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Easy Slow Cooker Pulled Pork Sliders with Tailgate BBQ Sauce

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These Easy Slow Cooker Pulled Pork Sliders with Tailgate BBQ Sauce are completely hands-off, budget-friendly, and perfect for game days or feeding a crowd. The pork comes out impossibly tender, and the tangy, slightly sweet sauce with a little heat clings to every shred.

Ingredients

Scale
  • 3–4 pound pork shoulder (pork butt)
  • 2 tablespoons brown sugar
  • 1 tablespoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon cayenne pepper (optional)
  • 1 cup chicken broth
  • 2 tablespoons apple cider vinegar
  • 1 cup ketchup
  • 1/4 cup apple cider vinegar
  • 1/4 cup brown sugar (packed)
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon Dijon mustard
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon cayenne pepper
  • Salt and black pepper to taste
  • 12–15 slider buns
  • Coleslaw (optional)
  • Pickles

Instructions

  1. Pat the pork shoulder dry with paper towels. In a small bowl, mix together the brown sugar, smoked paprika, garlic powder, onion powder, salt, black pepper, and cayenne. Rub this mixture all over the pork, pressing it into every nook and cranny.
  2. Optional but worth it: Sear the pork in a hot skillet with a little oil for 2-3 minutes per side until deeply browned.
  3. Place the seasoned pork in the slow cooker. Pour the chicken broth and apple cider vinegar around the pork (not over the top). Cover and cook on low for 8-10 hours or on high for 5-6 hours until fork-tender.
  4. About 30 minutes before the pork is done, make the sauce: In a medium saucepan, combine ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, Dijon mustard, smoked paprika, garlic powder, onion powder, and cayenne. Whisk and bring to a simmer over medium heat. Reduce heat to low and let bubble gently for 15-20 minutes, stirring occasionally, until thickened. Season with salt and pepper to taste.
  5. Carefully transfer the cooked pork to a cutting board or large bowl. Reserve about 1 cup of the cooking liquid from the slow cooker. Using two forks or meat claws, shred the pork into bite-sized pieces. Discard any large pieces of fat or bone.
  6. Return the shredded pork to the slow cooker. Pour about half of the tailgate BBQ sauce over the pork, along with about 1/2 cup of the reserved cooking liquid. Stir to combine. Let it sit on warm for 10-15 minutes so the flavors meld.
  7. Split the slider buns and toast them lightly if desired. Pile a generous amount of pulled pork onto each bottom bun. Top with coleslaw if using, add a couple of pickle slices, and finish with the top bun. Serve immediately with extra tailgate BBQ sauce on the side for dipping.

Notes

Don’t skip the sear if you can help it; it adds depth of flavor. Low and slow is the way to go for the most tender meat. Resist the urge to peek—every time you lift the lid, you add 20-30 minutes to cooking time. Taste your sauce before adding it all and adjust to your preference. Don’t oversauce the pork; start with half and add more as needed. Let the pork rest before shredding to keep it moist. Leftovers get even better the next day.

Nutrition

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

Find it online: https://merrymorsel.com/easy-slow-cooker-pulled-pork-sliders-with-tailgate-bbq-sauce/