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If you have a bunch of leftover Dr. Pepper pulled pork, look no further, friends. These BBQ pulled pork sliders with Hawaiian rolls and creamy homemade coleslaw are so easy, cozy, sweet, and savory! Serve them up for summer snacking, game days, holidays, and everything in-between.

A white platter of BBQ pulled pork sliders with Hawaiian rolls on a wood table next to glasses of beer, an orange linen, and a white bowl of pickles.

Usually late July in Reno averages in the 90s, but this week, we’ve been at an absolutely dreamy high 70s-low 80s. So I’ve been spending pretty much all of my waking hours outside. Reading, weeding, drinking wine, blogging, and obviously cooking.

Pulled pork is one of those things that I will always order if I see it on a menu, I love it so much. But recently, my dad and I smoked a batch of pulled pork at home and no joke, we had probably 4 zipper bags of leftovers. Luckily, my friends and I were getting together so I decided to make sliders to use it up!

This is a classic pulled pork situation with squishy buns, pickles, and BBQ sauce. I also added my basic creamy coleslaw, which I’ve literally been making since I was in culinary school. I’m not a huge coleslaw person, but this one is the perfect balance of savory, sweet, tangy, and crunchy. But you can totally use this kale and apple slaw to switch things up!

Also, make sure you pick out a good BBQ sauce because it really makes a difference here. My go-to is Stubb’s which is also what I use in these air fryer BBQ chicken wings and my cheesy BBQ chicken nachos.

Homemade or store-bought pulled pork

White and brown bowls of shredded meat, rolls, mayo, chives, vinegar, cabbage, carrots, spices, BBQ sauce, pickles, mustard, sugar, and Worcestershire sauce on a tan counter.

I pretty much always have a bag of leftover pulled pork in my freezer, and it’s so nice for making this recipe. Especially when I have friends coming over last minute, I always have an appetizer on hand! But if you don’t have leftovers, you can always whip up a batch of pulled pork on the smoker or in the slow cooker.

And, if you’re in a big pinch, store-bought totally works here! I’ve had good luck with the Costco pulled pork but feel free to use your fave.

Creamy coleslaw

A white bowl of mayo, vinegar, mustard, & spices on a beige counter.
Add the mayo, vinegar, mustard, sugar, salt, & pepper to a bowl.
A hand using a whisk to mix dressing in a white bowl.
Then, whisk the dressing until it’s creamy & smooth.
Hands using salad tongs to toss coleslaw for pulled pork in a white bowl.
Toss the cabbage, carrots, & chives with the dressing.

Bake the sliders

Hands using tongs to toss pulled pork and BBQ sauce in a small pot.
Reheat the pulled pork if you’re using leftovers. Then, toss it with BBQ sauce until everything is well-combined.
A sheet pan of rolls with pulled pork on a tan counter.
Use a bread knife to slice the rolls in half horizontally. Pile the pulled pork evenly on the bottom half of the rolls.
A sheet pan of pulled pork sliders and a white bowl of butter, mustard, brown sugar, and spices on a tan counter.
Mix the butter, brown sugar, Dijon, Worcestershire, garlic powder, onion powder, & sesame seeds in a small bowl.
A hand using a pastry brush to brush butter mixture on the top of rolls.
Brush the rolls with the butter mixture and bake them at 350°F (177°C) for 25-30 minutes.
A hand using tongs to place coleslaw on a white tray pulled pork sliders. The tray is on a wood counter surrounded by a white bowl of slaw, glasses of beer, and an orange towel.
Slice the baked sliders. Then, remove the tops and add coleslaw and pickles if you’re using them.
A white tray of pulled pork sliders with Hawaiian rolls and coleslaw on a wood table next to glasses of beer, a white bowl of slaw, and an orange napkin.
Place the top rolls back on the sliders and serve them right away with more BBQ sauce!

How to reheat

These sliders are typically best fresh, but if you have leftovers, just make sure to reheat them the right way! I like to cover the sliders with foil and bake them at 350°F (177°C) for 10-15 minutes, or until they’re hot all the way through.

Just try not to add coleslaw to all the sliders if you think you’ll have leftovers! The slaw will get weird and soggy in the oven.

