Pulled pork made in a slow cooker is simple to prepare for a crowd and always hits the spot. These Fall Spiced Pulled Pork Sliders are ideal for game day or any gathering when you want a hands-off main that still tastes impressive. Served on sweet Hawaiian slider buns with quick pickled red onion and your favorite sauce, they deliver a comforting mix of savory, warm spices and bright acidity that keeps guests coming back for more.
Which cut of pork is best for pulled pork?
For tender, shreddable pulled pork, choose a well-marbled roast such as pork shoulder (also called pork butt). Both boneless and bone-in cuts work, but a boneless pork shoulder makes it easier to transfer, shred, and serve straight from the slow cooker. The higher fat content in shoulder breaks down during long, low cooking, producing moist, flavorful meat that pulls apart easily.
Fall Spices and Seasoning
This slow cooker method lets you be generous with the seasoning because the long cook mellows and blends the flavors. The spice mix in this recipe balances smoky and savory notes with warming fall spices—specifically allspice and cinnamon—which give the pork a cozy, aromatic profile without making it sweet or overly spicy. The recipe also includes ancho chile powder and smoked paprika for depth, garlic powder for savoriness, plus a touch of brown sugar and stone-ground mustard to round out the sauce. Use the salt amounts given and adjust to taste after cooking.
The result is a versatile pulled pork that can be dressed up with barbecue sauce, honey mustard, or hot sauce depending on your preference, making these sliders easy to adapt for varied tastes at gatherings.
Quick Pickled Red Onion
Quick pickled red onions bring a bright, tangy contrast to the rich pork. The quick-pickling process tames the onion’s sharp bite while adding a subtle sweetness and vinegar tang that complements the warm spices in the meat. This is a light, fast pickle—just enough acidity and crunch to lift every bite without overpowering the slider.
You can prepare the onions ahead of time and chill them for up to a few hours. They pair well with pickles and most condiments, so feel free to top your sliders with the pickled onions and whichever sauces your guests prefer.
The Buns
The choice of bun matters. Sweet Hawaiian slider buns are recommended here because their soft, slightly sweet profile complements the savory, spiced pork and acidic pickled onions. You can serve the buns as-is or butter and toast them briefly for extra texture and flavor.
Slow Cooker
Slow cooking is ideal for pulled pork. Place the seasoned pork shoulder in the crock pot with onions, liquid (beer and stock), and the spice-sweet-savory sauce. Cook on low for a long, slow period—ten hours in this recipe—to allow connective tissue to break down and meat fibers to separate easily. If you need a faster option, cook on high for 4–6 hours, checking for tenderness; continue until the meat pulls apart with forks.
When the pork is done, remove it to a cutting board and shred with two forks, then return the shredded meat to the cooking juices to keep it moist and flavorful. Keep the slow cooker on warm for guests to serve themselves throughout the event.
Leftovers are versatile: use extra pulled pork for loaded nachos, tacos, or a hearty sandwich the next day.
Enjoy!
We hope you enjoy these Fall Spiced Pulled Pork Sliders. If you try the recipe, please leave a comment and rating below or tag us on Instagram @cooking_with_wine to show how yours turned out.
Looking for more game day appetizers? Try these ideas:
- Cranberry Serrano Glazed Meatballs
- Sweet and Spicy Honey Garlic Chicken Wings
- Smoked Texas Beef Brisket
- Marinated Skirt Steak Street Tacos
- Baked Whiskey Glazed Hot Wings
📖 Recipe
Fall Spiced Pulled Pork Sliders
Ingredients
For the Pork
- 6 lb pork shoulder
- 2 tablespoons kosher salt, divided
- 1 teaspoon black pepper
- 1 tablespoon vegetable oil
- ½ cup dark beer (Bock or brown ale recommended)
- ½ cup beef, vegetable, or chicken stock
- 2 tablespoons stone ground mustard
- 2 tablespoons ancho chile powder
- 1 tablespoon smoked paprika
- 1 tablespoon Worcestershire sauce
- 1 tablespoon red wine vinegar
- 2 tablespoons light or dark brown sugar
- 1 tablespoon garlic powder
- 1 teaspoon allspice
- 2 teaspoons cinnamon
- 1 small onion, diced
Quick Pickled Red Onion
- 1 medium red onion
- ¾ cup ice water
- ¼ cup white wine vinegar
- 1 teaspoon kosher salt
- 1 tablespoon sugar
For Assembly
- Sweet Hawaiian slider buns
- Pickles
- Honey mustard or sauce of choice
Instructions
Prepare the Pork
- Trim excess fat from the pork shoulder. Rub with 1 tablespoon of the kosher salt and the black pepper.
- Heat the vegetable oil in a skillet or add directly to the slow cooker, then place the pork in the slow cooker.
- Whisk together beer, stock, stone ground mustard, ancho chile powder, smoked paprika, Worcestershire sauce, red wine vinegar, brown sugar, garlic powder, allspice, cinnamon, and diced onion. Pour the mixture over the pork.
- Cook on low for about 10 hours, until the meat is tender and pulls apart easily. (If short on time, cook on high for 4–6 hours and check for tenderness.)
- When done, remove the pork and stir the remaining 1 tablespoon kosher salt into the cooking juices. Shred the pork with two forks and return the pulled meat to the juices to keep it moist.
Prepare the Onions
- At least 30 minutes before serving, thinly slice the red onion. In a bowl, whisk ice water, white wine vinegar, kosher salt, and sugar until dissolved.
- Add the sliced onions and let sit at least 30 minutes and up to three hours, keeping the liquid cold with additional ice as needed. Drain before using.
Serve
- Assemble sliders by placing pulled pork on Hawaiian buns and topping with quick pickled red onions, pickles, and sauce such as honey mustard or barbecue sauce. Optionally butter and toast buns before assembling.