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Maille pulled pork sliders article

Pulled Pork Sliders with Golden Dijon BBQ Sauce + Slaw

Prep Time: 20 minutes     Servings: 14-16 sliders or about 4 cups of pulled pork


4 cups pulled pork meat (about 2-2 ½ pounds

For the bbq sauce:

  • ½ cup Maille Originale Dijon Mustard (Link opens in new window.)
  • ¾ cup brown sugar
  • ½ tablespoon molasses
  • ½ tablespoon Worcestershire sauce
  • 1 tablespoon ketchup
  • 2 tablespoons apple cider vinegar
  • ¼ teaspoon dried onion powder
  • ¼ teaspoon chili powder
  • ¼ teaspoon sea salt
  • Generous pinch of fresh ground pepper

For the slaw


To make the bbq sauce

Combine all ingredients in a mixing bowl. Whisk until well combined and smooth and you can no longer see the grains of brown sugar. Store in an airtight container in the refrigerator until ready to use. The sauce can be made 24 hours in advance.

To make the slaw

Add both cabbages to a large bowl. Set aside. In a separate small bowl, whisk together the olive oil, vinegar, mustard, mayonnaise, brown sugar and sea salt until combined. Pour over the cabbage mixture and toss to combine.

To assemble the sliders

Toss the pulled pork with the bbq sauce until the meat is well coated. Top buns with pulled pork mixture (about 3-4 tablespoons per bun) and slaw, garnish with Maille cornichons and cilantro (optional), and serve. The meat and sauce mixture can also be heated up prior to serving, or it can be enjoyed as is, at room temperature.


For the pulled pork meat, you can buy pre-cooked pork that has already been shredded, or prepare a 2-2 ½ pound pork shoulder with your desired cooking method (oven, insta-pot, slow cooker). One of the easiest ways to cook pork shoulder for this recipe is to place it in a slow cooker, sprinkle with salt and pepper, add ½ cup of water and cook on high for 5-6 hours (depending on weight). You’ll know the meat is done when you can easily pierce it with a fork and it begins to fall apart. Remove the meat from the water and shred it. You can then either use the meat immediately, or store it in an airtight container in the refrigerator until you’re ready to mix it with the sauce.


Find the original recipe by clicking here. (Link opens in new window.)