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Easy Crockpot Apple Cider Pulled Pork Sliders

Crockpot Apple Cider Pulled Pork Sliders - featured image
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Tender, fall-apart pulled pork slow-cooked in apple cider with warm spices, piled onto soft slider buns with a crunchy slaw. A cozy, crowd-pleasing meal that’s perfect for game day or any gathering.

Ingredients

Scale
  • 3–4 pounds pork shoulder (pork butt)
  • 2 cups unsweetened apple cider
  • 1/2 cup low-sodium chicken broth
  • 2 tablespoons apple cider vinegar
  • 1/4 cup packed brown sugar
  • 2 teaspoons smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 12–16 slider buns (brioche or potato rolls)
  • For the slaw (optional): 2 cups shredded cabbage or coleslaw mix, 1/4 cup mayonnaise, 1 tablespoon apple cider vinegar, 1 teaspoon sugar, salt and pepper to taste

Instructions

  1. Trim the pork shoulder: Place the pork on a cutting board. Using a sharp knife, trim off any large, thick pieces of fat on the surface, leaving a thin layer (about 1/4 inch) for moisture.
  2. Mix the dry rub: In a small bowl, combine smoked paprika, garlic powder, onion powder, salt, and black pepper. Stir until evenly blended.
  3. Season the pork: Pat the pork shoulder dry with paper towels. Sprinkle the dry rub all over the meat, massaging it into every surface. Let it sit at room temperature for 15–20 minutes.
  4. Combine the cooking liquid: In the slow cooker insert, whisk together apple cider, chicken broth, apple cider vinegar, and brown sugar until the sugar mostly dissolves.
  5. Add the pork: Gently place the seasoned pork shoulder into the slow cooker, fatty side up if it has one. The liquid should come about halfway up the meat.
  6. Cook low and slow: Cover and cook on LOW for 8–10 hours or on HIGH for 5–6 hours, until the pork is fork-tender and shreds easily.
  7. Shred the pork: Carefully transfer the cooked pork to a cutting board using tongs. Let rest for 5 minutes, then shred with two forks, discarding any large fat chunks.
  8. Skim and reduce the liquid: Pour the cooking liquid through a fine-mesh strainer into a saucepan. Skim off fat, then bring to a boil and simmer for 8–10 minutes until slightly thickened.
  9. Combine pork and sauce: Return shredded pork to the slow cooker or a bowl. Pour about half the reduced sauce over the meat and toss gently. Reserve remaining sauce for serving.
  10. Toast the buns (optional): Split slider buns and toast cut-side down on a skillet over medium heat for 1–2 minutes until golden brown.
  11. Assemble the sliders: Pile pulled pork onto each bottom bun, top with slaw if using, and cap with the top bun. Serve immediately.

Notes

For deeper flavor, sear the pork in a hot skillet for 3-4 minutes per side before adding to the slow cooker. The pork tastes even better the next day as flavors meld. Store leftovers in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months. Reheat gently with a splash of broth or reserved sauce.

Nutrition

Keywords: pulled pork sliders, crockpot pulled pork, apple cider pulled pork, slow cooker sliders, game day food, party appetizer, pork shoulder recipe

Find it online: https://twinkletaste.com/easy-crockpot-apple-cider-pulled-pork-sliders/