Rows of pulled pork sliders with Hawaiian rolls on a marble platter next to a white bowl of slaw, glasses of beer, and an orange linen with a wood background.

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Easy Pulled Pork Sliders with Hawaiian Rolls

Yield: 12 sliders
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
If you have a bunch of leftover pulled pork, look no further, friends. These BBQ pulled pork sliders with Hawaiian rolls and creamy homemade coleslaw are so easy, cozy, sweet, and savory! Serve them up for summer snacking, game days, holidays, and everything in-between.
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Ingredients

Creamy Coleslaw

  • 1/3 cup good-quality mayonnaise like Best Foods (75 grams)
  • 1 Tablespoon apple cider vinegar (15 milliliters)
  • 1/2 Tablespoon Dijon mustard (8 grams)
  • 1 1/2 teaspoons granulated sugar
  • Kosher salt and freshly-cracked black pepper, to taste
  • 3 cups finely-shredded purple cabbage (150 grams/1 small head of cabbage)
  • 1 cup freshly-shredded carrots (100 grams/3 carrots)
  • 2 Tablespoons freshly-minced chives (6 grams)

Pulled Pork Sliders

  • 3 cups Dr. Pepper pulled pork or store-bought (350 grams)
  • 1/2 cup good-quality BBQ sauce (140 milliliters)
  • 1 package Hawaiian rolls
  • 2 Tablespoons unsalted butter, melted (30 grams)
  • 2 teaspoons brown sugar, packed
  • 2 teaspoons Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1 Tablespoon sesame seeds
  • Pickles, for serving

Instructions 

Creamy Coleslaw

  • In a small bowl, whisk the mayonnaise, apple cider vinegar, Dijon mustard, and sugar until smooth. Season with salt and pepper. Taste and adjust the seasonings, if needed.
  • Toss the purple cabbage, carrots, and chives in a medium salad bowl. Drizzle half the the dressing over the slaw and toss well to combine. Add more dressing to taste.

Pulled Pork Sliders

  • Preheat the oven to 350°F (177°C). Grease a 9×13-inch pan with cooking spray or neutral oil. If you're using leftover or store-bought pulled pork, gently warm it on the stove until it's hot. Then, toss the pulled pork with the BBQ sauce.
  • Using a sharp bread knife, slice the rolls in half horizontally, keeping the bottoms and tops of the rolls intact. Place the bottom half of the rolls in the prepared pan. Spread the pulled pork evenly over the bottom half of the rolls. Place the top rolls over the pulled pork.
  • Next, whisk the melted butter, brown sugar, Dijon mustard, Worcestershire sauce, garlic powder, onion powder, and sesame seeds until smooth. Using a pastry brush, brush the mixture on top of the rolls, getting into all the nooks and crannies. Pour any remaining sauce over the top of the sliders.
  • Cover the pan tightly with tin foil. Bake the sliders for 20 minutes. Then, uncover and bake the sliders for another 5 minutes, until the pulled pork is heated through and the tops of the rolls are golden-brown.
  • Once the sliders have cooled for a few minutes, slice them into individual servings. Then, remove the top halves of the rolls from the sliders and add a scoop of coleslaw and pickles to each one. Replace the top halves of the rolls on top. Enjoy!

Notes

For a tangier slaw, reduce the sugar to 1 teaspoon. For a sweeter slaw, use 2 teaspoons of sugar. You can also add ~1 teaspoon of celery seeds or caraway if you like.
I recommend shredding the cabbage and carrots fresh – it’ll be crunchier and more flavorful. But in a pinch, you can definitely use a bagged slaw mix if you like.
Try not to add coleslaw to all the sliders if you think you’ll have leftovers! The slaw will get weird and soggy when you reheat it.
I like a more savory BBQ sauce to keep the recipe from being too sweet. But use your fave!
Cuisine: American
Course: Appetizer
Author: Sara Lynn Hunt Broka
Serving: 1slider, Calories: 211kcal, Carbohydrates: 20g, Protein: 8g, Fat: 11g, Saturated Fat: 3g, Cholesterol: 33mg, Sodium: 552mg, Potassium: 133mg, Fiber: 1g, Sugar: 15g, Vitamin C: 15mg, Calcium: 58mg, Iron: 1mg
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