Guinness Pulled Pork Sliders With Creamy Dijon Slaw

Guinness Pulled Pork Sliders with a creamy dijon slaw  are sweet, tangy, and easy on the wallet. They’re the perfect thing for a BBQ or a big get together.

Guiness Pulled Pork Sliders With A Creamy Dijon Slaw

Happy Yo Mama’s Day!

Guess what’s this Sunday? If you said Yo Momma’s Day, well you’re close enough. Mother’s day is usually the first big day of the year for barbecues. The challenge for a good Mother’s Day brunch is making something that is both kid friendly, adult pleasing, and of course, affordable. You do have to feed a crowd after all. You don’t want to spend Mother’s Day cooking so it has to be something you can make ahead. Well, then, there is only one answer. Pulled Pork.

Pulled pork is fantastic because it comes from a cheap cut of meat, in this case pork shoulder ($1.49/lb). Good pulled pork is tender and delicious and basically melts in your mouth. How does such a crappy piece of meat get that tender? Braising. It can be done on the grill or in an oven but a good braised piece of meat cooks for a long time at a low temperature. Low and slow. That’s the key.

We’re are going to start with a big hunk of pork shoulder with the bone in. Why bone in? Because the bone and the marrow all adds to the flavor. On average, a pork shoulder with the bone is about 8-9.5 pounds and that’s what we’ll be using for this recipe. They usually come with the skin on so you are either going to have to trim it off yourself, or if you’re squeamish you can have your butcher do it. Wuss.

You’re A Wuss!

Nuh uh, you are! Now we need to season it. For this recipe, we’ll be using a dry rub, so grab a shit ton of smoked paprika, light brown sugar, kosher salt, ancho chili powder, cayenne, dried oregano, dried thyme, ground cumin, fresh ground black pepper, garlic powder, onion powder, and mustard powder and throw them all in mixing bowl and stir to until well combined.

Once it’s all well mixed, massage the rub into the meat, making sure you get into all the nooks and crannies. After It’s nice and well rubbed, throw it in a plastic bag and put it in the fridge. Let it sit overnight.

Good Morning!

I hope you slept well. It’s time to cook that meat. This recipe uses my favorite handy dandy Lodge Cast Iron Dutch Oven. It’s great because you can do so many things with it. Cast iron is great because you can heat it to high heats for a great sear. You can put it on the stove, in the grill, or in the oven. Best of all, it’s a cinch to clean. The only thing is, cast iron requires you to preheat it so, let’s do that. Heat it over medium high heat for about 5-10 minutes. It should be smoking. At the same time, preheat an oven to 325ºF Then pour in about 1/2 an inch of oil and let it heat up until it starts shimmering. Put the meat in the pot and sear on all sides (about 3-5 minutes per side). Transfer the meat to a plate. I use two sets of tongs, but whatever works for you. It’s an 8 pound piece of meat so picking it up might be hard. Add in the cinnamon and bay leaf and cook for a minute. Crack open 3 bottles of Guinness Extra Stout and pour 2 into the pot and scrape up all the tasty brown bits. Drink the third one. Bring to a boil, put the meat back in the pot, and turn off the heat. Cover and transfer the whole thing to the preheated oven.

What’s The Word Of The Day?

Low and slow. Actually I suppose that’s 3 words. Anyway, we’ll be braising this for a good long while, but it’s mainly passive cooking so you can do other things while this cooks. Cook it for about 5-6 hours flipping the meat every 45 minutes. You should have flipped the meat 7 or 8 times. It’s ready when it is absolutely falling off the bone.

Meanwhile, you should make the sauce. It’s a lot of meat so we are going to make a lot of sauce. It’s simple though, so heat a saucepan over medium heat and toss in the pressed garlic. Sauté for a minute and then throw in the rest of the ingredients. Bring to a boil and then down to medium and simmer until it’s reduced by half (about 30-45 minutes).

