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Close-up of shredded pulled pork and dark BBQ sauce inside a toasted Hawaiian roll.

Pulled Pork Sliders with Creamy Coleslaw and Herb Butter Glaze

These Pulled Pork Sliders feature tender shredded pork tossed in rich BBQ sauce, topped with crunchy coleslaw and nestled in sweet Hawaiian rolls brushed with a savory, glossy herb butter glaze. Perfect for parties and easy dinners.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 12 sliders
Course: Appetizer, Dinner
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Slider Components
  • 12 count Hawaiian Sweet Rolls One standard pack
  • 1.5 lbs (680g) Shredded Pulled Pork Cooked and unseasoned
  • 1 cup (240ml) Rich BBQ Sauce Dark brown, molasses-based
Creamy Slaw
  • 3 cups (210g) Green Cabbage Finely shredded
  • 1/2 cup (50g) Carrots Shredded/Julienned
  • 1/2 cup (120ml) Mayonnaise Full-fat preferred
  • 1 tbsp (15ml) Apple Cider Vinegar
Herb Butter Topping
  • 4 tbsp (56g) Unsalted Butter Melted
  • 1 tsp (2g) Dried Parsley Flakes
  • 1/2 tsp (3g) Garlic Powder

Equipment

  • 1 9x13 inch baking dish To fit 12 rolls snuggly.
  • 1 Pastry Brush For applying the herb butter glaze.
  • 1 Serrated Knife For clean horizontal slicing of the rolls.

Method
 

Preparation
  1. In a large bowl, combine shredded pulled pork and BBQ sauce. Toss until evenly coated and moist.
  2. Whisk mayonnaise and apple cider vinegar. Toss with cabbage and carrots. Set aside for 10 minutes to soften.
Assembly & Baking
  1. Slice rolls in half horizontally. Layer pork on the bottom, followed by the slaw, and replace the top rolls.
  2. Mix melted butter, garlic powder, and parsley. Brush over the top of the rolls until glossy.
  3. Cover with foil and bake at 350°F (175°C) for 10 mins. Uncover and bake 5-7 mins more until golden-brown.

Notes

Let the sliders rest for 5 minutes before slicing to ensure the layers stay intact.
Use a molasses-based BBQ sauce for that signature dark brown look.