Barbecue pulled pork sliders

Feed a crowd with this delicious barbecue pulled pork sliders recipe! Perfect for parties, drinks and movie nights, these sliders were made for sharing

  • 20 mins preparation
  • 6 hrs cooking
  • Makes 24
  • Print
Recipe by : Sandra Kinniburgh
Photography by : Paul Thomas
This recipe first appeared in Food magazine issue 85.
Follow Food on Facebook, Instagram and sign up to their e-newsletter.


  • 1 tablespoon olive oil
  • 1.5 - 2kg pork shoulder
  • 3/4 cup tomato ketchup
  • 1/3 cup brown sugar
  • 1/4 cup dark soy sauce
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 teaspoon chilli powder
  • 1 medium onion, finely diced
  • 2 clove garlic, finely diced
  • extra large piece of tinfoil (if using roasting pan)
To serve
  • 500 gram bag Vital Vegetables Vitalbones Slaw (see recipe tip)
  • 24-30 sliders or small buns, halved
  • butter for sliders (optional)


  • 1
    Preheat the oven to 140°C. Line a deep-sided roasting pan with baking paper (alternatively, you can use a large, covered casserole dish).
  • 2
    Heat the oil in a frypan. Brown the pork shoulder on all sides over a medium-high heat. Transfer the pork to the prepared roasting pan.
  • 3
    Place the tomato ketchup, brown sugar, soy sauce, salt, pepper and chilli powder in a pan. Add the onion and garlic to the sauce and bring it all to a boil. Pour the sauce evenly over the pork.
  • 4
    Cover the whole roasting pan loosely with tinfoil, securing well around the edges. Place in the preheated oven and cook for 6 hours (long, slow cooking is key).
  • 5
    When ready to serve, prepare the Vital Vegetables Vitalbones Slaw by mixing the sachet of dressing through the veges. Set aside. Use two forks to ‘pull’ the pork from the bone and coat generously in the sauce.
  • 6
    Butter the sliders if desired. Fill each slider generously with pulled pork and slaw.


  • Makes 24 - 30 sliders. - These sliders also work well with Vital Vegetables Vital Immunity Slaw.