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Easy Crockpot Pulled Pork Sliders for Tailgate Parties

crockpot pulled pork sliders for tailgate parties - featured image
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Tender, smoky pulled pork sliders made in a slow cooker with a simple dry rub and tangy cooking liquid. Perfect for tailgates, parties, or any gathering where you want to feed a crowd with minimal effort.

Ingredients

Scale
  • 3–4 pounds pork shoulder (pork butt)
  • 1 tablespoon olive oil
  • 1 large yellow onion, sliced
  • 4 cloves garlic, minced
  • 2 tablespoons brown sugar
  • 1 tablespoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • ½ teaspoon cayenne pepper (optional)
  • ½ cup apple cider vinegar
  • ½ cup chicken broth (low-sodium)
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon liquid smoke (optional)
  • 12–16 slider buns (brioche or Hawaiian rolls)
  • Coleslaw (optional, for serving)
  • Dill pickle slices (for serving)
  • BBQ sauce (optional, for serving)

Instructions

  1. Pat the pork shoulder dry with paper towels. Cut into 3-4 large chunks if needed. Do not trim all the fat.
  2. In a small bowl, combine brown sugar, smoked paprika, garlic powder, onion powder, salt, black pepper, and cayenne (if using). Rub the mixture all over the pork chunks. Let sit at room temperature for 15-20 minutes.
  3. Heat olive oil in a large skillet over medium-high heat. Sear the pork chunks for 3-4 minutes per side until deeply browned. Work in batches if needed.
  4. Place sliced onion in the bottom of a 6-quart or larger slow cooker. Place seared pork on top of onions. Sprinkle any remaining dry rub over the pork.
  5. In a small bowl, whisk together apple cider vinegar, chicken broth, Worcestershire sauce, and liquid smoke (if using). Pour around the pork (not directly over it). The liquid should come about halfway up the sides of the pork; add more broth or water if needed.
  6. Cover and cook on LOW for 8 hours or on HIGH for 5-6 hours, until the pork shreds easily with a fork.
  7. Transfer pork to a cutting board. Reserve cooking liquid. Shred pork with two forks, discarding large pieces of fat.
  8. Return shredded pork to the slow cooker. Add about ½ cup of the reserved cooking liquid and toss to coat. Add more liquid if needed for desired moisture.
  9. Switch slow cooker to ‘Keep Warm’ setting if not serving immediately. Serve on slider buns with coleslaw, pickles, and BBQ sauce as desired.

Notes

For best results, sear the pork well and cook on LOW for the full time. The pork can be made a day ahead; flavors deepen overnight. For a spicier version, add chipotle peppers in adobo. For a Carolina-style version, increase vinegar and add red pepper flakes. Leftovers can be stored in the refrigerator for up to 5 days or frozen for up to 3 months.

Nutrition

Keywords: pulled pork, sliders, tailgate, crockpot, slow cooker, pork shoulder, barbecue, party food

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