Easy Pulled Pork Sliders

sliders filled with pulled pork and coleslaw

Pulled pork takes a new form in these hearty sandwiches. These pulled pork sliders are warm sandwiches filled with shredded pulled pork and coleslaw. The buns are brushed with a flavorful butter mix and baked to golden brown perfection. These easy pulled pork sliders are super quick to whip up, full of flavor, and absolutely drool-worthy. The ultimate party snack!

Course Appetizer, Main Course

Cuisine American

Diet Gluten Free

Prep Time 10

Cook Time 15

Total Time 25

Servings sliders

Calories 303

Author Kim

Ingredients

Coleslaw Ingredients:

1/2 cup mayo
1 tablespoon dijon mustard
1 tablespoon apple cider vinegar
1 tsp onion powder
1/2 tsp sea salt
1 (9 oz.) package slaw (I like a cabbage/carrot mix)

Slider Ingredients:

12 pack slider buns
3 cups pulled pork (or use store bought)
coleslaw (recipe above)
1/2 cup BBQ sauce, OPTIONAL & use more or less depending on how saucy you want the sliders
1/4 cup butter
2 teaspoons Worcestershire sauce
1/2 teaspoon onion salt or garlic salt
1/2 teaspoon poppy seeds

Instructions

For coleslaw:

In a large mixing bowl, stir together mayo, mustard, apple cider vinegar, onion powder and sea salt. Toss in the coleslaw mix. Stir everything together until the slaw is completely coated in the dressing. I like to make this a couple of hours before serving, so the flavors have time to marinate together.

For sliders:

Preheat oven to 375°F.
Slice the slider buns in half and remove the top of the buns and set aside.
Place the bottom half of the buns in a 9x13 dish. Layer the pulled pork over the the buns, top with BBQ sauce, if desired, and replace the top of the buns.
In a small microwave safe bowl, add butter, Worcestershire sauce, onion salt and poppy seeds. Microwave for 30-60 seconds, or until completely melted.
Slowly pour the butter mixture over the top of the buns. Alternatively, use a spoon to spoon out melted butter to ensure poppy seeds cover the bun tops. Cover the dish with foil and bake at 375° for 10 minutes.
Remove the foil and bake for an additional 5 minutes.
If using slaw, once sliders have cooled a few minutes, remove the bun tops, add a spoonful of slaw and replace tops. Enjoy!

Video

Notes

*Feel free to use a store bought coleslaw mix.

Serving size: This recipe as written makes 12 sandwiches, I find that most people eat about 2 sliders. You can easily double or triple the recipe to feed a crowd.

Make ahead: These sandwiches can be assembled up to 4 hours in advance. Store them covered in the fridge until you’re ready to put them in the oven.

Serving: Pulled pork sliders are best eaten immediately after they come out of the oven. To keep them warm for a party: cover them with foil in a warm oven (170ºF) until serving. Keep them covered with foil even when they are sitting on the countertop. You could also cut the sandwiches, wrap them individually in foil and place them in a slow cooker on the warm setting.

Nutrition