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Easy Crockpot Pulled Pork Sliders Best BBQ Recipe

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This easy crockpot pulled pork sliders recipe is my attempt to capture that familiar, smoky-sweet flavor without babysitting a grill for hours. It’s the kind of recipe that fills your house with that familiar, smoky-sweet smell without you having to babysit a grill for six hours.

Ingredients

Scale
  • 3–4 pound bone-in pork shoulder
  • 1 tablespoon smoked paprika
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 2 teaspoons kosher salt
  • 1 teaspoon black pepper
  • 1 teaspoon cumin (optional)
  • 1 cup ketchup
  • 1/2 cup apple cider vinegar
  • 1/4 cup brown sugar, packed
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon yellow mustard
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon cayenne pepper (optional)
  • 1/2 cup chicken broth
  • 12–15 slider buns
  • Coleslaw (optional)
  • Pickles (optional)

Instructions

  1. Prep the pork (10 minutes): Pat the pork shoulder dry with paper towels. Trim any large chunks of surface fat, but leave some. In a small bowl, mix the smoked paprika, garlic powder, onion powder, salt, pepper, and cumin. Rub this mixture all over the pork shoulder.
  2. Make the sauce (5 minutes): In a separate bowl or a large liquid measuring cup, whisk together the ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, yellow mustard, smoked paprika, and cayenne if using. Taste and adjust.
  3. Assemble in the crockpot (2 minutes): Place the seasoned pork shoulder in the slow cooker, fat side up. Pour the sauce mixture over the top, then add the chicken broth around the edges. Do not stir.
  4. Cook low and slow (8 hours on low or 5-6 hours on high): Put the lid on and do not lift it during cooking.
  5. Check for doneness (30 seconds): The pork is ready when it’s fall-apart tender. Stick a fork into the thickest part—it should twist easily and the meat should separate with almost no resistance.
  6. Shred the pork (5 minutes): Carefully remove the pork shoulder from the crockpot using tongs and place it on a large cutting board or baking sheet. Let it rest for 5 minutes. Then, using two forks, shred the pork into bite-sized pieces. Discard the bone and any large pieces of fat.
  7. Combine with sauce (2 minutes): Return the shredded pork to the crockpot and stir it into the cooking liquid. Let it sit on warm for 10-15 minutes so it absorbs the sauce.
  8. Toast the buns (5 minutes): While the pork rests, split your slider buns and toast them lightly under the broiler or on a griddle.
  9. Assemble the sliders (3 minutes): Pile the pulled pork onto the bottom half of each bun. Top with coleslaw if using, add a pickle slice, and crown with the top bun. Serve immediately.

Notes

For extra flavor, sear the pork shoulder in a hot skillet with oil before adding to the crockpot. Do not add too much liquid; the pork releases its own juices. Leave some fat on the pork for moisture. Let the shredded pork rest in the sauce for 10-15 minutes before serving. Toasted buns prevent sogginess.

Nutrition

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