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Easy Slow Cooker Pulled Pork Sliders Recipe

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Tender, flavorful pulled pork sliders made in a slow cooker with apple cider and a perfect spice blend. These easy sliders are perfect for game days, parties, or any time you need to feed a crowd with minimal effort.

Ingredients

Scale
  • 3–4 pounds boneless pork shoulder (pork butt)
  • 1 cup apple cider (unfiltered preferred)
  • 1/2 cup low-sodium chicken broth
  • 1/4 cup packed brown sugar (light or dark)
  • 3 tablespoons apple cider vinegar
  • 2 tablespoons Dijon mustard
  • 4 cloves garlic, minced (or 1 teaspoon garlic powder)
  • 1 tablespoon smoked paprika
  • 1 teaspoon onion powder
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon cayenne pepper (optional)
  • 12 slider buns (brioche recommended)
  • Your favorite BBQ sauce (tangy Kansas City-style recommended)
  • Coleslaw mix (store-bought or homemade)
  • Butter (for toasting buns)

Instructions

  1. Trim the pork shoulder: Place the pork on a cutting board and trim off large pieces of surface fat, leaving a thin layer (about 1/4 inch) for flavor and moisture.
  2. Mix the dry rub: In a small bowl, combine smoked paprika, onion powder, salt, black pepper, and cayenne (if using). Stir together.
  3. Season the pork: Pat the pork shoulder dry with paper towels. Rub the spice mixture all over the meat, pressing gently. Let sit for 10-15 minutes.
  4. Mix the cooking liquid: In a measuring cup or bowl, whisk together apple cider, chicken broth, apple cider vinegar, brown sugar, Dijon mustard, and minced garlic.
  5. Place pork in the slow cooker: Put the seasoned pork shoulder into a 6-quart slow cooker, fat side up. Pour the liquid mixture around the pork (not over it).
  6. Cook low and slow: Cover and cook on LOW for 6-8 hours or on HIGH for 4-5 hours, until the meat pulls apart easily with a fork and reaches an internal temperature of at least 200°F.
  7. Shred the pork: Remove the pork from the slow cooker and let rest for 5-10 minutes. Using two forks or meat claws, shred the pork into bite-sized pieces. Discard any large chunks of unrendered fat.
  8. Skim and reduce the liquid: Pour the cooking liquid into a fat separator or glass measuring cup. Let sit for a minute, then skim off the fat. Return about 1 cup of defatted liquid to the shredded pork and stir gently.
  9. Toast the buns: Split the slider buns and butter the cut sides. Heat a large skillet or griddle over medium heat. Place buns butter-side down and cook for 1-2 minutes until golden brown.
  10. Assemble the sliders: Pile pulled pork onto the bottom half of each bun. Add a spoonful of BBQ sauce if desired. Top with coleslaw. Place the top bun on and press gently. Serve immediately.

Notes

Don’t open the lid during cooking to maintain heat. Use a meat thermometer to ensure pork reaches 200-205°F for best texture. Let pork rest before shredding to retain moisture. Toast buns to prevent sogginess. Leftovers can be stored in the refrigerator for up to 4 days or frozen for up to 3 months. Reheat in a skillet with a splash of apple cider or broth.

Nutrition

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Find it online: https://lindabake.com/easy-slow-cooker-pulled-pork-sliders-recipe/