Pulled Pork Sliders
These delicious BBQ Pulled Pork Sliders are packed with sweet, savory, saucy flavor piled high on soft buns for the perfect hands-off meal for entertaining or easy dinners.
Pulled pork is a summertime dinner staple in our house. We like to serve it any way we can, and our current obsession is these sweet, smoky and savory Pulled Pork Sliders with melty cheese and buttery rolls that get baked to golden perfection. They’re a crowd-pleaser, making them perfect for game day, parties, tailgating, or just easy dinner for the family.
The combination of juicy, slow-cooked pork layered on soft rolls, baked with a sweet-savory buttery glaze, then finished with coleslaw and tangy pickles make these Pulled Pork Sliders completely irresistible. You can use leftover pulled pork or freshly homemade, too, so they’re great for meal prep. Just remember, the slow cooker does the hard work for you here, so no matter what, these sliders are sure to be stress-free and satisfying every time.
If you like the sweet, smoky flavors in this recipe, try a few of our other favorites. This flavor-packed BBQ Ranch Chicken Pasta Salad is a kicked-up version of a classic side and these Viral Hot Dog Burnt Ends are perfect for any party.
Why You’ll Love This Recipe
- Crowd-Pleasing Recipe: The classic sweet, savory BBQ flavor is loved by everyone, and this recipe makes a lot of pulled pork so these are perfect for a big gathering and and great to feed a group.
- Easy With Store-bought or Homemade Pork: We love the homemade pulled pork, but if you’re tight on time, have leftovers from another meal, or happen to have your favorite store-bought or restaurant pork on hand, these taste delicious no matter what you use.
- Hands-Off Slow Cooker Meal: Let the slow cooker do the work for you. Just add everything in, set it, forget it, and assemble the sliders later. This is a no-fuss, minimal clean-up recipe.
- Make-Ahead Friendly: This is the ideal dish to prep and make in advance. Prep all the components ahead of time, then when you’re ready to serve, simply assemble and bake.
- Customizable: These sliders are easy to change up depending on your preferences — add or omit any of your favorite toppings and sauces.
- Perfect Balance of Flavors: This recipe hits all of the sweet, tangy, and smoky flavor notes.
Ingredients
For the BBQ Pulled Pork:
- Pork Shoulder: Also known as pork butt, this is juicy, tender, and cooks down beautifully into pull-apart-perfection.
- Barbecue Sauce: Use your favorite store-bought or homemade variety for that signature sweet, savory, smokey flavor.
- Apple Cider Vinegar: For brightness and acidity.
- Chicken Broth: Savory flavor for the meat to cook in, store-bought works great.
- Brown Sugar: For sweetness.
- Dijon Mustard: Adds a tang and subtle heat.
- Worcestershire Sauce: For an umami punch of flavor.
- Garlic Powder & Onion Powder: Even more seasoning for the meat.
- Chili Powder: For a slight smokiness.
- Onion: Aromatic and sharp in flavor.
- Salt & Pepper: Season generously here, the pork can handle it.
For the Sliders:
- Hawaiian Rolls: Soft, pillowy, and slightly sweet. These are our go-to for this recipe, but use any “slab” style or individual dinner rolls you prefer.
- Prepared BBQ Pulled Pork: Homemade, store-bought, or leftovers from your favorite BBQ restaurant work great.
- Cole Slaw: Creamy and crunchy, the perfect topping.
- Dill Pickle Slices: Tangy and zesty as a final topping for flavor and texture.
For the Sweet & Savory Butter Glaze:
- Butter: The rich, savory base of the glaze.
- Brown Sugar: For sweetness.
- Dijon Mustard: Adds a sharp flavor and subtle heat.
- Worcestershire Sauce: For depth of flavor and an umami kick.
- Garlic Powder & Onion Powder: Aromatic seasonings for flavor.
- Sesame Seeds: A nice, nutty finish.
