Slow Cooker Pulled Pork Sliders

Build the Base

1. 01

   Add sliced onions and smashed garlic to the bottom of the slow cooker.
2. 02

   Pour in apple cider vinegar, chicken stock or apple juice, Worcestershire sauce, and Dijon mustard.
   

Dry Rub the Pork

1. 03

   Coat all sides of the pork shoulder generously with the dry rub.
2. 04

   Press the seasoning firmly into the meat.
3. 05

   Transfer the pork to the slow cooker.
   

Slow Cook

1. 06

   Cover and cook on low for 8–10 hours or overnight.
2. 07

   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

1. 08

   Remove pork from the slow cooker and rest for 20 minutes.
2. 09

   Shred with forks, discarding large pieces of fat.
3. 10

   Strain the cooking liquid and skim off excess fat.
4. 11

   Add back enough cooking liquid to keep the pork moist.
   

Assembly

1. 12

   Lightly toast gluten-free buns or rolls with butter if desired.
2. 13

   Spread Dijon mustard on the bottom bun.
3. 14

   Add a generous pile of warm pulled pork.
4. 15

   Finish with sliced dill pickles and optional provolone cheese.
5. 16

   Close and serve immediately.