Pulled Pork Sliders

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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.

Prep Time15

Cook Time25

Total Time40

Course: Appetizer, Main Course, Sandwiches

Cuisine: American

Servings: sliders

Calories: 221kcal

Author: Valerie Brunmeier

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

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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