Slow Cooker Pulled Pork Sliders
Pulled pork is one of the easiest ways to feed a crowd. Fifteen minutes of work in the morning and the slow cooker turns a pork shoulder into tender, shreddable meat by the afternoon. Pile it onto slider buns with crunchy coleslaw, or set out the pork, buns and toppings and let everyone build their own.
By Maya Ellison
Published
- Prep Time
- 20 mins
- Cook Time
- 8 hrs
- Total Time
- 8 hrs 20 mins
- Servings
- 20 sliders
How do you make Slow Cooker Pulled Pork Sliders?
Rub 1.5 kg boneless pork shoulder with brown sugar, smoked paprika, garlic powder, onion powder, cumin, salt and pepper. Set it on sliced onion in the slow cooker, add apple juice and cider vinegar, and cook on LOW for 8-10 hours or HIGH for 5-6 hours, until it shreds easily. Shred, toss with barbecue sauce and some cooking juices, and serve on slider buns with coleslaw.
- Total time
- 8 hrs 20 mins
- Calories
- 560 per serving
- Protein
- 33 g
- Yield
- 20 sliders
- Difficulty
- Easy
- Method
- Slow cooking
Ingredients
Pork
Spice rub
Slow cooker
To serve
Equipment
Slow cooker (5-6 litre) · Small bowl · Two forks · Large bowl
Quick Directions
Season the pork
Mix the brown sugar, smoked paprika, garlic powder, onion powder, cumin, salt and pepper in a small bowl.
Load the slow cooker
Spread the onion slices over the bottom of the slow cooker and set the pork on top.
Slow cook
Cover and cook on LOW for 8-10 hours or on HIGH for 5-6 hours, until the pork is very tender and pulls apart easily with a fork.
Shred
Lift the pork into a large bowl and shred it with two forks, discarding any large pieces of fat.
Build the sliders
Pile the pork onto the toasted bottom buns, top with coleslaw and pickles, if using, and add the bun lids.
Step-by-Step Instructions
Follow these detailed steps to make the perfect slow cooker pulled pork sliders.
Season the pork
Mix the brown sugar, smoked paprika, garlic powder, onion powder, cumin, salt and pepper in a small bowl. Pat the pork dry and rub the mixture all over each piece.
Load the slow cooker
Spread the onion slices over the bottom of the slow cooker and set the pork on top. Pour the apple juice and vinegar around the meat, not over it, so the rub stays in place.
Slow cook
Cover and cook on LOW for 8-10 hours or on HIGH for 5-6 hours, until the pork is very tender and pulls apart easily with a fork. If it resists, give it another hour.
Shred
Lift the pork into a large bowl and shred it with two forks, discarding any large pieces of fat. Skim the fat from the cooking juices, then stir the barbecue sauce and about 120 ml (1/2 cup) of the juices into the pork.
Build the sliders
Pile the pork onto the toasted bottom buns, top with coleslaw and pickles, if using, and add the bun lids. For a party, return the sauced pork to the slow cooker on WARM and let everyone build their own.
Recipe Tips
- Use pork shoulder, also sold as pork butt. Its fat and connective tissue melt during long cooking; lean cuts such as loin turn dry and stringy.
- There is no need to add more liquid. The pork releases plenty of juice as it cooks.
- Toast the buns cut side down in a dry skillet or under the broiler for 1-2 minutes so they do not go soggy.
- Plan on about 100 g of cooked pork per person, or 2 sliders each when there is plenty of other food.
Variations
- Tangy vinegar pork: skip the barbecue sauce and toss the shredded pork with 120 ml (1/2 cup) cider vinegar, 1 tbsp brown sugar and 1 tsp chili flakes.
- Pulled pork tacos: serve in warm tortillas with pickled red onion and cilantro.
- Smoky and spicy: add 1 chopped chipotle pepper in adobo to the slow cooker and stir 1 tsp hot sauce into the barbecue sauce.
Nutrition (per serving)
| Calories | 560 |
|---|---|
| Protein | 33 g |
| Carbs | 57 g |
| Fat | 22 g |
| Saturated fat | 7 g |
| Fibre | 3 g |
| Sugar | 20 g |
| Sodium | 1220 mg |
Estimated from the listed ingredients; values vary by brand.
Related Recipes
Storing & Reheating
- Fridge
- Refrigerate the sauced pork within 2 hours in an airtight container for up to 4 days. Store the buns and coleslaw separately.
- Freezer
- Freeze the pulled pork with some of its juices for up to 3 months. Thaw overnight in the fridge.
- Reheat
- Reheat in a covered pan over medium-low heat with a splash of the juices or water, or in the microwave, until steaming hot, 74°C (165°F).
Slow Cooker Pulled Pork Sliders FAQs
What cut of pork is best for pulled pork?
Pork shoulder, also sold as pork butt, is the best choice. It has enough fat and connective tissue to stay juicy over long cooking. Bone-in or boneless both work; bone-in usually needs about an hour longer.
How long does pulled pork take in the slow cooker?
A 1.5 kg boneless pork shoulder takes 8-10 hours on LOW or 5-6 hours on HIGH. It is done when it pulls apart easily with a fork.
Do I need to sear pork shoulder before slow cooking?
No. The spice rub gives plenty of colour and flavour. Searing the pieces in a hot pan for a few minutes adds a little extra depth, but it is optional.
Can I make pulled pork ahead?
Yes. Cook and shred it up to 3 days ahead and refrigerate it with some of the juices. Reheat it on the stove or in the microwave until steaming hot, 74°C (165°F), then keep it warm in the slow cooker on WARM. Do not reheat cold leftovers in the slow cooker itself; it warms them too slowly.
Disclaimer
- Nutrition information is an estimate based on the listed ingredients. It changes with the brands, portion sizes and swaps you use.
- Read ingredient labels for allergens and for diet claims such as gluten-free or vegan. Products and their ingredients can change.
- Cooking times are a guide, since ovens, air fryers and slow cookers all run differently. Use a food thermometer and cook meat, poultry and fish to the safe internal temperatures in government food safety guidance.
- This recipe is general information, not medical or nutrition advice. If you have an allergy, a health condition or a special diet, check with a qualified health professional.
