Easy Pulled Pork Sliders
These Pulled Pork Sliders are warm, flavorful sandwiches loaded with tender pork and coleslaw. Brushed with savory poppy seed butter and baked golden, they’re quick to make and perfect for parties, game day, or easy dinners.
Ingredients
Coleslaw Ingredients:
- 1/2 cup mayonnaise
- 1 tablespoon dijon mustard
- 1 tablespoon apple cider vinegar
- 1 tsp onion powder
- 1/2 tsp sea salt
- 1 (9 oz.) package coleslaw mix (I like a cabbage/carrot mix)
Slider Ingredients:
- 12 pack slider buns (I like to use Hawaiian rolls)
- 3 cups pulled pork (or use store bought)
- 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
- coleslaw (recipe above)
Instructions
For coleslaw:
- In a large mixing bowl, stir together 1/2 cup mayonnaise , 1 tablespoon dijon mustard, 1 tablespoon apple cider vinegar, 1 tsp onion powder and 1/2 tsp sea salt. Toss in the 1 (9 oz.) package 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 12 pack slider buns in half and remove the top of the buns and set aside.
- Place the bottom half of the buns in a 9x13-inch dish. Layer the 3 cups pulled pork over the the buns, top with 1/2 cup BBQ sauce, if desired, and replace the top of the buns.
- In a small microwave safe bowl, add 1/4 cup butter, 2 teaspoons Worcestershire sauce, 1/2 teaspoon onion salt or garlic salt and 1/2 teaspoon 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°F 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
Serving: 1slider | Calories: 303kcal | Carbohydrates: 29g | Protein: 10g | Fat: 17g | Saturated Fat: 5g | Cholesterol: 40mg | Sodium: 570mg | Potassium: 44mg | Fiber: 2g | Sugar: 12g | Vitamin A: 234IU | Vitamin C: 9mg | Calcium: 67mg | Iron: 2mg