Quick BBQ Pulled Pork Sliders
A speedy slider recipe using rotisserie pork shredded and warmed in tangy BBQ sauce, piled onto toasted buns with cool, crunchy coleslaw. Perfect for casual entertaining or quick family dinners—ready in about 20 minutes with minimal prep.
Steps
Before you start
- Preheat your oven to 375°F (190°C) if toasting buns in the oven
- Have your skillet ready and all ingredients measured and accessible
- If making homemade coleslaw, start with step 1; if using store-bought, have it ready
- Shred the rotisserie pork while the coleslaw is being made to save time
Make the coleslaw
- In a medium bowl, whisk together the mayonnaise, apple cider vinegar, and sugar until smooth.
- Add the shredded cabbage and carrots, toss to coat evenly, and season with salt and pepper to taste.
- Set aside.
- (If using store-bought coleslaw, simply place it in a bowl and skip this step.)
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Ready when: Vegetables are evenly coated with dressing and no dry spots remain
Tip: Make the coleslaw up to 1 day ahead and refrigerate; toss just before serving to keep it crisp and prevent soggy buns.
Warm the pork with sauce
- Heat a large skillet over medium-high heat.
- Add the shredded rotisserie pork and BBQ sauce to the pan, breaking up any large clumps as you work.
- Stir frequently for 5–6 minutes, until the pork is heated through and evenly coated with sauce.
- The mixture should be steaming and the sauce should cling to the meat without pooling at the bottom.
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Ready when: Pork is steaming and sauce clings to meat; sauce is caramelized, not pooling
Tip: If the sauce starts to stick to the bottom of the pan, add 2–3 tablespoons of water and stir to loosen. Don't let it burn on the bottom.
Toast the slider bunsOven 375°F / 190°C
- While the pork is warming, brush the cut side of each slider bun with softened butter.
- Arrange them cut-side up on a baking sheet.
- Toast in a preheated 375°F (190°C) oven for 3–4 minutes, until lightly golden and warm.
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Ready when: Buns are light golden and warm to the touch
Tip: Watch the buns closely—they go from golden to burnt quickly. If you don't have an oven, toast them in a skillet over medium heat for 1 minute per side instead.
Assemble and serve
- Lay out the toasted slider buns on a work surface.
- Spoon about 1 tablespoon of the coleslaw onto the bottom half of each bun.
- Top with 2–3 tablespoons of the warm pulled pork and sauce.
- Add 1–2 pickle slices and 2–3 thin slices of red onion if desired.
- Cap with the top bun and serve immediately while the pork is hot.
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Tip: Assemble sliders just before serving, or the warm pork will soak into the buns and make them soggy. This step is best done on a large cutting board or sheet pan for easy handling.
Good to know
Tips
- Use the pork while still warm to warm the buns from the inside; this prevents them from soaking up moisture and getting soggy.
- For a crowd, warm the pork mixture in a slow cooker set to low for up to 2 hours, allowing guests to assemble their own sliders buffet-style.
- Toast the buns with a light hand—they should be warm and barely golden, not crispy, so they're soft enough to bite through without falling apart.
- Add a thin spread of sour cream, ranch dip, or spicy mayo on the bottom bun for extra flavor and moisture control.
Make ahead
The coleslaw can be made up to 1 day ahead and refrigerated in an airtight container. The pulled pork mixture can be warmed up to 2 hours before serving and kept warm in a slow cooker on low, or reheated gently in a skillet just before assembly.
Storage & reheating
Room temperature: Assemble and eat within 1 hour. Refrigerator: Store leftover pulled pork mixture and coleslaw separately in airtight containers for up to 3 days; assemble fresh sliders when ready. Freezer: Freeze the pulled pork mixture (not the coleslaw) in an airtight container for up to 2 months. Thaw overnight in the fridge and reheat gently in a skillet over medium heat, adding a splash of water or BBQ sauce to restore moisture.
Substitutions
- BBQ sauce (your favorite style) → Mustard-based BBQ sauce (like South Carolina style) or a sweeter Kansas City-style sauce. Choose your favorite flavor profile; use the same amount
- green cabbage → Store-bought coleslaw mix or a pre-made coleslaw salad. Skip step 1 and save 8 minutes of prep time
- slider buns → Mini brioche buns, dinner rolls, or Hawaiian buns. Keep buns similar in size; larger buns will require 3–4 tablespoons of filling instead of 2–3
- dill pickle slices → Jalapeño slices, banana peppers, or crispy bacon. For a spicy or smoky kick instead of the tangy pickle crunch
