Pulled Pork Sliders
Make Pulled Pork Sliders with warm Hawaiian rolls, saucy pulled pork, and crisp bacon broccoli slaw for crowd-friendly sliders.
Ingredients
- 1 Recipe Best BBQ Pulled Pork (Slow Cooker)
- 24 mini Hawaiian sweet rolls
- 12 slices sharp cheddar cheese (sliced in half, 24 total slices)
- 1 12 oz. package package broccoli slaw
- 4 slices bacon, cooked and crumbled
- 2 tablespoons mayonnaise
- 2 tablespoons apple cider vinegar
- 1 tablespoon sugar
- 1 teaspoon lemon juice
- 1 teaspoon Dijon mustard
- salt and pepper (to taste)
Instructions
Step 1: Prepare the BBQ Pulled Pork
Follow your favorite slow-cooker pulled pork method until the pork is fork-tender, then shred the meat thoroughly and toss it with the finished barbecue sauce so every strand is glossy and coated. Transfer the hot pulled pork to a large covered bowl to keep warm while you finish the other components; the pork should be shredded into long, succulent ribbons with visible sauce pooling in the crevices.
Step 2: Make and chill the Bacon Broccoli Slaw
In a large mixing bowl combine the broccoli slaw, mayonnaise, apple cider vinegar, sugar, lemon juice, Dijon mustard, and a pinch of salt and pepper. Toss until the shredded broccoli and carrot strands are evenly coated in the creamy, tangy dressing. Cover and chill in the refrigerator so the flavors meld and the slaw firms up slightly; chilling will let the sugar and vinegar balance and the texture become crisp-not-soggy.
Step 3: Melt the cheese on the buns and finish the slaw
When you're ready to serve, arrange the bottoms of the Hawaiian rolls in a single layer on a tray and top each with a half-slice of sharp cheddar. Broil briefly (about 1–2 minutes) until the cheddar softens and just begins to melt — you want stretchy, slightly glossy cheese without browning. Meanwhile pull the slaw from the fridge, taste and adjust with a bit more sugar, vinegar or salt if needed, then drain any excess liquid and stir in the cooked, crumbled bacon so the bacon stays crisp and distributed through the slaw.
Step 4: Assemble the sliders and serve
Place a warm, cheese-melted bottom roll on the plate, pile a generous portion of the sauced pulled pork on top so strands hang over the bun, add a scoop of the chilled bacon broccoli slaw for crunch and brightness, then finish with the top bun and, if desired, a small toothpick to secure each slider. Serve immediately so the contrast between warm, saucy pork and cool, crisp slaw is at its best.
Notes
- Keep the slaw and pulled pork stored separately to avoid soggy buns.
- Add a splash of water or extra sauce when reheating pork to keep it moist.
- Broil cheese in short bursts to avoid over-browning.