Pulled Pork Slider Recipe

Prepare rub

In a small bowl combine kosher salt, black pepper, paprika, brown sugar, garlic powder, onion powder, and ground cumin. Mix thoroughly to form a dry rub.

Season pork

Pat the pork shoulder dry with paper towels. Rub the vegetable oil over the entire surface, then massage the dry rub into the meat, ensuring all sides are evenly coated. Let sit at room temperature 30 minutes or refrigerate up to overnight (bring back to room temp before cooking).

Sear (optional)

Preheat a large Dutch oven or heavy ovenproof pot over medium-high heat. When hot, add a little oil and brown the pork 3–4 minutes per side until a deep golden crust forms. This step adds flavor but can be skipped if short on time.

Braise

Preheat oven to 150°C (300°F). Add the stock, apple cider vinegar, and Worcestershire sauce to the pot. Cover the pork with a lid and transfer to the oven. Cook until the meat is fall-apart tender, about 3 to 4 hours for a 2 kg shoulder (internal temp should reach ~93–95°C / 200–203°F for easy shredding). Check after 2.5 hours and add a little more stock if the pot looks dry.

Shred

Remove pork from the pot and let rest 15 minutes. Using two forks (or meat claws), shred the meat into bite-sized pieces, discarding excess fat or bone. Reserve about 120–180 ml of the cooking juices; mix them back into the shredded pork a little at a time to keep the meat moist. Taste and adjust seasoning with salt and pepper if needed.

While the pork rests, combine ketchup, apple cider vinegar, brown sugar, Dijon mustard, smoked paprika, hot sauce (if using), and salt in a small saucepan. Bring to a gentle simmer over medium-low heat, stirring occasionally. Simmer 8–10 minutes until slightly thickened. Remove from heat and taste; adjust sweetness, acidity or heat as desired. Toss 150–250 ml of sauce with the shredded pork to coat (reserve extra sauce for serving).

Make quick slaw

In a bowl combine shredded red cabbage and grated carrot. Add mayonnaise, apple cider vinegar (1 tsp), sugar, salt and black pepper. Toss to combine and chill briefly while finishing other components. Taste and adjust seasoning.

Toast buns

Preheat a skillet or grill pan over medium heat. Brush cut sides of slider buns with melted butter and toast cut-side down 1–2 minutes until golden and slightly crisp.

Assemble sliders

Place the bottom halves of the toasted buns on a tray. Pile about 40–60 g (roughly 2–3 tbs) of sauced pulled pork on each bun bottom. Top each with a spoonful of quick slaw and a dill pickle slice. Add more barbecue sauce if desired, then cap with bun tops.

Serve

Serve sliders immediately while warm. Offer extra barbecue sauce on the side. Leftover pulled pork keeps refrigerated up to 3–4 days and reheats gently in a pan with a splash of stock or reserved sauce.