How good is pulled pork when it’s piled so high into a soft little bun that eating it neatly is basically impossible?

Add a sharp purple cabbage slaw on top and suddenly all that smoky, sticky pork has exactly the crunch it needs.

These sliders are supposed to be a bit messy.

The pork gets cooked until it’s soft enough to pull apart easily, then tossed through barbecue sauce until every shred is glossy and well coated.

That rich, smoky filling needs something fresh against it, which is where the slaw comes in.

Purple cabbage keeps plenty of crunch, and a tangy dressing gives it enough bite to cut through the sweetness of the pork.

Once everything is packed into soft slider buns, you get that mix of sticky meat, cold crunchy slaw, and squishy bread in every bite.

They’re brilliant for parties, game days, casual dinners, or any time a knife and fork feel completely unnecessary.

 

 

Ingredients

For the pulled pork

• 1.5 kg boneless pork shoulder
• 1 tablespoon olive oil
• 1 1/2 teaspoons fine salt
• 1 teaspoon black pepper
• 2 teaspoons smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon ground cumin
• 1 tablespoon soft brown sugar
• 1 large onion, sliced
• 4 garlic cloves, lightly crushed
• 180 ml chicken stock
• 2 tablespoons apple cider vinegar
• 1 tablespoon Worcestershire sauce
• 250 ml smoky barbecue sauce, divided

For the purple cabbage slaw

• 3 cups finely shredded purple cabbage
• 1 cup finely shredded white cabbage
• 2 tablespoons finely chopped red onion
• 3 tablespoons mayonnaise
• 1 tablespoon Greek yogurt
• 1 tablespoon apple cider vinegar
• 1 teaspoon Dijon mustard
• 1 teaspoon honey
• 2 tablespoons chopped flat-leaf parsley
• 1/4 teaspoon salt
• Black pepper, to taste

To assemble

• 8 brioche buns
• 1 tablespoon softened butter

Instructions

Cook the pork

• Heat the oven to 160°C fan / 180°C conventional / 350°F.
• Pat the pork shoulder dry with kitchen paper.
• Mix the salt, black pepper, smoked paprika, garlic powder, onion powder, cumin, and brown sugar in a small bowl.
• Rub the seasoning all over the pork, including the sides.
• Heat the olive oil in a large ovenproof casserole over medium-high heat.
• Brown the pork for around 3 to 4 minutes per side. You want proper dark golden patches rather than pale meat quietly steaming in the pan.
• Transfer the pork to a plate.
• Add the sliced onion to the same pan and cook for 4 to 5 minutes until it begins to soften and pick up the browned bits from the bottom.
• Add the garlic and cook for another 30 seconds.
• Pour in the chicken stock, apple cider vinegar, Worcestershire sauce, and half of the barbecue sauce.
• Stir well and scrape the bottom of the pan.
• Return the pork to the casserole and spoon some of the liquid over the top.
• Cover tightly and cook for around 4 to 5 hours.
• Check the pork after 4 hours. If two forks pull it apart easily, it is ready. If it still puts up a fight, leave it in a little longer.

Shred and sauce the pork

• Transfer the cooked pork to a large board or tray and leave it to rest for about 10 minutes.
• Put the casserole back over medium heat.
• Skim away any large pools of fat from the cooking liquid.
• Let the liquid bubble for a few minutes until it reduces slightly.
• Stir in the remaining barbecue sauce.
• Shred the pork with two forks, leaving a mixture of strands and small chunks rather than reducing everything to wispy threads.
• Return the pork to the sauce and toss until everything is glossy and coated.
• Keep it over low heat for another 5 minutes so the meat can soak up some of the sauce.
• Taste and adjust with a little salt, pepper, or cider vinegar if needed.

Make the Purple Cabbage Slaw

• Add the purple cabbage, white cabbage, red onion, and parsley to a large bowl.
• In a smaller bowl, mix the mayonnaise, Greek yogurt, apple cider vinegar, Dijon mustard, honey, salt, and black pepper.
• Pour the dressing over the cabbage.
• Toss until everything is lightly coated.
• Taste and add another small splash of vinegar if you want a sharper slaw.
• Chill until you are ready to assemble the sliders.

Toast the Brioche

• Split the brioche buns.
• Spread a very thin layer of butter over the cut sides.
• Place them cut-side down in a hot frying pan.
• Toast for 1 to 2 minutes until lightly golden.
• Keep the outside of the buns soft. You only need that toasted surface inside to stop the barbecue sauce soaking straight through.

Assemble the Sliders

• Arrange the bottom halves of the brioche buns on a platter.
• Add a generous mound of pulled pork to each bun.
• Spoon over a little extra barbecue sauce from the pan if the meat needs it.
• Pile the purple cabbage slaw over the pork.
• Add the bun tops.
• Serve immediately while the pork is hot and the slaw is still cold and crunchy.

A Few Things Worth Knowing

Do not over-shred the pork

Keep a few juicy chunks among the finer pieces.

The texture is much better that way, and you get those lovely darker bits from the outside of the pork mixed through the softer meat.

Reduce the cooking liquid

If the liquid looks thin after the pork comes out, give it a few minutes on the hob.

This concentrates the flavour and stops the sliders from turning soggy.

Keep the slaw sharp

The pork is sweet and smoky, so the slaw benefits from a little acidity.

That bit of vinegar is doing more work than it gets credit for.

Toasting the buns is not optional in my kitchen

Soft brioche and juicy pulled pork are a dangerous combination if the bread is completely untoasted.

A quick golden crust inside keeps everything together without making the bun hard.

What to Serve With Pulled Pork Sliders

• Potato wedges
• Corn on the cob
• Crisps
• Baked beans
• Mac and cheese
• Extra purple cabbage slaw
• Pickles

For a casual spread, I would put the sliders in the middle, add a big bowl of wedges, and call it dinner.

Nobody needs seventeen side dishes when there is already barbecue pork involved.

Q&A

Can I make the pulled pork ahead?

Yes.

Cook and shred the pork, mix it back into the sauce, then cool it before refrigerating.

Reheat it gently over low heat the next day.

Add a splash of stock or water if the sauce has thickened too much overnight.

Can I make these in a slow cooker?

Yes.

Brown the pork first if you have time, then place it in the slow cooker with the onions, garlic, stock, vinegar, Worcestershire sauce, and half the barbecue sauce.

Cook on low for 8 to 9 hours.

Shred the pork, reduce the cooking liquid separately if it looks thin, then mix everything back together with the remaining barbecue sauce.

Can I freeze the pulled pork?

Yes.

Let it cool completely, then freeze it in an airtight container with some of the sauce.

It will keep well for around 3 months.

Defrost overnight in the fridge before reheating.

How long does the slaw keep?

The slaw is best within 1 to 2 days.

It will still taste good after that, but the cabbage becomes softer as it sits in the dressing.

Can I use a different bun?

Definitely.

Soft burger buns or potato rolls work well.

Just avoid anything very crusty because sliders should be soft enough to bite through without launching the filling onto your shirt.

Can I make the pork spicier?

Yes.

Add cayenne pepper to the dry seasoning, chilli flakes to the sauce, or a little hot sauce when you stir in the final barbecue sauce.

How should I store leftovers?

Keep the pork, slaw, and buns in separate containers.

The pork will keep in the fridge for up to 4 days.

Reheat the pork until piping hot, toast a fresh bun, then add the cold slaw just before serving.