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5 Easy Slow Cooker Pulled Pork Sliders for Your Tailgate

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These Easy Slow Cooker Pulled Pork Tailgate Sliders started as a happy accident but have become a game-day favorite. Tender, smoky pork shoulder is slow-cooked with a flavorful dry rub and barbecue sauce, then piled onto toasted slider buns with coleslaw and pickles for the perfect crowd-pleasing bite.

Ingredients

Scale
  • 2 tablespoons brown sugar
  • 1 tablespoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon cayenne pepper (optional)
  • 3–4 pounds pork shoulder
  • 1 tablespoon olive oil
  • 1 cup low-sodium chicken broth
  • 1/2 cup apple cider vinegar
  • 1 1/2 cups barbecue sauce
  • 12–15 slider buns (brioche or potato rolls)
  • Coleslaw mix (optional)
  • Pickle slices

Instructions

  1. Mix the dry rub: Combine brown sugar, smoked paprika, garlic powder, onion powder, kosher salt, black pepper, and cayenne pepper in a small bowl. Break up any brown sugar clumps.
  2. Prep the pork: Pat the pork shoulder dry with paper towels. Rub the dry mixture all over the meat, pressing it in firmly. Let it sit at room temperature for 20-30 minutes.
  3. Sear the pork: Heat olive oil in a large skillet over medium-high heat. Sear the pork shoulder for 4-5 minutes per side until a deep, dark brown crust forms.
  4. Transfer to slow cooker: Pour chicken broth and apple cider vinegar into the slow cooker. Place the seared pork on top. Cover and cook on LOW for 8-9 hours or HIGH for 4-5 hours.
  5. Test for doneness: The pork should shred easily with a fork. If it resists, cook for another 30-60 minutes.
  6. Shred the pork: Remove the pork from the slow cooker and let it rest for 5 minutes. Use two forks to shred the meat into bite-sized pieces. Discard large fat chunks.
  7. Combine with sauce: Pour off most of the cooking liquid, leaving about 1/4 cup. Return shredded pork to the slow cooker and add 1 cup of barbecue sauce. Stir and cook on LOW for 20-30 minutes.
  8. Toast the buns: Split slider buns and toast them in a dry skillet over medium heat for about 1 minute per side, or under the broiler for 30 seconds.
  9. Assemble the sliders: Pile pulled pork onto bottom buns. Top with coleslaw (if using) and a pickle slice. Cap with top bun and serve immediately.

Notes

Don’t skip the sear—it builds essential flavor. Toast the buns to prevent sogginess. The pork freezes well for up to 3 months. For a spicier version, add chipotle peppers in adobo sauce. For a Hawaiian twist, swap apple cider vinegar for pineapple juice and add crushed pineapple.

Nutrition

Keywords: pulled pork sliders, slow cooker pulled pork, tailgate food, game day recipe, pulled pork sandwiches, easy pulled pork

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