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.