If you’re looking for a dish that can feed a crowd, is made ahead of time, and comes together in a slow cooker, these Salt & Vinegar Pulled Pork Sliders are for you!
Here’s what I love most about this recipe: the slow cooker does an almost embarrassing amount of the work. You season the pork, you add your liquids, you walk away. Eight hours later you have fall-apart, flavor-soaked pulled pork that could feed a small army…which is exactly what you need when you’re feeding a crowd.
No stove. No oven. No standing over anything wondering why you thought cooking was a good idea. The slow cooker handles it all while you do literally anything else, and then you show up to the party (or just dinner on a Wednesday night) like the composed, well-rested person you are.
This recipe also travels like a dream. Pack the shredded pork in a foil pan, set out your toppings in little bowls, and let everyone build their own. It stays warm, it holds well, and there’s something genuinely fun about a build-your-own slider situation that makes people linger at the table longer than they planned to.
Tips for Feeding a Crowd
- Make it ahead. Pulled pork is genuinely better the next day once the flavors have had time to settle. Make it the night before, refrigerate it, and reheat it in the slow cooker on warm the day of. Done.
- Set up a toppings bar. Coleslaw, bread and butter pickles, sliced red onion, extra cooking liquid on the side for people who want to drizzle — let everyone build their own. It’s interactive, it’s low effort, and it makes the spread look incredibly intentional.
- Slider buns are the move. King’s Hawaiian are the classic choice and for good reason, but a good potato roll also works beautifully here. The slight sweetness plays well against the vinegar tang.
- Double the recipe for a big group. This recipe feeds a solid crowd as written, but if you’re feeding 20+ people, two pork shoulders in a large slow cooker or two separate slow cookers is your plan.
Salt & Vinegar Pulled Pork Sliders
- Yield: 6-8
Ingredients
For the Pork
1 (3-3 1/2 lbs) boneless pork shoulder roast
2 Tbsp olive oil (optional for searing the roast)
3 tsp kosher salt
1 yellow onion, sliced
1 bell pepper, sliced
4 garlic cloves, smashed
1 cup chicken stock
1 cup apple cider vinegar
1/2 cup ketchup
1/2 cup brown sugar
1 Tbsp Worcestershire sauce
1 Tbsp Dijon mustard
1/2 Tbsp arrowroot or cornstarch, optional
For the Creamy Slaw
3 cups shredded cabbage (I buy the pre-shedded cabbage for slaw)
1/2 cup mayo (I love Duke’s)
2 Tbsp apple cider vinegar
1 tsp celery seed
1/4 tsp kosher salt (skip if you used Hellman’s mayo)
For Serving
Provolone
Hawaiian slider buns or rolls
Coleslaw
Pickles
Favorite chips
Instructions
For the Pork:
Trim fat from pork shoulder. Rub salt all over the pork.
(Optional: Sear the roast in the slow cooker: add 2 Tbsp olive oil, then sear the roast on each side for about 2-3 minutes, until a golden crust forms. If your slow cooker does not have a sauté option, you can do this in a large Dutch oven over medium-high heat with 2 Tbsp olive oil, or you can skip this step.)
Place the roast in the slow cooker. Add the onion, bell pepper, and garlic. Pour the broth over the roast and add all the additional ingredients.
Cover and cook on low-heat setting for 6-7 hours or on high-heat setting for 4-5 hours.
Transfer the meat to a cutting board. Use two forks to pull meat apart into shreds, discarding any fat. Return shredded meat to the slow cooker.
(Optional: My slow cooker has a sauté setting. While I am shredding my meat, I turn on the sauté function and let the juices come to a simmer. I then thicken the sauce with a slurry of 1/2 Tbsp arrowroot mixed with 1/2 Tbsp water. This allows the sauce to coat the meat even more!)
For The Creamy Slaw
Add all the ingredients to a bowl and mix to combine. Refrigerate until ready to use (this is best when it sets in the refrigerator for at least an hour).
To Assemble
Brush both sides of the rolls with melted butter and place under the broiler until golden brown (about 2-3 minutes). Add slices of provolone to one side of the sliders and place back into the broiler until the cheese is nice and melty (about 1-2 minutes).
Add some pulled pork and then cole slaw. Serve with pickles and favorite chips!
Bri, you did it again… Created a recipe that will make it into our regular meal rotation. My daughter has eaten it for dinner, breakfast, and snacks every day since I made it. I thought I was going to get to freeze some… nope.