Jamaican Jerk Pulled Pork Sliders
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Jamaican Jerk Pulled Pork Sliders
Bring the bold flavors of Jamaica to your BBQ with these pulled pork sliders. Smoked low and slow, then layered with cheddar cheese and buttery slider buns, they’re perfect for game day, parties, or anytime you want to wow a crowd.
🧾 Ingredients
- 1 pork butt (7–9 lb)
- 1 batch Jamaican Jerk Marinade
- 2 cloves garlic, minced
- 5 stems fresh parsley, chopped
- ¼ cup salted butter, melted
- 12 slider buns, halved
- 6 slices cheddar cheese
🔪 Instructions
- Marinate: Trim some fat, butterfly pork into an even layer, poke holes, and rub jerk marinade all over. Cover and refrigerate overnight.
- Smoke: Cook at 275°F until 170°F internal temp. Wrap and continue until 205°F. Vent foil for 1 hr, then shred pork.
- Build Sliders: Butter a 9x13 dish. Layer buns, cheese, pulled pork, more cheese, and bun tops. Brush with garlic-herb butter.
- Bake: Grill/oven at 350°F for 12–15 minutes until cheese melts and tops are golden.
⏱️ Time & Yield
- Prep: 30 mins + overnight marinade
- Cook: 10–12 hrs
- Servings: 12 sliders
👉 Pair these with coleslaw for the ultimate bite.
Creamy Tangy Coleslaw
No BBQ plate is complete without a side of creamy, tangy coleslaw. This recipe balances sweet and savory flavors with just the right crunch, making it the perfect partner for pulled pork, brisket sandwiches, or fried chicken. Even better? It’s quick to whip up and gets more flavorful the longer it chills.
🧾 Ingredients
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2 cups mayonnaise
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5 tbsp apple cider vinegar
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1 tbsp poppy seeds
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1 tbsp celery seeds
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1 tsp salt
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3 tbsp Dijon mustard
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½ cup sugar
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1 bag coleslaw mix (shredded cabbage + carrots)
🔪 Instructions
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In a large bowl, whisk together the mayonnaise, apple cider vinegar, poppy seeds, celery seeds, salt, Dijon mustard, and sugar until smooth.
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Add the coleslaw mix and stir until evenly coated.
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Cover and refrigerate for at least 1 hour to let the flavors come together. For the best taste, let it chill overnight.
⏱️ Time & Yield
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Prep Time: 10 minutes
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Chill Time: 1 hour minimum (overnight preferred)
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Servings: 8–10
🌟 Pro Tip
Make this the night before your BBQ so the flavors fully meld together. The longer it sits, the better it tastes!
