Pulled Pork Sliders with Garlic Aioli & Dill Pickles

Sundays are made for comfort. Everyone needs a break during the week, even if it’s just an afternoon/evening. And everyone needs comfort food here and there. I know for us the last few weeks have been interesting to say the least and by the time Sunday rolls around, the whole family is ready to just be at home and relax. It’s actually becoming a “thing” that we are in our pajamas by 4:00 pm on Sunday and literally recline the rest of the afternoon and evening. It’s awesome! To top it off, I love the Sundays that it works out that we have leftovers so I don’t have to cook.

This is one of those recipes that makes enough for leftovers. Perfect to keep for your lazy Sunday afternoons, especially if it can be a comfort meal. One of James’ favorite meals is pulled pork. Being in Texas, why wouldn’t it be? I’ve posted about my Pulled Pork/Jackfruit Sandwiches, and now I’ve made sliders out of them. I like them this way more than a full sandwich. Nothing falls out or gets soggy. Every bite will have a pickle, and then the garlic aioli sauce I just made, went perfect! To make it a complete meal I made Sauteed Kale with Lemon and Garlic, and my Baked Beans.

Leftover note: If you don’t have buns, but still have filling, you can always throw some potatoes in the oven and have a stuffed pulled pork/jackfruit baked potato.

Pulled Pork/Jackfruit Sliders with Garlic Aioli

  • Servings: Makes 8-12 sliders each, plant based & meat based
  • Print


    Plant Based
  • 2 20oz cans young green jackfruit in brine
  • salt and pepper
  • Meat Based
  • 1 3 lb. pork shoulder roast
  • 1-2 cups water/broth
  • few cloves of garlic
  • 1 tsp smoked paprika
  • 1 tbsp ground cumin
  • Sauce
  • 4 tbsp olive oil
  • 1 large red onion, diced
  • 4-6 cloves garlic, minced
  • 2 tbsp smoked paprika
  • 2 tbsp ground cumin
  • 2 tsp dried mustard
  • 1 tsp chipotle chili powder
  • 6 tbsp tomato paste
  • 1/2 cup vegetable broth
  • 2 tbsp molasses
  • 4 tbsp agave
  • Add 1/4 or more red pepper sauce (sriracha) to make it spicy
  • Garlic Aioli Sauce
  • 2-3 cloves fresh garlic, chopped
  • 1 cup vegan mayonnaise, I use Hampton Creek’s Just Mayo
  • 1/3 cup lemon juice
  • 2 Tbsp nutritional yeast
  • 1/2 Tbsp Dijon mustard
  • salt and pepper
  • To Serve
  • Slider buns
  • Dill Pickles


    Pulled Pork/Jackfruit & Sauce
  1. Meat-Based: In the morning add the pork shoulder into the slow cooker (Low 4-6 hours) with the water or broth, the peeled cloves of garlic, and spices. (5 minutes)
  2. Once the meat is falling apart, leave in the slow cooker on warm, waiting to be pulled apart and cooked with the sauce.
  3. Plant-Based: Open the cans of jackfruit, drain and rinse off brine. Empty into a large bowl or pan. Take 2 forks and shred the pieces of jackfruit until it all looks like shreds. Set aside.
  4. Sauce: Add olive oil to skillet on medium heat. Add diced onion and sautee until translucent (5-7 minutes), add garlic until fragrant (less than a minute), add in spices and toast them for 2-3 minutes. Add the tomato paste, vegetable broth, molasses/agave mix, vegan Worcestershire sauce, and sriracha if adding, and combine. Let it simmer for a few minutes.
  5. Drain most of the juice from the slow cooker. Shred the pork. Divide the sauce putting 1/2 of the sauce in the slow cooker with the pork, leave the rest and add the pulled jackfruit to the skillet. Stir to combine. Have the slow cooker and skillet on low, let simmer with sauce for 10-15 minutes so flavor combines.
  6. Garlic Aioli Sauce:
  7. Blend all ingredients, other than salt and pepper, together until smooth. Taste and add salt and pepper if needed. Store in a container and place in fridge until ready to use.
  8. Sliders:
  9. Assemble sliders. Add your pulled pork or jackfruit, top with garlic aioli sauce and pickle and dig in!


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