Pulled pork sliders are small sandwiches loaded with tender, shredded pork and tangy sauce on toasted buns. The trick is cooking the pork low and slow until it falls apart, then keeping it moist with the cooking liquid while you assemble the sliders just before serving.
Ingredients for Pulled Pork Sliders
Pork shoulder is the cut that becomes tender and shreddy when braised for hours. Onion and garlic build a savory base, while beef broth keeps the meat moist as it cooks. Brown sugar, paprika, cumin, chili powder, salt, and black pepper make the dry rub that seasons the meat deeply. Apple cider vinegar and ketchup go into the finishing sauce for brightness and tang. Slider buns are toasted to stay crisp against the wet pork, and coleslaw adds crunch and cools the richness of the meat.
Why This Pulled Pork Sliders Works
Pork shoulder has enough fat and connective tissue to stay juicy during long, slow cooking. The dry rub forms a flavorful crust on the outside while the meat braises in broth, which keeps it from drying out. As the pork cooks, the collagen breaks down and turns to gelatin, making the meat so tender it shreds with a fork.
The finishing sauce is added after shredding, so it coats the warm meat without making it soggy before assembly. Toasting the buns right before serving gives them a crisp exterior that resists soaking up moisture, and placing the coleslaw between the bun and the pork acts as a barrier that keeps the bread dry longer.
Pulled Pork Sliders Tips & Tricks
- Toast the slider buns cut-side down in a dry skillet or oven just before serving so they stay crisp and won’t fall apart.
- Trim the pork shoulder of hard fat before cooking, but leave a thin layer to keep the meat moist and flavorful.
- Let the cooked pork rest for 10 minutes after braising, then shred it with two forks while it is still warm so it pulls apart cleanly.
- Make the pork up to 3 days ahead and refrigerate it in the braising liquid, which keeps it moist and makes the fat easier to lift off and discard.
Mistakes To Avoid
Cooking the pork too fast on high heat will toughen the meat and dry it out. Low and slow is not just a motto, the pork needs at least 8 hours at a gentle simmer to become tender enough to shred. If the meat is still tough when you pull it, it has not cooked long enough.
Shredding the pork into the cooking liquid instead of draining it first will make the meat soggy and bland. Drain the liquid into a container, shred the pork on a cutting board, then stir in the finishing sauce so the meat stays firm and flavorful.
Assembling the sliders too far ahead will make the buns soggy, even toasted ones. Put the pork and coleslaw on the bun no more than 10 minutes before serving, or the moisture will soak through.
Forgetting to put the coleslaw between the bun and the pork means the wet pork touches the bread directly. The slaw acts as a moisture barrier that keeps the bottom of the bun from falling apart.
Equipment used
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Ingredients
- 1 pork shoulder (4 to 5 pounds), skin and hard fat trimmed
- 1 large onion, halved
- 4 garlic cloves, smashed
- 2 cups beef broth
- 3 tablespoons brown sugar
- 2 tablespoons paprika
- 1 tablespoon cumin
- 1 tablespoon chili powder
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1/4 cup apple cider vinegar
- 1/2 cup ketchup
- 12 slider buns, split
- 2 cups coleslaw (store-bought or homemade)
Step-by-step Instructions
- Mix the brown sugar, paprika, cumin, chili powder, salt, and black pepper in a small bowl.
- Pat the pork shoulder dry with paper towels, then rub the spice mixture all over the meat.
- Heat a 5 to 6 quart Dutch oven over medium-high heat and brown the pork on all sides for 8 to 10 minutes until deeply browned, turning as needed.
- Add the onion halves and garlic cloves to the pot, then pour in the beef broth and bring to a simmer.
- Cover the pot with a lid, reduce the heat to low, and braise for 8 to 10 hours until the pork is fork-tender and shreds easily, checking the temperature reaches 190°F (88°C) with an instant-read thermometer.
- Remove the pork to a cutting board and let it rest for 10 minutes, then shred it with two forks into bite-sized pieces.
- Strain the braising liquid into a bowl and skim off the fat from the top, discarding the onion and garlic.
- Stir the apple cider vinegar and ketchup together in a small bowl, then toss the shredded pork with this sauce and 1/2 cup of the strained braising liquid.
- Toast the slider buns cut-side down in a dry skillet over medium heat for 2 to 3 minutes until lightly golden and crisp.
- Assemble each slider by spreading a spoonful of coleslaw on the bottom bun, topping it with pulled pork, and placing the top bun on immediately.
Frequently Asked Questions
Can this be made ahead?
Cook the pork up to 3 days ahead and refrigerate it in the braising liquid, which keeps it moist. Reheat it gently on the stove before shredding and saucing. Toast the buns and assemble the sliders no more than 10 minutes before serving.
What if I don’t have a Dutch oven?
Use a large, heavy pot with a tight-fitting lid. A slow cooker also works well for 8 to 10 hours on low, though the meat will not brown first, so brown it in a skillet beforehand for deeper flavor.
Can I use a different cut of pork?
Pork shoulder is ideal because it has enough fat and connective tissue to become tender and juicy. Pork butt (which is also from the shoulder) works the same way. Avoid lean cuts like pork loin, which will dry out.
Serving Ideas for Pulled Pork Sliders
Serve the sliders with pickles on the side to cut through the richness of the pork. Baked beans or cornbread adds heartiness, while a simple green salad balances the meal. Hot sauce or spicy mustard passed at the table lets people adjust the heat to their taste.
