Slow Cooker BBQ Pulled Pork Sliders
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These Slow Cooker BBQ Pulled Pork Sliders are made with shredded pork, barbecue sauce, and soft slider buns. The pork cooks low and slow until it falls apart, soaking up all that sauce. They’re perfect for game day, backyard barbecues, or any time you need to feed a crowd with minimal effort.
Slow Cooker BBQ Pulled Pork Sliders for a Crowd
If you’ve ever volunteered to bring food to game day or a backyard get-together and immediately regretted it, these sliders are for you. You season the pork, drop it in the slow cooker, pour over the sauce, and walk away. Eight hours later, you have tender pulled pork that shreds easily and smells like you knew exactly what you were doing.
This is one of those recipes that quietly saves the day. It feeds a crowd, everyone can build their own slider, and nobody asks you what’s for dinner because it’s very obvious. Add coleslaw if you want, extra barbecue sauce if you’re that person, and watch these disappear faster than you planned.
Why You’ll Love These Pulled Pork Sliders
- It feeds a crowd without stressing you out. One big piece of pork turns into a pile of sliders, and nobody’s asking what else there is to eat.
- The slow cooker does all the work. You season it, pour things in, walk away, and come back to pork that practically shreds itself.
- It works for game day, barbecues, parties, or lazy Sundays. These sliders fit in anywhere people are hungry and hanging out.
- Everyone can build their own. Extra sauce, no sauce, slaw piled high, plain bun for the picky eaters. Everyone’s happy.
- Perfect for leftovers. If there are any, they reheat beautifully and make excellent sandwiches the next day.
Key Ingredients & Tips
- Pork shoulder (pork butt): This is the cut you want. It’s well marbled, forgiving, and turns incredibly tender after a long, slow cook. Trim off any big chunks of surface fat, but don’t go crazy. You want some fat for flavor.
- Smoked paprika: This adds that subtle smoky flavor that makes the pork taste like it’s been cooking all day over a grill, even though it hasn’t.
- Brown sugar: Just enough to balance the salt and spice and help the pork caramelize a bit as it cooks in the sauce.
- Barbecue sauce: Use one you actually like, because the flavor really comes through. Sweet, smoky, or tangy all work here.
- Chicken broth: This keeps everything juicy and helps create plenty of saucy goodness for the shredded pork.
- Cook on LOW: Eight hours gives you pork that shreds easily and stays juicy. High heat works, but low and slow is better.
- Toast the buns if you have time: It keeps them from getting soggy once the pork goes on.
- Coleslaw is optional but smart: That little bit of crunch and freshness balances the rich pork really nicely.
How To Serve It
Pile the pulled pork onto soft slider buns and drizzle with a little extra barbecue sauce. Add coleslaw if you like that sweet, crunchy contrast, or leave it off for a classic, messy sandwich situation. Here are some other sides you can serve this with:
Classic Potato Salad
Baked Beans
Air Fryer Corn On The Cob
Air Fryer French Fries
Frequently Asked Questions
Can I make this ahead of time?
Yes, and it actually works really well. Make the pulled pork, shred it, and keep it in the sauce. Reheat it gently in the slow cooker or on the stove before serving.
Can I cook this on HIGH instead of LOW?
You can, but LOW is better. If you’re short on time, cook it on HIGH for about 4 to 5 hours, until the pork shreds easily.
What’s the best way to keep it warm for a party?
The slow cooker on the WARM setting is perfect. Just give it a stir once in a while so it stays saucy.
Can I use a different cut of pork?
Pork shoulder or pork butt is best. They stay juicy and shred easily. Leaner cuts like pork loin will be drier.
Can I freeze the pulled pork?
Yes. Let it cool, then freeze it in an airtight container with the sauce for up to 3 months. Thaw overnight in the fridge and reheat gently.
What else can I use the pulled pork for?
Tacos, nachos, baked potatoes, or piled onto a grilled cheese. Leftovers are very cooperative here.
Try These Recipes Next
- Pulled Pork
- Slow Cooker BBQ Pulled Beef
- Brown Sugar Pulled Chicken
- Brown Sugar Balsamic Pulled Pork
- Instant Pot BBQ Pulled Pork
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Slow Cooker BBQ Pulled Pork Sliders
Video
Ingredients
- 3 pounds pork shoulder (pork butt trimmed of excess fat)
- 1 tablespoon smoked paprika
- 1 tablespoon brown sugar
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 cup barbecue sauce (plus more for serving)
- ½ cup chicken broth (low sodium or no sodium added)
- 12 slider buns
- coleslaw (for topping, optional)
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- In a small bowl, combine smoked paprika, brown sugar, garlic powder, onion powder, salt, and pepper.
- Rub the spice mix all over the pork shoulder. Place pork in the slow cooker.
- Pour barbecue sauce and chicken broth over the top. Cover and cook on LOW for 8 hours, or until pork is tender and shreds easily.
- Remove pork from the slow cooker and shred with two forks. Return shredded meat to the sauce and stir to coat.
- Pile pulled pork onto slider buns, top with extra barbecue sauce and coleslaw if desired. Serve warm.
Equipment
Notes
- Pork shoulder or pork butt both work great here. Just trim off excess fat so the sauce stays rich, not greasy.
- Cooking on LOW for the full 8 hours is key. This is what gives you that juicy, pull apart texture.
- Shred the pork right in the slow cooker if you want fewer dishes. It soaks up all that sauce nicely.
- Use your favorite barbecue sauce. Sweet, smoky, or a little spicy all work here.
- Leftover pulled pork keeps well in the fridge for up to 4 days and reheats beautifully.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
