BBQ Pulled Pork Sliders are an easy party appetizer made with Hawaiian rolls, saucy pulled pork, sharp cheddar and bacon, ready in under 20 minutes. Because a batch of 12 bakes in about 7 minutes, this quick recipe suits game day, tailgating, potlucks or a weeknight family dinner.
Buttering and lightly browning the cut rolls before filling is the step that decides the texture, since the glaze soaks in fast. That thin toasted layer keeps the bread from turning soggy, so each slider holds together when you lift it.
This version pours a butter, brown sugar, garlic and Italian seasoning glaze over the tops, which caramelizes into a sweet savory crust. Chopped bacon layered under the cheddar adds salt and crunch, so the sweet glaze has something to push against.
BBQ Pulled Pork Sliders
Course: AppetizersCuisine: AmericanDifficulty: Easy12
servings10
minutes7
minutes344
kcalHawaiian rolls get split as one slab, buttered, toasted, then filled with saucy pulled pork, white cheddar and bacon. A brown sugar garlic butter glaze goes over the tops before a short bake in a 350 degree oven.
Ingredients
- For the Sliders:
12 Hawaiian slider rolls
2 tablespoons butter, softened
1 pound pulled pork
⅔ cup barbecue sauce
6 slices white cheddar cheese
½ pound bacon, cooked and chopped into 2 to 3 inch pieces
- For the Glaze:
3 tablespoons butter, melted
2 tablespoons brown sugar
1 teaspoon Italian seasoning
1 teaspoon minced garlic
Directions
- Heat the oven:Preheat the oven to 350°F and line a baking sheet with a non-stick mat for easy cleanup.
- Split the rolls:Place the connected slab of rolls on the baking sheet and cut them in half horizontally with a long bread knife. Do not separate the individual rolls.
- Butter and toast:Spread at least 1 tablespoon of softened butter across both the top and bottom halves. Place in the oven for a few minutes, until the bread is slightly browned.
- Warm the pork:Heat the pulled pork together with the barbecue sauce.
- Fill the sliders:Spread the warm saucy pork evenly across the bottom half of the rolls. Add the cheese slices evenly over the pork, sprinkle the bacon over the cheese, then set the top layer of rolls back on.
- Make the glaze:Melt the butter and stir in the brown sugar, Italian seasoning and minced garlic.
- Glaze and bake:Spoon the glaze over the slider tops and bake for 5 to 10 minutes, until the cheese is melted and the buns begin to brown.
FAQs
Why does the glaze combine brown sugar with Italian seasoning and garlic?
Brown sugar caramelizes on the roll tops and gives the glaze its shine, while the Italian seasoning and garlic keep it from tasting like dessert. That sweet and savory balance mirrors what the barbecue sauce already does to the pork underneath. Doubling the glaze makes the sliders noticeably sweeter, so start with the listed amount the first time.
Does the pulled pork need to be warm before it goes on the rolls?
Warming the pork with sauce first matters, since the assembled sliders only bake for five to ten minutes. That short time melts cheese but will not heat cold meat through, which leaves you with a lukewarm center. Warm pork also loosens the sauce, so it spreads evenly instead of clumping in spots on the bottom rolls.
Can you bake these sliders in a baking dish instead of a sheet pan?
A nine by thirteen baking dish works and actually holds the sliders more snugly than a flat sheet pan. The taller sides trap steam, so the buns stay softer and the cheese melts a touch faster in there. Watch the tops closely, though, because the glaze can brown before the cheese has fully melted underneath.
Can you freeze the assembled sliders?
Assembled sliders freeze poorly, since the sauce and glaze soak into the bread and turn it mushy as it thaws out. Freeze the cooked pulled pork instead, which holds up well for about three months in a tightly sealed container. Then thaw the meat, assemble the sliders fresh and bake, so the rolls stay crisp on top.
How do you keep the top rolls from sliding off when you serve them?
Press down firmly on the top rolls after the glaze goes on, which helps the cheese act like glue as it melts. Letting the pan sit for two or three minutes out of the oven also lets that cheese set slightly. Then cut along the seams with a serrated knife rather than pulling the sliders apart by hand.
