Print

Honey Sriracha Pulled Pork Sliders

honey sriracha pulled pork sliders - featured image
Print Recipe

Tender pulled pork coated in a sticky honey sriracha glaze, served on soft slider buns with a crisp and refreshing cabbage slaw. Perfect for casual gatherings and quick weeknight dinners.

Ingredients

Scale
  • 2 pounds pork shoulder (pork butt), trimmed of excess fat
  • 1/2 cup honey (preferably local wildflower honey)
  • 1/4 cup sriracha sauce (adjust to heat preference)
  • 2 tablespoons soy sauce (low-sodium recommended)
  • 1 tablespoon apple cider vinegar
  • 4 cloves garlic, minced
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon salt
  • 1/4 cup chicken broth or water
  • 3 cups shredded green cabbage
  • 1/2 cup shredded carrots
  • 1/4 cup thinly sliced red onion (soaked briefly in cold water)
  • 2 tablespoons mayonnaise (or Greek yogurt for lighter option)
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon honey
  • Salt and pepper to taste
  • 12 slider buns (soft dinner rolls or mini brioche buns)
  • Optional: fresh cilantro leaves for garnish

Instructions

  1. Trim any large chunks of fat from the pork shoulder.
  2. In a small bowl, whisk together honey, sriracha, soy sauce, apple cider vinegar, minced garlic, smoked paprika, salt, and black pepper to make the sauce.
  3. Place the pork shoulder in the slow cooker and pour the honey sriracha sauce over it, turning to coat evenly.
  4. Add chicken broth or water to the bottom of the slow cooker for moisture.
  5. Cover and cook on low for about 3 hours, or until pork shreds easily with a fork. (If using Instant Pot, cook on high pressure for 60 minutes, then natural release.)
  6. Remove pork from slow cooker and shred using two forks or meat claws.
  7. Return shredded pork to the slow cooker and stir into the sauce to soak up flavor. Keep warm on low.
  8. In a medium bowl, combine shredded cabbage, carrots, and red onion.
  9. In a smaller bowl, whisk together mayonnaise, apple cider vinegar, honey, salt, and pepper until smooth.
  10. Pour dressing over the veggies and toss well to coat evenly. Chill in fridge while pork finishes cooking.
  11. Optionally, lightly toast slider buns in a skillet or oven until golden brown.
  12. Assemble sliders by piling warm pulled pork on bun bottoms, topping with cabbage slaw, garnishing with cilantro if desired, and capping with bun tops.
  13. Serve immediately.

Notes

If sauce is too thin after cooking, remove pork and simmer sauce on stove to thicken before mixing back in. Soak red onion in cold water for 10 minutes to mellow flavor. Toast buns lightly to prevent sogginess. Adjust sriracha to taste for desired spice level. For gluten-free, use gluten-free buns or lettuce wraps. For dairy-free slaw, use vegan mayo.

Nutrition

Keywords: pulled pork, sliders, honey sriracha, cabbage slaw, slow cooker, easy recipe, barbecue, casual meal

Find it online: https://sizzlesprout.com/honey-sriracha-pulled-pork-sliders-recipe-easy-homemade-slaw-idea/