Can I make the pulled pork sliders in advance?

You can prep all the elements in advance, then just assemble them when you're ready. The pulled pork will keep well for 5 days in an airtight container in the fridge (and tastes even better after sitting in the cooking juices for longer). You can chop the slaw ingredients 3 days in advance and then just toss through the sesame oil and rice vinegar when you're ready to assemble.

What if I don't have an Instant Pot?

You can cook the pork in the oven! Instead of adding the marinade ingredients to an Instant Pot, get them into a large oven-proof dish, add the pork and 1 cup of water, then cover tightly with foil and cook for 3 hours at 300F/150C or until super tender. You can check on the pork about halfway through and top up the water if it's getting low - not much should evaporate if the foil is tightly around the dish, but check just in case.

Can I make them burgers instead?

You sure can! Just replace the slider buns with burger buns.

What other toppings could you use?

You could go for a typical mayo-based coleslaw , add a slice of cheese (cheddar, Havarti or gruyere are lovely), smashed avocado or guacamole , jalapenos , caramelized onions , double the pork with some crispy bacon , lean into the Asian-style flavors and add some kimchi , or keep them plain with just the pulled pork.

What's the best type of pork to use?

Pork shoulder or Boston butt are both great - pork shoulder is easier to find so that's what I normally use. Boston butt is a fattier cut and often comes with a thick fat cap so if you do go for that cut, cut most of that away before starting to cook.

Can I make this in a slow cooker?

Yes! Sear the pork on all sides in a pan first, then transfer the pieces to your slow cooker along with the marinade (though you can skip the searing if you like). Cover and cook on high for 5 to 6 hours , or on low for 8 to 10 hours until SUPER fall-apart tender. Then just remove the pork, shred and add it back into the slow cooker to absorb all the lovely juices.

Sticky Pulled Pork Sliders

Description

Pulled pork sliders are the ultimate party bite. Juicy, sticky, super tender pulled pork is piled onto soft buns and paired with crunchy slaw, creamy aioli and sweet chili jam. Easy and perfect for prepping ahead of time. Use an Instant Pot to cook the pork SUPER quickly, the oven or a slow-cooker. It’s up to you.

You can also turn these into larger burgers – just swap out the slider buns for burger buns!

Ingredients

Units Scale

For the pulled pork -

3.3lb/1.5kg boneless, free-range pork shoulder
1 tablespoon allspice
1 tablespoon salt
1 tablespoon sunflower oil (or another neutral oil like avocado oil)
1/3 cup light soy sauce
1/3 cup hoisin sauce
1/4 cup rice vinegar
2 tablespoons gochujang paste
1 tablespoon miso paste
3 tablespoons honey
2 tablespoons sweet chili jam (or use sweet chilli sauce or more honey)
3 garlic cloves, crushed
4 whole star anise
2 tablespoons chopped ginger (no need to peel)
1 lime, zested

For the sliders -

12 slider buns
1 tablespoon olive oil
1/2 red cabbage, finely shredded
4 scallions (spring onions), finely sliced
1 tablespoon sesame oil
1 tablespoon rice vinegar
1/2 teaspoon salt
1/2 cup aioli
1/3 cup sweet chili jam

