Easy Pulled Pork Sliders: Soft, pillowy rolls stuffed with tender pulled pork, a splash of barbecue sauce, and melty cheese. The assembled sliders are brushed with melted butter, garlic, and herbs, then baked until golden and gooey. They’re simple, crowd-pleasing, and ready in about 30 minutes—perfect for weeknights, game day, or any gathering.
These sliders are flexible: serve them as a main, appetizer, or part of a buffet. They come together quickly and can be customized with your favorite pulled pork, cheese, and toppings to suit your taste.
I often serve these sliders with an extra drizzle of barbecue sauce and pickled onions on the side, but feel free to adapt the toppings to your family’s preferences.
Pulled Pork Slider
Start with soft, fluffy slider rolls—about a one-pound package of 12. Popular choices include Martin’s Potato Dinner Rolls or King’s Hawaiian buns, brioche, or any soft dinner rolls you prefer. The right roll makes a big difference: look for something pillowy that will hold the fillings without falling apart.
For the pulled pork, leftover slow-cooked pork works wonderfully. A well-roasted, juicy pulled pork requires little more than a light toss with sauce before using. If your pork is a bit dry, add a splash of chicken broth to moisten it before assembling.
You can use any flavored pulled pork you like—Mojo pork, apple cider, honey mustard, or Jack Daniels-style pork are all excellent choices. If you prefer, shredded chicken or beef can also be swapped in for a different take.
Top the pork with pickled onions if desired; they add a bright contrast to the rich pork and sauce. A good barbecue sauce—homemade or a favorite store-bought variety—ties the sliders together. Finish with a sprinkle of fresh parsley or cilantro for color and brightness, or use dried Italian seasoning if fresh herbs aren’t available.
To make Hawaiian-style pulled pork sliders, add about ½ cup of drained pineapple tidbits over the pork before drizzling on the barbecue sauce for a sweet-and-savory twist.
Say cheese!
Thinly sliced mild cheddar is my top pick because it melts beautifully and complements the pork without overwhelming it. Pepper jack or Monterey Jack are also good options if you like a little heat or a creamier melt. Provolone or Swiss can be used, but they offer a different texture and milder flavor.
The key is to use extra-thin slices so the cheese melts evenly into the meat. If your deli can slice cheese extra thin, ask for that—alternatively, pre-sliced mild cheddar works fine.
Can you freeze sliders?
While you can freeze assembled sliders, I recommend freezing the components instead. Freeze leftover pulled pork and the rolls separately for best results. Freshly baked sliders are at their peak and the recipe cooks quickly, so assembling and baking when you need them will give the best texture and flavor.
If you want more pork recipe inspiration, there are many ways to enjoy pulled pork beyond sliders, including sticky glazed pork, pork fries, and slow-cooker roasts.
Pulled Pork Sliders
Preheat the oven to 350ºF. Line a 9×13-inch baking pan with parchment paper or foil and set aside.
On a cutting board, slice the package of rolls in half horizontally with a bread knife, keeping the top and bottom halves intact in a single piece if possible.
Place the bottom half of the rolls in the prepared pan. Evenly spread 3 cups of pulled pork over the bottom buns. If using pickled onions or pineapple tidbits, scatter them over the pork now.
Drizzle about ½ cup of barbecue sauce evenly over the pork. Sprinkle about 2 tablespoons of fresh parsley or cilantro on top of the sauce.
Arrange 9 to 12 thin cheese slices in an overlapping pattern over the sauce and pork so the cheese will melt across the sliders.
Place the top half of the rolls (cut side down) over the cheese. Brush the tops with 2 tablespoons of melted butter and sprinkle with ½ teaspoon granulated garlic or garlic powder, the remaining chopped herbs, and ½ teaspoon salt.
Tightly cover the pan with foil and bake for about 20 minutes, until the cheese is fully melted, the tops are golden, and the rolls smell toasty. Remove from the oven and lift the sliders from the pan using the parchment or foil.
Serve warm, optionally with extra barbecue sauce for dipping, pickled onions, dill pickles, potato chips, fries, or creamy coleslaw.
If using garlic powder instead of granulated garlic, whisk it into the melted butter before brushing onto the tops of the rolls to ensure even distribution.
Pulled Pork Sliders
Rebecca Lindamood
Equipment
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1 9×13 inch baking pan
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Aluminum foil or parchment paper + foil
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Bread knife or long serrated knife
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Basting brush
Ingredients
- 12 soft dinner rolls 1 pound
- 3 cups leftover pulled pork
- ½ cup bbq sauce
- 4 tablespoons minced fresh parsley or cilantro leaves divided or dried parsley flakes
- 9 to 12 thin slices mild cheddar cheese or pepper jack/Monterey Jack
- 2 tablespoons melted butter
- ½ teaspoon granulated garlic or garlic powder
- ½ teaspoon kosher or fine sea salt
Instructions
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Preheat the oven to 350ºF. Line a 9×13-inch pan with parchment paper or foil. Set aside.
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Slice the rolls horizontally with a bread knife, keeping the top and bottom halves intact if possible.
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Place the bottom buns in the pan and spread the pulled pork evenly over them. Add pickled onions or pineapple if using.
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Drizzle barbecue sauce over the pork and sprinkle 2 tablespoons of the herbs on top.
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Layer cheese slices over the sauce in an overlapping pattern (9–12 slices).
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Add the top bun half, cut side down. Brush with melted butter and sprinkle with granulated garlic, remaining herbs, and salt.
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Cover tightly with foil and bake about 20 minutes, until the cheese is melted and the tops are golden. Remove from oven and lift the sliders from the pan using the parchment or foil.
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Serve warm with extra barbecue sauce, pickles, chips, fries, or coleslaw as desired.
Notes
If using dried parsley flakes, reduce the amount to about 2 teaspoons. Sprinkle 1 teaspoon over the pulled pork and 1 teaspoon over the buttered tops.
Nutrition
Nutritional information is an estimate and provided as a courtesy. Calculate nutrition using the actual ingredients you use if precise values are needed.