Quick Recipe Version (TL;DR)
Quick Ingredients
- Slider buns: 18 mini buns (or Hawaiian rolls, split)
- Beef sliders: 1 1/2 lb (680 g) 80/20 ground beef; 1 1/4 tsp kosher salt; 1 tsp black pepper; 6–9 thin cheddar slices
- Pulled pork sliders: 2 1/2 lb (1.1 kg) boneless pork shoulder; 1 tsp kosher salt; 1 tsp smoked paprika; 1/2 tsp garlic powder; 1 cup (240 ml) chicken broth
- Tangy sauce: 3/4 cup ketchup; 1/4 cup apple cider vinegar; 2 tbsp brown sugar; 1 tbsp Dijon; 1 tbsp Worcestershire
- Coleslaw: 6 cups coleslaw mix; 1/2 cup mayo; 1 tbsp apple cider vinegar; 2 tsp sugar; 1/2 tsp celery seed
- Black-bean sliders: 2 (15 oz) cans black beans; 1/2 cup rolled oats; 1/2 cup breadcrumbs; 1 large egg; 1 tbsp adobo sauce (from chipotles); 1 tsp smoked paprika; 1 tsp cumin
- Toppings bar: 1 cup aioli (mayo + garlic + lemon); dill pickles; quick pickled onions; extra cheese slices
Do This
- 1. Quick-pickle red onions (30 minutes) and make aioli.
- 2. Braise pork at 300°F for 3 hours until shreddable (195–205°F).
- 3. Stir together tangy sauce; toss with shredded pork. Mix coleslaw and chill.
- 4. Mash and mix black-bean patty mixture; rest 10 minutes; form 6 patties.
- 5. Pan-sear black-bean patties 4–5 minutes per side; keep warm.
- 6. Cook beef slider patties to 160°F, melt cheese; toast buns, set up toppings bar, and serve.
Why You’ll Love This Recipe
- Everyone gets options: classic beef and cheese, tangy pulled pork with slaw, and a smoky vegetarian slider that still feels hearty.
- The toppings bar makes it feel like a party, but the components are simple and make-ahead friendly.
- Most of the work is hands-off while the pork braises in the oven.
- Works for game day, casual entertaining, and family dinners where everyone builds their own.
Grocery List
- Produce: 1 large red onion, 1 small yellow onion, garlic, 1 lemon, optional cilantro, optional lettuce/tomato for serving
- Meat: 2 1/2 lb boneless pork shoulder (pork butt), 1 1/2 lb ground beef (80/20)
- Dairy: 12 thin slices cheese (cheddar, pepper jack, or your choice)
- Bakery: 18 slider buns (mini buns or Hawaiian rolls)
- Canned & Jarred: 2 (15 oz) cans black beans, chipotles in adobo (small can), dill pickles (slices), mayonnaise, ketchup, Dijon mustard, Worcestershire sauce
- Pantry & Spices: apple cider vinegar, chicken broth, brown sugar, rolled oats, breadcrumbs, smoked paprika, ground cumin, garlic powder, onion powder (optional), kosher salt, black pepper, neutral oil
- Optional extras for the bar: hot sauce, yellow mustard, extra BBQ sauce, butter for toasting buns
Full Ingredients
For the Quick Pickled Onions (Toppings Bar)
- 1 large red onion, thinly sliced
- 3/4 cup (180 ml) apple cider vinegar
- 3/4 cup (180 ml) water
- 1 tbsp granulated sugar
- 1 1/2 tsp kosher salt
For the Simple Garlic-Lemon Aioli (Toppings Bar)
- 1 cup (240 g) mayonnaise
- 1 large garlic clove, finely grated (or pressed)
- 1 tbsp fresh lemon juice
- 1/4 tsp kosher salt
- 1 tbsp water, as needed to loosen
For the Tangy Pulled Pork
- 2 1/2 lb (1.1 kg) boneless pork shoulder, excess surface fat trimmed to a thin layer
- 1 tsp kosher salt
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/2 tsp black pepper
- 1 tbsp neutral oil (avocado, canola, or vegetable)
- 1 cup (240 ml) chicken broth
For the Tangy Pork Sauce
- 3/4 cup (180 g) ketchup
- 1/4 cup (60 ml) apple cider vinegar
- 2 tbsp packed light brown sugar
- 1 tbsp Dijon mustard
- 1 tbsp Worcestershire sauce
- 1/2 tsp smoked paprika
- 1/2 tsp kosher salt
For the Quick Creamy Coleslaw (for the pork sliders)
- 6 cups (about 10 oz / 285 g) coleslaw mix (shredded cabbage and carrots)
- 1/2 cup (120 g) mayonnaise
