Ingredients (~18 sliders)
Creamy Coleslaw
- 1/2 cup mayonnaise
- 1 1/2 Tbsp apple cider vinegar
- 1/2 Tbsp Dijon mustard
- 2 tsp granulated sugar
- Salt and black pepper to taste
- 4 1/2 cups finely-shredded purple cabbage (~1 1/2 small heads)
- 1 1/2 cups freshly-shredded carrots (~4 carrots)
- 3 Tbsp freshly-minced chives
Pulled Pork Sliders
- 4 1/2 cups pulled pork (leftover or store-bought)
- 3/4 cup BBQ sauce
- 1 1/2 packages Hawaiian rolls
- 3 Tbsp unsalted butter, melted
- 1 Tbsp brown sugar, packed
- 1 Tbsp Dijon mustard
- 1 1/2 tsp Worcestershire sauce
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1 1/2 Tbsp sesame seeds
- Pickles for serving
Make the Coleslaw
In a small bowl, whisk the mayonnaise, apple cider vinegar, Dijon mustard, and sugar until smooth.
Season with salt and pepper; taste and adjust as needed.
Toss the purple cabbage, carrots, and chives in a medium bowl. Drizzle half the dressing over the slaw and toss well to combine.
Add more dressing to taste – you want it coated but not swimming.
Prep the Pulled Pork and Rolls
Preheat your oven to 350F. Grease a 9×13-inch pan with cooking spray.
If you’re using leftover or store-bought pulled pork, gently warm it on the stove until it’s hot. Then toss the pulled pork with the BBQ sauce.
Using a sharp bread knife, slice the rolls in half horizontally, keeping the bottoms and tops intact as two big pieces.
Place the bottom half of the rolls in the prepared pan. Spread the pulled pork evenly over the bottom half, then place the top rolls over the pulled pork.
Make the Butter Glaze and Bake
Whisk the melted butter, brown sugar, Dijon mustard, Worcestershire sauce, garlic powder, onion powder, and sesame seeds until smooth.
Using a pastry brush, brush the mixture on top of the rolls, getting into all the nooks and crannies. Pour any remaining glaze over the top.
Cover the pan tightly with foil. Bake for 20 minutes, then uncover and bake another 5 minutes until the tops are golden-brown.
The rolls should have a nice shine and the pulled pork should be heated through.
Slice and Serve
Once the sliders have cooled for a few minutes, slice them into individual servings with a sharp knife.
Remove the top halves and add a scoop of coleslaw and pickles to each slider. Replace the tops and serve immediately.
The coleslaw will wilt if you let them sit too long, so assemble right before serving.
Easy Pulled Pork Sliders with Hawaiian Rolls
Ingredients
Creamy Coleslaw
- 1/2 cup mayonnaise
- 1 1/2 Tbsp apple cider vinegar
- 1/2 Tbsp Dijon mustard
- 2 tsp granulated sugar
- Salt and black pepper to taste
- 4 1/2 cups finely-shredded purple cabbage ~1 1/2 small heads
- 1 1/2 cups freshly-shredded carrots ~4 carrots
- 3 Tbsp freshly-minced chives
Pulled Pork Sliders
- 4 1/2 cups pulled pork leftover or store-bought
- 3/4 cup BBQ sauce
- 1 1/2 packages Hawaiian rolls
- 3 Tbsp unsalted butter melted
- 1 Tbsp brown sugar packed
- 1 Tbsp Dijon mustard
- 1 1/2 tsp Worcestershire sauce
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1 1/2 Tbsp sesame seeds
- Pickles for serving
Instructions
- Whisk together 1/2 cup mayonnaise, 1 1/2 Tbsp apple cider vinegar, 1/2 Tbsp Dijon mustard, and 2 tsp sugar until smooth.
- Season dressing with salt and pepper to taste.
- Toss 4 1/2 cups shredded purple cabbage, 1 1/2 cups shredded carrots, and 3 Tbsp minced chives in a bowl.
- Drizzle half the dressing over slaw and toss to coat, adding more dressing as needed.
- Preheat oven to 350F and grease a 9×13-inch pan.
- Warm 4 1/2 cups pulled pork on the stove, then toss with 3/4 cup BBQ sauce.
- Slice 1 1/2 packages Hawaiian rolls in half horizontally, keeping each half intact.
- Place bottom half of rolls in prepared pan and spread pulled pork evenly over top.
- Place top half of rolls over the pulled pork.
- Whisk together 3 Tbsp melted butter, 1 Tbsp brown sugar, 1 Tbsp Dijon mustard, 1 1/2 tsp Worcestershire sauce, 1/2 tsp garlic powder, 1/2 tsp onion powder, and 1 1/2 Tbsp sesame seeds.
- Brush butter mixture over tops of rolls and pour any remaining glaze over top.
- Cover pan tightly with foil and bake 20 minutes.
- Uncover and bake 5 minutes more until tops are golden-brown.
- Let cool a few minutes, then slice into individual sliders.
- Top each slider with coleslaw and pickles just before serving.
