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Pork sliders topped with coleslaw on Hawaiian rolls. Easy camping meal.

Slow Cooker Pulled Pork Sliders

BBQ Pork Sliders on Hawaiian Rolls - Perfect for campers, UTV riders, and anyone who wants a no-stress meal waiting when they get back from the trails.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 5 hours
Total Time 5 hours 10 minutes
Course: Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Pulled Pork
  • 3 –4 lb pork shoulder Boston butt
  • 1 tbsp salt
  • 1 tsp black pepper
  • 2 tsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp chili powder
  • 1 cup BBQ sauce plus extra for serving
  • ½ cup chicken broth or water
  • 2 tbsp brown sugar
  • 1 tbsp apple cider vinegar
For the Sliders
  • 2 packs Hawaiian rolls
  • Extra BBQ sauce
  • Pickles sliced
  • Coleslaw optional but amazing

Equipment

  • Crock Pot / Slow Cooker

Method
 

Prep the Pork
  1. Mix salt, pepper, smoked paprika, garlic powder, onion powder, and chili powder. Rub it all over the pork shoulder.
  2. If preparing at home before the trip:
  3. 🔸 Season the pork and store it in a gallon zip bag in your RV fridge for easy drop-in cooking.
Load the Crock Pot
  1. Place the seasoned pork into your slow cooker. Add:
  2. BBQ sauce
  3. broth or water
  4. brown sugar
  5. apple cider vinegar
  6. This makes a smoky, slightly sweet sauce—perfect after a full day riding the mountains.
Cook Low & Slow
  1. Low for 8 hours (best flavor and tenderness)
  2. High for 4–5 hours if you're riding shorter trails
  3. This is ideal for camping because you can turn it on before hitting the trails and return to a camper that smells amazing.
Shred
  1. Remove the pork into a bowl and shred with two forks.
  2. Add some liquid from the crock pot until it’s juicy but not soggy.
Build the Sliders
  1. Layer onto Hawaiian rolls:
  2. Pulled pork
  3. Drizzle of BBQ
  4. Pickles
  5. Coleslaw
  6. Top bun
  7. Perfect handheld trail food — no plates required.

Notes

Why This Recipe Works for UTV Campers

  • Hands-off cooking: throw it in before the ride, come back to dinner ready.
  • Feeds a group: ideal for multi-family UTV trips or big camping weekends.
  • Great leftovers: reheat for lunch on the next day’s ride.
  • Easy storage: everything fits in the RV fridge and requires minimal space.
  • Sliders = portable: great for eating outside by the fire, no mess.

Optional Add-Ons

  • Jalapeño coleslaw for heat
  • Smoked cheddar
  • Carolina gold BBQ
  • Pickled onions
  • Serve with chips or campfire Dutch oven mac & cheese