- 1 tbsp apple cider vinegar
- 2 tsp granulated sugar
- 1/2 tsp celery seed
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
For the Mini Beef Cheeseburgers
- 1 1/2 lb (680 g) ground beef (80/20 for best flavor)
- 1 1/4 tsp kosher salt
- 1 tsp black pepper
- 1 tbsp neutral oil (for the pan, if needed)
- 6–9 thin slices cheddar (or American), cut to fit slider buns
For the Smoky Black-Bean Sliders (Vegetarian)
- 2 (15 oz / 425 g) cans black beans, drained and rinsed
- 1/2 cup (45 g) rolled oats
- 1/2 cup (55 g) plain breadcrumbs
- 1 large egg
- 1/4 cup (40 g) finely minced yellow onion
- 2 garlic cloves, finely minced
- 1 tbsp adobo sauce (from a can of chipotles in adobo)
- 1 tbsp fresh lime juice
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 1/2 tsp kosher salt
- 2 tbsp chopped cilantro (optional)
- 3 tbsp neutral oil, for pan-searing
For the Slider Trio Station (Buns and Toppings Bar)
- 18 slider buns, split
- 1 cup dill pickle slices
- Quick pickled onions (from above)
- Aioli (from above)
- Extra cheese slices, as desired
- Optional: hot sauce, mustard, extra BBQ sauce
Step-by-Step Instructions
Step 1: Make the quick pickled onions
In a heatproof jar or bowl, combine the apple cider vinegar (3/4 cup), water (3/4 cup), sugar (1 tbsp), and kosher salt (1 1/2 tsp). Stir until the sugar and salt dissolve.
Add the thinly sliced red onion, pressing it down so it’s mostly submerged. Let sit at room temperature for 30 minutes (or refrigerate up to 1 week). Stir once or twice as it pickles.
Step 2: Start the pork braise (hands-off main cook)
Preheat the oven to 300°F (150°C).
Pat the pork shoulder dry. Season all over with kosher salt (1 tsp), smoked paprika (1 tsp), garlic powder (1/2 tsp), and black pepper (1/2 tsp).
Heat a Dutch oven (or heavy oven-safe pot with a lid) over medium-high heat. Add neutral oil (1 tbsp). Sear the pork for 3–4 minutes per side, until deeply browned.
Pour in the chicken broth (1 cup), scraping up any browned bits. Cover with the lid and transfer to the oven. Braise for 3 hours, or until the pork is very tender and shreds easily. For best texture, aim for an internal temperature of 195–205°F (90–96°C).
Step 3: Make the aioli and coleslaw while the pork cooks
Aioli: In a small bowl, whisk together mayonnaise (1 cup), grated garlic (1 clove), lemon juice (1 tbsp), and kosher salt (1/4 tsp). If you want it more drizzle-friendly for a toppings bar, whisk in up to 1 tbsp water. Refrigerate.
Coleslaw: In a medium bowl, whisk mayo (1/2 cup), apple cider vinegar (1 tbsp), sugar (2 tsp), celery seed (1/2 tsp), kosher salt (1/2 tsp), and black pepper (1/4 tsp). Add the coleslaw mix (6 cups) and toss well. Refrigerate at least 20 minutes so it lightly softens and the flavors meld.
Step 4: Mix and form the smoky black-bean slider patties
In a large bowl, add the drained black beans. Use a potato masher or fork to mash until about 70% crushed (you want some whole beans left for texture).
Stir in rolled oats (1/2 cup), breadcrumbs (1/2 cup), egg (1), minced onion (1/4 cup), minced garlic (2 cloves), adobo sauce (1 tbsp), lime juice (1 tbsp), smoked paprika (1 tsp), cumin (1 tsp), kosher salt (1/2 tsp), and optional cilantro (2 tbsp).
Let the mixture rest for 10 minutes so the oats hydrate. Then divide and form 6 slider-size patties about 2 1/2 inches wide and 1/2 inch thick. (If the mix feels sticky, lightly oil your hands.)
Step 5: Finish the pulled pork with tangy sauce
When the pork is done, remove the pot from the oven and let it rest (covered) for 10 minutes. Transfer the pork to a cutting board and shred with two forks, discarding large pieces of fat.
