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Best Mini BBQ Pulled Pork Sliders on Hawaiian Rolls

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These mini BBQ pulled pork sliders on sweet Hawaiian rolls are the ultimate crowd-pleaser. Made with tender shredded pork, tangy BBQ sauce, and buttery toasted rolls, they come together in minutes with simple ingredients.

Ingredients

Scale
  • 3–4 lbs pork shoulder (pork butt)
  • 2 tbsp BBQ seasoning rub
  • 1 cup chicken broth (low-sodium)
  • 2 tbsp apple cider vinegar
  • 1 ½ cups BBQ sauce (e.g., Sweet Baby Ray’s or Stubb’s)
  • 1 tbsp Worcestershire sauce
  • 12-pack Hawaiian rolls (e.g., King’s Hawaiian)
  • 4 tbsp unsalted butter, melted
  • ½ tsp garlic powder
  • Optional toppings: thinly sliced dill pickles, coleslaw, or pickled red onions

Instructions

  1. Pat the pork shoulder dry with paper towels. Rub the BBQ seasoning all over the meat. Place the pork in a slow cooker, fat cap up. Pour chicken broth and apple cider vinegar around the meat. Cook on low for 8-10 hours or on high for 4-5 hours, until fork-tender. (Alternatively, cook in an Instant Pot on high pressure for 90 minutes with natural release.)
  2. Transfer the cooked pork to a cutting board or bowl. Discard the bone and large pieces of fat. Shred the pork into bite-sized pieces using two forks or meat claws.
  3. In a medium bowl, whisk together BBQ sauce, Worcestershire sauce, and an extra tablespoon of apple cider vinegar. Adjust sweetness or tang to taste.
  4. Return the shredded pork to the slow cooker (or a large skillet). Pour the BBQ sauce mixture over the pork and stir to coat. Warm on low heat for 15-20 minutes, stirring occasionally. Add a splash of chicken broth if dry.
  5. Preheat oven to 350°F (175°C). Slice the entire pack of Hawaiian rolls in half horizontally, keeping them connected. Place the bottom half on a parchment-lined baking sheet.
  6. Spoon the warm BBQ pulled pork evenly over the bottom half of the rolls. Add optional toppings (pickles, coleslaw, etc.) if desired. Place the top half of the rolls over the filling.
  7. In a small bowl, mix melted butter with garlic powder. Brush this mixture generously over the tops of the rolls. Cover loosely with aluminum foil and bake for 10 minutes. Remove foil and bake for another 5-7 minutes, until tops are golden brown and edges are slightly crispy.
  8. Let the sliders rest for 2-3 minutes. Use a sharp knife to cut along the individual roll lines. Serve warm with extra BBQ sauce for dipping.

Notes

For best results, don’t skip toasting the rolls—it prevents sogginess. Let the pork rest before shredding for juicier meat. Use a thermometer to ensure pork reaches 200-205°F for optimal tenderness. Balance sweetness with a tangy element like apple cider vinegar or pickles. Make pulled pork up to 3 days ahead and reheat before assembling.

Nutrition

Keywords: BBQ pulled pork sliders, Hawaiian rolls, mini sliders, pulled pork recipe, game day food, party appetizer, comfort food

Find it online: https://freshforkful.com/best-mini-bbq-pulled-pork-sliders-on-hawaiian-rolls/