Beer Braised Pulled Pork Sliders Assembly Instructions

Beer Braised Pulled Pork Sliders Assembly Instructions

sara reillyNovember 12, 2020

Friday Funday, November 13, 2020


Slow roasted beer braised pork on house made spent grain slider buns with a tangy St. Louis style BBQ sauce & dill pickle chips. Served with honey dijon coleslaw & white cheddar mac & cheese.


  • 1 pan beer braised pork
  • 8 oz. BBQ sauce
  • 1 bag pickle chips
  • 1 quart coleslaw
  • 3 oz. dressing for coleslaw
  • 1 pan mac & cheese
  • 1 bag slider buns 


  • Preheat oven to 375. Once up to temperature, put covered pans into oven. After 15 minutes remove covers for remainder of cooking time and stir pork. Continue baking another 15-20 minutes until internal temperature reaches 165 degrees. Optionally, if you like things a little crispier, you can broil the pans uncovered until pork is slightly crispy and mac 'n cheese gets some golden color to it.
  • Split slider buns, wrap in a kitchen towel, and microwave one minute or wrap in foil and put in oven for last 5-10 minutes of baking time.


  • Place some pickle chips on the bottom buns.
  • Split pork on top of pickles.
  • Drizzle bbq sauce over meat with a spoon.
  • Place a small pile of slaw on white bbq sauce.
  • Place top buns onto sliders, and plate two per plate.
  • Serve mac 'n cheese and extra slaw next to sliders on a dinner plate.