These BBQ pulled pork sliders are an easy, crowd-pleasing way to use leftover pulled pork. Built on soft rolls with melty provolone and tangy barbecue sauce, they bake in one pan and are perfect for parties, busy weeknights, tailgates, or game day spreads.
Whether you start with leftover pulled pork, air fryer pork shoulder, slow-cooker pulled pork, or a store-bought shredded pork, these sliders come together quickly. The recipe is forgiving: adjust the amount of barbecue sauce or cheese to match your taste.
Why you’ll love these BBQ pulled pork sliders
- Simple and low maintenance – a short ingredient list and minimal assembly make this a go-to for busy nights.
- Scales easily for a crowd – make a single pan for four or double and triple the ingredients to feed a crowd.
- Uses leftovers beautifully – an ideal recipe to transform leftover pulled pork into a fresh, saucy sandwich everyone will devour.
Slider sandwiches are perfect when you need to feed a group without fuss. Serve them with a bright side like a simple green salad or a tangy slaw to balance the richness of the pork and cheese.
Ingredients for Pulled Pork Sliders
- Hawaiian rolls or other soft slider buns — mini brioche or dinner rolls work as well.
- Cooked pulled pork — about 16 ounces. Use homemade pulled pork from pork shoulder, Instant Pot, slow cooker, or a packaged shredded pork.
- Barbecue sauce — roughly ¾ cup, adjusted to taste. Choose your favorite bottle or a homemade sauce if you prefer.
- Provolone cheese — about 4 ounces (6 slices) for a mild, melty topping.
- Butter and garlic powder — melted together to brush the tops of the buns before baking.
If you’re serving even more people, double the ingredients and bake in a larger pan. These sliders are also a great template for other fillings like BBQ chicken.
Best Bread for Pulled Pork Sliders
The best bread is soft but sturdy and a little sweet so it holds up to saucy pork without falling apart. Good choices include Hawaiian rolls, soft dinner rolls, mini brioche buns, or any slider buns from the grocery deli.
How to Make Pulled Pork Sliders (Step-by-Step)
These sliders are quick to assemble and bake. Follow these steps for reliable results.
- Step 1: Toast the buns. Slice the rolls in half horizontally, keeping the sheet of tops and bottoms intact. Place on a sheet pan and broil briefly until lightly browned. Toasting helps keep the buns from getting soggy when sauced pork is added.
- Step 2: Mix the pork and sauce. In a bowl, combine the shredded pork with barbecue sauce until evenly coated. Taste and add more sauce if you like it saucier.
- Step 3: Assemble. Spread the sauced pulled pork across the bottom half of the rolls, reaching to the edges so every slider has pork.
- Step 4: Top, butter, and bake. Place sliced provolone on top of the pork, replace the roll tops, then brush the tops with melted butter mixed with garlic powder. Cover loosely with foil and bake at 375°F for 10 minutes. Remove foil and bake an additional 5 minutes until the cheese is melted and the tops are golden.
What to Put on Pulled Pork Sliders
Customize your sliders with toppings you love. Popular options include:
- Cheddar, pepper jack, provolone, or mozzarella
- Pickled jalapeños for heat
- Sweet or dill pickles for crunch
- Extra barbecue sauce on the side for dipping
- Coleslaw layered inside for texture and brightness
What to Serve With Pulled Pork Sliders
These sliders pair well with classic sides such as baked beans, tangy coleslaw, corn on the cob, or a simple green salad. A cold pasta salad or potato salad also complements the savory pork and melty cheese.
FAQs About Pulled Pork Sliders
Yes. Store pulled pork in an airtight container for up to three months. Thaw in the refrigerator overnight and reheat gently before assembling sliders.
Keep shredded pork warm in a slow cooker on the “warm” setting and hold assembled sliders covered with foil in a low oven, or wrap them in foil on a tray to keep them cozy until serving.
You can prepare components ahead: make the pulled pork and keep it refrigerated, and toast the buns briefly. Assemble and bake just before serving for best texture. If freezing, omit sauce and cheese until reheating to avoid soggy bread.
Other slider ideas to try
- Chicken bacon ranch sliders
- Cheesesteak sliders
- Buffalo chicken sliders
- Cheeseburger sliders on Hawaiian rolls
Other pork recipes
- Pork tenderloin sheet-pan meal
- Slow cooker pulled pork chili
- Honey Dijon pork chops
- Pulled pork lettuce wraps
If you try these pulled pork sliders with BBQ sauce, leave a comment to share how they turned out. Small tweaks — more sauce, a different cheese, or a crunchy slaw — make this recipe your own.
Recipe
BBQ Pulled Pork Sliders
Deanne Frieders | This Farm Girl Cooks
Ingredients
- 12 ounce package of Hawaiian rolls (or slider buns)
- 16 ounces cooked pulled pork
- 3/4 cup of your favorite barbecue sauce
- 4 ounces sliced provolone cheese (about 6 slices)
- 1 Tablespoon butter
- 1/2 teaspoon garlic powder
Method
- Start the broiler on high. Cut the rolls in half horizontally and place the top and bottom sheets on a sheet pan. Broil until lightly toasted, watching carefully so they don’t burn. Remove and set aside.
- Preheat the oven to 375°F (190°C).
- In a medium bowl, combine the pulled pork and barbecue sauce. Stir to coat evenly.
- Spread the pulled pork mixture over the bottom halves of the rolls, covering all the way to the edges.
- Top the pork with sliced provolone, then replace the roll tops.
- Melt butter and stir in garlic powder. Brush this mixture over the tops of the rolls. Cover loosely with foil and bake for 10 minutes. Remove the foil and bake an additional 5 minutes until the cheese is melted and the tops are lightly golden.
Farm Girl Tips
Use your favorite soft rolls—Hawaiian, dinner rolls, or mini brioche all work. Toasting the rolls first helps keep the sandwiches from becoming soggy. For make-ahead convenience, prepare the pork and reheat before assembling.
Nutrition (approx.)
Serving: 1 slider serving — Calories: 711 kcal; Carbohydrates: 97 g; Protein: 31 g; Fat: 22 g; Sodium: 1967 mg. Values are estimates and will vary based on ingredients used.