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BBQ Pulled Pork Sliders are warm, cheesy, and loaded with tender barbecue pork on soft Hawaiian rolls. They bake together in one pan until the tops are golden and the filling is hot and melty, making them an easy option for parties, game day, or a casual dinner.
These pulled pork sliders are also a great way to turn BBQ pork into a second meal. I usually start with my Slow Cooker BBQ Pulled Pork, then pile it onto my soft Hawaiian Dinner Rolls. If you’re building a game-day spread, add my Cheeseburger Sliders or find more easy crowd favorites in my Game Day Recipes.
Why You’ll Love This Recipe
- Easy for a crowd: The sliders bake together in one dish, so there’s no need to assemble individual sandwiches.
- Perfect for leftover pulled pork: Make the pork specifically for these sliders or turn leftovers into an easy second meal.
- Cheesy in every bite: Two layers of cheese melt around the pulled pork and help hold the sliders together.
Ingredients You’ll Need
These barbecue pulled pork sliders use a short ingredient list. Find the exact amounts in the recipe card at the bottom of the post.
Sliders
- Hawaiian rolls: This recipe uses my 15-roll batch of Hawaiian Dinner Rolls. A 12-pack of store-bought Hawaiian rolls also works; the sliders will just be a little meatier. Keep the rolls connected so you can slice the whole sheet at once, and let homemade rolls cool completely before assembling.
- BBQ pulled pork: Use my BBQ Pulled Pork in a Slow Cooker, leftover pulled pork, or cooked pulled pork from the store. Drain off excess cooking liquid first.
- BBQ sauce: Use enough to coat the pork without making it overly wet. My BBQ Seasoning is also a great way to build smoky-sweet flavor when making the pork from scratch.
- Provolone cheese: Divide the slices between the bottom and top of the pork. Mozzarella also works.
- Dill pickle slices: Optional, but their tangy flavor balances the sweet BBQ sauce and rich cheese.
Garlic Butter Topping
- Butter: Melted so it brushes easily over the rolls.
- Garlic powder: Adds savory garlic flavor without pieces that can burn.
- Fresh parsley: Optional for color and freshness.
For Serving
- Extra BBQ sauce: For dipping or drizzling.
- Coleslaw: Southern Coleslaw gives you a creamy topping, while my Vinegar Coleslaw adds a tangier crunch.
How to Make BBQ Pulled Pork Sliders
These pulled pork BBQ sliders come together in a few simple layers. Use the step-by-step photos as a guide.
Build the Bottom Layers
Slice the connected Hawaiian rolls in half and place the bottoms in your baking dish. Cover them with cheese before adding the pulled pork so every slider starts with a melty base.
Add the BBQ Pulled Pork and Pickles
Spread the pulled pork evenly from edge to edge, then add the dill pickles. You want plenty of filling in every slider without packing the pork down too tightly.
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Finish With More Cheese
Add the second layer of cheese over the pork before replacing the roll tops. As it melts, it helps hold the filling together and gives you cheese on both sides of the pork.
Brush and Bake
Brush the tops generously with the garlic butter, then bake until the sliders are hot, the cheese is fully melted, and the rolls are lightly golden. Let them rest briefly before cutting so the filling stays in place.
Pro Tips for the Best Pulled Pork Sliders
- Drain the pork well: Excess cooking liquid can soften the bottom rolls.
- Put cheese underneath the pork: It creates a simple barrier between the sauce and the bread.
- Use two layers of cheese: Cheese above and below the pork gives you a better melt throughout every slider.
- Keep the pork saucy, not wet: Coat it with BBQ sauce, then serve extra sauce on the side.
- Add coleslaw after baking: Spoon it onto the warm sliders just before serving so it stays cool and crunchy.
Swaps & Variations
- Change the cheese: Try mozzarella, cheddar, pepper Jack, or smoked Gouda.
- Add heat: Layer in sliced jalapeños or use a spicy BBQ sauce.
- Swap the pickles: Use Pickled Red Onions when you want a different tangy topping.
- Use store-bought pulled pork: Drain any excess liquid, then add BBQ sauce to taste before assembling.
