Slow Cooker Pulled Pork Sliders
Tender, tangy pulled pork slow-cooked until fall-apart tender and served on gluten-free slider buns with Dijon and pickles.
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Servings: 10 sliders
Ingredients
Barbecue Sauce
- 4–6 lb Pork shoulder / pork butt bone-in preferred
Dry Rub
- 2 tbsp Salt kosher salt
- 2 tbsp Brown sugar
- 1 1/2 tbsp Smoked paprika
- 1 tbsp Black pepper
- 2 tsp Garlic powder
- 2 tsp Onion powder
- 1 tsp Chili powder
- 1/2 tsp Cayenne pepper optional but strongly recommended
Base
- 1 large Onion sliced
- 4 cloves Garlic smashed
- 3/4 cup Apple cider vinegar
- 1/2 cup Apple juice or gluten-free chicken stock
- 1 tbsp Worcestershire sauce gluten-free
- 1 tbsp Dijon mustard
For Serving
- Gluten-free slider rolls or buns
- Dijon mustard
- Dill pickles sliced
- Provolone cheese optional
- Barbecue sauce not recommended
Instructions
Build the Base
- Add sliced onions and smashed garlic to the bottom of the slow cooker.
- Pour in apple cider vinegar, chicken stock or apple juice, Worcestershire sauce, and Dijon mustard.
Dry Rub the Pork
- Coat all sides of the pork shoulder generously with the dry rub.
- Press the seasoning firmly into the meat.
- Transfer the pork to the slow cooker.
Slow Cook
- Cover and cook on low for 8–10 hours or overnight.
- The pork is done when it pulls apart easily, the bone slides out clean, and the internal temperature reaches about 200–205°F.
Rest, Then Shred
- Remove pork from the slow cooker and rest for 20 minutes.
- Shred with forks, discarding large pieces of fat.
- Strain the cooking liquid and skim off excess fat.
- Add back enough cooking liquid to keep the pork moist.
Assembly
- Lightly toast gluten-free buns or rolls with butter if desired.
- Spread Dijon mustard on the bottom bun.
- Add a generous pile of warm pulled pork.
- Finish with sliced dill pickles and optional provolone cheese.
- Close and serve immediately.
Notes
- Always verify gluten-free labels on Worcestershire sauce and stock.
- Slaw is a good alternative, but Dijon and pickles give the acidic punch needed for balance.
- Reheat gently with a splash of reserved cooking liquid.
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