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Game Day Perfect Pulled Pork Sliders

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Tender, smoky pulled pork with a tangy slaw on soft slider buns, perfect for game day gatherings. This recipe converts skeptics with a dark beer braise that adds subtle richness.

Ingredients

Scale
  • 3–4 pounds pork shoulder (pork butt)
  • 2 tablespoons dark brown sugar
  • 1 tablespoon smoked paprika
  • 1 tablespoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dry mustard
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons olive oil
  • 1 cup dark beer (stout or porter)
  • 1 cup chicken broth (low-sodium)
  • 2 tablespoons apple cider vinegar
  • 2 bay leaves
  • 12–16 slider buns (brioche recommended)
  • 1 cup prepared coleslaw mix
  • 1/2 cup mayonnaise
  • 1 tablespoon apple cider vinegar (for slaw)
  • 1 teaspoon sugar
  • Salt and pepper to taste
  • 1 cup ketchup
  • 1/4 cup apple cider vinegar (for BBQ sauce)
  • 2 tablespoons dark brown sugar (for BBQ sauce)
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon smoked paprika (for BBQ sauce)
  • 1/2 teaspoon garlic powder (for BBQ sauce)

Instructions

  1. Pat the pork shoulder dry with paper towels. Cut into 3-4 large chunks (about 2-3 inches each).
  2. In a small bowl, combine brown sugar, smoked paprika, garlic powder, onion powder, dry mustard, salt, and pepper. Rub mixture all over pork chunks. Let sit for 15 minutes.
  3. Heat olive oil in a Dutch oven over medium-high heat. Sear pork chunks in batches for 3-4 minutes per side until deeply browned. Set aside.
  4. Pour dark beer into the hot pot. Scrape up browned bits. Simmer for 2 minutes.
  5. Return pork to pot. Add chicken broth, apple cider vinegar, and bay leaves. Bring to a gentle simmer, cover, and reduce heat to low.
  6. Cook for 3 to 3.5 hours until pork is fall-apart tender.
  7. Remove pork from pot. Discard bay leaves. Shred pork with two forks.
  8. In a small saucepan, combine ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, smoked paprika, and garlic powder. Simmer over medium heat for 5 minutes.
  9. Return shredded pork to pot with braising liquid. Add BBQ sauce (start with half). Simmer uncovered for 10 minutes.
  10. In a medium bowl, whisk together mayonnaise, apple cider vinegar, sugar, salt, and pepper. Add coleslaw mix and toss to coat. Let sit for 10 minutes.
  11. Split slider buns and toast under broiler for 1-2 minutes until lightly golden.
  12. Assemble sliders: Place pulled pork on bun bottom, top with slaw, add bun top. Serve immediately.

Notes

Don’t skip the sear—it adds deep flavor. Let pork rest before shredding. Control liquid consistency. Timing is forgiving. Use dark beer for best results; substitute with beef broth and balsamic vinegar if needed.

Nutrition

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Find it online: https://forkmila.com/game-day-perfect-pulled-pork-sliders/