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–+ servings
Dutch oven pulled pork topped with cabbage slaw, served on buns.
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5 from 17 votes

Shredded Pork Sliders

Make these shredded pork sliders for a delicious and easy meal. This pulled pork sliders recipe is packed with flavor and perfect for any gathering!
Prep Time10 minutes
Cook Time5 hours
Brining Time8 hours
Total Time13 hours 10 minutes
Course: Main Course
Cuisine: American
Keyword: slider sandwiches, dutch oven recipe, pork recipe, pulled pork, pulled pork sliders, dutch oven pulled pork
Servings: 10 people
Calories: 372kcal
Author: Renae Gerhardstein

Equipment

  • Dutch Oven with Lid
  • cling plastic wrap
  • whisk

Ingredients

Dry Brine

  • 2 tablespoons sugar
  • 2 tablespoons kosher salt
  • 1 tablespoon chili powder
  • 1 tablespoon smoked paprika
  • 1 teaspoon black pepper

For Pulled Pork

  • 4 pounds boneless pork shoulder or Boston butt
  • 2 tablespoons olive oil or avocado oil
  • 16 ounces Dr. Pepper or other dark cola, beef broth, or root beer
  • ½ cup water

For Serving

  • 16 slider buns dinner rolls, or hamburger buns

Instructions

  • In a medium bowl, whisk together seasonings for dry rub: sugar, kosher salt, chili powder, smoked paprika, and black pepper.
  • Place the roast on a sheet of plastic wrap. Rub the seasonings evenly all over. Roll pork in the plastic wrap to seal. Refrigerate for 8 hours (or overnight).
  • Preheat oven to 250°F.
  • Add oil to a cast iron Dutch Oven or similar heavy-bottomed pot over medium-high heat. Once the oil is almost smoking, sear the pork on all sides.
  • Carefully pour cola around the meat, not over it (to avoid washing off spices). The cola should cover the bottom half of the roast.
  • Cover pot with lid and roast in preheated oven for 5 hours. After 2 1/2 hours, check the pot and add more water if necessary.
  • After 5 hours, the meat should be fork tender and easy to shred. If not, continue roasting for a while longer. *The internal temperature of the pork needs to be around 225ºF for the meat to be tender enough for shredding.

Video

Notes

  • To keep your Dutch oven in top shape, always let it cool before cleaning to avoid thermal shock and potential cracking. Use a gentle scrubber and mild soap to remove any stuck-on food, but avoid harsh abrasives that could damage the enamel.
  • Lastly, make sure to dry it thoroughly before storing it to prevent rust and maintain its longevity!
Recipe Variations:
    • Classic BBQ style: Toss the pork in your favorite barbecue sauce and serve with a side of creamy coleslaw for a traditional BBQ favorite.
    • Cheesy perfection: Add a slice of cheese like pepper jack, cheddar cheese, or Swiss to each slider for an extra layer of richness.
    • Spicy kick: Mix in a little cayenne pepper and cumin for a smoky, spicy flavor boost.
    • Bacon lovers’ delight: Crumble crispy bacon on top of the pork for added crunch and salty goodness.
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Storing Instructions:
  • Leftover Dutch oven pulled pork can be refrigerated for up to 4 days. It dries out day by day, but storing it in some reserved cooked juicescan help to keep it moist.
  • Reheat in a pot on the stovetop over medium-high heat until it’s warmed through. Same as for storing, a bit of broth or leftover juice can really help to restore any loss of moisture.

Nutrition

Serving: 2 sliders | Calories: 372kcal | Carbohydrates: 35g | Protein: 35g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Cholesterol: 82mg | Sodium: 1491mg | Potassium: 549mg | Fiber: 3g | Sugar: 12g | Vitamin A: 583IU | Vitamin C: 0.01mg | Calcium: 55mg | Iron: 3mg