What to Serve With BBQ Pulled Pork Sliders
These sliders work for an easy dinner, but they’re especially good with a few simple sides for game day or a cookout.
- Something cool and crunchy: Add Southern Coleslaw or Vinegar Coleslaw on the side or directly on the sliders.
- Classic BBQ comfort food: Serve them with creamy Baked Macaroni and Cheese.
- A crispy side: Air Fryer Potato Wedges are easy to grab alongside the sliders.
- For a bigger game-day spread: Add Homemade Cornbread, extra BBQ sauce, or choose a few more easy favorites from my Game Day Recipes.
Make-Ahead, Storage & Reheating
- Make ahead: Prepare the pulled pork and garlic butter in advance, but assemble the sliders close to baking.
- Store: Refrigerate leftover sliders in an airtight container for up to 3 days. The rolls will soften slightly as they sit.
- Reheat: Cover loosely with foil and warm at 350°F for 8 to 10 minutes. Uncover for the last few minutes if you want to crisp the tops again.
FAQs
Cheese, dill pickles, coleslaw, pickled onions, jalapeños, and extra BBQ sauce all work well. Something tangy or crunchy helps balance the rich pork and cheese.
Provolone melts smoothly without overpowering the BBQ pork. Mozzarella, cheddar, pepper Jack, and smoked Gouda are also good options.
Drain excess liquid from the pork, don’t use too much BBQ sauce, and put cheese between the bottom rolls and the pork. Add coleslaw after baking rather than inside the sliders.
Yes. Warm the leftover pork enough to loosen it, add BBQ sauce as needed, then assemble and bake the sliders as directed.
BBQ Pulled Pork Sliders
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Ingredients
For the sliders
- 15 Hawaiian rolls, cooled, click for my recipe, or get a 12-pack from the store (they will just be a little meatier)
- 6 cups BBQ Pulled Pork, click for my recipe, I used the full recipe for my slow cooker pulled pork, or about 2 lbs of store-bought cooked pulled pork
- 12 slices Provolone Cheese, divided, or mozzarella cheese
- ½ cup dill pickle slices, optional, adjust to taste
Garlic Butter Topping
- 2 tbsp Butter, melted
- 1 tsp Garlic Powder
- 1 tsp Fresh parsley, chopped, optional
For serving
- Extra BBQ sauce
- Southern Coleslaw, or Vinegar Coleslaw, click for recipe
Instructions
- Preheat the oven to 350°F.
- Lightly grease or line a 9×13-inch baking dish. Without separating the rolls, slice the entire sheet of Hawaiian rolls in half horizontally using a serrated knife.
- Place the bottom half of the rolls into the prepared baking dish.
- Layer the sliders: Cover the bread with cheese slices evenly over the bottom rolls to create a barrier that helps keep the buns from becoming soggy. Spread the BBQ pulled pork over the cheese. Top with dill pickle slices. Add the second layer of cheese over the pork. Add the top rolls.
- Make the butter topping: Stir together the melted butter and garlic powder, then brush the mixture evenly over the tops of the rolls. Sprinkle with the chopped parsley, if using.
- Cover loosely with aluminium foil and bake for 10 minutes. Remove the foil and continue baking for 5–8 minutes, or until the cheese is fully melted and the tops are golden brown.
- Let the sliders rest for about 5 minutes before slicing along the roll lines into individual sliders.
- Serve warm with the prepared coleslaw spooned onto each slider or on the side, along with additional BBQ sauce for dipping if desired.
SAVE THIS RECIPE
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Recipe Notes
- Drain the pork: Remove excess cooking liquid before assembling.
- Go light on sauce: Coat the pork without making it overly wet.
- Layer the cheese: Add cheese below and above the pork for the best melt.
- Keep coleslaw crisp: Add it after baking, not inside the sliders.
- Store leftovers: Refrigerate in an airtight container for up to 3 days.
Nutrition Details
The nutrition facts come from entering the recipe ingredients into a database of food ingredients. They may vary for any recipe based on the exact product used.
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