Craft Beer-Braised Pulled Pork Sliders with Spiced Slaw

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-06-29 · Updated 2026-06-29

Tender pulled pork simmered in craft beer, served on mini buns with crunchy spiced cabbage slaw for a perfect game-day bite. This american-inspired pork ready in about 210 minutes pairs olive oil, large yellow onion, thinly sliced, garlic cloves, minced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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, trimmed and cut into chunks
• 2 tbsp olive oil
• 1 large yellow onion, thinly sliced
• 3 cloves garlic cloves, minced
• 12 oz craft beer (lager or ale)
• 2 tbsp apple cider vinegar
• 1 tbsp brown sugar
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• 1 1/2 tsp salt
• 1 tsp black pepper, freshly ground
• 3 cups green cabbage, shredded
• 2 cups red cabbage, shredded
• 1 medium carrot, grated
• 1/2 cup mayonnaise
• 1 tbsp Dijon mustard
• 1 tbsp honey
• 12 mini slider buns

Instructions

1. Step 1: Preheat oven to 325°F. Heat 2 tbsp olive oil in a large oven-safe Dutch oven over medium-high heat. Add 3 lbs pork shoulder chunks and brown on all sides for 5-6 minutes, then transfer pork to a plate.
2. Step 2: Add 1 large thinly sliced yellow onion and 3 minced garlic cloves to the pot, sauté for 4 minutes until softened and fragrant.
3. Step 3: Pour in 12 oz craft beer, scraping up browned bits. Stir in 2 tbsp apple cider vinegar, 1 tbsp brown sugar, 1 tsp smoked paprika, 1/2 tsp ground cumin, 1 1/2 tsp salt, and 1 tsp freshly ground black pepper.
4. Step 4: Return pork to the pot, cover tightly with a lid, and place in the oven. Braise for 3 hours, turning pork halfway, until meat is tender and shreds easily.
5. Step 5: Meanwhile, prepare spiced slaw by combining 3 cups shredded green cabbage, 2 cups shredded red cabbage, and 1 grated medium carrot in a large bowl. Whisk together 1/2 cup mayonnaise, 1 tbsp Dijon mustard, and 1 tbsp honey; toss with cabbage mixture until well coated.
6. Step 6: Remove pork from the oven and shred with two forks. Serve pulled pork on 12 mini slider buns topped generously with spiced slaw.