Sliders are such a fun way to serve up dinner. They are also great for get togethers and backyard BBQs! These BBQ Pulled Pork Sliders are so full of flavor and fun to eat. My kids and hubby can eat three or four of these delights. The pulled pork is also great for a make ahead meal or a way to use left over meat. There is something amazing about how much flavor and then tenderness you get from slow cooking a pork roast.
Do not skip the simple step of toasting the rolls. For these, I prefer to use individual dinner rolls and not the ones that come a dozen of them attached to each other. Basically they are miniature burger buns and perfect for sliders. The purpose of the toasting the buns before building sliders is to keep them from sogging out while you are eating. You have the saucy pork and dressed slaw, you don’t need soggy bread.
Not everyone likes to have a slaw on their pulled pork, but my family sure does. Some do a mayo based coleslaw (which is always a great option). But this vinaigrette slaw is so perfect with the tang of the bbq sauce. The caraway seeds give it that zing you want from a crunchy crispy slaw. This is a slaw recipe you will want to hold on for other recipes too – great for sandwiches, wraps and just as a side to your grilled eats!
The last time I made these sliders, I served them up with my baked beans. It’s essentially my homemade bourbon bbq sauce (recipe below) with some bacon and pinto beans baked for about 45 minutes. It’s a super simple but super flavorful side dish – and another great make ahead and bring along type dish for parties, potlucks and game days!
Now Let’s Get Cookin’!
Pulled Pork Sliders
- 1 Slow Cooker at least 6 qts
- 4 lb Pork Roast bonelesss or bone-in
- 2 tbsp BBQ Seasoning see recipe below
- 1 cup Orange Juice
- 1 4oz can Diced Green Chilies
- ½ Medium Yellow Onion thinly sliced
- 2 cups BBQ sauce see recipe below
- 16 Dinner Rolls halved
- Cooking Spray
For the Crunchy Slaw
- 1 cup Red Cabbage shredded
- 1 cup Green Cabbage shredded
- 1 cup Carrots shredded
- ½ Red Onion thinly sliced
- ½ cup Oil
- ¼ cup Apple Cider Vinegar
- ¼ cup Honey
- 1 tsp Celery Salt
- 1 tsp Caraway Seeds
- 1 tsp Pepper
- Sprinkle pork roast with seasoning mix and place in slow cooker.
- Combine green chilies, onions and orange juice. Pour over top of pork roast. Secure lid and cook on low for 6-8 hours.
- Preheat oven to 425degF.
- At least one hour prior to end of cook time for pork, combine slaw ingredients in a bowl and place in refrigerator until ready to serve.
- Remove roast from slow cooker. Shred pork and toss with bbq sauce. Then spread out on a parchment paper covered baking sheet. Place in oven for 10 minutes.
- Place dinner rolls, inside face up, on a parchment paper lined baking sheet. Lightly spray with cooking spray. Add to oven and cook for 5 minutes.
- Build the sliders with a portion of sauced pulled pork on toasted bun bottom. Then add portion of slaw followed by toasted top and secure with a long toothpicks.
Bourbon BBQ Sauce
- 2 pint mason jars with lids & rings
- 1 15oz can Tomato Sauce
- ½ cup Chicken Broth
- 2 Garlic Cloves minced
- 2 tbsp Minced Onion
- ¼ cup Bourbon I use Jim Beam
- ¼ cup Honey
- ¼ cup Worcestershire Sauce
- ¾ cup Dark Brown Sugar
- 1 tsp Cumin
- 1 tsp Ground Mustard
- 1 tsp Parsley
- 1 tsp Salt
- Prepare all of the ingredients.
- In a small sauce pan over medium heat, add all ingredients. Bring just to a boil then reduce to medium-low and let simmer for 15 minutes.
- Remove from heat and pour half into each of the pint jars. Secure lid with ring and let cool on counter for at least an hour before placing refrigerator. Will last for 3 weeks before opening, 1 week after opening. You can also use it right away if you prefer.
Estelle Forrest self-published this cookbook after a lot of playing around in the kitchen. You can purchase your own copy here:
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