When the meat is ready, transfer it to a flat surface and with two forks pull it to shreds. Get it? PULLED PORK! Put the shreds in large bowl and toss with the sauce. Cover and put in the fridge until your ready to serve.

What About The Slaw?

Lastly, we are going to make the Creamy Dijon Slaw. It’s pretty simple shit. Most slaws use mayo and, if you follow this blog, I try and Asianify my recipes. Asianify is a word! Shut up! Anyway, mayo. I love Kewpie (pronounced Kew-Pee-Ay). It’s smoother and creamier than American mayonnaise, and it’s made with rice vinegar instead of white vinegar.

Whisk the mayo, vinegar, mustard, and salt together. Then toss in the shredded cabbage and onion. That’s it. You’re dunzo. Put that in the fridge and you’re pretty much ready.

Now we’re going to bring it all together. For the buns, I use Martin’s potato rolls. Always. They are not paying me to say that. I have no affiliation with them (yet. Martin’s dudes if you’re reading this…), but their potato rolls are fucking delicious. Warm the meat up again in the Dutch oven. Lightly toast the buns. Put in the meat. Top with the slaw.

Serve with paper towels. You’re gonna make a mess. :)

Currently Jamming To

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This recipe requires a little something special. Here’s a list of what you will need:

[list][list_item icon=”fa-cutlery”]Kewpie Mayonnaise[/list_item][list_item icon=”fa-cutlery”]Lodge Cast Iron Dutch Oven[/list_item][list_item icon=”fa-cutlery”]Smoked Paprika[/list_item][list_item icon=”fa-cutlery”]Ancho Chili Powder[/list_item][/list]

[df_divider el_width=”100″ style=”solid” height=”1px” accent_color=”#EEEEEE” border_size=”1px” padding=”22px 0″ position=”align_center” el_class=””]

Guiness Pulled Pork Sliders with Creamy Dijon Slaw

Guinness pulled pork sliders are the perfect BBQ food that you can make ahead and easily heat up on the grill.
Prep Time 30 minutes
Cook Time 5 hours
Total Time 5 hours 30 minutes
Author Matthew Cetta


For The Rub

  • 4 Tablespoons Smoked Paprika
  • 4 Tablespoons Light Brown Sugar
  • 2 Tablespoons Kosher Salt
  • 1 Tablespoon Ancho Chili Powder
  • 1/2 Teaspoon Cayenne
  • 1/2 Teaspoon Dried Oregano
  • 1/2 Teaspoon Dried Thyme
  • 1/2 Teaspoon Ground Cumin
  • 1/2 Teaspoons Fresh Ground Black Pepper
  • 1/2 Teaspoons Mustard Powder

For The Meat

  • 1 7-9 Pounds Bone-In Pork Shoulder
  • 1-2 12 Oz Bottles Guinness Extra-Stout
  • 2 Bay Leaves
  • 2 Cinnamon Sticks

For the Sauce

  • 2 Tablespoons Olive Oil
  • 8 Cloves Garlic Minced
  • 2/3 Cups Light Brown Sugar
  • 2/3 Cups Soy Sauce
  • 2 Cups Guinness Extra-Stout
  • 1 1/3 cups Ketchup
  • 4 Tablespoons Worcestershire Sauce
  • 2 Tablespoons Sriracha
  • 2 Tablespoons Smoked Paprika
  • 2 Teaspoons Onion Powder

For the Slaw

  • 1/4 Cup Kewpie Mayonaise Substitution: Regular Mayo
  • 2 Tablespoons Apple Cider Vinegar
  • 2 Tablespoons Dijon Mustard
  • 1 Teaspoons Kosher Salt
  • 1/2 Head Green Cabbage Shredded
  • 1 Whole Red Onion Sliced Thinly
  • 3 Dozen Slider Rolls


Preparing the Meat

  1. Combine all ingredients of dry rub in a Mason Jar. Seal and shake it up.
  2. Generously coat the pork with the dry rub and massage it into the meat. Mak sure you get into all the nooks and crannies.
  3. Put the coated meat in a freezer bag, seal, and refrigerate overnight.

