Pulled pork sliders are the ultimate party bite. Juicy, sticky, super tender pulled pork is piled onto soft buns and paired with a crunchy slaw, creamy aioli and sweet chilli jam. They’re easy and perfect for prepping ahead of time.
You can also turn these into larger burgers – just swap out the slider buns for burger buns!
Remember, if you’re looking for US measurements, use the ‘Units’ section below and click on ‘US’.
For the pulled pork –
- 1.5kg boneless pork shoulder
- 1 tablespoon allspice
- 1 tablespoon salt
- 1 tablespoon sunflower oil
- 1/3 cup 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 chilli jam (or use sweet chilli sauce or more honey)
- 3 garlic cloves, crushed
- 4 star anise
- 2 tablespoons chopped ginger (no need to peel)
- Zest of 1 lime
For the sliders –
- 12 slider buns
- 1 tablespoon olive oil
- 1/2 red cabbage, finely shredded
- 4 spring onions, finely sliced
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- 1/2 teaspoon salt
- 1/2 cup aioli
- 1/3 cup sweet chilli jam
- Make the pulled pork. I make mine in my Instant Pot, because it’s so quick and easy but you can make it in the oven too. 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. For an Instant Pot: set it 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 colour 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. For the oven: 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 140C/280F fan 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.
- Shred the pork. When done, 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. Add 1 cup of the strained cooking liquid and mix to combine 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 chilli jam or honey to thicken the sauce if you like!
- Make the slaw. Add the shredded cabbage, sliced spring onions, 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 either 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’re wanting 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 200C/390F for 2 minutes. If you’re not worried about toasting your buns, you can skip this step.
- Assemble the sliders. Spoon on a little aioli to 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 chilli jam. Spoon more aioli onto the exposed side of the top of your slider buns, then place it on top of the slaw to form a slider. Serve right away!
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
- Serving Size: 2 sliders
Keywords: pulled pork burgers, pulled pork, instant pot pulled pork