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Best Smoky BBQ Pulled Pork Sliders for Tailgating

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These smoky, tangy, and melt-apart pulled pork sliders are the ultimate tailgate food. Made in a slow cooker with a bold dry rub and a vinegar-based braising liquid, they’re perfect for feeding a crowd and travel beautifully.

Ingredients

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  • 2 tablespoons smoked paprika
  • 1 tablespoon brown sugar, packed
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 2 teaspoons kosher salt
  • 1 teaspoon black pepper
  • 1 teaspoon cayenne pepper (optional)
  • 1 teaspoon dry mustard powder
  • 4 to 5 pounds pork shoulder or pork butt
  • 2 tablespoons olive oil
  • 1 cup chicken broth (low-sodium)
  • 1/4 cup apple cider vinegar
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon liquid smoke (hickory flavor)
  • 1 1/2 cups your favorite BBQ sauce
  • 2 tablespoons apple cider vinegar (for sauce)
  • 1 tablespoon brown sugar (optional, for sauce)
  • 12 to 16 slider buns (brioche recommended)
  • Coleslaw (optional, for serving)
  • Pickles (dill pickle slices, for serving)

Instructions

  1. Make the dry rub: In a small bowl, combine smoked paprika, brown sugar, garlic powder, onion powder, kosher salt, black pepper, cayenne (if using), and dry mustard. Mix well.
  2. Prep the pork: Pat the pork shoulder dry with paper towels. Trim excess fat, leaving a thin layer. Rub the spice mixture all over the pork, pressing it in. Wrap in plastic wrap and refrigerate for at least 2 hours, preferably overnight.
  3. Sear the pork: About 30 minutes before cooking, remove pork from fridge to come to room temperature. Heat olive oil in a large skillet or Dutch oven over medium-high heat. Sear pork on all sides until deep brown, about 3-4 minutes per side.
  4. Make the braising liquid: In a measuring cup or small bowl, whisk together chicken broth, apple cider vinegar, Worcestershire sauce, and liquid smoke.
  5. Slow cook the pork: Place seared pork in slow cooker, fat side up. Pour braising liquid around the pork (not on top). Cover and cook on LOW for 8-10 hours or HIGH for 5-6 hours, until fork-tender.
  6. Shred the pork: Transfer pork to a cutting board. Let rest 10 minutes. Using two forks or meat claws, shred into bite-sized pieces. Discard large fat pieces or bone.
  7. Make the sauce: Pour cooking liquid into a fat separator or glass measuring cup. Skim off fat. Reserve 1/2 cup defatted liquid. In a medium bowl, combine BBQ sauce, extra apple cider vinegar, brown sugar (if using), and reserved cooking liquid. Stir.
  8. Combine and simmer: Return shredded pork to slow cooker. Pour sauce over top and toss gently. Cover and cook on LOW for 20-30 minutes until warmed through. Add more reserved liquid if dry. Adjust seasoning.
  9. Assemble the sliders: Split and lightly toast slider buns. Pile pulled pork on bottom half. Top with coleslaw and pickle slices. Place top bun on. Serve immediately with extra BBQ sauce.

Notes

For best flavor, marinate the pork overnight. Don’t skip the sear—it builds deep flavor. Cook on LOW for the most tender results. Let pork rest before shredding to avoid mushiness. Toast buns to prevent sogginess. Leftovers keep in the fridge for up to 4 days and freeze for up to 3 months.

Nutrition

Keywords: pulled pork sliders, BBQ sliders, tailgate food, slow cooker pulled pork, smoky pulled pork

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