BBQ Pulled Pork Sliders

These easy BBQ Pulled Pork Sliders are made with tender and juicy pulled pork, BBQ sauce, and a flavorful homemade coleslaw! They’re perfectly sized for a party and can be made using leftover pulled pork.

Pulled pork is a southern staple and one we in my family dine on regularly, but whether I’m making Slow Cooker Pulled Pork or Instant Pot Pork Butt there’s always a ton left over.

Why You’ll Love This Recipe

• Easy to make. Start with leftover pulled pork, and all that’s left to do is create the coleslaw and warm up the slider rolls and pork with your favorite BBQ sauce such as Carolina BBQ Sauce. They come together quickly and easily — perfect for busy chefs!
• Great for parties and gatherings. I love the idea of serving them as a filling appetizer or as a main dish paired with cornbread, mac and cheese, and a fresh salad. They’re a unique option for a party or gathering, and I’ve also been known to serve them for dinner at home.

Ingredients

• Pulled Pork – You can purchase already-made pulled pork at the grocery store, or you can make it yourself.
• BBQ Sauce – Feel free to use your favorite brand here. Don’t be afraid to get creative! I like mine a bit on the spicy side, but you can also use varieties that are sweet or smoky.
• Worcestershire Sauce – Bursting with complex savory umami and tang, it’s a wonderful addition to this recipe. 
• Coleslaw Mix – Most markets will sell pre-packaged coleslaw mix. It is usually made up of shredded cabbage and carrots.
• Hawaiian Sliders – You can use plain or Hawaiian sliders for this recipe, but the Hawaiian ones add a hint of sweetness, which really brings all the other flavors together.

Additional Toppings

• Cooked Bacon
• Cheese
• Fried Onions Rings
• Caramelized Onions
• Pickled Vegetables such as Pickled Jalapenos and Carrots or Pickled Red Onions.
• Horseradish Sauce
• Hot Sauce

How to Make Pulled Pork Sliders

1. Mix the coleslaw dressing. Whisk the mayonnaise, Dijon mustard, apple cider vinegar, sugar, and salt together in a large bowl until smooth.
2. Incorporate the coleslaw mix. Add the coleslaw mix to the mayonnaise and mustard mixture until it’s fully coated. Place it in the fridge to chill.

3. Begin layering the sliders. Preheat your oven to 375°F and lightly coat a 9×13-inch baking dish or pan with your preferred nonstick cooking spray. Open your slider rolls and place the bottom half in an even layer in the prepared baking dish.
4. Add the pulled pork. Layer the cooked pulled pork on top of the rolls, then pour the BBQ sauce on top. Transfer the dish to the oven and bake for 10 minutes.

5. Make the topping. While your sliders bake, make the topping. Whisk the melted butter, Worcestershire sauce, and garlic powder together in a small bowl.
6. Assemble the pulled pork sliders. Add the coleslaw and sliced pickles to the top of your sliders, then layer on the tops of the rolls. Brush with the Worcestershire and butter mixture.

7. Broil. Sprinkle the sesame seeds on top and place the pork sliders back in the oven set to BROIL for about 1 minute (make sure to watch them so they don’t burn). Remove from the oven when the tops of the rolls are toasted and golden brown and enjoy!

Storage and Make-Ahead Instructions

• Storage instructions: Store any leftover pulled pork sliders in an airtight container in the fridge. They will keep for a few days, but keep in mind that the rolls may become soggy.
• Make-ahead instructions: Pulled pork will keep in the fridge for up to 3-4 days. You can make the coleslaw up to 3 days ahead of time. You can assemble the sandwiches up to 4 hours in advance.

What Goes with Pulled Pork Sliders

• Baked Mac and Cheese
• Baked Beans
• Coleslaw
• Potato Salad
• Tomato and Cucumber Salad
• Pasta Salad
• Fries
• Onion Rings
• Green Beans
• Grilled Vegetables
• Broccoli and Cauliflower Salad
• A Fruit Tray
• Dessert salads such as Orange Jello Salad or Strawberry Jello Fluff

Recipe Notes and Tips

• Don’t burn the buns. When broiling the sliders stay by the oven and watch them as they’re broiling. It only takes a few seconds for them to burn. You can also leave the oven door open as they brown so you can quickly remove them.
• Don’t separate the slider buns. The slider buns will come attached and will need to be sliced in half. To make preparing them easier don’t pull them apart. Just use a serrated knife to slice them in half.
• Toast the rolls. You can also toast the rolls a bit before you add the pulled pork filling. It’s an extra step that can help prevent sogginess.
• Use your favorite bbq sauce. When drizzling your favorite bbq sauce on top of your pulled pork you want to use your favorite and the options are endless. Try something different like Mustard-Based BBQ Sauce.

