Pulled Pork Sliders
Pulled Pork Sliders: Pillowy rolls filled with delicious, mouth-watering, tender pulled pork, bbq sauce, and cheese are brushed with melted butter, garlic, and herbs, then baked to toasty, melty perfection. Done in just 30 minutes from start to finish, they’re like the little black dress of the sandwich world and perfect for every occasion.
Equipment
- 1 9x13 inch baking pan
- Aluminum foil or parchment paper + foil
- Bread knife or long serrated knife
- 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 (see notes) or dried parsley flakes
- 9 to 12 thin slices mild cheddar cheese pepper jack cheese, or Monterey jack cheese
- 2 tablespoons melted butter
- ½ teaspoon granulated garlic or garlic powder see notes
- ½ teaspoon Diamond kosher salt or fine sea salt
Instructions
- Preheat the oven to 350ºF. Line a 9-inch by 13-inch pan with parchment paper or foil. Set it aside.
- Lay the rolls on a cutting board and use a bread knife or other long, serrated knife to slice the rolls in half along their equator, splitting the tops from the bottoms. Do not pull the rolls apart. If possible, keep the top half and bottom half intact.
- Lay the bottom buns in the prepared pan. Spread the pulled pork evenly over the bottom half of the rolls. If using pickled onions, scatter them over the pork.
- Drizzle the barbecue sauce evenly over the pork. Sprinkle 2 tablespoons of the parsley or cilantro over the barbecue sauce.
- Lay the cheese slices in an overlapping pattern over the sauce. You can use as few as 9 slices of cheese or as many as 12.
- Arrange the top buns -cut side down- over the cheese. Brush with the melted butter (see notes) over the top of the rolls and sprinkle with the granulated garlic, herbs, and salt.
- Tightly cover the pan with foil and bake for about 20 minutes, or until the cheese is fully melted, the tops of the buns are golden brown, and the bread smells toasty. Remove the rolls from the pan by lifting the foil or parchment you used to line it.
- Serve with additional barbecue sauce for dipping, pickled onions, dill pickles, potato chips or french fries, and creamy coleslaw, if desired.
Notes
If using garlic powder, whisk it into the butter before brushing over the tops of the rolls.
If using dried parsley flakes, reduce the amount to 2 teaspoons. Crumble 1 teaspoon over the pulled pork, then 1 teaspoon over the already buttered tops of the rolls.
Nutrition
Calories: 626kcalCarbohydrates: 68gProtein: 29gFat: 27gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.2gCholesterol: 86mgSodium: 1920mgPotassium: 148mgFiber: 3gSugar: 24gVitamin A: 774IUVitamin C: 6mgCalcium: 396mgIron: 4mg
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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