork, easy pulled pork, BBQ sliders, pork shoulder recipe