BBQ Slow Cooker Pulled Pork

This BBQ Slow Cooker Pulled Pork Sliders recipe is perfect for feeding a crowd without spending hours in the kitchen. The pork becomes tender and flavorful after slow cooking with root beer and a mix of spices, making each slider juicy and packed with smoky goodness. Topped with horseradish dill coleslaw and crisp pickles, these sliders bring a satisfying mix of textures that work great for parties or game day.

Ingredients

• Pork shoulder: 5 to 6 pounds boneless the perfect cut for shredding once slow cooked
• Chili powder: one tablespoon adds mild heat and depth fresh spices always bring better flavor
• Smoked paprika: one tablespoon gives a smoky undertone Spanish smoked paprika if you can find it
• Garlic powder and onion powder: one tablespoon and one teaspoon respectively foundational seasoning for savory notes
• Cumin: one teaspoon adds earthiness and warmth to the spice blend
• Cayenne pepper: half teaspoon controls heat level adjust to taste
• Salt: one teaspoon essential for flavor balance
• Two onions: quartered they infuse sweetness as they cook in the crockpot
• One liter root beer regular (not diet): tenderizes meat and adds a subtle sweetness that complements BBQ
• Two tablespoons Worcestershire sauce: adds umami complexity
• Sixteen ounces barbecue sauce: coats the shredded pork for that classic tangy, sweet finish
• Horseradish dill coleslaw: brings a zesty, creamy brightness to cut through the richness
• Sliced pickles: add crunch and acidity
• Potato roll sliders or gluten free buns: soft and sturdy to hold all the filling

Step-by-Step Instructions

Rub the pork shoulder with spices:

Thoroughly cover the pork on all sides with chili powder, smoked paprika, garlic powder, onion powder, cumin, cayenne pepper, and salt. Press the spices into the meat so the flavors really penetrate. This takes the base flavor to the next level.

Layer the crockpot and add the pork:

Place the quartered onions evenly on the bottom of the slow cooker to build a sweet aromatic base. Set the seasoned pork on top of the onions gently.

Add root beer and cook:

Pour enough root beer to cover about half of the pork shoulder, about 500 milliliters. The root beer keeps the pork moist and helps break it down as it cooks. Set the slow cooker to high for 5 hours or low for 8 or 9 hours. The pork is done when it is falling apart and easy to shred.

Shred the pork:

Drain the liquids and discard or reserve if desired. Using two forks or a stand mixer with a paddle attachment, shred the pork until it is pulled into bite-sized pieces.

Combine shredded pork with sauce and simmer:

Return the shredded meat to the empty crockpot. Add 1 cup of the reserved root beer, Worcestershire sauce, and 12 ounces of barbecue sauce. Stir well to fully coat the meat. Cook on high for another 30 minutes so all the flavors meld beautifully.

Assemble sliders and serve:

Pile the BBQ pork onto potato rolls or buns. Top with horseradish dill coleslaw and sliced pickles. Serve extra barbecue sauce on the side for dipping.

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Storage Tips

Store leftover pulled pork in an airtight container in the refrigerator for up to four days. Reheat gently on the stovetop with a splash of water or more barbecue sauce to keep moist. For longer storage, freeze in portions for up to three months and thaw overnight in the fridge before reheating.

Ingredient Substitutions

If root beer is unavailable try a dark soda like cola or a mix of apple cider and broth for a similar tenderizing effect You can swap pork shoulder for pork butt or even boneless pork picnic roast with similar results Use your favorite barbecue sauce style whether it is Kansas City sweet, Texas spicy, or Carolina vinegar-based to tailor the flavor profile Gluten free buns or lettuce wraps work well for anyone avoiding gluten or carbs

Serving Suggestions

Serve alongside crispy kettle chips or fries for a classic pairing Add pickled jalapenos or sliced fresh jalapenos for extra kick A side of baked beans or corn on the cob rounds out the meal with Southern charm This pulled pork also shines on nachos or inside tacos for a fun twist

Cultural Context

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Pulled pork is a staple of Southern American barbecue culture known for its slow and low cooking method that breaks down tough cuts into tender shreds. Using a slow cooker simplifies this process at home without needing a smoker. Root beer is a classic soft drink with roots in American tradition, adding nostalgia and sweetness that complements barbecue flavors beautifully.

Frequently Asked Questions

→ What cut of pork works best for these sliders?

Boneless pork shoulder is ideal due to its marbling and fat content, which keeps the meat tender and juicy during slow cooking.

→ Can I substitute root beer with another liquid?

Yes, cola or a light beer can be used to add sweetness and help tenderize the meat while cooking.

→ How do I shred the pork after cooking?

Use two forks to pull apart the meat or place pork sections in a mixer bowl and stir with a paddle attachment for quick shredding.

→ What gives the coleslaw its horseradish dill flavor?

A mayonnaise or sour cream base mixed with fresh dill and horseradish adds a creamy, tangy kick that complements the pork.

→ How can I make sliders gluten-free?

Serve the pulled pork on gluten-free buns or rolls to accommodate gluten sensitivities without sacrificing flavor.