Slow Cooker Peanut Butter Pulled Pork Sliders

Quick Recipe Version (TL;DR)

• Yield: 12 sliders (about 6 servings)
• Prep Time: 25 minutes
• Cook Time: 8 hours (slow cooker on LOW)
• Total Time: 8 hours 25 minutes

Quick Ingredients

• 4 lb boneless pork shoulder (Boston butt), trimmed
• 2 tbsp paprika (regular or smoked)
• 2 tsp garlic powder
• 2 tsp kosher salt, 1 tsp black pepper
• 1/3 cup packed brown sugar (for rub)
• 3/4 cup creamy peanut butter
• 1/2 cup ketchup
• 1/3 cup apple cider vinegar
• 1/2 cup low-sodium chicken broth
• 1/4 cup soy sauce, 1 tbsp Worcestershire sauce
• 4 garlic cloves, minced
• 12 slider buns
• 3 cups shredded cabbage + 1 carrot (for simple slaw, optional)

Do This

• 1. Mix rub: paprika, garlic powder, brown sugar, salt, pepper. Pat pork dry and coat all over with rub.
• 2. Whisk sauce: peanut butter, ketchup, vinegar, broth, soy sauce, Worcestershire, minced garlic.
• 3. Place pork in slow cooker, pour sauce around (not completely on top), cover, and cook on LOW 8 hours or HIGH 4–5 hours, until very tender.
• 4. Transfer pork to a board and shred with two forks. Skim excess fat from cooking liquid.
• 5. Whisk the remaining sauce in the slow cooker, taste, and adjust with more vinegar, salt, or brown sugar as needed. Return shredded pork and toss to coat.
• 6. Toast slider buns, pile on saucy peanut-butter pulled pork, top with simple slaw if using, and serve warm.

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Why You’ll Love This Recipe

• Ultra-tender slow-cooked pork that practically shreds itself.
• Unexpected but crowd-pleasing peanut butter sauce with sweet-savory, gently smoky flavor.
• Hands-off slow cooker method that is perfect for parties, game day, or busy weeknights.
• Great for feeding a crowd, and leftovers reheat beautifully for easy lunches.

Grocery List

• Produce: 4 garlic cloves, 1 small head green or purple cabbage, 1 large carrot, 1 lime (optional, for serving), fresh cilantro or green onion (optional, for garnish).
• Dairy: Butter for toasting buns (optional).
• Pantry: Boneless pork shoulder (Boston butt), paprika, garlic powder, onion powder, kosher salt, black pepper, cayenne pepper (optional), brown sugar, creamy peanut butter, ketchup, apple cider vinegar, low-sodium chicken broth, soy sauce, Worcestershire sauce, Dijon mustard, honey, red pepper flakes (optional), slider buns, mayonnaise (for slaw), granulated sugar, cooking oil spray or a little neutral oil.

Full Ingredients

For the Slow-Cooked Pulled Pork

• 4 lb boneless pork shoulder (Boston butt), trimmed of thick surface fat

Dry Rub

• 2 tbsp paprika (regular or smoked, or half of each)
• 2 tsp garlic powder
• 1 tsp onion powder
• 1/3 cup packed light or dark brown sugar
• 2 tsp kosher salt (use 1½ tsp if using table salt)
• 1 tsp freshly ground black pepper
• 1/4 tsp cayenne pepper (optional, for mild heat)

For the Peanut Butter Cooking Sauce

• 3/4 cup creamy peanut butter
• 1/2 cup ketchup
• 1/3 cup apple cider vinegar
• 1/2 cup low-sodium chicken broth
• 1/4 cup soy sauce (low-sodium if preferred)
• 1 tbsp Worcestershire sauce
• 1 tbsp Dijon mustard
• 2 tbsp honey
• 2 tbsp packed brown sugar
• 4 garlic cloves, finely minced or grated
• 1 tsp smoked paprika
• 1/4 tsp red pepper flakes (optional, to taste)

For the Simple Crunchy Slaw (Optional but Recommended)

• 3 cups finely shredded green or purple cabbage (about 1/2 small head)
• 1 large carrot, peeled and grated
• 3 tbsp mayonnaise
• 1 tbsp apple cider vinegar
• 1 tsp granulated sugar or honey
• 1/4 tsp kosher salt, plus more to taste
• 1/8 tsp black pepper
• 1 tsp lime juice (optional, for brightness)

For Serving

• 12 soft slider buns or small dinner rolls
• 1–2 tbsp softened butter, for toasting buns (optional)
• Fresh cilantro or sliced green onions, for garnish (optional)
• Chopped roasted peanuts, for garnish (optional but delicious)
• Lime wedges, for squeezing over finished sliders (optional)

Step-by-Step Instructions

Step 1: Prep the pork and mix the dry rub

Pat the pork shoulder dry with paper towels. Trim away any thick, hard outer layers of fat, but leave most of the marbling intact for tenderness and flavor.

In a small bowl, combine the paprika, garlic powder, onion powder, brown sugar, kosher salt, black pepper, and cayenne (if using). Mix well, breaking up any clumps of sugar with your fingers.

Rub this mixture all over the pork shoulder, coating every side and pressing it in so it adheres. If you have time, you can cover and refrigerate the rubbed pork for 1–12 hours to develop even more flavor, but this is optional.

Step 2: Make the peanut butter cooking sauce

In a medium bowl, whisk together the peanut butter, ketchup, apple cider vinegar, chicken broth, soy sauce, Worcestershire sauce, Dijon mustard, honey, brown sugar, minced garlic, smoked paprika, and red pepper flakes (if using).

