Pulled Pork Sliders
Make your gatherings memorable with pulled pork sliders. Flavorful, easy to prepare, and guaranteed to be a crowd-pleaser!
Pulled pork sliders are the ultimate party food—compact, flavorful, and customizable. Whether you’re using leftover shredded pork from your Instant Pot, BBQ, or slow cooker, these sliders deliver big flavor in a small package. The tangy, crunchy, vinegar-based slaw brings the dish together beautifully. It cuts through the richness of the pork and barbecue sauce, giving each bite a pop of contrast.
A buttery Worcestershire glaze and sesame seeds give the buns extra flavor and texture. Baked until warm and golden, they’re easy to make ahead and great for feeding the family. Or scale the recipe up for a crowd. Whether you’re hosting a game day gathering, summer cookout, or casual dinner, this recipe is guaranteed to be a hit. And with extra slaw on the side, there’s a built-in fresh element. Keep it classic or explore the variations below—this dish can flex with your cravings.
What You’ll Like About This Recipe
A perfect balance of textures. The tender pulled pork contrasts beautifully with the crunchy, vinegar-based slaw, while the soft Hawaiian rolls act as a slightly sweet anchor for the filling. Each bite feels complete and satisfying.
Ideal for parties and make-ahead prep. Both the slaw and the pulled pork can be made ahead of time, which means that just before serving, all you need to do is assemble the sliders and bake. They stay warm beautifully and serve easily to a crowd.
Customizable to your style of barbecue. You can choose a smoky, sweet, spicy, or vinegar-forward barbecue sauce, depending on the flavor profile you prefer. The sliders adapt to whatever regional barbecue style you love most.
Works with leftover or store-bought pork. This is one of the best ways to repurpose leftover pulled pork, but it’s equally successful with packaged pork when you want something quick and convenient. The final sliders will still taste homemade.
Quick to assemble with impressive results. Even though they take just minutes to put together, the buttery topping, warm filling, and toasted rolls make them feel restaurant-worthy. They’re easy, but no one will ever know it.
Ingredient Notes
- Granulated sugar – Adds sweetness to balance the acidity of the vinegar in the slaw dressing. It also helps soften the cabbage as it marinates.
- Vegetable oil – Helps the dressing cling to the vegetables and rounds out the sharper flavors.
- Celery seeds – A classic slaw seasoning that adds depth and a subtle savory bite. A little goes a long way.
- Apple cider vinegar – Provides bright acidity that cuts through the richness of the sliders. White wine vinegar works in a pinch.
- Cabbage and vegetables – Finely shredded cabbage mixes with onion, carrot, and bell pepper for color, crunch, and freshness. Bagged slaw mix can be substituted for convenience.
- Pulled pork – Leftover smoked pork shoulder is ideal, but slow cooker or Instant Pot pork works just as well. Store-bought pulled pork is a quick alternative—just avoid versions overly drenched in sauce.
- BBQ sauce – Choose a sauce that complements the flavor of your pork—smoky, sweet, spicy, or tangy all work.
- Hawaiian rolls – Their natural sweetness balances the savory filling. Any soft dinner rolls may be used, but Hawaiian rolls give the best result.
- Butter and Worcestershire – Brushed on top of the rolls, they add savory richness and encourage browning.
- Sesame or poppy seeds – Add visual appeal and a lightly nutty flavor.
How to Make It
- Prepare the slaw by simmering the dressing ingredients briefly to dissolve the sugar. Pour the hot dressing over the shredded vegetables and let the mixture sit so the flavors meld and the cabbage softens slightly.
- Slice the Hawaiian roll sheet horizontally so the tops and bottoms remain connected. This makes assembly easier and keeps the sliders intact when serving.
- Arrange the bottom half of the rolls on a greased baking sheet. Spread the pulled pork over the rolls and drizzle with barbecue sauce. Add a layer of slaw—just enough for crunch without oversaturating the bread.
