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Easy Slow Cooker BBQ Pulled Pork Sliders

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This Easy Slow Cooker Pulled Pork Sliders with BBQ Sauce recipe is the one I’ve made for every gathering since. It’s the kind of recipe that makes you look like you worked all day when you really just pushed a few buttons.

Ingredients

Scale
  • 3 to 4 pounds boneless pork shoulder
  • 1 tablespoon kosher salt
  • 1 tablespoon smoked paprika
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 1 teaspoon black pepper
  • 1 teaspoon cumin
  • 1/2 teaspoon cayenne pepper (optional)
  • 1 1/2 cups ketchup
  • 1/2 cup packed brown sugar
  • 1/4 cup apple cider vinegar
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon yellow mustard
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon black pepper
  • 12 to 16 slider buns
  • 1 to 2 cups coleslaw
  • Pickles (dill pickle chips)

Instructions

  1. Trim the pork shoulder. Place the pork on a cutting board. Use a sharp knife to trim away any large pieces of hard white fat. Leave some fat — about 1/4 inch — because it adds flavor and moisture during cooking. This takes about 5 minutes.
  2. Make the dry rub. In a small bowl, combine the kosher salt, smoked paprika, garlic powder, onion powder, black pepper, cumin, and cayenne pepper. Stir with a fork until evenly mixed.
  3. Season the pork. Pat the pork shoulder dry with paper towels. Sprinkle the dry rub all over the pork, using your hands to press it into the meat. Do not skip the sides and ends. Let the seasoned pork sit at room temperature for 15 minutes while you prepare the sauce.
  4. Mix the BBQ sauce. In a medium bowl, whisk together the ketchup, brown sugar, apple cider vinegar, Worcestershire sauce, yellow mustard, smoked paprika, garlic powder, and black pepper. Taste it. Adjust the sweetness or tanginess to your preference.
  5. Combine in the slow cooker. Place the seasoned pork shoulder in the slow cooker. Pour the BBQ sauce over the top, making sure the meat is well coated. Do not add any liquid — the pork will release its own juices as it cooks.
  6. Cook low and slow. Cover the slow cooker with the lid. Cook on LOW for 8 to 10 hours or on HIGH for 5 to 6 hours. I strongly recommend LOW — the longer cooking time breaks down more connective tissue, resulting in tenderer meat. You will know it is done when the pork shreds easily with a fork.
  7. Shred the pork. Carefully remove the pork from the slow cooker and place it on a cutting board or large plate. Use two forks to shred the meat into bite-sized pieces. Discard any large pieces of fat that did not render during cooking.
  8. Return to the sauce. Skim any excess fat from the surface of the cooking liquid in the slow cooker. Return the shredded pork to the slow cooker and stir to coat with the sauce. Let it sit on WARM for 10 to 15 minutes so the flavors meld together.
  9. Toast the buns. While the pork rests, split the slider buns and toast them lightly. You can do this in a toaster, under the broiler, or in a dry skillet. Toasting prevents the buns from getting soggy.
  10. Assemble the sliders. Place a generous scoop of pulled pork on the bottom half of each bun. Top with a spoonful of coleslaw and a few pickle chips. Place the top bun on and press gently. Serve immediately.

Notes

Do not skip the dry rub. Resist the urge to open the lid. Let the pork rest before shredding. Skim the fat. Adjust the sauce consistency if needed.

Nutrition

Keywords: slow cooker, pulled pork, BBQ, sliders, easy, party food, pork shoulder

Find it online: https://noshbelle.com/easy-slow-cooker-bbq-pulled-pork-sliders/