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Best Smoky BBQ Pulled Pork Sliders for Tailgating

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These smoky BBQ pulled pork sliders are perfect for tailgating, featuring tender, slow-cooked pork shoulder with a tangy coleslaw on soft slider buns. Make-ahead friendly and packed with flavor, they’re the ultimate crowd-pleaser for game day.

Ingredients

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  • 2 tablespoons smoked paprika
  • 1 tablespoon brown sugar, packed
  • 1 tablespoon kosher salt
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon cumin
  • 1/2 teaspoon cayenne pepper (optional)
  • 3–4 pounds pork shoulder (pork butt)
  • 1 tablespoon olive oil
  • 1 cup chicken broth or water
  • 1/2 cup apple cider vinegar
  • 1 cup your favorite BBQ sauce
  • 2 tablespoons apple cider vinegar (for sauce)
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon liquid smoke (optional)
  • 12–16 slider buns (Hawaiian rolls or potato rolls)
  • 2 cups prepared coleslaw mix
  • 1/2 cup mayonnaise
  • 2 tablespoons apple cider vinegar (for coleslaw)
  • 1 tablespoon sugar
  • Salt and pepper to taste

Instructions

  1. Make the dry rub: In a small bowl, combine smoked paprika, brown sugar, kosher salt, black pepper, garlic powder, onion powder, cumin, and cayenne. Mix well.
  2. Prep the pork: Pat the pork shoulder dry with paper towels. Rub olive oil all over the pork, then coat generously with the dry rub.
  3. Let it rest (optional): Wrap seasoned pork in plastic wrap and refrigerate for 2-4 hours or overnight.
  4. Sear the pork: Heat a Dutch oven over medium-high heat. Add a splash of oil. Sear pork on all sides until deeply browned, about 3-4 minutes per side.
  5. Set up for slow cooking: Transfer seared pork to a slow cooker. Add chicken broth and apple cider vinegar. Cook on low for 8-10 hours or high for 5-6 hours until fork-tender and internal temperature reaches 200-205°F.
  6. Shred the pork: Transfer pork to a cutting board. Let rest 10-15 minutes. Shred with two forks or bear claw shredders. Discard large pieces of fat or bone.
  7. Make the BBQ sauce: In a small saucepan, combine BBQ sauce, apple cider vinegar, Worcestershire sauce, and liquid smoke (if using). Warm over medium-low heat for about 5 minutes.
  8. Combine pork and sauce: Return shredded pork to slow cooker or a large bowl. Pour about 3/4 of the warm sauce over the pork and toss to coat.
  9. Make the coleslaw: In a medium bowl, whisk together mayonnaise, apple cider vinegar, sugar, and a pinch of salt and pepper. Add coleslaw mix and toss to coat. Refrigerate for at least 30 minutes.
  10. Assemble the sliders: Split slider buns and toast lightly if desired. Pile on pulled pork, then top with coleslaw. Serve immediately.

Notes

For best results, let the pork rest before shredding. Toast the buns to prevent sogginess. The pork can be made up to 3 days ahead and actually tastes better the next day. For tailgating, keep pork warm in a slow cooker and assemble sliders just before serving.

Nutrition

Keywords: BBQ pulled pork sliders, tailgating recipe, pulled pork, sliders, game day food, smoky BBQ, pork shoulder

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