Whisk until completely smooth and glossy. The sauce will be thick but pourable; it will thin out as the pork releases juices during cooking.

Step 3: Load the slow cooker and start cooking

Lightly grease the insert of your slow cooker with cooking spray or a thin film of neutral oil to help prevent sticking and make cleanup easier.

Place the rubbed pork shoulder into the slow cooker. Pour the peanut butter sauce around and over the pork, but do not completely submerge it; leaving some of the rub exposed on top helps build flavor and color.

Cover with the lid and cook on LOW for 8–9 hours or on HIGH for 4–5 hours, until the pork is very tender and easily pulls apart with a fork. For the most succulent texture, aim for an internal temperature of about 195–205°F (90–96°C).

Step 4: Make the simple slaw while the pork cooks

About 20–30 minutes before you plan to eat, prepare the slaw. In a medium bowl, whisk together the mayonnaise, apple cider vinegar, sugar or honey, salt, black pepper, and lime juice (if using) until smooth.

Add the shredded cabbage and grated carrot. Toss thoroughly until all the vegetables are lightly coated. Taste and adjust seasoning with more salt, pepper, or vinegar as needed.

Refrigerate the slaw until ready to assemble the sliders. The short rest helps the flavors meld and slightly softens the cabbage while keeping it crisp.

Step 5: Shred the pork and finish the sauce

When the pork is done, carefully lift it out of the slow cooker and transfer to a large cutting board or shallow pan. Tent loosely with foil and let rest for 10 minutes.

While it rests, skim off any visible pools of fat from the surface of the cooking liquid in the slow cooker with a spoon or ladle. This keeps the sauce rich but not greasy.

Use two forks to shred the pork into bite-sized strands, discarding any large pieces of fat or connective tissue.

Return the shredded pork to the slow cooker and stir it into the warm peanut butter sauce until every strand is coated. Taste and adjust seasoning: add a splash of vinegar for more tang, a pinch of salt, or a little extra brown sugar if you prefer it sweeter. Set the slow cooker to WARM while you prepare the buns.

Step 6: Toast the slider buns

For maximum flavor and sturdier sliders, lightly toast the buns. Preheat a skillet or griddle over medium heat.

Spread a thin layer of softened butter on the cut sides of each bun (if using). Place the buns cut-side down in the hot skillet and toast for 1–3 minutes, until golden brown and lightly crisp around the edges.

Alternatively, arrange buns cut-side up on a baking sheet and toast under the broiler on high for 1–2 minutes, watching closely so they do not burn.

Step 7: Build the sliders and serve

To assemble, place the bottom half of each toasted slider bun on a serving platter. Spoon a generous mound of the peanut-butter pulled pork onto each bun, letting the extra sauce drip slightly over the sides for a juicy look.

Top the pork with a small handful of crunchy slaw. If you like, sprinkle with chopped roasted peanuts and a bit of fresh cilantro or sliced green onion for color and extra flavor.

Finish each slider with the top bun. Serve immediately while warm, with lime wedges on the side for squeezing over the pork and slaw if desired.

Pro Tips

• Choose well-marbled pork: A pork shoulder with visible marbling gives the most tender, juicy pulled pork. Leaner cuts like loin will be drier.
• Do not rush the cook: Low and slow cooking (8–9 hours on LOW) gives the best shreddable texture. If the pork does not shred easily, it simply needs more time.
• Balance the sauce: Before adding the shredded pork back in, taste the sauce. Adjust with a splash of vinegar for brightness, more brown sugar for sweetness, or a pinch of salt to make the flavors pop.
• Optional oven finish: For crispy edges, spread shredded, sauced pork on a foil-lined sheet and broil at 450°F for 3–5 minutes, stirring once, then return it to the slow cooker.
• Keep sliders tidy: Use a slotted spoon or tongs to transfer pork so you get plenty of sauce but not too much liquid soaking the buns.

Variations

• Spicy Thai-inspired version: Add 1–2 tbsp sriracha or chili-garlic sauce and 1 tbsp fish sauce to the peanut butter sauce. Top sliders with sliced cucumber and fresh cilantro.
• Crunchy peanut topper: Stir 1/4 cup chopped roasted peanuts directly into the finished pulled pork for extra crunch in every bite.
• Lettuce “sliders” (low-carb): Skip the buns and serve the peanut-butter pulled pork and slaw wrapped in large butter lettuce leaves.

Storage & Make-Ahead

Cool leftover pulled pork to room temperature, then transfer to an airtight container with enough sauce to keep it moist. Refrigerate for up to 4 days or freeze for up to 3 months. Thaw frozen pork overnight in the refrigerator.

Reheat gently in a covered saucepan over low heat or in the microwave in short bursts, adding a splash of water or broth if needed to loosen the sauce. Slaw is best eaten the day it is made but will keep, tightly covered in the fridge, for up to 24 hours.

You can fully cook the pork a day ahead, chill it in its sauce, and reheat in the slow cooker on LOW for 1–2 hours before serving, stirring occasionally.

Nutrition (per serving)

Approximate values for 1 slider (1/12 of the recipe), including bun and a little slaw: about 380 calories; 20 g protein; 18 g fat; 8 g saturated fat; 32 g carbohydrates; 3 g fiber; 10 g sugar; 780 mg sodium. Actual values will vary based on specific ingredients and bun size.