I’m sharing my Pulled Pork Sliders Hawaiian Rolls recipe, made with leftover BBQ pulled pork layered with bacon and cheese and glazed with a light sweet sauce before baking, great for parties, game days, or an easy weeknight meal.

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I never toss leftover pulled pork, I stash it because when I pile it into Pulled Pork Sliders Hawaiian Rolls it turns into something dangerously good. Small sticky tops, a hint of sweetness that sneaks in, and that moment the roll soaks up flavor and still stays soft.

These are the kind of Easy Slider Recipes that make people push past small talk to ask for more. I mess up plenty, overstuff sliders, the layers slide, everything goes sideways but somehow that chaos tastes right.

If you like snacks that eat like dinner you’ll be hooked.

Ingredients

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Hawaiian slider rolls: Soft slightly sweet rolls, add carbs and sweetness, not much fiber, super pillowy.
Pulled pork: Rich protein source, savory and moist, adds meaty depth but can be high fat.
BBQ sauce: Sweet tangy sauce, lots of sugar adds carbs and flavor, sometimes acidic.
Bacon: Crunchy salty bacon gives umami and fat, adds smoky complexity and indulgence.
Sharp cheddar: Sharp cheddar brings salty creamy cheese protein, melts well, bold flavor.
Brown sugar: Brown sugar makes it sweet and sticky, caramel notes, adds extra calories.
Butter: Melted butter adds richness, helps browning and glueing tops, lots of saturated fat.
Dijon mustard: Dijon gives sharp mild tang, cuts richness and adds slight vinegar bite.

Ingredient Quantities

1 (12 count) package Hawaiian slider rolls

2 lb leftover pulled pork, shredded (about 3 cups)

1 cup bbq sauce

8 to 10 slices bacon, cooked and chopped

8 oz sharp cheddar cheese, sliced or shredded

1/2 cup unsalted butter, melted

1/3 cup packed brown sugar

2 tbsp dijon mustard

1 tbsp worcestershire sauce

salt & pepper to taste

1/2 tsp smoked paprika (optional)

How to Make this

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1. Preheat oven to 350°F. If your pulled pork is cold, warm it in the microwave or on the stove so it reheats evenly, you’re gonna have less chance of dry spots.

2. In a bowl mix the 2 lb shredded pulled pork with 1 cup BBQ sauce, salt & pepper to taste and 1/2 tsp smoked paprika if using. Taste once, add a little more BBQ if you want it saucier.

3. If your bacon isn’t already cooked, cook 8 to 10 slices until crisp, drain and chop. If it is already cooked just chop and set aside.

4. Slice the 12-count Hawaiian slider rolls horizontally so you have one bottom sheet and one top sheet (keep them together as sheets so assembly is easy).

5. Place the bottom sheet in a baking pan lined with foil or parchment. Layer half of the 8 oz sharp cheddar over the bottoms, spread the pulled pork mixture evenly, sprinkle chopped bacon, then add the remaining cheese on top of the pork.

6. Place the top sheet of rolls over the cheese, press down gently so everything nests together but don’t squash it flat.

7. Make the glaze: whisk 1/2 cup melted unsalted butter with 1/3 cup packed brown sugar, 2 tbsp Dijon mustard, and 1 tbsp Worcestershire sauce until smooth. Add a pinch of salt and pepper and whisk again.

8. Brush most of the glaze over the top and sides of the rolls (save a little for after baking if you want extra shine). Cover the pan tightly with foil.

9. Bake covered for 15 to 20 minutes until cheese is melted and sandwiches are heated through. Uncover and bake another 5 to 8 minutes until the tops are golden and glaze is bubbly.

10. Let the sliders rest 5 minutes, then slice between the rolls to separate. Serve warm — pro tip: use toothpicks if you’re handing them out at a party, they hold together better.

Equipment Needed

1. 9×13 inch baking pan (lined with foil or parchment makes life easier)
2. Medium mixing bowl for the pork and another small bowl for the glaze if you want
3. Measuring cups and spoons, for the butter brown sugar and mustard
4. Whisk to smooth out that glaze, you could use a fork but whisk is faster
5. Pastry brush to baste the tops and sides of the rolls
6. Sharp knife for slicing the rolls and chopping bacon
7. Cutting board to work on, keep things tidy
8. Large spoon or rubber spatula to spread the pulled pork and cheese evenly
9. Microwave safe bowl or small saucepan to reheat cold pulled pork
10. Oven mitts and toothpicks for safe handling and serving at a party

FAQ

Can I use fresh pork instead of leftover pulled pork? Yes. Slow cook a pork shoulder until it shreds easily (about 195 to 205 F internal temp), then shred and toss with your bbq sauce. You can also use rotisserie chicken or leftover brisket if you want a twist.

How do I stop the sliders from getting soggy? Don’t drown the pork in sauce, drain excess juices, and toast the bottom rolls a minute or two before assembling. Assemble just before serving or bake briefly so bottoms stay firmer.

What’s the butter, brown sugar and dijon mix for and can I change it? That glaze gives a sweet, savory top that helps the rolls get golden and tasty. Swap brown sugar for honey or maple syrup, use spicy mustard if you like heat, or skip it for a lighter slider.

Can I skip the bacon or use a substitute? Totally. Omit it or use turkey bacon, thin ham, or extra cheddar for similar savory crunch. If you keep bacon, crisp it well so it doesn’t go limp in the sandwich.

