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Easy Crockpot Pulled Pork Sliders Perfect for Game Day

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This easy crockpot pulled pork sliders recipe is the ultimate hands-off crowd-pleaser. With a secret ingredient of root beer and a simple spice rub, you get incredibly tender, flavorful pulled pork perfect for game day or any gathering.

Ingredients

Scale
  • 3 tablespoons brown sugar, packed
  • 1 tablespoon smoked paprika
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 2 teaspoons kosher salt
  • 1 teaspoon black pepper, freshly ground
  • 1 teaspoon cumin
  • 1/2 teaspoon cayenne pepper (optional)
  • 4–5 pounds pork shoulder (pork butt), bone-in or boneless
  • 1 can (12 ounces) root beer (not diet)
  • 1 cup your favorite barbecue sauce, plus more for serving
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon Worcestershire sauce
  • 12–16 slider buns (brioche or Hawaiian sweet rolls)
  • Coleslaw (optional, for serving)
  • Pickle slices (for serving)
  • Extra barbecue sauce for drizzling

Instructions

  1. Prep the pork shoulder: Remove pork from packaging, pat dry with paper towels. Trim off thick fat caps, leaving about 1/4 inch of fat.
  2. Make the dry rub: In a small bowl, combine brown sugar, smoked paprika, garlic powder, onion powder, kosher salt, black pepper, cumin, and cayenne pepper. Mix well.
  3. Apply the rub: Sprinkle rub generously over all sides of pork, massaging it in. Let sit at room temperature for 20 minutes (or refrigerate overnight for deeper flavor).
  4. Set up the crockpot: Pour root beer into the bottom of a 6-7 quart slow cooker. Place seasoned pork shoulder into the liquid, fat side up.
  5. Cook low and slow: Cover and cook on low for 8 hours (or high for 5-6 hours). For best tenderness, use low.
  6. Check for doneness: Pork is done when it shreds easily with a fork. If still tough, cook another 30-60 minutes.
  7. Shred the pork: Transfer pork to a large baking sheet or platter. Let rest 5 minutes, then shred with two forks, removing large pieces of fat.
  8. Prepare the sauce: Strain cooking liquid through a fine-mesh strainer. Skim off fat. Return 1 cup defatted liquid to crockpot. Add barbecue sauce, apple cider vinegar, and Worcestershire sauce. Whisk to combine.
  9. Combine and finish: Return shredded pork to crockpot with sauce. Stir to coat. Cook on low, uncovered, for 20-30 minutes to thicken. Taste and adjust seasoning.
  10. Toast the buns: Split slider buns and place cut-side down on a baking sheet. Broil 1-2 minutes until lightly golden.
  11. Assemble the sliders: Pile pulled pork onto bottom buns. Top with coleslaw, pickle slice, and extra barbecue sauce if desired. Cap with top buns and serve immediately.

Notes

For best texture, leave some fat on the pork shoulder. Do not use diet root beer. Shred pork while still warm. The pulled pork tastes even better the next day. Freezes well for up to 3 months.

Nutrition

Keywords: pulled pork, sliders, crockpot, slow cooker, game day, barbecue, pork shoulder, root beer

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