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BBQ 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.
Course Appetizer, dinner, lunch
Prep Time 15 minutes
Cook Time 6 hours
bake time 10 minutes
Servings 10

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

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 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.
Tips:
  • 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.