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Perfect Smoky Chipotle Pulled Pork Sliders

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These Smoky Chipotle Pulled Pork Sliders are impossibly tender, with a perfect balance of smoky, spicy, and slightly sweet flavors. Made in a slow cooker, they’re the ultimate crowd-pleaser for game days, parties, or weeknight dinners.

Ingredients

Scale
  • 3–4 lbs (1.3–1.8 kg) pork shoulder (pork butt)
  • 7 oz (200 g) can chipotle peppers in adobo sauce
  • 1 large yellow onion, diced
  • 4 cloves garlic, minced
  • 1 cup (240 ml) low-sodium chicken broth
  • 2 tbsp (30 ml) apple cider vinegar
  • 2 tbsp (30 g) packed brown sugar
  • 1 tbsp (7 g) smoked paprika
  • 1 tsp (2 g) ground cumin
  • 1 tsp (1 g) dried oregano (preferably Mexican oregano)
  • Salt and black pepper to taste
  • 12–16 slider buns (preferably brioche)
  • For serving (optional): pickled red onions, sliced jalapeños, coleslaw, or extra chipotle mayo

Instructions

  1. Prep the Pork (10 minutes): Pat the pork shoulder dry with paper towels. Cut into 2-3 large chunks (about 4 inches each). Season generously on all sides with salt and pepper.
  2. Sear the Pork (15 minutes): Heat a large skillet or Dutch oven over medium-high heat with 1 tablespoon vegetable oil. Sear pork chunks for 3-4 minutes per side until a deep, dark brown crust forms. Transfer to slow cooker.
  3. Build the Sauce Base (5 minutes): Reduce heat to medium. Add diced onion to the same skillet, cook 2-3 minutes, scraping up browned bits. Add minced garlic and cook 30 seconds until fragrant. Pour in chicken broth and apple cider vinegar, stir to deglaze.
  4. Blend the Chipotle Sauce (5 minutes): In a blender or food processor, combine the entire can of chipotle peppers in adobo, brown sugar, smoked paprika, cumin, oregano, and the hot broth-onion mixture. Blend until completely smooth.
  5. Combine and Cook (8 hours on LOW): Pour blended chipotle sauce over pork in slow cooker. Ensure pork is mostly submerged; add more broth if needed. Cover and cook on LOW for 8 hours (or HIGH for 4-5 hours) until pork shreds easily with a fork and internal temperature reaches at least 200°F (93°C).
  6. Shred the Pork (10 minutes): Transfer pork to a cutting board or bowl. Use two forks to shred meat, discarding large pieces of fat. Keep some meaty chunks.
  7. Finish the Sauce (5 minutes): Skim excess fat from cooking liquid in slow cooker. If sauce is thin, simmer on stovetop for 10-15 minutes or thicken with 1 tablespoon cornstarch mixed with 2 tablespoons cold water.
  8. Combine and Serve (5 minutes): Return shredded pork to slow cooker, pour sauce over, and toss to coat. Let rest in warm sauce for 10-15 minutes. Pile high on toasted slider buns with desired toppings.

Notes

Don’t skip searing the pork—it’s essential for deep flavor. Cook on LOW for best texture. Always skim fat from sauce before shredding. Toast buns to prevent sogginess. Leftovers keep for 4 days in the refrigerator or freeze for up to 3 months.

Nutrition

Keywords: pulled pork sliders, chipotle pulled pork, slow cooker pulled pork, smoky pulled pork, game day sliders, pork shoulder recipe

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