BBQ Pulled Pork & Cole Slaw Sliders



Pulled pork sliders For Father’s Day.

Even if you tried, I doubt you could mess this recipe up- it’s essentially foolproof. All you have to do is trust the recipe, and leave the whole pot alone in the oven until it falls apart. Braising the pork shoulder slowly in the oven turns a very inexpensive cut of meat into something delicious and celebration-worthy that can feed a crowd. For 12 or 13 dollars, you can comfortable feed a group of six, with possible leftovers depending on their appetites. Treat dad to these sliders on Father’s Day, then get ready to make them over and over again all summer long.


  • 2 1/2 pound boneless pork shoulder (you can use pork butt too- oddly enough it’s also from a similar part of the pig)
  • Salt and black pepper
  • 2 tablespoons olive oil
  • 1 tablespoon butter
  • 1 small onion, chopped
  • 3 garlic cloves, minced
  • 1 large can of diced or chopped tomatoes (usually around 28 oz, don’t worry too much about the exact amount)
  • 1 cup red wine
  • 2 tablespoons hot sauce or sriracha
  • 1/4 to 1/2 cup of your favorite BBQ sauce (I like a vinegar forward Carolina style sauce here)
  • Slider buns
  • Your favorite cole slaw (try my recipe below, or pick something vinegary to offset the sweet and rich pork)


  1. Preheat your oven to 325 degrees.
  2. In a medium size dutch oven, heat the olive oil and butter over medium heat. Liberally salt and pepper the pork shoulder, then brown it in the pan for 3-4 minutes on each side, being mindful not to burn it.
  3. Add the onion and garlic to the pan, and sauté them in the fat around the pork for a few minutes. Add the can of tomatoes, red wine and hot sauce, give everything a good stir, and cover your pan.
  4. Let the pork braise in the oven for a total of 3-4 hours, until it literally shreds itself and fall apart (you’ll know when its ready!). I find it helpful to flip the pork in the braising liquid every hour or so, letting the fat melt evenly. If needed, add a bit more wine, water, or pureed tomatoes to the pot to keep the liquid level about half way up the side of the pork.
  5. When its ready, shred the pork in the braising liquid, until it all comes together. Add the BBQ sauce to the mix, and stir throughly to combine. Season to taste, adding a bit more salt, pepper, hot sauce, or BBQ sauce depending on your taste.
  6. To serve, toast your slider buns, add a bit of pork and a bit of coleslaw, crack open a cold beer, and enjoy!

My Favorite Coleslaw Recipe:

Using a very sharp knife, thinly shred 1 head of cabbage (white or purple). Add 3-4 tablespoons apple cider vinegar, 2 tablespoons olive oil, 1/4 cup mayo or Vegenaise, salt, pepper, and fresh chopped herbs to taste. Stir everything well to combine, and let sit for 10-15 minutes for the flavors to meld.

Note: If you have extra pork, you can toss it up with some pasta and parmesan cheese for a decadent bowl of deliciousness, or wrap it into a tortilla with some guacamole and salsa.

Recipe adapted from Dinner A Love Story.


To view the full post, visit Devil Gourmet. 

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