Beer-Braised Pulled Pork Sliders with Spicy Coleslaw

By AislePrompt Editorial · Published 2026-06-18 · Updated 2026-06-18

Tender pulled pork slow-cooked in beer and smoky spices, served on mini buns with a crunchy, tangy spicy coleslaw. This American-inspired pork recipe, ready in about 500 minutes, pairs pork shoulder (boneless), lager beer, smoked paprika for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 calories and feeds 12, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 3 lbs pork shoulder (boneless)
• 1 1/2 cups lager beer
• 2 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 2 tbsp brown sugar
• 1 tbsp salt
• 1 tsp black pepper
• 2 tbsp yellow mustard
• 12 slider buns
• 2 cups green cabbage, shredded
• 1 cup red cabbage, shredded
• 1 medium carrot, grated
• 1/2 cup mayonnaise
• 2 tbsp apple cider vinegar
• 1 tbsp hot sauce
• 1 tbsp honey

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Instructions

1. Step 1: In a small bowl, combine 2 tsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, 2 tbsp brown sugar, 1 tbsp salt, and 1 tsp black pepper. Rub this spice mix evenly all over 3 lbs boneless pork shoulder.
2. Step 2: Place the pork shoulder in a slow cooker and pour 1 1/2 cups lager beer over it. Add 2 tbsp yellow mustard on top. Cover and cook on low for 8 hours until the pork is very tender and easily shredded.
3. Step 3: While pork cooks, prepare the spicy coleslaw by mixing 2 cups shredded green cabbage, 1 cup shredded red cabbage, and 1 grated carrot in a large bowl.
4. Step 4: In a separate bowl, whisk together 1/2 cup mayonnaise, 2 tbsp apple cider vinegar, 1 tbsp hot sauce, and 1 tbsp honey. Pour dressing over the cabbage mixture and toss to coat well. Refrigerate until ready to serve.
5. Step 5: Once pork is cooked, remove it from slow cooker and shred using two forks. Return shredded pork to slow cooker and stir to coat in cooking juices.
6. Step 6: To assemble, place a generous scoop of pulled pork onto each of the 12 slider buns and top with a heaping spoonful of spicy coleslaw. Serve warm.