Cooking the Meat

  1. Preheat an oven to 325ºF and a dutch oven on the stove over medium-high heat for about 5-10 minutes.
  2. Pour about a 1/4 inch of canola into the pot and wait till it shimmers (about 90 seconds).
  3. Place the meat into the pot and sear until you get a nice reddish brown crust. (About 3 -5 minutes on each side) I use two sets of tongs to flip the meat. Remove the meat to a plate.
  4. Add the cinnamon and bay leaves into the pot. Pour 2 bottles of Guinness Extra Stout into
  5. Bring to a boil, turn off the heat, and put the meat back in the pot. Transfer to the oven and cook for 3-4 hours. Make sure to flip the meat every 45 minutes. Meat is ready when it very easily falls off the bone. If it’s not ready cook it again for another 45 minutes.
  6. Remove meat from the pot and pull apart with two forks. Transfer the meat to another large pot (or just clean and use the old one).

For The Sauce

  1. While the meat cooks. Heat oil in a saucepan over medium heat.
  2. Add the garlic and sauté for about 1 Minute.
  3. Add the remaining ingredients and stir until combined. Bring to a boil.
  4. Turn down to medium and simmer, whisking occasionally, until reduced by half. (About 30-45 minutes) Store in mason jar until ready to use.

For The Slaw

  1. While the meat cooks, mix the mayo, vinegar, mustard and salt together in large bowl.
  2. Add the onions and cabbage and toss well to combine.
  3. Cover and store in the fridge for at least an hour

For the Sliders

  1. Add the sauce to the meat in the pot and toss to coat. Turn the burner on to medium and warm it up.
  2. To serve, layer the meat and then slaw. Repeat until your guests fall into a food coma.

Recipe Notes

This recipe actually makes way more than 36 sliders but 36 is enough to feed 12 people. The meat can and should be frozen for a future use. It reheats easily and quickly and is great for any last minute meals or get togethers.

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23 responses to “Guinness Pulled Pork Sliders With Creamy Dijon Slaw”

  1. OMG these need to be in my mouth ASAP!!!

    1. Matthew Cetta

      Whitney! You have to make em! They are fantastic! I was really proud of myself on this one.

    2. Matthew Cetta

      OMG They are like crack!

  2. This looks SO good I might just have to eat the computer screen! I mean YUM!! I made pork sliders a few weeks ago, but these look WAY better than what I did!

  3. I’m loving the Dijon slaw on this!

  4. It’s almost midnight, but I could still go one of these right now! Yum!

  5. uniquely linda

    Sound great. Can’t wait to try them.

  6. These sound delicious! Love all that smoked paprika, it’s seriously potent stuff and would definitely add a ton of flavor to these!

  7. LOL the gif of the shake weight made me laugh. Awesome. What a hearty, tasty appetizer for game-day!

  8. these look yummy! I love cooking with guinness!

  9. These look positively dreamy. Can sandwiches be dreamy?

    1. Matthew Cetta

      I have to admit, Your Honor, I am guilty of dreaming of sandwiches.

  10. These look amazing!

    1. Matthew Cetta

      Thank you, Kristen!

  11. Seriously…that sounds amazing! It would be perfect for serving to friends!

    1. Matthew Cetta

      And not breaking the bank!

  12. Pulled pork is always a hit at my house, but the guinness takes it over the top – and that slaw? Yeah, need to make these soon!

  13. Okay, those look so good, it is hard not to drool. Pulled pork comfort food at its finest.

  14. Wow! I love the flavors in this, it sounds so amazing! I NEED to try this!

  15. Andi @ The Weary Chef

    This makes me hungry! We always love pulled pork and this version will surely be a big hit! 😀

  16. Tina

    Question…do I keep the cinnamon sticks in with the pork when you cover it & put in the oven?
    Thank you

    1. Matthew Cetta

      Absolutely! Leave them in the braising liquid until the end. Then discard it with the liquid when you’re done.

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