Pulled Pork Sliders

Ingredients

• 1 smallonion, sliced
• 907 g (2 lb)pork shoulder or pork butt
• 170 g (6 oz)jarred jalapeños with their juice
• 80 ml (⅓ cup), plus extra for servingprepared barbecue sauce
• 10slider buns
• 80 ml (⅓ cup)mayonnaise
• 15 ml (1 tbsp)rice vinegar
• 15 ml (1 tbsp)sugar
• to tastesalt and pepper
• ½ headred cabbage, shredded

Instructions

1. 1

   Cook the pork

   Put the sliced onion in a slow cooker and set the pork on top. Pour over the jar of jalapeños and their juice, then cook on low for 8 hours.

2. 2

   Make the slaw

   In a small bowl, mix the mayonnaise, vinegar, sugar, salt and pepper. Put the shredded cabbage in a large bowl, add the dressing and stir to coat. Leave it to rest for about 10–30 minutes, then stir again before serving on the barbecue pork.

3. 3

   Trim the pork

   Lift the pork out of the slow cooker. Discard the cooking juices, onion and jalapeños, and remove any unwanted fat from the meat.

4. 4

   Shred and serve

   Return the pork to the slow cooker and shred it with two forks, removing the bone if there is one. Stir in the barbecue sauce, then serve on the buns with slaw and extra sauce if desired.

What are pulled pork sliders?

Sliders are small sandwiches, and this version fills soft buns with pulled pork, barbecue sauce and red cabbage slaw. Pulled pork is closely associated with American barbecue, while the slider format makes the meal easy to serve in small portions.

Here, slow cooking tenderises the pork, and the jalapeño juice seasons it as it cooks. The cool, lightly sweetened slaw adds crunch against the soft meat and buns.

Nutrition and macros by portion

The nutrition label shows one serving as written: 650 calories, 28g protein, 54g carbs, 34g fat.

The buns and sugar contribute most of the carbohydrates, while pork shoulder and mayonnaise account for much of the fat; the pork also provides most of the protein. Add a serving of vegetables or salad alongside the sliders to round out the plate.

Choosing the pork

Cut: Pork shoulder or pork butt both suit slow cooking because they have enough connective tissue and fat to become tender over a long cook. If your piece has a bone, it can stay in during cooking and be removed before serving.

Fat: Trim away any unwanted fat after cooking, as the method directs. Leaving some of the meat’s natural moisture intact helps keep the shredded pork succulent.

The slow-cooker stage

Onions first: The sliced onion forms a bed for the pork, while the jalapeños and their juice go over the top. Keep the cooker covered and cook on low for 8 hours.

Check the texture: The pork should pull apart readily with forks when it is ready. The stated cooking time is the recipe’s guide; the size and shape of the joint can affect how quickly it becomes tender.

Getting the slaw right

Dressing: Stir the mayonnaise, rice vinegar and sugar together with salt and pepper before adding it to the cabbage. Mixing the dressing separately helps distribute the seasoning.

Resting: Give the dressed cabbage 10–30 minutes to soften slightly, then stir again. It should still have some crunch when served.

Sauce and texture

Drain first: Discard the cooking liquid, onion and jalapeños before returning the pork to the slow cooker. This leaves room to coat the meat with barbecue sauce rather than leaving it swimming in cooking juices.

Shred gently: Use two forks to pull the pork into strands, then stir in the sauce. Add extra barbecue sauce at the table if you want a saucier sandwich.

Serving the sliders

Build each sandwich with shredded pork and a spoonful of slaw, finishing with extra barbecue sauce if you like. The recipe makes 6 servings and calls for 10 slider buns, so the number of buns per person will depend on how you portion them.

Serve them with a simple green salad, corn or roasted vegetables for a fuller meal. Keep the slaw chilled until serving if you are assembling the sliders later.

Recipe notes & tips

• Slice the onion evenly so it forms a consistent layer beneath the pork.
• Pour the jalapeños and their juice over the pork as directed, rather than draining the jar.
• Shred the pork while it is warm, when it is easier to pull apart.
• Taste the slaw after resting and adjust the salt and pepper if needed.
• Keep extra barbecue sauce separate until serving so everyone can add the amount they prefer.

Variations

• Milder slaw: Use less black pepper and season the dressing gradually.
• More heat: Serve extra jalapeños at the table alongside the sliders.
• Tangier pork: Add a little extra barbecue sauce when stirring the shredded meat.
• Bun-free bowl: Serve the pork and slaw together without the slider buns.
• Extra crunch: Keep some shredded cabbage aside and scatter it over the assembled sliders.

Common mistakes to avoid

• Cooking on high: The method calls for 8 hours on low, so avoid changing the setting without adjusting the cooking plan.
• Shredding too early: Wait until the pork is tender enough to pull apart easily with forks.
• Keeping the cooking juices: Discard them as directed before returning the pork to the cooker.
• Skipping the slaw rest: Let it sit for 10–30 minutes, then stir again so the cabbage is coated.
• Adding all the extra sauce: Start with the stated amount and offer more at the table to avoid overly saucy buns.

How to store

Refrigerate leftover pork and slaw separately in covered containers for up to 3 days. Reheat the pork until hot, adding a little barbecue sauce if needed, and assemble with the cold slaw just before serving.

Frequently asked questions