How To Make Pulled Pork Sliders
1. Make the pulled pork:
- Place sliced onion in the bottom of the slow cooker. Add pork on top.
- In a bowl, whisk together BBQ sauce, apple cider vinegar, chicken broth, brown sugar, mustard, Worcestershire sauce, garlic powder, onion powder, chili powder, salt, and pepper.
- Pour sauce over pork. Cover and cook: LOW: 8–10 hours or HIGH: 5–6 hours.
- Remove pork, shred with two forks, and discard excess fat.
- Return shredded pork to the slow cooker and toss with juices.
2. Prep rolls:
- Slice Hawaiian rolls in half horizontally (keep them connected). Place bottom half in a baking dish.
- Layer pulled pork evenly over the rolls. Drizzle with extra BBQ sauce if desired.
- Place the top half of the rolls over the pork.
3. Add The Glaze:
- In a bowl, whisk together melted butter, brown sugar, Dijon mustard, Worcestershire sauce, garlic powder, onion powder, and sesame seeds.
- Brush generously over the tops of the rolls, getting into all the creases.
4. Bake:
- Bake at 350°F for 10–12 minutes, until the tops are glossy, lightly golden, and warmed through.
- Remove from oven and gently lift the tops. Add coleslaw and pickle slices, then place the tops back on.
- Cut into sliders and serve immediately.
Expert Tips
- Use Shredded Pork: You really want fall-apart, shredded meat versus slices of pork for the best texture. Let the meat cook down until it pulls apart, it’s worth it.
- Don’t Skip The Butter Glaze: Brushing the buns with the sweet, savory butter glaze is such a burst of extra flavor, you’ll be sorry if you miss it. Be sure to get it into all the creases too — it’s that delicious!
- Cover With Foil First: This will ensure the tops of the rolls don’t burn and the sliders don’t dry out. During the last few minutes of baking, remove the foil so the tops get golden.
- Rest Before Slicing: Let the sliders sit for 5-10 minutes once they come out of the oven so they can set up. This will give you the cleanest slice or pull.
Watch How to Make It
Variations
- Make Spicy Sliders: Top with with fresh or pickled sliced jalapeños, or a dash of hot sauce, for a little heat.
- Carolina Style: Pile on a creamy mayo-based or vinegar-based coleslaw to make it “Carolina-style”.
- Make it Hawaiian: Add sweet, fruity pineapple slices to give the sliders a savory-sweet Hawaiian flavor.
- Buffalo Pulled Pork: Drizzle in your favorite buffalo hot sauce for a kick of spice and flavor. Top with blue cheese crumbles to really take it to the next level.
- Add Cheese: Make these cheesy sliders by adding a layer of freshly grated sharp cheddar to the bottom buns beneath the pork, and then topping the pork with cheese too, for the ultimate melty masterpiece.
What To Serve With BBQ Pulled Pork Sliders
These sliders pair well with any cookout classic, and are the perfect addition to a summertime spread. Here are our favorites to serve them with:
- Potato Salad Bar
- Coleslaw
- Ham Pasta Salad
- Street Corn Pasta Salad
- Simple Green Salad or Grilled Veggies
- Fruit Salad with Honey Lime Dressing
- Slow Cooker Cheesy Potatoes or Creamy One Pot Mac and Cheese
Storage
Store leftover pulled pork in an airtight container in the fridge for 3-4 days. To reheat, gently warm on the stove with a splash of stock and a drizzle of bbq sauce to loosen. Then build fresh sliders with buns and toppings, bake and enjoy.
If you have leftover fully assembled sliders, you can also store these in the fridge, covered or in an airtight container, for 3-4 days. To reheat, warm in the oven at 350° covered, until heated through. We recommend removing any fresh toppings ahead of time and adding these fresh right before serving.
You can freeze leftover pulled pork in an airtight container for up to 3 months. We recommend freezing the meat and rolls separately, as the buns can get soggy if frozen and thawed fully assembled. Thaw pork in the fridge overnight before you’re ready to use, then assemble fresh sliders.
