Go Back
A row of Pulled Pork Sliders being held over a wooden serving board, showing the thick layers of meat and slaw.

Pulled Pork Sliders with Creamy Slaw and Garlic Herb Butter

These Pulled Pork Sliders feature juicy mahogany-glazed pork on toasted Hawaiian rolls, topped with crunchy creamy slaw and a savory garlic-herb butter finish. Perfect for parties and quick family dinners.
Print Recipe Pin for Later
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 sliders
Course: Appetizer, Dinner, Lunch
Cuisine: American
Calories: 345
Ingredients Equipment Method Notes

Ingredients
  

Main Recipe
  • 1 package Hawaiian Sweet Rolls 12-count
  • 1.5 lb Pulled Pork 680g, shredded and cooked
  • 1 cup Barbecue Sauce 240ml, dark mahogany style
  • 3 cups Coleslaw Mix 200g shredded cabbage and carrots
  • 1/2 cup Mayonnaise 120ml, thick white dressing base
  • 1 tbsp Apple Cider Vinegar 15ml
  • 4 tbsp Butter 56g, melted
  • 1 tsp Dried Parsley
  • 1 tbsp Minced Garlic Fresh or dried bits

Equipment

  • 1 Baking Sheet Lined with parchment paper
  • 1 Pastry Brush For the garlic butter

Method
 

Prepare Fillings
  1. In a large bowl, mix the shredded pulled pork with the dark barbecue sauce until glistening and fully coated.
  2. Whisk mayonnaise and vinegar, then fold in the cabbage and carrots until creamy.
Assembly
  1. Slice the rolls horizontally. Spread the pork on the bottom half, then layer the creamy slaw on top of the meat.
  2. Replace the top buns. Brush with the mixture of melted butter, parsley, and garlic bits.
  3. Bake at 350°F (175°C) for 15-20 minutes until the buns are deeply golden brown and the garlic is toasted.

Notes

For extra crunch, toast the bottom buns for 3 minutes before adding the pork.
If the BBQ sauce is too sweet, add a dash of hot sauce to the meat mixture.