Ingredients
- 800 grams boneless pork shoulder
- 3 tablespoons olive oil
- 2 teaspoons smoked paprika
- 2 tablespoons apple cider vinegar
- 2 teaspoons dried oregano
- 3 cloves garlic, minced
- 2 cups water
Sauce
- 1 cup tomato ketchup
- ½ cup apple cider vinegar
- ¾ cup brown sugar
- ¼ cup honey
- 1 tablespoon Worcestershire sauce
- 2 tablespoons American mustard
- 1 tablespoon smoked paprika
- ½ teaspoon salt
To Serve
- slider buns
- coleslaw
Instructions
- Place the oil, paprika, garlic, vinegar, oregano and some salt and pepper in a large mixing bowl. Add the pork and mix well to coat. Cover with clingfilm and refrigerate for at least 4 hours (or overnight) to marinate.
- Preheat the oven to 160 °C. Place the pork in a baking dish and add the water to the dish also. Cover with foil and cook for 4 ½ hours, or until the meat is tender and falling apart.
- Remove the meat to a board and shred, discarding any fat.
- Combine all the sauce ingredients together in a saucepan. Heat over a low heat for 10-15 minutes, stirring occasionally, until slightly thickened.
- Add the shredded pork and the sauce to a bowl and toss to combine.
- Grill the burger buns and then top with some shredded pork and some fresh coleslaw to serve.
There’s something magical about biting into a pulled pork slider—the perfect balance of tender, flavorful meat, tangy barbecue sauce, and crisp, refreshing coleslaw all tucked into a soft, pillowy bun. This dish is a true crowd-pleaser, whether you’re hosting a summer barbecue, a casual get-together, or just craving some comfort food. Let’s dive into the process of creating these mouthwatering sliders, step by step.
Preparing the Pulled Pork
To start, you’ll need a pork shoulder, which is ideal for this recipe due to its rich marbling and flavor. They will often come wrapped in a net for roasting, but since we’ll be shredding the meat later, removing the net can make it easier.
Begin by preparing the marinade. In a large mixing bowl, combine two tablespoons of oil, two tablespoons of paprika, four minced garlic cloves, two tablespoons of apple cider vinegar, a tablespoon of dried oregano, and a generous amount of salt and pepper. Add the pork shoulder to the bowl and coat it thoroughly with the marinade. Cover the bowl with cling film and refrigerate it for at least four hours, or ideally overnight, to allow the flavors to meld.
When you’re ready to cook the pork, preheat your oven to 160°C. Transfer the marinated pork to a baking dish, along with any excess marinade, and add two cups of water to the dish. Cover the pork tightly with foil and bake for about four and a half hours, or until the meat is tender and falls apart easily. Once cooked, remove the pork from the sauce and shred it, discarding any large pieces of fat.
I use my trusty meat shredding tools, which always make me feel a bit like Wolverine in the kitchen, but regular kitchen forks work just as well. Be sure to leave some large chunks in the mix for the best texture.
Making the Pulled Pork Sauce
The sauce for these sliders is straightforward but packs a punch of flavor. In a saucepan, combine one cup of tomato ketchup, half a cup of apple cider vinegar, three-quarters of a cup of brown sugar, a quarter cup of honey, one tablespoon of Worcestershire sauce, two tablespoons of American mustard, one tablespoon of smoked paprika, and half a teaspoon of salt. Place the saucepan over low heat and let it simmer for about ten to fifteen minutes, or until it thickens slightly.
Next, transfer the shredded pork to a large bowl and pour the sauce over it. Toss the pork to ensure every piece is evenly coated with the rich, tangy sauce.
This step is crucial for infusing the meat with that classic barbecue flavor.
Serving the Sliders
To assemble your sliders, start by lightly grilling or frying your slider buns until they are just toasted. This adds a bit of crunch and helps the buns hold up to the juicy pork. Pile a generous amount of the sauced pork onto each bun and top with a simple coleslaw made from shredded cabbage, grated carrot, and a small amount of mayonnaise.
For an extra burst of flavor, consider adding a slice of grilled pineapple.
Beyond Sliders: More Ways to Enjoy Pulled Pork
These pulled pork sliders are incredibly versatile. If you have leftovers, they can easily be transformed into other delicious dishes. Try adding the pork to a soft taco shell, topping it with grated mozzarella cheese, and placing it under the grill until the cheese melts. Finish with your favorite taco toppings like shredded lettuce, diced onion, guacamole, and sour cream.
Alternatively, create a hearty platter of pulled pork nachos. Scatter nacho chips across a baking dish, top with a generous amount of pulled pork and grated cheese, and grill until the cheese is melted. Add classic nacho trimmings such as salsa and sour cream for a dish that’s perfect for sharing.
Leftover pulled pork can also be portioned into individual servings and frozen for convenient, ready-to-eat meals. Simply thaw and reheat whenever you need a quick and satisfying meal.
