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Easy Slow Cooker Apple Cider Pulled Pork Sliders

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Tender, juicy pulled pork slow-cooked with apple cider and warm spices, served on toasted slider buns. A set-it-and-forget-it recipe perfect for game day, parties, or cozy dinners.

Ingredients

Scale
  • 3–4 pounds bone-in pork shoulder (or pork butt, trimmed of excess fat)
  • 1 cup apple cider (unfiltered if possible)
  • 1/2 cup apple cider vinegar
  • 2 tablespoons brown sugar (light or dark)
  • 1 tablespoon smoked paprika
  • 1 tablespoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon ground cinnamon
  • 1 teaspoon salt (plus more to taste)
  • 1/2 teaspoon black pepper (freshly ground)
  • 1/4 teaspoon cayenne pepper (optional)
  • 12–16 slider buns (brioche, potato rolls, or Hawaiian rolls)
  • For serving: coleslaw (tangy vinegar-based), pickles, extra barbecue sauce (optional)

Instructions

  1. Prep the pork: Pat the pork shoulder dry with paper towels. Trim large chunks of excess fat, leaving some for moisture. Cut into 3-4 large chunks if needed.
  2. Make the spice rub: In a small bowl, combine smoked paprika, garlic powder, onion powder, cinnamon, salt, black pepper, and cayenne (if using). Mix well.
  3. Season the pork: Rub the spice mixture all over the pork shoulder, getting into every crevice. Let sit for 15-20 minutes at room temperature.
  4. Build the cooking liquid: In the slow cooker, whisk together apple cider and apple cider vinegar. Add brown sugar and stir until mostly dissolved.
  5. Start cooking: Place the seasoned pork into the slow cooker, fat side up. Pour any remaining spice rub over the top. Do not add extra liquid.
  6. Cook low and slow: Cover and cook on LOW for 8-10 hours or on HIGH for 5-6 hours, until the meat pulls apart easily with a fork and registers 200-205°F internally.
  7. Shred the pork: Remove pork from the slow cooker using tongs and a slotted spoon. Let rest 5-10 minutes, then shred with two forks, discarding large fat pieces or bone.
  8. Skim and season the liquid: Strain cooking liquid through a fine-mesh strainer into a fat separator or bowl. Skim off fat. Taste and adjust seasoning (add more brown sugar or vinegar if needed).
  9. Combine and finish: Return shredded pork to the slow cooker (or a large bowl). Pour about 1/2 cup of defatted cooking liquid over it and toss. Add more liquid until moist but not soupy.
  10. Warm the buns: Just before serving, split slider buns and toast lightly under the broiler or on a griddle.
  11. Assemble the sliders: Pile pulled pork onto bottom buns. Top with coleslaw (if using), pickles, and close with top buns. Serve immediately.

Notes

Don’t lift the lid during cooking. Leave some fat on the pork for moisture. Season at the end after shredding. Make ahead for deeper flavor. Toast buns to prevent sogginess.

Nutrition

Keywords: slow cooker, pulled pork, apple cider, sliders, game day, pork shoulder, easy dinner

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