Easy Pulled Pork Sliders in the Slow Cooker
These easy pulled pork sliders are cooked in the slow cooker serve on your favorite buns. A quick and easy recipe for game day!
Ingredients
- 2 teaspoons onion powder
- 2 teaspoons garlic powder
- 2 teaspoons dried mustard
- 2 teaspoons chili powder
- 1 teaspoon dried thyme leaves
- 1 teaspoon paprika
- 3 teaspoons kosher salt
- 1 teaspoon black pepper
- 6-7 pound boneless pork shoulder or pork butt (boston butt)
- 1 cup chicken stock or broth
- 2 bottles Miller's Banana Pepper Sauce Mild, Hot or Habanero or BBQ Sauce (plus extra for serving, if desired)
- 3 dozen slider buns or dinner rolls
- 1 pint dill pickle chips or sweet pickles
Instructions
- In a small bowl, combine the onion powder, garlic powder, dried mustard, dried thyme, paprika, kosher salt, and black pepper. Stir throughly to combine and then rub it all over the entire pork shoulder.
- Pour the chicken stock or broth into the bottom of a slow cooker and then add the pork shoulder.
- Cover and cook on high for 4-6 hours or low for 8-10 hours until the meat is tender and easily shredded.
- Remove the pork shoulder and place it on a cutting board. Use kitchen tongs or two forks to shred the pork into smaller pieces.
- Drain the liquid from the slow cooker and add the shredded pork back in.
- Add the sauce to the slow cooker and stir to coat the meat in the sauce. Cook for an additional 30 minutes on low.
- Serve pulled pork on buns, topped with pickles with extra sauce on the side, if desired.
Notes
- Sauce - Plan for 1 - 1 ½ cups of sauce per 2 pounds of cooked pulled pork. Plus extra for serving, if desired.
- Toppings - Add sliced cheese, pickled onions, or coleslaw.
- Baked - Assemble sliders and bake on a lined sheet pan or in a baking dish for 350˚ for 10-15 minutes.
- Bread - Either slider buns, dinner rolls, or Hawaiian rolls can be used. Use kaiser rolls or hamburger buns for larger sandwiches.
- Raw vs. Cooked - A boneless pork shoulder yields about 60% meat. A bone-in pork shoulder yields closer to 40%. Example: A 7-pound boneless pork shoulder yields 4 - 4 ½ pounds of shredded pork.
- Quantity - Plan for 2-3 ounces of cooked pork per slider and 2-3 sliders per person. For larger sandwiches, allow for 6-8 ounces of cooked pork per sandwich.
- Oven - Place seasoned pork shoulder in a deep-sided baking dish and pour the chicken stock around it. Cover with foil and cook in a 325˚ oven for 3-4 hours until tender and easily shredded. Drain juices and mix with the banana pepper sauce. Cover and cook for an additional 20-30 minutes. Serve as directed.
- Make Ahead - After cooking the pork, shred, but do not drain the liquid. Cook the pork completely in the refrigerator and then transfer it to an airtight container or freezer bag. Store for 3-4 days in the refrigerator or up to 3 months in the freezer. Thaw frozen pork completely in the refrigerator. Reheat in a baking dish or slow cooker with the juices until heated through. Pulled pork should be heated to 165˚ before serving.
- Leftovers - Keep leftovers in an airtight container in the refrigerator for 3-5 days or the freezer for up to 3 months. Reheat in the microwave or oven until 165˚.
Nutrition
Serving: 2slidersCalories: 205kcalCarbohydrates: 2gProtein: 35gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.02gCholesterol: 91mgSodium: 706mgPotassium: 630mgFiber: 0.5gSugar: 1gVitamin A: 129IUVitamin C: 1mgCalcium: 29mgIron: 2mg
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