BBQ Pulled Pork Sliders

by | Sep 23, 2020 | Pork

Sarah Tiong’s BBQ Pulled Pork Sliders

We absolutely love Pulled Pork in our house… it is so delicious, versatile, and usually lasts for a few meals!  We recommend buying only Australian Grown Pork and Free Range Australian Pork is even better, as a ridiculous amount of pork is imported into Australia. So support your Aussie Farmers, and cook up this scrumptious pulled pork for your family and every one is winning!


Sarah Tiong’s BBQ Pulled Pork Sliders


Pulled Pork Base Recipe

  • 2.5-3kg Pork Shoulder
  • 2 tablespoons salt
  • 2 tablespoons ground toasted coriander seed
  • 2 tablespoons ground toasted fennel seed
  • 2 tablespoons ground toasted black pepper
  • 2 large brown onions, finely chopped
  • 5 garlic cloves, finely chopped
  • 1-2L Boiling water or stock

BBQ Sauce

  • 3 tablespoons oil
  • 1 large brown onion, finely chopped
  • 3-5 garlic cloves, finely grated
  • ½ cup tomato sauce
  • ¼ cup maple syrup
  • 2 tablespoons Worcestershire sauce
  • ¼ cup white wine or apple cider vinegar
  • 1 tablespoon Dijon mustard
  • 1 ½ tablespoons smokey tabasco
  • 1 cup Bourbon or Whiskey
  • 1 cup water


  1. Adjust oven rack to lower position and preheat oven to 150°C. Bring the stock or water up to a boil in a separate pot.
  2. Combine salt, sugar, coriander, fennel seed and black pepper in a small bowl and mix thoroughly. Season pork with spice mixture, making sure to rub it on all sides.
  3. Heat oil in a Dutch oven over medium-high heat on the stove. Once the oil is hot, add pork and cook, turning occasionally, until well browned on all sides, about 5 minutes. Add the onion and garlic and mix well.
  4. Turn off the stove and add boiling water or stock about ½ way up the shoulder in the Dutch oven. Place the Dutch oven into the oven and cook for 4 hours at 150°C.
  5. Transfer pork to a large bowl, reserving liquid in the Dutch oven. Skim off excess fat and discard.
  6. Using 2 forks, shred (be careful not to shred too finely as this can cause it to dry out)
  7. Whisk together the ingredients for the BBQ sauce. Combine with a few ladles of the reserved cooking liquid.
  8. In a large saucepan, heat up the BBQ sauce. Add the shredded pork and combine well. Season as needed and serve burger style with slaw in a soft bun.