- Replace the top half of the rolls and brush with melted butter mixed with Worcestershire and seasonings. The seasoned butter adds richness and promotes browning.
- Cover with foil and bake until warmed through. Remove the foil and bake a few minutes longer to toast the rolls and set the topping slightly.
- Slice and serve warm with extra slaw or sauce on the side.
Pro Tips
- Warm the pulled pork slightly before assembling so the sliders heat evenly in the oven.
- For extra flavor, toast the bottom half of the rolls lightly before adding the filling.
- Use just enough slaw to add crunch without making the rolls soggy—reserve extra slaw for serving.
- If your barbecue sauce is very thick, thin it with a splash of vinegar or broth so it drizzles more easily.
- Brush the tops generously with the seasoned butter; it gives the sliders their signature glossy finish.
Recipe Variations
- Make them spicy. Add sliced jalapeños to the sliders or stir a bit of hot sauce or chipotle into the barbecue sauce to give the filling a kick.
- Carolina-style sliders. Use a mustard-based barbecue sauce and add a tangier slaw for a southeastern flavor profile.
- Pineapple pulled pork sliders. Add crushed pineapple or pineapple salsa to the filling for a tropical twist that pairs well with the sweetness of Hawaiian rolls.
- Cheesy sliders. Add a thin layer of shredded cheddar or Monterey Jack over the pork before baking for a melty, savory addition.
- Turkey or chicken version. Substitute pulled chicken or turkey for a lighter variation that still offers big barbecue flavor.
What to Serve With Pork Sliders
- Sweet potato fries or regular fries
- Potato salad
- Baked beans
- Cornbread or hush puppies
- Mac and cheese
How to Store
Refrigerate: Store leftover sliders in an airtight container for up to 3 days. The rolls may soften, but the flavor remains excellent.
Freeze: Freeze the sliders tightly wrapped for up to 2 months. Thaw overnight in the refrigerator before reheating.
Reheat: Warm in a covered baking dish at a low oven temperature until heated through. Add a bit of extra sauce if the pork seems dry.
Pulled Pork Sliders
Ingredients
For the Slaw
- 1/4 cup granulated sugar
- 1/4 teaspoon kosher salt
- 2 tablespoons vegetable oil
- 1/4 teaspoon dry mustard
- 1/2 teaspoon celery seeds
- Dash freshly ground black pepper
- 1/3 cup apple cider vinegar
- 3 cups cabbage, about 10 ounces, finely shredded or chopped
- 1/3 cup red onion, finely chopped
- 1 small carrot, julienne sliced
- 1/4 cup bell pepper, finely chopped
For the Sliders
- 12 Hawaiian rolls, 1 flat
- 3 cups pulled pork, homemade leftover or store-bought
- 1/2 cup BBQ sauce, or more if desired
- 1 cup coleslaw, or to taste
For the Topping
- 2 tablespoons butter, melted
- 1 teaspoon Worcestershire sauce
- Dash onion powder
- Sesame seeds, poppy seeds, or everything bagel seasoning
Instructions
Prepare the Slaw
- In a saucepan, combine the sugar, salt, oil, mustard, celery seeds, pepper, and vinegar; bring to a simmer for 1 to 2 minutes or until the sugar is dissolved.Combine the cabbage, carrot, and bell pepper in a large bowl; pour the dressing over the mixture and toss to combine. Set aside and let it sit for at least 15 minutes to meld flavors.
Assemble the Sliders
- Slice the flat of buns in half crosswise and remove the top and set it aside. Place the bottom half of the rolls on a lightly buttered baking sheet and top with the pulled pork.
- Drizzle with the barbecue sauce and top with slaw (you’ll have extra for serving).Place the top of the rolls over the slaw layer.
- Combine the melted butter and Worcestershire sauce and brush over the tops of the buns. Sprinkle with sesame seeds, poppy seeds, or everything bagel seasoning.
- Cover the baking dish with foil and bake for 12 minutes. Remove the foil and bake for 3 to 5 minutes longer or until golden brown. Serve and enjoy!
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
