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Kansas City Style Pulled Pork Sliders

This pulled pork is a crowd favorite and so easy to make in a crock-pot, it practically cooks itself. The Kansas City style rub adds a sweet and smokey flavor while slow cooking makes it fork tender.

Course Appetizers, Main Course
Cuisine American
Keyword Game Day Menu, Pork, Pulled Pork Sliders
Prep Time 10 minutes
Cook Time 7 hours
Dry Rub Marinade 8 hours
Total Time 18 hours 10 minutes
Author The Tiny Fairy

Ingredients

Kansas City Dry Rub

  • ½ cup light brown sugar
  • ¼ cup smoked paprika
  • 1 Tablespoon kosher salt
  • 2 ½ teaspoon garlic powder
  • 2 ½ teaspoon onion powder
  • 2 ½ teaspoons chili powder
  • 1 ½ teaspoon black pepper
  • ¼ teaspoon cayenne pepper

Pulled Pork

  • 1 4 lb. pork butt roast
  • 1 large sweet onion, cut in half, thinly sliced
  • 4 garlic coves, finely minced
  • 1 cup your favorite BBQ sauce plus more for topping
  • ⅓ cup light brown sugar, packed
  • ¼ cup apple cider vinegar
  • 1 Tablespoon yellow mustard
  • 1 Tablespoon Worcestershire sauce
  • 1 pinch dry thyme

Instructions

Kansas City Dry Rub

  1. In a Pyrex measuring cup, mix together the light brown sugar, smoked paprika, kosher salt, garlic powder, onion powder, chili powder, black pepper and cayenne pepper.

    Note: Check the expiration date and replace expired spices before making the rub. Yields under a cup and keeps for about 6 months.

Preparing the Pork Butt Roast

  1. Pat dry the pork butt with paper towels and liberally sprinkle with the Kansas City dry rub all over the roast. Cover with plastic wrap and refrigerate 12 hours or overnight.

    Note: Typically whatever sticks to the meat is just the right amount of rub the meat requires.

Making the Pork Roast

  1. Remove the pork from the refrigerator and allow it to rest at room temperature an hour before cooking.

  2. In a bowl, mix the BBQ sauce, light brown sugar, apple cider vinegar, yellow mustard, Worcestershire sauce and thyme. Set aside.

  3. Place the pork butt roast in the crock pot. Pour half the sauce and top with the sliced onions and minced garlic. Cover and cook on high for 6-7 hours or until the bone can be easily removed, or the meat is fork tender, if boneless.

    Note: If transferring pork butt from refrigerator to crock pot, allow extra cooking time until the bone can be easily removed, 8-10 hours.

  4. Once tender, remove the meat and place on a cutting board. Pour the liquid into a sauce pan, remove the fat and reduce the liquid down while you shred the pork, stirring occasionally.

  5. Return the pulled pork to the crock pot, add the reserved sauce and about ¼ - ⅓ cup of the reduced liquid. Stir and you're ready to serve!

Assembling Your Slider

  1. Pile a mound of pulled pork meat on your favorite soft bun, add your favorite coleslaw, extra BBQ sauce and top with sweet pickles. Enjoy!