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Flavorful Brown Sugar Bourbon Pulled Pork Sliders Easy Recipe with Crispy Slaw

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Tender pulled pork infused with a brown sugar bourbon glaze paired with a crunchy, tangy crispy slaw, perfect for casual gatherings or game days.

Ingredients

Scale
  • 3–4 pounds pork shoulder (pork butt), trimmed of excess fat
  • 1 tablespoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ cup brown sugar, packed (preferably dark brown sugar)
  • ½ cup bourbon (mid-range like Wild Turkey or Maker’s Mark)
  • ½ cup apple cider vinegar
  • 1 cup chicken broth or water
  • 2 tablespoons olive oil
  • 3 cups shredded green cabbage
  • 1 cup shredded red cabbage
  • 1 large carrot, peeled and shredded
  • ⅓ cup mayonnaise (full-fat recommended)
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon honey or maple syrup
  • Salt and freshly ground black pepper, to taste
  • 12 slider buns (brioche or potato buns)
  • Pickles (optional)

Instructions

  1. Pat the pork shoulder dry with paper towels. Mix smoked paprika, garlic powder, onion powder, salt, pepper, and brown sugar in a small bowl. Rub this spice mix all over the pork, pressing gently so it adheres well. (About 10 minutes prep)
  2. Heat olive oil in your roasting pan or Dutch oven over medium-high heat. When hot, sear the pork on all sides until it develops a deep golden crust—about 4 minutes per side.
  3. Remove the pan from heat briefly. Pour bourbon, apple cider vinegar, and chicken broth around the pork (not directly over the spice rub), creating a flavorful braising liquid. Return pan to stove just long enough to bring liquid to a simmer.
  4. Cover the pan tightly with a lid or foil and transfer to a preheated oven at 300°F (150°C). Let cook for about 2 to 2.5 hours, until pork is fork-tender and easily pulls apart. Check at 2 hours for doneness.
  5. Remove pork from oven and let rest for 15 minutes. Using two forks, shred the meat directly in the pan, mixing it with the cooking juices to keep it juicy and flavorful.
  6. While pork cooks, combine shredded green and red cabbage, and carrot in a large bowl. Whisk together mayonnaise, apple cider vinegar, honey, salt, and pepper in a separate bowl. Pour dressing over veggies and toss well. Refrigerate until ready to serve (at least 20 minutes).
  7. Lightly toast slider buns on a hot skillet or oven. Pile generous portions of pulled pork onto each bun, top with crisp slaw, and add pickles if desired. Serve immediately.
  8. If the sauce seems too thin after shredding, simmer it down on the stovetop for 5-7 minutes to concentrate flavors and thicken slightly.

Notes

Searing the pork before slow cooking locks in flavor and moisture. Let the pork rest before shredding to keep it juicy. Adjust slaw dressing to avoid sogginess. Sauce can be simmered down if too thin after shredding. For gluten-free, use gluten-free buns or lettuce wraps. For dairy-free slaw, substitute mayo with vegan mayo or mashed avocado.

Nutrition

Keywords: pulled pork sliders, brown sugar bourbon pulled pork, crispy slaw, easy pulled pork recipe, game day food, comfort food, barbecue sliders

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