Slow Cooker Pulled Pork Sandwiches with Sriracha Pimento Cheese

60 minutes


serves 0

When it comes to pulled pork, there are a few ways to make the meat, and about 1001 ways to flavor the dish. I decided to go the easy and creative route to make this extremely flavorful, Japanese American inspired version. Yes, I could just do a basic BBQ sauce….but I find that uninspired for my own taste buds and desire to be creative in the kitch. So, I decided to bring some umami to the table with some white miso, ginger and mirin. All of these flavors together add a depth of flavor to a traditional recipe.

I decided to go with the slow cooker method to cook this pulled pork, because I find it extremely convenient to let the pork cook over night. All you need to do is get a beautiful night’s sleep and then make your cheese and assemble the sliders in the morning. You won’t be able to resist eating one (or 7) for breakfast. 🙂

I love a dish that hits a lot of flavor notes, and these sandwiches are sweet, salty, spicy (mildly spicy, but you can up it if you want) and acidic. I used Hawaiian Sweet rolls as my base for the sandwich. I then made a sriracha pimento-less pimento cheese ….what I mean by this is that I forgot to buy pimento peppers, and I ended up just throwing pickles in my cheese mix instead. Can I just say, pickle cheese is f*cking awesome!?!? In this cheese, I mix cheddar, cream cheese, a hint of spicy sriracha mayo, garlic powder and finely chopped dill pickles. Do not knock it until you try it. I spread this mixture on the bottom bun. I then topped it with a scoop of warm, beautiful pulled pork. To finish off this sandwich, I added some thinly sliced crispy red cabbage (also for color as well) and 2 pickle slices. Put the top bun on…. and we’re golden. So. Damn. Delicious.

a plate of Slow Cooker Pulled Pork Sriracha Pimento Sliders with pickles and red cabbage

Enjoy for game day. Enjoy for every day. Here’s how to make it!

0 from 3 Reviews


Adjust Servings
Slow Cooker Pulled Pork + Cooking Liquid Sauce
14 1/2 or 5 lb bone-in pork shoulder
3 sweet onions
4 cloves of garlic
1/4cup sliced ginger
32oz. low sodium chicken broth
3tbsp Worcestershire sauce
1tbsp molasses
1tbsp white miso
1/4cup unsalted butter
1tsp corn starch
Dry Rub for Pulled Pork
1tbsp garlic powder
1tbsp smoked paprika
1tbsp kosher salt
1tsp allspice
1tsp cumin
1tsp black pepper
Liquid Glaze for Pulled Pork
1tbsp white miso
1tbsp Worcestershire
1tsp molasses
1/4cup mirin
Sriracha Pimento
4cups cheddar cheese
1tbsp sriracha
1/4cup mayo
2 dill pickles, finely chopped
8oz. softened cream cheese
1/2tsp garlic powder
For the sandwich:
12-15 Sweet Hawaiian Rolls *can also use potato, brioche or white
4-6 4-6 Dill pickles sliced horizontally into chips
Red cabbage, thinly sliced
Slow Cooker



NOTE: You can make this a few days ahead and store it in the fridge, but I prefer the night before you want to eat it.
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Trim the skin and any large fat chunks off of the pork shoulder. Pat dry and set aside.

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Put the onions, garlic and ginger on the bottom of the slow cooker. Evenly spread them out to create a bed for your pork.

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In a bowl, mix together the chicken broth, 3 tbsp Worcestershire sauce, 1 tbsp molasses and 1 tbsp white miso. Whisk until thoroughly combined.

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Pour this mixture on top of the onion mixture in the slow cooker.

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In a separate bowl, mix together the dry rub ingredients until thoroughly combined.

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Place the pork shoulder in the slow cooker, on the bed of onions and the chicken broth mixture.
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In another bowl, whisk together the ingredients for the liquid glaze until thoroughly combined and there are no chunks of miso.
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Pour this glaze onto the pork shoulder and rub it into the meat. The rest will fall into the slow cooking liquid.
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Cook the pork on low for 8 hours, or on high for 6 hours. I prefer 8 for a low and slow tender meat. When the meat is done, let it rest for an hour.
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