Deep South Pulled Pork Sliders with Buttermilk Coleslaw | DonalSkehan.com, Proper soul food & a nice change from burgers.
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Deep South Pulled Pork Sliders with Buttermilk Coleslaw

September 12

These pulled pork sandwiches are wonderful for outdoor eating. The slow cooking of this cheaper cut results in spectacularly tender meat which slapped between a soft floury bap with buttermilk coleslaw is truly a thing of beauty. You can easily play around with the spices in the marinade and feel free to make your own additions.



  • serves Serves 8
  • time 120 mins + marinade time


  1. 1. Blitz all the ingredients for the marinade in a blender or pestle and mortar until you have a smooth mixture.
  2. 2. Place the pork in a large pan or dish, add the marinade and turn the pork until coated. Cover and allow to marinate in the spicy mix for a couple of hours or overnight if you have the time. If you don’t have the time, don’t worry just cook the meat.
  3. 3. Place the pan over a high heat, add just enough water, about 1 litre (1 3/4 pints), to cover the meat and bring to the boil. Reduce the heat, cover with a lid and cook at a steady simmer for about 1 1/2 hours until the meat pulls apart easily with a fork. Make sure to turn the pork during the cooking time.
  4. 4. Remove the pork from the sauce with a carving fork and shred, then place the shredded meat on a plate, cover with foil and set aside. Bring the sauce to a steady simmer and reduce until it is thick.
  5. 5. Spoon the sauce over the pork and serve in toasted burger buns with a little coleslaw.
  6. 6. For the coleslaw - whisk together the buttermilk, mayonnaise, vinegar, garlic in a large bowl. Toss in the carrot, cabbage, spring onion until coated. Season with sea salt and ground black pepper.

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1 boneless pork shoulder (about 1.2kg)

8 floury baps

For the Marinade:

1 large onion, peeled and finely chopped

8 garlic cloves, peeled and roughly chopped

1/2 tbsp of Tabasco

1/2 tsp coriander seeds

2 tbsp English mustard powder

150ml distilled white vinegar

2 tsp paprika

6 tbsp tomato ketchup

1 tbsp worcestershire sauce

2 tbsp treacle

75g dark Brown Sugar

Sea salt to season

For the Coleslaw:

1/2 head of cabbage, finely shredded

1/2 head of red cabbage, finely shredded

3 carrots, peeled and grated

6 spring onions, finely sliced

3 tbsp of buttermilk

3 tbsp of mayonnaise

1 tbsp of apple cider vinegar

1 garlic clove, finely minced

Sea salt and ground black pepper


You'll Need

Blender or pestle and mortar

Large pan or dish