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Best Mini Pulled Pork Sliders: Easy Tailgating Recipe

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These Best Mini Pulled Pork Sliders are perfect for tailgating, featuring tender, juicy pork shoulder with a tangy-sweet sauce on toasted slider buns. Easy to make in a slow cooker or Instant Pot, they’re a crowd-pleaser that travels well and stays warm.

Ingredients

Scale
  • 3–4 pounds pork shoulder (pork butt), trimmed of excess fat
  • 1 tablespoon smoked paprika
  • 1 tablespoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon black pepper, freshly ground
  • 1 teaspoon kosher salt
  • 1 teaspoon brown sugar
  • 1/2 teaspoon cayenne pepper (optional)
  • 1 cup chicken broth or beef broth
  • 1 cup ketchup
  • 1/4 cup apple cider vinegar
  • 2 tablespoons brown sugar
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon black pepper
  • 12–16 slider buns (brioche or potato rolls recommended)
  • 2 tablespoons butter, melted
  • Optional toppings: coleslaw, pickles, sliced jalapeños, extra sauce

Instructions

  1. Prep the pork: Pat the pork shoulder dry with paper towels. In a small bowl, mix smoked paprika, garlic powder, onion powder, black pepper, salt, brown sugar, and cayenne. Rub this mixture all over the pork, pressing it into the meat. Let it sit at room temperature for about 20 minutes.
  2. Sear the pork (optional but recommended): Heat a tablespoon of oil in a skillet over medium-high heat. Sear the pork on all sides until browned, about 3-4 minutes per side.
  3. Cook the pork: Place the pork in your slow cooker or Instant Pot. Pour the chicken broth around it (not directly on top). For a slow cooker, cook on low for 8-10 hours or high for 5-6 hours. For an Instant Pot, cook on high pressure for 90 minutes, then let the pressure release naturally for 15 minutes.
  4. Make the sauce: While the pork cooks, combine all sauce ingredients in a medium saucepan. Bring to a simmer over medium heat, then reduce heat to low and let it cook for about 15 minutes, stirring occasionally. Taste and adjust seasoning if needed.
  5. Shred the pork: When the pork is done, it should be fork-tender. Transfer it to a large bowl or cutting board. Use two forks to shred it into bite-sized pieces. Discard any large chunks of fat.
  6. Combine pork and sauce: Pour about half the sauce over the shredded pork and toss to coat. Add more sauce as needed. Reserve the remaining sauce for serving.
  7. Toast the buns: Preheat your oven to 350°F. Split the slider buns and place them cut-side up on a baking sheet. Brush the cut sides with melted butter. Bake for 5-7 minutes, until lightly golden and warm.
  8. Assemble the sliders: Spoon a generous amount of pulled pork onto the bottom half of each bun. Add any toppings you like. Place the top bun on and press gently.
  9. Serve warm: Best served immediately. For tailgating, keep the pork warm in a slow cooker on the warm setting and assemble on-site.

Notes

Do not skip the sear for extra flavor. Trim fat but leave about 1/4 inch on one side. Shred pork while warm for best results. Taste sauce before adding to pork. Toast buns to prevent sogginess. Let pork rest 10-15 minutes before shredding. For a spicy kick, add a chopped chipotle pepper in adobo sauce to the sauce. For Hawaiian style, swap broth for pineapple juice and add soy sauce. For smoky BBQ, add liquid smoke. For low-carb, serve over coleslaw or lettuce wraps. For pulled chicken, substitute boneless, skinless chicken thighs and cook on low for 4-5 hours. Leftover pork can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.

Nutrition

Keywords: pulled pork sliders, tailgating recipe, mini sliders, pulled pork, game day food, slow cooker pulled pork, Instant Pot pulled pork

Find it online: https://morselora.com/best-mini-pulled-pork-sliders-easy-tailgating-recipe/