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Easy Slow Cooker Pulled Pork Sliders for a Perfect Tailgate

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These Easy Slow Cooker Pulled Pork Sliders are the ultimate tailgate food—tender, juicy pork with a perfect sweet-savory-spicy balance, topped with a crunchy coleslaw. Set it and forget it in the slow cooker for a crowd-pleasing meal that makes you look like a pro.

Ingredients

Scale
  • 4–5 pounds pork shoulder (pork butt)
  • 1 large yellow onion, sliced thin
  • 4–5 garlic cloves, smashed
  • 1 cup low-sodium chicken broth
  • 3 tablespoons apple cider vinegar
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons packed brown sugar
  • 2 teaspoons smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon cumin
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper (optional)
  • 12–15 slider buns (brioche or potato rolls)
  • For the slaw:
  • 1 bag (14 ounces) coleslaw mix
  • 1/3 cup mayonnaise
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon sugar
  • Salt and pepper to taste

Instructions

  1. Make the spice rub: In a small bowl, combine smoked paprika, garlic powder, onion powder, cumin, salt, black pepper, and cayenne. Mix well.
  2. Prep the pork: Pat the pork shoulder dry with paper towels. Rub the spice mixture all over the pork, pressing it in to adhere.
  3. Sear the pork (optional but recommended): Heat a tablespoon of oil in a large skillet over medium-high heat. Sear the pork on all sides until deeply browned, about 3-4 minutes per side.
  4. Layer the slow cooker: Place sliced onion and smashed garlic in the bottom of a 6-quart slow cooker. Set the seared pork on top. Pour chicken broth, apple cider vinegar, and Worcestershire sauce around the meat (not over it).
  5. Cook low and slow: Cover and cook on LOW for 8-10 hours or on HIGH for 5-6 hours, until the meat shreds easily.
  6. Make the slaw: In a mixing bowl, whisk together mayonnaise, apple cider vinegar, sugar, salt, and pepper. Add coleslaw mix and toss to coat. Cover and refrigerate until serving.
  7. Shred the pork: Transfer cooked pork to a cutting board. Reserve about 1 cup of cooking liquid. Use two forks to shred the meat, discarding large pieces of fat. For caramelized edges, spread shredded pork on a baking sheet and broil for 3-5 minutes.
  8. Moisten the meat: Return shredded pork to the slow cooker and stir in enough reserved cooking liquid to keep it moist (start with 1/2 cup).
  9. Toast the buns: Split slider buns and toast lightly on a griddle or in the oven to prevent sogginess.
  10. Assemble the sliders: Pile pulled pork onto bottom halves of buns. Top with coleslaw, add top buns, and press gently. Serve immediately.

Notes

Searing the pork adds depth of flavor but can be skipped if short on time. Do not open the slow cooker lid frequently. If pork isn’t shredding easily after 8 hours on low, cook longer. Let shredded pork sit in warm cooking liquid for 15 minutes before serving for extra moisture. For tailgating, keep slow cooker on warm setting and serve buns and slaw separately.

Nutrition

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

Find it online: https://zorbmeal.com/easy-slow-cooker-pulled-pork-sliders-for-a-perfect-tailgate/