Go Back
Close-up of a Pulled Pork Slider held in a hand, showing the melted white cheddar binding the mahogany pork to the toasted bun. (Pulled Pork Sliders)

Pulled Pork Sliders with Creamy Slaw and Garlic Herb Butter

These Pulled Pork Sliders feature mahogany-glazed pork, melted white cheddar, and a glistening herb butter crust on Hawaiian rolls, topped with a crisp, creamy coleslaw for the ultimate party appetizer or easy dinner.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 12 sliders
Course: Appetizer, Dinner, Lunch
Cuisine: American
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

The Sliders
  • 1 package Hawaiian Sweet Rolls 12-count pack
  • 1 lb (450g) Pulled Pork Shredded and pre-cooked
  • 1 cup (240ml) Dark Barbecue Sauce Molasses-based for deep color
  • 6 slices White Cheddar Cheese Sharp or mild
The Topping
  • 4 tbsp (57g) Unsalted Butter Melted
  • 1 tsp (1g) Dried Parsley Flakes
  • 1/4 tsp (1g) Garlic Powder
The Slaw
  • 2 cups (150g) Green Cabbage Thinly shredded
  • 1/2 cup (50g) Carrots Shredded
  • 1/2 cup (120ml) Creamy Coleslaw Dressing

Equipment

  • 1 Rimmed Baking Sheet To ensure even browning
  • 1 Serrated Bread Knife For horizontal slicing of rolls
  • 1 Silicone Pastry Brush For applying herb butter glaze

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a medium bowl, combine the shredded pulled pork with the dark barbecue sauce until the meat is moist and achieves a deep mahogany color.
Assembly
  1. Using a serrated knife, slice the entire block of Hawaiian rolls horizontally to create a top and bottom slab. Place the bottom slab on the baking sheet.
  2. Spread the pork mixture evenly over the bottom slab. Layer the white cheddar cheese slices on top of the meat, then place the top bun slab back on.
Glazing and Baking
  1. Whisk together the melted butter, dried parsley, and garlic powder. Brush the mixture generously over the tops and sides of the rolls.
  2. Bake for 12-15 minutes until the cheese is melted and the tops are golden-brown and glistening.
Finishing
  1. Mix the cabbage, carrots, and dressing. Cut the sliders into individual pieces and crown each one with a fresh mound of the creamy slaw just before serving.

Notes

Use a molasses-heavy BBQ sauce for that professional mahogany look.
Keep the slaw cold until the very moment of serving for the best texture contrast.