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BBQ Pulled Pork Sliders are my go-to move for getting lots of flavor out of leftover pulled pork. Stuffed with cheesy white cheddar, crispy bacon, and loads of juicy barbecue pork, they sit snug in sweet Hawaiian rolls, covered in a buttery brown sugar topping. These never last long on the table.
Irresistible Ingredients
- Pulled pork: brings hearty, smoky taste. Leftover slow-cooked or smoked works great
- Barbecue sauce: gives punchy, sweet and tangy flavor, best if it has molasses or brown sugar
- White cheddar cheese: melts smooth for a creamy bite, go for tangy slices
- Bacon: thick-cut for crunch and smoke, fry until super crisp
- Butter: makes rolls golden and rich, use good unsalted butter
- Hawaiian slider rolls: soft, sweet, best if they're super fresh
- Glaze magic: more butter plus brown sugar, fresh garlic, a little Italian seasoning for that shiny finish
Step-by-Step Instructions
- Make the Glaze:
- Toss the rest of the butter in a bowl, zap it until melted, then stir in brown sugar, minced garlic, and Italian herbs until glossy
- Sandwich the Rolls:
- Match up the roll tops over the fillings and gently press down so they stick together like sandwiches
- Bake Everything:
- Pour the sweet glaze all over the slider tops, then brush it out evenly. Bake 5-10 minutes so the cheese melts and the tops shine up
- Keep Rolls Together:
- Use a serrated or bread knife to slice the Hawaiian rolls in half as a single slab. No pulling them apart! Makes stuffing and serving super easy
- Toast 'Em Up:
- Spread half your butter across the tops and bottoms of the rolls. Lay them open, cut side up, on a baking sheet. Toast at 350°F for a few minutes, just until a little golden (keeps them from going soggy later)
- Warm the Pork With Sauce:
- Dump pulled pork and barbecue sauce in a pan on medium heat, warm it through, and stir so every bit gets saucy and tasty
- Layer Cheese and Bacon:
- Grab the warmed up pork, spread it all over the bottom buns. Lay cheese slices over the meat, then toss on plenty of crunchy bacon bits
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I can't get enough of using the crispiest bacon for these sliders. It's honestly what takes them right over the top. One time at a tailgate, I put out a tray and within moments—gone. Not even a crumb left behind.
Keep It Fresh
If you've got extras, wrap them up in foil and toss in the fridge for three days tops. Reheat in a low oven so the buns are still soft and the cheese gets gooey all over again.
Swap It Up
Craving a twist? Pepper jack gives a spicy kick, smoked gouda adds more richness. Swap in turkey bacon if you want things lighter. No Hawaiian rolls? Honey-sweet soft dinner rolls come close enough.
How to Serve
Pair these up with crunchy pickles, crisp slaw, or some salad. Setting the tray out with tongs at parties and letting people dig in is the best. Ice-cold lemonade or iced tea totally belongs with these.
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Where It All Comes From
Pulled pork goes way back in the world of American barbecue, especially in the Southern states. Finding new ways to use up leftovers is classic barbecue wisdom, and these little sandwiches are just a fresh, easy way to keep the tradition alive at the table.
Recipe FAQs
- → What other cheeses can I swap in?
You bet! Sharp white cheddar is fantastic, but provolone, Monterey Jack, or even gooey Swiss work nicely with the other flavors.
- → How do I stop soggy bottoms?
Toast the bread lightly with butter before adding fillings. This gives a protective layer that prevents the rolls from soaking up too much juice.
- → Can I prepare them earlier?
Totally. Build your sliders, cover them up, and just glaze and bake before serving. They'll come out fresh and tasty!
- → Can I use pre-made pork?
For sure! Warm up some store-bought pulled pork with your go-to barbecue sauce, and it's good to go.
- → What pairs nicely with these?
Coleslaw, pickles, or a fresh salad will balance out the rich flavors of these sliders perfectly.
- → How long will leftovers last?
Keep them in a sealed container in the fridge for up to two days. Rewarming them in the oven will bring back that fresh taste.