These easy Pulled Pork Sliders are loaded with tender pulled pork and BBQ sauce and baked on soft slider rolls with a buttery poppy seed topping. Load them up with coleslaw and pickled onions for the perfect combination of creamy, crunchy, tangy flavor.
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These delicious little Pulled Pork Sliders are one of my favorite ways to repurpose leftover pulled pork. My Slow Cooker Pulled Pork recipe makes a generous amount, making it easy to set some aside for sliders.
They’re easy to assemble, easy to serve, and perfect for feeding a crowd. Just set out a variety of toppings and let everyone customize their sliders to their liking.
Tender pulled pork, toasted slider rolls, and plenty of BBQ flavor make these sliders hard to resist. They’re a fun choice for a casual lunch, potlucks, game day gatherings, or any time you need a crowd-pleasing meal.
Ingredient Notes
- Pulled Pork: My easy Slow Cooker Pulled Pork is the perfect make-ahead option for these sliders. This tender, flavorful shredded pork is the foundation of this recipe.
- Slider Rolls: Soft brioche slider buns or Hawaiian rolls both work well. Brioche buns are a little richer and sturdier, while Hawaiian roll sliders have a slightly sweeter flavor that pairs really well with BBQ pulled pork.
- Barbecue Sauce: Use your favorite store-bought or homemade barbecue sauce to add sweet, smoky flavor to the pulled pork.
- Roll Topping: Melted butter and garlic powder are brushed over the buns before they’re sprinkled with poppy seeds. The topping gives them a golden finish and adds a little extra flavor.
- Optional for Serving: A batch of my Quick Coleslaw adds cool, creamy crunch and balances the sweet and smoky BBQ flavors. And, don’t skip the Pickled Red Onions! Their tangy flavor and vibrant color take these sliders to the next level.
How to Make Pulled Pork Sliders
- Arrange the bottom half of the rolls in a 13- x 9-inch baking dish.
- Layer the pulled pork evenly over the rolls.
- Spoon the barbecue sauce over the top.
- Add the top halves of the rolls and using a pastry brush, brush them with melted butter mixed with garlic powder.
- Sprinkle the tops with poppy seeds.
- Cover the dish tightly with aluminum foil and bake until heated through. Remove the foil during the last several minutes of the baking time to lightly toast the tops.
Valerie’s Tips
- Use parchment paper: Lining the baking dish with parchment paper makes cleanup a breeze and makes it easy to lift the sliders out of the dish for serving.
- Add cheese if you’d like: A layer of sliced provolone, Monterey Jack, or cheddar melts beautifully with the warm pulled pork.
- Make them ahead: Assemble the sliders up to a day in advance, cover tightly, and refrigerate until ready to bake.
- Serve the toppings on the side: Set out bowls of coleslaw, pickled onions, and extra BBQ sauce so everyone can customize their sliders to their liking. Sliced jalapeños, dill pickle chips, and crispy fried onions are great additions, too.
- Storing leftovers: Refrigerate leftover sliders in an airtight container for up to 3 days. Reheat them in a 325-degree oven until warmed through.
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Pulled Pork Sliders
Ingredients
- 12 slider rolls, like brioche dinner rolls or Hawaiian sweet rolls
- 3 to 4 cups Slow Cooker Pulled Pork
- ½ to ⅔ cup barbecue sauce, divided
- 2 tablespoons butter, melted
- ½ teaspoon garlic powder
- 1 teaspoon poppy seeds
Optional for serving
Instructions
Prepare the Pork
- If the pulled pork has been refrigerated, warm it slightly so it loosens and is easier to mix. Toss the pork with ¼ to ⅓ cup barbecue sauce, adding just enough to lightly coat the pork.
- Preheat oven to 350°F.
Assemble the Sliders
- Split the slider rolls and arrange the bottom halves in a 9×13-inch baking dish.
- Divide the pulled pork evenly among the bottom halves of the rolls. The amount of pork needed will vary depending on the size of the rolls. Plan on about ¼ to ⅓ cup pulled pork per slider.
- Drizzle a little barbecue sauce over the pork on each slider. Place the top halves of the rolls over the pork.
- In a small bowl, combine the melted butter and garlic powder. Brush the mixture evenly over the tops of the rolls and sprinkle with the poppy seeds.
Bake and Serve
- Cover loosely with foil and bake for 15 minutes. Remove the foil and bake 4 to 5 minutes more, until the sliders are warmed through and the tops are lightly golden.
- Serve warm topped with Quick Coleslaw or Quick Pickled Red Onions, or serve them on the side.
Notes
Nutrition
Nutrition information is automatically calculated using generic ingredients, and is an estimate not a guarantee. For more accurate results, please refer to the labels on your ingredients at home.
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