Easy to make, tender, slow-cooked pork shredded and drenched in BBQ sauce. A brioche bun filled to the brim with this juicy pulled pork topped with coleslaw and gherkins. These BBQ Pulled Pork Sliders are the perfect balance of sweet, tangy, and savoury.
A classic pulled pork recipe is always a guaranteed SUCCESS! This BBQ pulled pork is easy to make, requires minimal effort, and doesn’t need any fancy equipment, just a good old oven. That said, you can also prepare it in an Instant Pot or even on a barbecue for added smokiness. While the meat takes time to cook, the reward is well worth it: tender, juicy pork that practically melts in your mouth. Make sure to use a good cut of meat and the best ingredients you can find. Especially the ready made BBQ sauce, you need one that compliments the meat. These pulled pork sliders are perfect for gatherings, picnics, or relaxed family dinners. They’re simple to prepare, yet bursting with unforgettable flavor.
Which is the best cut of meat for this BBQ pulled pork?
The best cut of meat for BBQ pulled pork is pork shoulder, also known as Boston butt. This cut of meat is perfect for slow cooking as it’s marbled fat and connective tissue, breaks down gently which creates the best juice tender meat for shredding. Using boneless pork shoulder will make the shredding process easier, however, if you want to add the bones you can easily do that as that will enrich the flavour and helps retain moisture throughout the cooking process. However, you will need to remember to fish out all of the bones! Another cut of meat which I have used to make this pulled pork are pork shanks. I found that this cut of meat also works well, although it takes longer to cook and requires more trimming and effort to shred. However, as it has more collagen it gives it a deeper richer flavour.
How to make the BBQ Pulled Pork?
To make the ultimate BBQ pulled pork, begin by trimming excess fat from the pork shoulder, leaving just enough to keep it moist and flavorful. Cut the meat into large chunks and pat it dry with a paper towel. In a small bowl, mix all your dry spices, then rub the pork all over with mustard before coating each piece in the spice blend. Heat a Dutch oven or heavy pan with a bit of neutral oil, and sear the pork on all sides until beautifully browned. Transfer the pork and any pan drippings into a Dutch oven or roasting dish. Pour in the vegetable broth and apple juice or cider, along with some BBQ sauce for depth. Cover tightly with a lid or foil and bake at 150°C (no fan) for 4 to 6 hours, until the meat is fork-tender and reaches an internal temperature of 90–95°C.
Once cooked, remove the pork from the liquid and let it rest for about 15 minutes before shredding. Stir in more BBQ sauce and about 250 ml of the cooking juices to keep it juicy and flavorful. Serve warm in brioche buns with crunchy coleslaw and tangy gherkins — and enjoy every bite!
FAQs
Can the pulled pork be prepared in advance?
BBQ pulled pork can be prepared for days in advance. The pulled pork can be stored in the fridge in an airtight container for about 5 days. Simply just reheat any meat you want to serve and place in the buns with the coleslaw and gherkins.
Can you use other toppings for the sliders?
For these BBQ pulled pork sliders I went with the classic combination of coleslaw and gherkins. However, there are other multiple toppings which one can add. Here are some other suggestions: cheese, fried onions, chili peppers, fresh leafy greens, or even a rich mayo based sauce to contrast the meat.
BBQ Pulled Pork Sliders
Ingredients
Dry rub for the pork
- 2 kg boneless pork shoulder – cut in chunks
- 30 g brown sugar – 2tbsp
- 1 tbsp paprika
- 10 g fine sea salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp cayenne pepper
- 1 tsp cumin
- 1 tbsp mustard
- 1 tbsp neutral oil
Cooking liquid
- 120 ml vegetable broth
- 120 ml BBQ sauce
- 60 ml apple juice or apple cider
To serve
- 240 ml BBQ sauce adjust to taste
- Brioche Buns
- Coleslaw
- Gherkins
Instructions
- Start by trimming any excess fat, but not all, as this is needed to make the pork more flavourful and tender. Cut the pork into big chunks, and pat dry with a paper towel.
- In a small bowl combine all the dry spices, and set aside.
- Rub the pork with the mustard, then coat all the pieces in the prepared spice rub.
- Heat a Dutch oven or a pan, add the neutral oil and sear the pork for a few minutes. There should be some nice browning all around the pork chunks.
- Place the seared pork and the drippings into a Dutch oven or a roasting pan. Add the vegetable broth, apple juice or apple cider and the BBQ sauce.
- Cover with a lid or tightly wrap with aluminium foil. Bake at 150°C (fan off) for 4–6 hours, until the internal temperature reaches around ~90–95°C and meat pulls apart easily.
- Take the meat out from the liquid and let is rest for about 15 minutes. Shred the meat with forks or meat claws, this should be relatively easy. Add the BBQ sauce and about 250ml of the cooking liquid from the baking dish.
- Serve the meat in brioche buns topped with coleslaw and gherkins. Enjoy!
Nutrition
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