FAQS

Related Recipes

Easy Slow Cooker Pulled Pork

Instant Pot Pork Butt

Carolina BBQ Sauce Recipe

Pulled Pork Sliders Recipe

These easy BBQ Pulled Pork Sliders are made with tender and juicy pulled pork, BBQ sauce, and a flavorful homemade coleslaw! They’re perfectly sized for a party and can be made using leftover pulled pork.

5 from 1 vote

Print Pin Rate

Course: Appetizer, Main Course

Cuisine: American

Prep Time: 15 minutes minutes

Cook Time: 11 minutes minutes

Total Time: 26 minutes minutes

Servings: 24 Servings

Calories: 122kcal

Author: Aimee Mars

Equipment

• ▢
  9×13 Baking Dish
• ▢
  Pastry Brush

Ingredients

Coleslaw

• ▢ 1 9-ounce package Slaw Mix
• ▢ 1/2 cup Mayonnaise
• ▢ 2 tablespoons Dijon Mustard
• ▢ 1 tablespoon Apple Cider Vinegar
• ▢ 1 tablespoon Sugar or honey
• ▢ 1 teaspoon Salt

Sliders

• ▢ 2 12 packs Hawaiian Slider Rolls or plain slider rolls
• ▢ 1 Lb Pulled Pork or 3 cups
• ▢ 3/4 cup Barbecue Sauce
• ▢ Coleslaw ingredients listed above
• ▢ 1/2 cup Sandwich Pickles

Topping

• ▢ 1/2 cup Butter melted
• ▢ 1 tablespoon Worcesterrshire Sauce
• ▢ 1 teaspoon Garlic Powder
• ▢ 1 tablespoon Sesame Seeds

Instructions

• In a large mixing bowl whisk the mayonnaise, Dijon mustard, apple cider vinegar, sugar, and salt together until smooth.
• Add the slaw mix and toss it with the mayonnaise mixture until fully coated and place in the fridge until ready to use (can be made in advance).
• Preheat the oven to 375º F and lightly coat a 9×13 baking dish or pan with cooking spray.
• Using a long serrated knife sliced each pack of the slider rolls in half, but do not pull apart. Place the bottom half of the slider rolls on the bottom portion of the prepared baking dish.
• Layer the pulled pork on top of the rolls and pour the BBQ sauce over the pork.
• Place the dish into the oven to bake for 10 minutes.
• While the sliders are in the oven prepare the topping by whisking the melted butter, Worcestershire sauce, and garlic powder together.
• Once the bottom half of the sliders have cooked remove the baking dish from the oven and set it to BROIL.
• Top the sliders with the coleslaw and sliced pickles. Layer the tops of the buns on and brush the tops with the melted butter mixture.
• Sprinkle the sesame seeds on top and toast them in the oven for less than 1 minute until the tops of the buns area toasted and golden brown (don't walk away from the oven because the tops can burn quickly).

Notes

• Don’t burn the buns. When broiling the sliders stay by the oven and watch them as they’re broiling. It only takes a few seconds for them to burn. You can also leave the oven door open as they brown so you can quickly remove them.
• Don’t separate the slider buns. The slider buns will come attached and will need to be sliced in half. To make preparing them easier don’t pull them apart. Just use a serrated knife to slice them in half.
• Toast the rolls. You can also toast the rolls a bit before you add the pulled pork filling. It’s an extra step that can help prevent sogginess.

 

Storage and Make-Ahead Instructions

• Storage instructions: Store any leftover pulled pork sliders in an airtight container in the fridge. They will keep for a few days, but keep in mind that the rolls may become soggy.
• Make-ahead instructions: Pulled pork will keep in the fridge for up to 3-4 days. You can make the coleslaw up to 3 days ahead of time. You can assemble the sandwiches up to 4 hours in advance.

Nutrition

Serving: 1serving | Calories: 122kcal | Carbohydrates: 8g | Protein: 3g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 20mg | Sodium: 409mg | Potassium: 37mg | Fiber: 0.2g | Sugar: 6g | Vitamin A: 177IU | Vitamin C: 1mg | Calcium: 21mg | Iron: 0.4mg

Tried this Recipe? Pin it for Later!Mention @AimeeMarsLiving or tag #AimeeMarsLiving!