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Easy Crockpot Pulled Pork Sliders for Football Sunday

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This easy crockpot pulled pork sliders recipe is perfect for game day. With just 10 minutes of prep, you get tender, juicy pulled pork that’s full of smoky flavor, served on soft buns with crunchy coleslaw and pickles.

Ingredients

Scale
  • 3–4 pounds pork shoulder (pork butt)
  • 1 large yellow onion, sliced
  • 4–5 garlic cloves, minced
  • 1 cup chicken broth (low-sodium preferred)
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon Worcestershire sauce
  • 2 teaspoons smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper (freshly ground preferred)
  • 1 tablespoon brown sugar (light or dark)
  • 12–15 slider buns (brioche, potato rolls, or classic white)
  • Coleslaw (optional, for serving)
  • Pickles (dill pickle slices, for serving)

Instructions

  1. Prep the pork (5 minutes): Pat the pork shoulder dry with paper towels. Trim off any really large pieces of fat, but leave some. Cut the pork into 3-4 large chunks.
  2. Season the meat (3 minutes): In a small bowl, mix together smoked paprika, garlic powder, onion powder, salt, pepper, and brown sugar. Rub this mixture all over the pork chunks. Let sit while you prep the aromatics.
  3. Layer the crockpot (5 minutes): Spread the sliced onions across the bottom of the slow cooker. Place the seasoned pork chunks on top of the onions. Sprinkle the minced garlic over everything. Pour the chicken broth, apple cider vinegar, and Worcestershire sauce around the edges—not directly over the seasoning rub.
  4. Cook low and slow (6-8 hours on low, or 4-5 hours on high): Cover and cook on low for the best texture. The meat is done when it pulls apart easily with a fork and internal temperature reaches at least 195°F.
  5. Rest the meat (20 minutes, crucial step): When the pork is tender, carefully transfer the chunks to a cutting board or large bowl. Let them rest for 20 minutes.
  6. Shred the pork (5 minutes): Using two forks, shred the pork into bite-sized pieces. Discard any large pieces of fat that didn’t render down.
  7. Moisten the meat (2 minutes): Skim some of the cooking liquid from the crockpot (avoid the onion bits if you want) and drizzle it over the shredded pork. Start with about ½ cup and add more if needed.
  8. Toast the buns (3 minutes): Split the slider buns and place them cut-side up on a baking sheet. Broil for 60-90 seconds until golden brown.
  9. Assemble the sliders (5 minutes): Pile the pulled pork onto the bottom buns. Top with coleslaw if using, add a couple pickle slices, and crown with the top bun. Secure with a toothpick if desired.

Notes

Don’t open the lid during cooking. Low heat is better than high for deeper flavor. Let the meat rest before shredding to keep it juicy. Skim the fat from the cooking liquid before adding back to the meat. This recipe tastes even better the next day.

Nutrition

Keywords: pulled pork sliders, crockpot pulled pork, game day recipe, football food, slow cooker pulled pork, easy pulled pork

Find it online: https://cookdella.com/easy-crockpot-pulled-pork-sliders-for-football-sunday/