Craft Beer-Braised Pulled Pork Sliders

By AislePrompt Editorial · Published 2026-08-08 · Updated 2026-08-08

Tender, slow-braised pulled pork infused with craft beer flavors, served on mini buns for an irresistible appetizer or meal. This American-inspired pork recipe, ready in about 260 minutes, pairs pork shoulder (boneless), craft beer (amber or lager), yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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)
• 12 oz craft beer (amber or lager)
• 1 large, sliced yellow onion
• 4 cloves minced garlic
• 2 tbsp brown sugar
• 1 tbsp paprika
• 1 tsp chili powder
• 2 tsp kosher salt
• 1 tsp ground black pepper
• 2 tbsp apple cider vinegar
• 2 tbsp olive oil
• 12 slider buns
• 1 cup coleslaw (optional)

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Instructions

1. Step 1: Mix 2 tbsp brown sugar, 1 tbsp paprika, 1 tsp chili powder, 2 tsp kosher salt, and 1 tsp ground black pepper in a small bowl. Rub this spice mix evenly over 3 lbs boneless pork shoulder.
2. Step 2: Heat 2 tbsp olive oil in a large Dutch oven over medium-high heat. Add the pork and brown on all sides, about 4 minutes per side.
3. Step 3: Remove pork and set aside. Add 1 large sliced yellow onion and 4 minced garlic cloves to the pot, sautéing for 5 minutes until softened.
4. Step 4: Pour in 12 oz craft beer and 2 tbsp apple cider vinegar, scraping the bottom of the pot to deglaze.
5. Step 5: Return pork to the pot, cover tightly, and braise in a 300°F oven for 3.5 to 4 hours until pork is tender and easily shredded.
6. Step 6: Remove pork and shred with two forks. Return shredded pork to the pot and mix with the cooking liquid.
7. Step 7: Serve on 12 slider buns, topped with 1 cup coleslaw if desired.