Easy Pulled Pork Sliders with Hawaiian Rolls
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.
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!
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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