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Instructions

Make the pulled pork (Instant Pot instructions). Chop your pork into large pieces (I’ll normally cut it into 4). Mix the salt and allspice in a small bowl, then rub it all over the pork pieces. Set your Instant Pot on ‘saute’ mode and add the tablespoon of oil. Working in batches, brown the pieces of pork on all sides. This should only take a minute or two – you just want a little color on it. Set the pork aside on a plate. Add all the other marinade ingredients to your Instant Pot, then add the pork back in. Turn to coat the pork in the marinade, then seal the lid and set it on high pressure for 45 minutes. Let the pressure release naturally.
Make the pulled pork (oven instructions). Add the oil to a large pan, then sear the pork pieces on all sides for a couple of minutes, just to get a little brown. Add the marinade ingredients into a large oven-proof dish and mix to combine. Place the pork on top and turn to coat it in the marinade, then add 1 cup of water. Cover the dish tightly with foil, then bake at 300F/150C for 3 hours. Check on the pork halfway through to make sure the water hasn’t evaporated – if the foil is wrapped tightly around the dish, it should be fine, but just top it up if it’s looking at all dry. PRO TIP: If you have one, you can make the pork in a Dutch oven. This way, you can use the same pot to sear the pork and cook it in the oven.
Shred the pork. When ready, the pork should easily pull apart with two forks. It should be super tender. If it’s not, put it back in the Instant Pot on high pressure for another 10 minutes or into the oven for another 30 minutes and check again. Remove the pork from the cooking juices, then drain the sauce through a mesh strainer (keep the sauce – strain it into a bowl) and discard the garlic, ginger and star anise. Transfer the sauce to a container and place it in the fridge to cool. As it cools, the fat will solidify on top and you’ll be able to easily scrape it off. If you don’t have time to wait, just try to scoop off as much of the fat as you can from the top of the liquid. Shred the pork with two forks, then add it back into your Instant Pot on ‘warm’ or into a pot on the stovetop.
Combine the pork with the liquid. Add 1 cup of the strained cooking liquid and mix to combine it with the pork. If you think it’s a little dry, add a little more of the cooking liquid to stir through. Give it a taste – this is where you can add some of your favourite barbecue sauce, or more chili jam or honey to thicken the sauce if you like!
Make the slaw. Add the shredded cabbage, sliced scallions, 1 tablespoon of sesame oil, 1 tablespoon of rice vinegar and ½ teaspoon of salt to a large mixing bowl. Toss to combine with a large spoon or with tongs, then set aside.
Toast the sliders. Slice your slider buns in half. You can toast them in a large frying pan on the stovetop or in the oven. If you’re doing it on the stovetop, drizzle 1 tablespoon of olive oil into the pan and set it over medium heat. Add the slider buns, cut side down and let toast for about 4 minutes, until they start browning. If you’re doing it in the oven (this is easiest if you want to cook them all at once), set the buns on an oven tray with the cut side facing up. Drizzle the exposed sides with olive oil, then set under the grill (broiler) at 390F/200C for 2 minutes. If you’re not worried about toasting your buns, you can skip this step.
Assemble the sliders. Spoon a little aioli onto the base of your sliders, then top with a good couple of tablespoons of pulled pork. Arrange the slaw on top of the pork, then drizzle over the chili jam. Spoon more aioli onto the exposed side of the top of your slider buns, then place on top of the slaw to form a slider. Serve right away.

Notes

STORAGE INSTRUCTIONS: You can prep all the elements for the sliders in advance, then just assemble when you’re ready. The pulled pork will keep well for 5 days in an airtight container in the fridge and will develop even more flavour over that time. You can chop the slaw ingredients 3 days in advance and then toss through the sesame oil and rice vinegar when you’re ready to assemble. The pork also freezes really well – it will last at least 6 months. Defrost in the microwave or in the fridge overnight.

SUBSTITUTIONS: You could use Boston butt in place of pork shoulder – it’s a fattier cut and often comes with a fat cap, so just make sure you trim as much of that off as possible before starting. Switch up your toppings – a traditional mayo-based slaw is always good, as is a slice of cheese (gruyere, Havarti or cheddar are my favourites, caramelised onions, jalapenos, crispy bacon, kimchi, pickles, smashed avocado or guacamole or keep things simple with just the pulled pork.

SLOW COOKER? Sear the pork on all sides in a pan first, then transfer the pieces to your slow cooker along with the marinade ingredients (skip the searing if you’re short on time). Pop the lid on and cook on high for 5 to 6 hours, or on low for 8 to 10 hours until super tender. Remove the pork, shred it with two forks and add it back into the slow cooker to absorb all the lovely juices.

Prep Time: 10
Cook Time: 45
Category: fakeaways
Method: instant pot
Cuisine: american

Nutrition

Serving Size: 1 slider
Calories: 499
Sugar: 16g
Sodium: 1137.3mg
Fat: 24g
Saturated Fat: 5.3g
Unsaturated Fat: 17g
Trans Fat: 0g
Carbohydrates: 40.6g
Fiber: 2.7g
Protein: 30.9g
Cholesterol: 84mg