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Coffee-Braised Pulled Pork Sliders

Tender, coffee-infused pulled pork on soft slider buns, ready in under an hour using a pressure cooker. Perfect for a quick summer dinner.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 8
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lbs pork shoulder cut into 2-inch chunks
  • 1 cup strong brewed coffee cooled
  • 1/4 cup apple cider vinegar
  • 2 tablespoons brown sugar
  • 1 tablespoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon cayenne pepper optional
  • 8 slider buns
  • 1 cup coleslaw mix shredded cabbage and carrots
  • 1/4 cup mayonnaise
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon sugar
  • Salt and pepper to taste

Equipment

  • pressure cooker (or large pot with lid)
  • cutting board
  • sharp knife
  • two forks
  • measuring spoons
  • small bowl

Method
 

  1. In a small bowl, mix brown sugar, smoked paprika, garlic powder, onion powder, salt, black pepper, and cayenne. Rub this spice blend all over the pork chunks.
  2. Place the seasoned pork in the pressure cooker. Pour in the brewed coffee and 1/4 cup apple cider vinegar. Do not stir.
  3. Lock the lid and cook on high pressure for 40 minutes. Allow a natural pressure release for 10 minutes, then manually release any remaining steam.
  4. While the pork cooks, make the coleslaw: In a bowl, whisk together mayonnaise, 1 tablespoon apple cider vinegar, sugar, and a pinch of salt and pepper. Add the coleslaw mix and toss to coat. Refrigerate until ready to serve.
  5. Carefully remove the pork from the pressure cooker to a cutting board. Reserve about 1/2 cup of the cooking liquid.
  6. Using two forks, shred the pork. Return it to the pot with the reserved liquid and toss to moisten. Taste and adjust seasoning with more salt or a splash of vinegar if needed.
  7. Toast the slider buns lightly under a broiler or in a dry skillet, about 1 minute per side.
  8. Pile the pulled pork onto the bottom buns, top with a spoonful of coleslaw, and cap with the top buns. Serve immediately.

Notes

Store leftover pulled pork in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or microwave with a splash of water. The coleslaw is best fresh but keeps for a day. For a non-pressure cooker method, simmer the pork in a covered pot on low heat for 2–2.5 hours, until tender. Coffee adds a subtle depth without making the pork taste like coffee—it enhances the savory notes. Caffeine content varies; consult a healthcare professional if you have concerns about caffeine intake.