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Easy Crockpot Pulled Pork Sliders: Best Game Day Recipe

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These easy crockpot pulled pork sliders are the ultimate game day crowd-pleaser. With just 10 minutes of prep, the slow cooker does all the work, delivering tender, saucy pork that’s perfect for feeding a hungry crowd.

Ingredients

Scale
  • 3–4 pounds bone-in pork shoulder (pork butt)
  • 1 tablespoon 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)
  • 1 tablespoon olive oil
  • 1 cup barbecue sauce (e.g., Sweet Baby Ray’s or Kansas City-style)
  • 1/4 cup apple cider vinegar
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon Dijon mustard
  • 12 slider buns (brioche recommended)
  • Coleslaw mix (optional)
  • Pickles (dill pickle slices)
  • Butter (for toasting buns)

Instructions

  1. In a small bowl, mix together brown sugar, smoked paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper (if using) to make the dry rub.
  2. Pat the pork shoulder dry with paper towels. Rub olive oil all over the pork, then coat evenly with the dry rub. Let sit at room temperature for 15-20 minutes.
  3. Heat a large skillet over medium-high heat. Sear the pork for 3-4 minutes per side until a deep golden-brown crust forms.
  4. Place the seared pork into the slow cooker.
  5. In the same skillet, reduce heat to medium. Add apple cider vinegar and Worcestershire sauce, scraping up browned bits. Simmer for 1 minute, then stir in barbecue sauce and Dijon mustard. Cook for 2-3 minutes until slightly thickened.
  6. Pour the sauce over the pork in the slow cooker. Cover and cook on low for 8-10 hours or on high for 4-5 hours, until the meat shreds easily with a fork.
  7. Transfer the cooked pork to a cutting board. Use two forks to shred into bite-sized pieces. Discard large fat pieces or bone.
  8. Return shredded pork to the slow cooker and stir into the sauce. Cook on low for another 15-20 minutes. Taste and adjust seasoning if needed.
  9. Preheat oven to 350°F. Split slider buns and place cut-side up on a baking sheet. Lightly butter the cut sides. Toast for 5-7 minutes until golden.
  10. Assemble sliders: Place a generous scoop of pulled pork on the bottom half of each bun. Top with coleslaw (if using) and pickle slices. Cover with top bun. Serve immediately.

Notes

Don’t skip searing the pork—it adds deep flavor. Let the pork rest for 15-20 minutes before shredding to retain moisture. For a spicier version, add chipotle peppers in adobo sauce. Leftovers freeze well for up to 3 months.

Nutrition

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

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