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Pulled Pork Sliders on Brioche Buns


Serves 40-50 mini sliders

You can’t go wrong with these fun little sliders. Make these for your next big get-together with friends and family. Perfect for game day or any time! Serve with your favorite creamy cole slaw recipe.


Prep Ahead of Time

  • 1 bone-in pork shoulder (8 lbs)
  • 1/2 cup light brown sugar
  • 1/4 cup coarsely-ground coffee
  • 1/2 cup Kosher salt

Cook, Season & Braise

  • 4 thick slices of hickory-cured bacon, cut into 1-inch pieces
  • 1/4 cup unsulfured or sorghum molasses
  • 1/4 cup ketchup
  • 3 Tbsp apple cider vinegar
  • 3 cups water
  • 1 cup dry red wine


  • Mini brioche buns
  • Creamy coleslaw - your favorite recipe or brand

Prep Ahead of Time

In large bowl, combine sugar, coffee and salt. Add pork and rub the mixture all over. Cover with plastic wrap and refrigerate 24 hours.

Cook, Season & Braise

Allow pork to come to room temperature so meat cooks evenly. Preheat oven to 300 degrees.

Cook bacon in a Dutch oven or large roasting pan until fat is rendered and bacon is crisp. Remove bacon to a paper towel and set aside. Remove pork from plastic wrap and wipe excess mixture off. Season with freshly ground pepper and sear in pot until golden brown. Sear on all sides of pork.

Return bacon to pot. Stir molasses, ketchup and vinegar together and add to the pot. Add water and wine to about three-quarters up the side of the pork shoulder. Cover pot, and bring to a boil.

Transfer to oven and braise pork, basting every hour, until liquid is thick and syrupy and meat is falling off the bone, about 6 hours. Transfer pork to a platter and let rest 20 minutes. Skim fat from braising liquid and discard. Shred meat and return shredded meat to pot with braising liquid.


Serve on buns with your favorite creamy coleslaw recipe. You can include jicama, apples, golden raisins, dried cranberries, etc.