How do I reheat leftovers without drying them out? Cover sliders with foil and bake at 300 F until warm, or microwave single servings with a damp paper towel over them. Make sure the meat reaches 165 F when reheating.

How long can I store or freeze these? Pulled pork keeps 3 to 4 days in the fridge, cooked sliders are best eaten within 24 hours if already assembled. Freeze just the pork (not the assembled slider) up to 2 to 3 months, thaw overnight in the fridge before reheating.

BBQ Pulled Pork Sliders Recipe Substitutions and Variations

Hawaiian slider rolls: try potato rolls, brioche buns or gluten-free dinner rolls — they all hold up well and still give that soft, slightly sweet bite.
Pulled pork: swap for shredded rotisserie chicken, pulled beef brisket or pulled jackfruit if you want a vegan option, all work great with bbq sauce.
Bacon: use pancetta, turkey bacon or smoked tempeh for a vegetarian smoky kick, depending on how bold you want it.
Sharp cheddar: go with smoked gouda, pepper jack or Monterey Jack for a milder melt, or Colby if you like it creamier.

Pro Tips

– Warm the pork gently and add a splash of extra BBQ sauce or pork jus while reheating so it doesnt dry out. reheat in short microwave bursts or on the stove over low heat so you dont get hot spots, and keep a little extra sauce on hand to loosen it if it seems tight when you assemble.

– Grate the cheddar instead of stacking thick slices if you want faster, more even melt, but tuck a couple thicker slices in the very center for gooey pockets. spreading cheese both under and over the pork makes every bite cheesy, trust me.

– Make the bacon a touch crisper than you think you need because it will soften in the bake, then save some extra super-crispy bits to sprinkle on top after baking for crunch and contrast. cooking bacon on a sheet pan with a rack makes cleanup easier and keeps it evenly crisp.

– Be generous with the glaze on top and the sides, but cover for most of the bake so the insides steam and the cheese melts; uncover at the end to caramelize. if you want a darker crust, broil for 30 to 60 seconds at the end but watch it the whole time, it burns fast. use toothpicks when serving so they dont fall apart.

BBQ Pulled Pork Sliders Recipe

Recipe by Dan Coroni

0.0 from 0 votes

I'm sharing my Pulled Pork Sliders Hawaiian Rolls recipe, made with leftover BBQ pulled pork layered with bacon and cheese and glazed with a light sweet sauce before baking, great for parties, game days, or an easy weeknight meal.

Servings

servings

Calories

585

kcal

Equipment: 1. 9×13 inch baking pan (lined with foil or parchment makes life easier)
2. Medium mixing bowl for the pork and another small bowl for the glaze if you want
3. Measuring cups and spoons, for the butter brown sugar and mustard
4. Whisk to smooth out that glaze, you could use a fork but whisk is faster
5. Pastry brush to baste the tops and sides of the rolls
6. Sharp knife for slicing the rolls and chopping bacon
7. Cutting board to work on, keep things tidy
8. Large spoon or rubber spatula to spread the pulled pork and cheese evenly
9. Microwave safe bowl or small saucepan to reheat cold pulled pork
10. Oven mitts and toothpicks for safe handling and serving at a party

Ingredients

1 (12 count) package Hawaiian slider rolls
2 lb leftover pulled pork, shredded (about 3 cups)
1 cup bbq sauce
8 to 10 slices bacon, cooked and chopped
8 oz sharp cheddar cheese, sliced or shredded
1/2 cup unsalted butter, melted
1/3 cup packed brown sugar
2 tbsp dijon mustard
1 tbsp worcestershire sauce
salt & pepper to taste
1/2 tsp smoked paprika (optional)

Directions

Preheat oven to 350°F. If your pulled pork is cold, warm it in the microwave or on the stove so it reheats evenly, you're gonna have less chance of dry spots.
In a bowl mix the 2 lb shredded pulled pork with 1 cup BBQ sauce, salt & pepper to taste and 1/2 tsp smoked paprika if using. Taste once, add a little more BBQ if you want it saucier.
If your bacon isn't already cooked, cook 8 to 10 slices until crisp, drain and chop. If it is already cooked just chop and set aside.
Slice the 12-count Hawaiian slider rolls horizontally so you have one bottom sheet and one top sheet (keep them together as sheets so assembly is easy).
Place the bottom sheet in a baking pan lined with foil or parchment. Layer half of the 8 oz sharp cheddar over the bottoms, spread the pulled pork mixture evenly, sprinkle chopped bacon, then add the remaining cheese on top of the pork.
Place the top sheet of rolls over the cheese, press down gently so everything nests together but don't squash it flat.
Make the glaze: whisk 1/2 cup melted unsalted butter with 1/3 cup packed brown sugar, 2 tbsp Dijon mustard, and 1 tbsp Worcestershire sauce until smooth. Add a pinch of salt and pepper and whisk again.
Brush most of the glaze over the top and sides of the rolls (save a little for after baking if you want extra shine). Cover the pan tightly with foil.
Bake covered for 15 to 20 minutes until cheese is melted and sandwiches are heated through. Uncover and bake another 5 to 8 minutes until the tops are golden and glaze is bubbly.
Let the sliders rest 5 minutes, then slice between the rolls to separate. Serve warm — pro tip: use toothpicks if you're handing them out at a party, they hold together better.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.