In a small saucepan over medium heat, whisk together ketchup (3/4 cup), apple cider vinegar (1/4 cup), brown sugar (2 tbsp), Dijon (1 tbsp), Worcestershire (1 tbsp), smoked paprika (1/2 tsp), and kosher salt (1/2 tsp). Simmer for 3 minutes.
Toss the shredded pork with 1/2 cup of the sauce to start, then add more to taste. Keep warm over very low heat, or cover and keep warm in a 200°F (95°C) oven.
Step 6: Cook the smoky black-bean patties
Heat a large nonstick skillet or well-seasoned cast-iron pan over medium heat. Add 3 tbsp neutral oil.
Cook the black-bean patties for 4–5 minutes per side, until browned and crisp. If you have an instant-read thermometer, the center should read 165°F (74°C).
Transfer to a sheet pan and keep warm in a 200°F (95°C) oven while you cook the beef.
Step 7: Cook the mini beef cheeseburgers and melt the cheese
Divide the ground beef (1 1/2 lb) into 12 equal portions (about 2 oz / 55 g each). Gently shape into patties slightly wider than the buns (they shrink as they cook). Season both sides with kosher salt (1 1/4 tsp total) and black pepper (1 tsp).
Heat a large skillet or griddle over medium-high heat. If your pan is not very well seasoned, add 1 tbsp neutral oil. Cook patties in batches for 2–3 minutes per side until browned and cooked through to 160°F (71°C).
Add cheese during the last minute. If you want extra-melty cheese, cover the pan for 30–60 seconds to help it melt.
Step 8: Toast buns, set up the slider trio station, and serve
Toast the split slider buns on a sheet pan in a 350°F (175°C) oven for 5 minutes, or butter-cut-side-down in a skillet for 1–2 minutes until golden.
Arrange three “build zones” on your counter or table:
1) Beef cheeseburgers: toasted bun + beef patty + cheese + pickles + aioli (optional).
2) Pulled pork: toasted bun + warm tangy pulled pork + coleslaw + pickled onions.
3) Black-bean sliders: toasted bun + smoky black-bean patty + aioli + pickles + pickled onions (pepper jack is great here if you want cheese).
Serve immediately while the buns are warm and the patties are hot. Keep extra sauce, pickles, and aioli on the table so everyone can customize.
Pro Tips
- Make the pork ahead: Pulled pork tastes even better after resting in the sauce. Make it up to 2 days ahead and rewarm gently at 300°F, covered, with a splash of broth.
- Don’t overwork the beef: Mix as little as possible and shape lightly. That keeps slider patties tender instead of bouncy.
- For crisp bean patties: Let the mixture rest the full 10 minutes, and don’t flip too early. A good crust helps them hold together.
- Keep things hot without stress: Hold cooked patties and pork in a 200°F oven on a sheet pan while you finish the rest.
- Label the bar: If you’re serving guests, small notes like “spicy” (adobo) and “contains egg” (aioli, bean patties) help everyone choose.
Variations
- Slow cooker option for the pork: Sear as written, then cook covered on LOW for 8 hours (or HIGH for 5 hours) until shreddable; sauce and serve.
- Spicy route: Add 1 tsp hot sauce to the aioli and stir 1 tbsp chopped pickled jalapeños into the coleslaw.
- Swap the bean patty binder: Replace the egg with 3 tbsp aquafaba (liquid from canned chickpeas) for an egg-free version; add 2 extra tbsp breadcrumbs if needed for firmness.
Storage & Make-Ahead
Pulled pork: Refrigerate in an airtight container with sauce for up to 4 days. Freeze for up to 2 months. Reheat covered at 300°F for 20–30 minutes with a splash of broth, or gently on the stovetop over low heat.
Coleslaw: Best within 24 hours; it will soften as it sits. If making ahead, keep dressing separate and toss 30–60 minutes before serving.
Black-bean patties: Cooked patties keep up to 4 days refrigerated. Re-crisp in a skillet over medium heat with a small drizzle of oil for 2–3 minutes per side.
Pickled onions and aioli: Pickled onions keep up to 1 week refrigerated. Aioli keeps up to 5 days refrigerated.
Buns: Toast just before serving for best texture.
Nutrition (per serving)
Approximate, based on 1 beef slider + 1 pulled pork slider with slaw + 1 black-bean slider (with buns and moderate toppings): 820 calories, Protein 38 g, Carbohydrates 78 g, Fat 42 g, Fiber 11 g, Sodium 1450 mg. Values will vary depending on bun size, cheese amount, and topping portions.
