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Best Crispy Crockpot Pulled Pork Sliders

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These slow-cooked pulled pork sliders are tender, tangy, and crispy. The pork is slow-cooked until it falls apart, then piled onto Hawaiian rolls, brushed with garlic butter, and broiled for a perfect texture contrast.

Ingredients

Scale
  • 4–5 lbs Pork Shoulder (Boston Butt), boneless preferred
  • 1 large Yellow Onion, diced
  • 4–5 cloves Garlic, minced
  • 1/2 cup Brown Sugar
  • 1 tbsp Smoked Paprika
  • 1 tsp Chili Powder
  • 1 tsp Ground Cumin
  • 1 tbsp Kosher Salt
  • 2 tsp Freshly Cracked Black Pepper
  • 2 tbsp Apple Cider Vinegar
  • 1 to 1.5 cups BBQ Sauce
  • 1–2 Jalapeños, finely diced (optional)
  • 1 pack (12-16) Hawaiian Rolls
  • 2 tbsp Butter, melted
  • 1 tsp Garlic Powder

Instructions

  1. Pat the pork shoulder dry with paper towels. In a small bowl, mix brown sugar, smoked paprika, chili powder, cumin, salt, and pepper. Rub this spice blend all over the pork.
  2. Optional: Sauté the diced onions and minced garlic in a pan for 5 minutes to enhance flavor, or add them raw to the slow cooker.
  3. Place the seasoned pork into a 6-quart slow cooker. Add the onions and jalapeños around the meat. Pour in the apple cider vinegar. Do not add the BBQ sauce yet.
  4. Cover and cook on LOW for 8 hours or HIGH for 4-5 hours, until the meat pulls apart easily with a fork.
  5. Remove the pork from the pot and discard large chunks of fat. Use two forks to shred the meat in a large bowl.
  6. Pour the BBQ sauce over the shredded pork and stir well to coat. Adjust consistency with water or vinegar if desired.
  7. Slice the Hawaiian rolls in half horizontally, keeping them in the block. Melt the butter and mix with garlic powder. Brush the top half of the rolls generously with the butter mixture.
  8. Place the bottom half of the rolls on a baking sheet. Pile the pulled pork onto the buns. Top with the buttered top halves.
  9. Place the baking sheet under the broiler for 2-3 minutes, watching closely, until the tops are golden brown and the cheese (if using) is melted.
  10. Serve warm immediately.

Notes

For a gluten-free option, use gluten-free Hawaiian-style rolls. For a dairy-free version, swap butter for olive oil. The pork is done when it reaches an internal temperature of 195°F to 205°F. Leftovers can be stored in the fridge for up to 4 days or frozen for up to 3 months.

Nutrition

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