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Best Easy Slow Cooker Pulled Pork Sliders Recipe

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These easy slow cooker pulled pork sliders are a crowd-pleasing dish that requires minimal effort. The root beer tenderizes the pork and creates a sweet, sticky glaze, while a tangy slaw adds the perfect crunch.

Ingredients

Scale
  • 3–4 lb pork shoulder (also called pork butt)
  • 1 can (12 oz) root beer (Barq’s or A&W recommended)
  • 1 tbsp smoked paprika
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp cayenne pepper (optional)
  • 1/4 cup apple cider vinegar
  • 2 tbsp Worcestershire sauce
  • 4 cups shredded green cabbage (about half a medium head)
  • 1 large carrot, grated or julienned
  • 1/2 cup mayonnaise (Duke’s or Hellmann’s recommended)
  • 2 tbsp apple cider vinegar
  • 1 tbsp honey (or maple syrup)
  • 1 tsp celery seeds
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 12–15 slider buns (brioche or potato rolls recommended)
  • Optional: extra barbecue sauce
  • Optional: dill pickle slices

Instructions

  1. Make the spice rub: In a small bowl, combine smoked paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper. Mix well.
  2. Prep the pork: Pat the pork shoulder dry with paper towels. Rub the spice mixture all over the pork, getting into any crevices. Let sit for 15-20 minutes if time allows.
  3. Add to the slow cooker: Place the seasoned pork shoulder in the slow cooker. Pour root beer, apple cider vinegar, and Worcestershire sauce around the meat (not directly on top).
  4. Cook low and slow: Cover and cook on LOW for 8-10 hours or on HIGH for 4-5 hours, until fork-tender.
  5. Make the slaw: In a large bowl, whisk together mayonnaise, apple cider vinegar, honey, celery seeds, salt, and pepper. Add shredded cabbage and grated carrot, toss to coat. Cover and refrigerate for at least 30 minutes.
  6. Shred the pork: Carefully transfer cooked pork to a large cutting board or bowl. Reserve about 1 cup of cooking liquid. Using two forks, shred the pork into bite-sized pieces. Discard any large pieces of fat.
  7. Add back some liquid: Pour about 1/2 to 1 cup of reserved cooking liquid over the shredded pork and toss to coat. Add barbecue sauce if desired.
  8. Toast the buns (optional but recommended): Split slider buns and toast lightly under the broiler or in a skillet until golden.
  9. Assemble the sliders: Pile pulled pork onto the bottom half of each bun. Top with a spoonful of tangy slaw. Add pickles if desired. Place top bun on and serve immediately.

Notes

Don’t trim all the fat from the pork shoulder; it keeps the meat moist. Use root beer, not cola, for deeper sweetness. Let the pork rest for 10-15 minutes before shredding. Skim fat from cooking liquid if using as sauce. Slaw can be made a day ahead. Toast buns to prevent sogginess. Pulled pork freezes well for up to 3 months.

Nutrition

Keywords: slow cooker pulled pork, pulled pork sliders, easy pulled pork, root beer pulled pork, party food, game day food

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