This flavour-packed pulled pork recipe features meat that marinates overnight in a delicious BBQ rub, then cooks in an Instant Pot with ginger beer until it’s fork-tender and easily pulled apart. The cooking liquid is reduced into a delicious, soaking sauce. Use the succulent pork to make sliders that can be crisped up in an Air Fryer or oven. Serve with pickles, coleslaw, and your favourite BBQ or hot sauce for the perfect party snack.
This recipe makes plenty of pulled pork—you can easily prepare at least 24 sliders.
I made an easy coleslaw with equal parts shredded cabbage and carrots, mixed with mayonnaise and chipotle in adobo.
For the slider rolls, I buttered and toasted them in the Air Fryer before topping them with mozzarella. Then I returned them to the Air Fryer until the cheese melted. I finished by brushing the tops with butter and toasting them for another minute or two. The cheese and extra toasting are optional but add a lovely layer of flavour and texture.
Topped with chipotle coleslaw, sweet pickles, and melty mozzarella, these sliders hit all the right notes. They’re great for feeding a crowd, making ahead, or freezing for later. Keep some extra napkins handy
What to do with leftover pulled pork
Leftover pulled pork is incredibly versatile and keeps well, so it’s worth making a big batch. Use it in tacos with salsa and avocado, or pile it into toasted wraps with melty cheese for quick quesadillas. It’s great stirred into cooked pasta with a tomato or creamy sauce or added to baked potatoes with sour cream and spring onions. You can also use it as a topping for flatbreads or pizza, or fold it into a breakfast hash with fried eggs on top. If you’re after something fresh, try it in a rice bowl with crunchy slaw and pickled veggies.
What You’ll Need to Make These Sliders
For the BBQ Rub:
- Brown sugar
- Paprika
- Cayenne pepper
- Onion powder
- Garlic powder
- Ground cumin
- Salt and pepper
For the Pork:
- Pork shoulder (boneless)
- Ginger beer
- Chicken stock cube or powder
- Bay leaves (optional)
- Neutral oil (for browning)
For the Sliders:
- Slider rolls
- Butter
- Mozzarella cheese (grated)
- Sweet and sour pickles
- Coleslaw with chipotle in adobo
- Your favourite BBQ sauce
How to Make Pulled Pork Sliders in the Instant Pot
1. Marinate the Pork
Rub the pork with the spice mix and refrigerate overnight.
2. Brown the Meat
Use the Instant Pot on Sauté mode to brown the pork on all sides. Work in batches if needed.
3. Pressure Cook
Add the pork back in with the ginger beer, bay leaves, and crumbled stock cube. Cook on HIGH pressure for 1 hour.
4. Reduce the Liquid
Release the pressure manually. Remove the pork and reduce the cooking liquid until thick and glossy.
5. Shred and Soak
Shred the pork with two forks, keeping a bit of texture. Pour over the reduced liquid and stir to combine.
6. Build the Sliders
- Toast buttered slider rolls in an Air Fryer until golden
- Add pulled pork and grated mozzarella
- Return to the Air Fryer or oven until the cheese melts
- Top with pickles and chipotle slaw
- Drizzle with BBQ sauce or hot sauce
FAQ’s for This Recipe
Can I make this ahead of time? Yes. Make the pork and store it in the fridge for up to 3 days or freeze it for up to 3 months.
What if I don’t have an Instant Pot? You can slow-cook the pork in a Dutch oven at 160°C (320°F) for about 4–5 hours. Or cook in a slow cooker for 8 hours as per this recipe
Substitutions & Variations
- Swap ginger beer for apple cider for a different flavour
- Use cheddar instead of mozzarella
- Add finely sliced red onion or jalapeños for extra heat
- Try brioche buns or soft rolls for a richer flavour
Storage Instructions
- Fridge: Store leftover pulled pork in an airtight container for up to 5 days
- Freezer: Freeze portions in bags or containers for up to 3 months
- Reheating: Warm gently in a pot with a splash of water or stock
Here are a few of my other Instant Pot meat recipes you might like
Instant Pot lamb shanks with red wine & rosemary
Gammon with ginger beer & rooibos
Confit duck legs with cherry sauce
Instant Pot crispy pork belly
How to make crispy pork crackling in an Air Fryer:
If you want to turn the pork skin you took off the meat for this pulled pork into shatteringly crisp crackling, this is what you need to do: Preheat the Air Fryer to 200c. Score the skin with a very sharp knife, cutting just through the skin part. Rub a little olive oil over the skin. Season it well with sea salt flakes and rub it in. Cook for 20 minutes until golden and crispy. If there is some fat on the skin, you can turn it around and cook the underside for a further 10 minutes.
BBQ Pork Rub:
- 1/3 cup brown sugar
- 1 ½ tsp paprika
- 1/4 tsp cayenne pepper
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp ground cumin
- 2 tsp salt
- ½ – 1 tsp white or black pepper
Pulled Pork:
- 2 kg deboned pork shoulder trimmed and cut into 4 large pieces
- 2 ½ cups ginger beer
- 2 bay leaves optional
- 1 chicken stock cube or 1 Tbsp chicken bouillon powder
- Neutral oil for frying
- For the Sliders as needed:
Slider rolls
- Butter
- Grated mozzarella cheese
- Sliced sweet and sour pickles
- Coleslaw with chipotle
- Your favourite BBQ sauce
Prepare the Rub:
Combine all the ingredients for the BBQ rub and mix until well combined.
Sprinkle the rub on the pork, massaging it into the meat.
Place the pork in one layer in a dish, cover, and refrigerate overnight.
Brown the Pork:
Set the Instant Pot to Sauté.
Add a splash of neutral oil and brown the pork in batches on all sides.
Set the browned pork aside.
Cook in the Instant Pot:
Return the pork (with any juices) to the pot.
Add bay leaves and crumble over the stock cube.
Pour over the ginger beer, ensuring most of the meat is submerged.
Close the lid and cook on HIGH for 1 hour.
Reduce the Sauce:
Manually release the pressure and remove the pork onto a tray.
Set the Instant Pot back to Sauté and boil the remaining liquid for about 20 minutes until it reduces to roughly 2 cups.
Shred and Combine:
Shred the pork with two forks, keeping some texture.
Pour the reduced sauce over the meat, mix well, and adjust seasoning with salt and pepper if needed.
Assemble the Sliders:
Slice the slider rolls in half and butter both sides.
Toast the rolls in an Air Fryer at 350°F (180°C) until lightly browned.
Remove the tops, then top the bottoms with the pulled pork and grated mozzarella.
Return to the Air Fryer or oven until the cheese melts.
Top with sliced pickles and a dollop of coleslaw.
Drizzle with your favourite BBQ or hot sauce before serving.
- Fridge: Store leftover pulled pork in an airtight container for up to 5 days
- Freezer: Freeze portions in bags or containers for up to 3 months
- Reheating: Warm gently in a pot with a splash of water or stock or in a microwave.
Sam Linsell is a 3 x cookbook author, food stylist and photographer.
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