BBQ Pulled Pork Sliders

I am convinced that just about any sandwich tastes better as a slider. Something about a slightly sweet Hawaiian bun takes sandwiches to the next level, and these pulled pork sliders are no exception. 

Almost every time I smoke a pork butt, I end up with leftover pulled pork so I’m always thinking of new ways to use it up.

How to store leftover pulled pork

To make these pulled pork sliders you’re going to need to get your hands on some pulled pork.

If you don’t have any, go cook my Competition Pork Butt recipe, then come back here. 

The average pork butt ranges anywhere from 6-10lbs and yields a lot of meat.

Storing leftover pulled pork is pretty easy. All you need is an airtight container and a bit of the reserved juice/drippings from the cook. Transfer your pulled pork into the container and pour some of the reserved cooking liquid on top. This will keep your pork moist when you are ready to reheat it.

Seal the container and you can store it in the fridge for 3 to 4 days. You can also store it in the freezer and it will stay good for up to 6 months!

How to reheat leftover pulled pork

For this recipe it’s important to reheat the pulled pork before making the sliders.

There are a number of options, but my favorite way to reheat pulled pork is on the griddle. A simple pan on the stovetop works just as well though.

I don’t recommend the microwave because you risk drying out your meat.

Heat your griddle or pan to medium heat and add your pork. Pour a little bit of apple juice over the top of the pork while reheating to add some extra moisture back into it. 

I also like to sprinkle a bit of the barbecue rub I used to season the pork initially, on top. You really can’t overseason pork because it does not have a lot of inherent flavor, so a little extra rub doesn’t hurt!

How to make pulled pork sliders

Once your pork is reheated, it’s time to make your sliders.

1. The buns

Start with a pack of slider buns or Hawaiian rolls. I used the Kings Hawaiian Sweet Rolls for this recipe.

Don’t break the rolls up, leave them as one whole slab. Take a serrated knife and slice the rolls in half horizontally across the middle to create your top and bottom buns.

Once your Hawaiian rolls are sliced in half, lift off the top buns and set them to the side.

Add a thin layer of your favorite barbecue sauce to the bottom buns. I like to use a small basting brush to add the sauce to the buns so it doesn’t get too thick.

2. Add the filling

After the bottom buns are coated in sauce, add a layer of your pulled pork. The pork is the star of the show in this recipe, so don’t be afraid to pile it on!

Next, you’re going to add a bit of shredded cabbage. You can use the ready-made coleslaw packages from the store, they usually have carrot in them as well which adds a nice flavor and crunch, just don’t add the dressing that comes in with it.

Now it’s time to add some cheese – because everything is better with cheese! You can really use any type of cheese that you have on hand, I like to use Swiss cheese.

When you are adding your slices of cheese, be sure to let the ends of the slices overlap slightly. This will ensure that every single slider has an adequate cheese-to-pork ratio.

3. The topping

Put the top buns back on and coat them with a bit of melted butter, then sprinkle on some of your favorite bagel seasoning. If you don’t have bagel seasoning on hand, you can either just sprinkle on some sesame seeds or just leave them plain.

I used the PS Seasoning Open Sesame for this recipe. It’s a blend of onion, garlic, sesame seeds, poppy seeds, and just a touch of salt. I think it really takes slider and burger buns to the next level from the traditional sesame seed topping.

4. Fire up the smoker

Now you’re ready to cook your sliders. Since the pulled pork is already pre-cooked and has been reheated, you are essentially just melting the cheese and toasting the slider buns. You can totally throw them in the oven if you don’t want to fire up the smoker, but I think that cooking them on the smoker adds an extra layer of smoky flavor that can’t be beaten.

I smoked these on my Camp Chef Woodwind 24 at 300°F for around 30 minutes. When the tops of the buns get golden brown and the cheese is melted, you’ll know they’re ready to enjoy.

Serving your sliders

After they’re done cooking, you can serve the sliders immediately.

These sliders can be served as a main dish or are great as an appetizer. Try them at your next party alongside pickles, onions, and coleslaw so your guests can customize their sliders to their liking.

If you are serving sliders as the main dish, here are some great sides to pair with them:

• Garlic and Rosemary Smoked Potatoes
• Smoked Mac & Cheese
• Garlic and Rosemary Smoked Potatoes
• Smoked Mac & Cheese
• Smoked Baked Beans with Bacon

Pulled Pork Sliders Recipe