Description
Pulled Pork Sliders – a perfect way to use leftover pulled pork to make an easy weeknight meal, appetizer, or game day snack!
Ingredients
Scale
- 12 small dinner rolls
- 4–6 tablespoons butter, divided
- 4–6 large slices white American cheese (dairy-free or regular)
- 3–5 cups warm shredded pulled pork (smoked, crockpot or instant pot)
- bbq sauce (homemade or store-bought)
- 1 batch creamy coleslaw
- sea salt
Instructions
- Preheat oven to 350 degrees F.
- Make your Creamy Coleslaw and set aside.
- Without breaking your dinner rolls apart, cut them in half lengthwise.
- Spread a tablespoon or two of butter on the bottom half.
- Then cover the bottom buns with cheese.
- Ensure your pulled pork is warm and spread evenly over the cheese.
- Drizzle bbq sauce over the top of the pulled pork.
- Place the top of the dinner rolls back on top.
- Melt a tablespoon or two of butter and brush on top of the rolls.
- Cover with foil and place in the oven, middle rack.
- Let warm 15 minutes.
- Remove foil and let it continue warming about 5-7 minutes.
- Remove from oven and remove the top layer of bun. Top with the Creamy Coleslaw. Return the top buns.
- Sprinkle with a little sea salt, if desired.
- Serve immediately.
Notes
- Pulled Pork: we have tons of recipes that can make pulled pork: smoked pork shoulder, slow cooker pulled pork, instant pot pulled pork and a roasted pork shoulder! They all work great in this recipe.
- Dinner Rolls: feel free to use a whole wheat dinner roll or a Hawaiian-style dinner roll. Whatever you prefer.
- Coleslaw Options: while I love the Creamy Coleslaw here, we also have a Purple Cabbage Coleslaw that is amazing too that you could also use.
- Cheese: use dairy-free or regular cheese. Provolone worked great, but so would American or even a Pepper Jack.
- Butter: you can use plant-based butter if you prefer.
- Foil: yes, you need to use foil otherwise the tops of your dinner rolls will get a little too crispy.