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Best Smoky BBQ Pulled Pork Sliders for Tailgate

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These smoky BBQ pulled pork sliders are the ultimate tailgate food, featuring fall-apart tender pork with a clever slow cooker and broiler method that delivers authentic barbecue flavor without a smoker. Perfect for feeding a crowd, they’re easy to transport, simple to serve, and absolutely packed with flavor.

Ingredients

Scale
  • 4–5 pounds boneless pork shoulder (or pork butt)
  • 2 tablespoons smoked paprika
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 teaspoon cayenne pepper (optional)
  • 1 tablespoon brown sugar (packed)
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 cup chicken broth or beef broth
  • 2 tablespoons Worcestershire sauce
  • 1–2 teaspoons liquid smoke (hickory or mesquite)
  • 1 ½ cups your favorite BBQ sauce
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon smoked paprika
  • 12–15 slider buns (Hawaiian rolls, potato rolls, or brioche)
  • 3 cups coleslaw mix (shredded cabbage and carrots)
  • ½ cup mayonnaise
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon sugar
  • Salt and pepper to taste
  • Optional toppings: dill pickle slices, pickled jalapeños, extra coleslaw, or crispy fried onions

Instructions

  1. Prep the Pork (5 minutes): Pat the pork shoulder dry with paper towels. Trim off any large, hard pieces of fat, but leave a thin layer. Cut the pork into 3-4 large chunks.
  2. Make the Dry Rub (2 minutes): In a small bowl, combine the smoked paprika, garlic powder, onion powder, cayenne (if using), brown sugar, salt, and pepper. Mix well.
  3. Season the Pork (5 minutes): Generously coat all sides of the pork chunks with the dry rub, working it in well.
  4. Sear the Pork (Optional but Recommended, 10 minutes): Heat a large skillet or Dutch oven over medium-high heat with a tablespoon of oil. Sear the pork chunks on all sides until deeply browned.
  5. Slow Cook Magic (6-8 hours on LOW or 4-5 hours on HIGH): Place the seared (or raw) pork chunks into your slow cooker. Pour in the chicken broth, Worcestershire sauce, and liquid smoke. Cover and cook on LOW for 6-8 hours, or on HIGH for 4-5 hours, until the pork is tender and shreds easily.
  6. Make the BBQ Sauce (5 minutes): In a medium bowl, whisk together your favorite BBQ sauce, apple cider vinegar, Worcestershire sauce, and smoked paprika. Set aside.
  7. Shred the Pork (10 minutes): Carefully remove the cooked pork from the slow cooker and place it on a cutting board. Use two forks to shred the meat into bite-sized pieces. Discard any large pieces of fat. Pour about a cup of the cooking liquid over the shredded pork to keep it moist.
  8. The Finishing Touch (5 minutes): Preheat your oven’s broiler to HIGH. Line a baking sheet with foil. Spread the shredded pork in an even, thin layer on the sheet. Pour about half of your prepared BBQ sauce over the top and gently toss to coat. Broil for 2-4 minutes, watching closely, until the edges of the pork start to caramelize and get a little char.
  9. Make the Slaw (5 minutes): In a medium bowl, whisk together the mayonnaise, apple cider vinegar, sugar, and a pinch of salt and pepper. Add the coleslaw mix and toss until well coated. Taste and adjust seasoning.
  10. Assemble the Sliders (5 minutes): Split your slider buns. Pile a generous amount of the broiled, saucy pork onto the bottom half of each bun. Top with a scoop of the creamy slaw. Add any extra toppings you like. Place the top bun on and press down gently.

Notes

Searing the pork before slow cooking adds deep flavor. Don’t overdo the liquid smoke—start with 1 teaspoon. The broiler step is key for caramelization; watch closely to avoid burning. Toast the buns to prevent sogginess. The pork can be made a day ahead and reheated.

Nutrition

Keywords: pulled pork sliders, BBQ sliders, tailgate food, slow cooker pulled pork, smoky pulled pork, game day recipe, party sliders

Find it online: https://norasfoods.com/best-smoky-bbq-pulled-pork-sliders-for-tailgate/