BBQ Pulled Pork Sliders are made with soft, toasted rolls piled high with tender pulled pork, creamy coleslaw, and a generous drizzle of smoky barbecue sauce. They come together in minutes once the pork is ready, making them a go-to for game days, backyard cookouts, or an easy weeknight dinner. We always keep a batch of Dutch-oven pulled pork in the freezer, just for busy nights.
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We serve ours on toasted Hawaiian rolls with our creamy Southern-style coleslaw piled on top and pickles on the side. The combination of warm, saucy pork and cold, crunchy slaw in every bite is hard to beat. Round out the serving with loaded potato salad.
Leftover pulled pork is one of those ingredients that is great in so many recipes. Beyond these sliders, we love using it for pulled pork nachos, pulled pork baked potatoes, and pulled pork mac and cheese. Our pulled street tacos are another go-to when we want something a little lighter.
Key Ingredients and Substitutions
These sliders are all about the assembly, and a few simple components make all the difference.
The complete ingredient list and measurements are listed in the printable recipe below.
- Dutch Oven Pulled Pork: The foundation of our slides is our Dutch oven pulled pork, slow-braised until it shreds with almost no effort and deep, smoky flavor built in. Make it a day or two ahead, and the sliders come together in minutes.
- Barbecue Sauce: Use your favorite. We prefer our homemade BBQ sauce with a bit of tang to something overly sweet. If yours leans sweet, a small splash of apple cider vinegar stirred in can help balance it out.
- Hawaiian Rolls: Their slight sweetness plays well against the smoky pork and tangy slaw. Brioche slider buns are a good substitute if you can’t find Hawaiian rolls. Either way, toasting them first keeps them from going soggy once you load them up.
- Coleslaw: We use our creamy Southern-style coleslaw for this recipe. The crunch and creaminess are a necessary contrast to the rich, saucy pork. Make it ahead so it has time to chill before serving.
- Pickles: Optional but worth it. The acidity cuts right through the richness of the pork and sauce.
Make-Ahead and Storage
Make-Ahead: The coleslaw can be made up to 24 hours in advance and stored in the refrigerator. It actually improves with a little time to chill. The pulled pork can be reheated to order straight from the refrigerator, making these sliders easy to pull together at the last minute.
How to Store: Store leftover pulled pork in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze it in a freezer-safe bag or container for up to 3 months. Press out as much air as possible and include some braising liquid or extra barbecue sauce to keep it from drying out after thawing. Store the coleslaw separately in the refrigerator for up to 3 days. Assemble the buns fresh.
Recipe Tips and Notes
- Toast the buns. A toasted bun holds up to the saucy pork far better than one straight out of the bag. Thirty seconds in a buttered skillet makes a real difference in both texture and flavor.
- Add the barbecue sauce during reheating. Warming the pork and sauce together in the pan lets the flavors meld rather than just sitting on top of the meat. Stir the sauce in during the last couple of minutes so it heats through without scorching.
- Keep the coleslaw cold. The contrast between warm pork and cold slaw is what makes these sliders work. Don’t let the coleslaw sit out before assembling.
- Use the braising liquid. If the pulled pork seems dry after reheating, a few spoonfuls of reserved braising liquid will bring it right back. It has more flavor than broth and keeps the pork from tightening up.
- Pile them high. A generous amount of pork and a good spoonful of slaw on each slider is the right call. These are meant to be loaded.
Frequently Asked Questions
More Slider Recipes to Try
Looking for more sandwich and game-day recipes? Try these other favorites:
- Nashville Hot Honey Chicken Slider Sandwiches – Fried chicken coated in a hot honey sauce and topped with coleslaw and pickle slices on slider rolls.
- Philly Cheesesteak Sliders – All the flavors of a classic Philly cheesesteak packed into soft, buttery rolls with thinly sliced steak and melty Provolone.
- Mini Burgers – Juicy beef patties with melty cheese on toasted buns, sized for snacking or sharing.
- Hawaiian Roll Meatball Sliders – Tender meatballs smothered in marinara and melted cheese on soft Hawaiian rolls, made for sharing.
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BBQ Pulled Pork Sliders with Coleslaw
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Equipment
- Medium Saucepan (2-3 Quarts)
- Large Skillet (10 inches)
Ingredients
- 3 cups Dutch-oven pulled pork
- ½ cup barbecue sauce, plus more for serving
- ¼ cup chicken broth or reserved braising liquid
- 12 Hawaiian rolls
- 2 tablespoons unsalted butter, melted
- 2 cups coleslaw
- pickles, for serving
Instructions
- Add the pulled pork and chicken broth (or leftover braising liquid) to a medium saucepan over medium-low heat. Stir occasionally until heated through, about 8 to 10 minutes. Stir in the barbecue sauce during the last 2 minutes of reheating.
- Slice the Hawaiian rolls in half. Brush the cut sides with melted butter and toast them cut-side down in a skillet over medium heat until golden, about 2 minutes.
- Pile a generous amount of pulled pork onto each bottom bun. Top with a spoonful of coleslaw and a few pickle slices. Cover with the top bun and serve with extra barbecue sauce on the side.