Make the pork ahead of time — cook and store cooled pulled pork in the fridge for up to 2 days before assembling and baking sliders. You can also prep the other components in advance, so they’re ready to use whenever you are.
FAQs
We love the Hawaiian rolls for their sweet, soft flavor and texture, and love building them on the slab-style bread. You can use any other dinner roll you’d like — unseparated or individual style.
Absolutely. If you have a favorite store-bought variety of pulled pork, use it for a great shortcut. You can always jazz it up with a few extra spices and a drizzle of your favorite bbq sauce.
You can do this a number of ways — toasting the bottom buns can help keep them crispy, adding a barrier layer, like cheese, between the buns and the pork can keep them from getting soggy, and making sure the meat isn’t extra wet or saucy before adding to the buns will also help excess moisture from getting through.
More Delicious Slider Recipes
BBQ Pulled Pork Sliders
Ingredients
For the BBQ Pulled Pork
- 1 4–5 lb pork shoulder (pork butt)
- 1 ½ cups barbecue sauce
- ½ cup apple cider vinegar
- ½ cup chicken broth
- ¼ cup brown sugar
- 1 tablespoon Dijon mustard or yellow mustard
- 1 tablespoon Worcestershire sauce
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon chili powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 onion sliced
For the Sliders
- 1 12-count Hawaiian rolls
- 3 –4 cups prepared BBQ pulled pork
- 1 –2 cups creamy coleslaw
- Dill pickle slices
For the Sweet & Savory Butter Glaze
- 3 tablespoons butter melted
- 1 tablespoon brown sugar
- 1 teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 –2 teaspoons sesame seeds
Instructions
Make the Pulled Pork
- Place sliced onion in the bottom of the slow cooker. Add pork on top.
- In a bowl, whisk together BBQ sauce, apple cider vinegar, chicken broth, brown sugar, mustard, Worcestershire sauce, garlic powder, onion powder, chili powder, salt, and pepper.
- Pour sauce over pork. Cover and cook: LOW: 8–10 hours or HIGH: 5–6 hours.
- Remove pork, shred with two forks, and discard excess fat.
- Return shredded pork to the slow cooker and toss with juices.
Prep rolls
- Slice Hawaiian rolls in half horizontally (keep them connected). Place bottom half in a baking dish.
- Layer pulled pork evenly over the rolls. Drizzle with extra BBQ sauce if desired.
- Place the top half of the rolls over the pork.
Add the glaze
- In a bowl, whisk together melted butter, brown sugar, Dijon mustard, Worcestershire sauce, garlic powder, onion powder, and sesame seeds.
- Brush generously over the tops of the rolls, getting into all the creases.
Bake
- Bake at 350°F for 10–12 minutes, until the tops are glossy, lightly golden, and warmed through.
- Remove from oven and gently lift the tops. Add coleslaw and pickle slices, then place the tops back on.
- Cut into sliders and serve immediately.
Video
Notes
- Store leftover pulled pork in an airtight container in the fridge for 3-4 days. To reheat, gently warm on the stove with a splash of stock and a drizzle of bbq sauce to loosen. Then build and bake fresh sliders with buns and toppings.
- If you have leftover assembled sliders, store these in the fridge, covered or in an airtight container, for 3-4 days. To reheat, warm in the oven at 350° covered, until heated through. We recommend removing any fresh toppings ahead of time and adding these fresh right before serving.
- Freeze leftover pulled pork in an airtight container for up to 3 months. We recommend freezing the meat and rolls separately, as the buns can get soggy if frozen and thawed fully assembled. Thaw pork in the fridge overnight before ready to use, then assemble fresh sliders.
- Make pork ahead of time — cook and store cooled pulled pork in the fridge for up to 2 days before assembling and baking sliders. You can also prep the other components in advance, so they’re ready to use whenever you are.
