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Best Pulled Pork Sliders for Game Day

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These incredibly tender and flavorful pulled pork sliders are perfect for game day parties. Made with a smoky-sweet dry rub and slow-cooked to perfection, they’re easy to make and guaranteed to disappear fast.

Ingredients

Scale
  • 2 tablespoons brown sugar
  • 1 tablespoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper, freshly ground
  • 1/2 teaspoon cayenne pepper (optional)
  • 1/2 teaspoon dry mustard powder
  • 3 to 4 pounds boneless pork shoulder
  • 2 tablespoons olive oil
  • 1 cup chicken broth, low-sodium
  • 1/4 cup apple cider vinegar
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon liquid smoke (optional)
  • 12 to 16 slider buns (brioche or potato rolls)
  • 1/2 cup barbecue sauce
  • Coleslaw mix (store-bought or homemade)
  • Pickle slices (dill)
  • Butter, melted, for toasting buns

Instructions

  1. Remove the pork shoulder from the refrigerator about 30 minutes before cooking to let it come to room temperature. Pat it completely dry with paper towels. Using a sharp knife, trim any large, thick pieces of excess fat from the surface, but leave a thin layer (about 1/4 inch) intact.
  2. In a small mixing bowl, combine the brown sugar, smoked paprika, garlic powder, onion powder, kosher salt, black pepper, cayenne pepper (if using), and dry mustard powder. Whisk with a fork until evenly distributed. Rub this mixture all over the pork shoulder, pressing it firmly into every surface. Let the rubbed pork sit for 10 minutes while you heat the oil.
  3. Heat the olive oil in a large skillet or cast iron pan over medium-high heat until it shimmers. Carefully place the pork shoulder in the hot pan and sear for 3 to 4 minutes per side, without moving it, until a deep golden-brown crust forms. Use tongs to rotate the pork and sear all sides, including the ends.
  4. While the pork sears, pour the chicken broth, apple cider vinegar, Worcestershire sauce, and liquid smoke (if using) into the bottom of your slow cooker or Dutch oven. Stir to combine.
  5. Transfer the seared pork shoulder to the slow cooker or Dutch oven, placing it fat-side up in the liquid. Cover and cook on low for 6 to 8 hours, or on high for 4 to 5 hours, until the pork is fork-tender.
  6. Once the pork is fully cooked, carefully transfer it to a large cutting board or baking sheet. Let it rest for 5 to 10 minutes. Using two forks or meat claws, shred the pork into bite-sized pieces. Discard any large pieces of fat or connective tissue that didn’t render fully.
  7. Pour off most of the braising liquid from the slow cooker, reserving about 1/4 cup to keep the pork moist. Return the shredded pork to the pot and add the barbecue sauce. Toss gently to coat every strand of meat. Keep the pork warm on the ‘keep warm’ setting or over low heat while you prepare the buns.
  8. Preheat your oven to 350°F (175°C). Split the slider buns in half and arrange them cut-side up on a baking sheet. Brush the cut surfaces with melted butter. Toast for 3 to 5 minutes, until the edges are golden and the centers are soft.
  9. Place a generous scoop of pulled pork on the bottom half of each bun. Top with a spoonful of coleslaw and a couple of pickle slices. Cap with the top bun and press down gently to set. Serve immediately.

Notes

Don’t skip the searing step—it builds deep flavor. Cook low and slow for the most tender results. Let the pork rest before shredding to keep it juicy. Toast the buns to prevent sogginess. The pulled pork tastes even better the next day.

Nutrition

Keywords: pulled pork sliders, game day, pulled pork, sliders, pork shoulder, barbecue, slow cooker, party food

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