As far as I’m concerned, every sandwich is better served as a slider. A somewhat sweet Hawaiian bread elevates sandwiches to a whole new level, and these pulled pork sliders are no different.
When I smoke a pig butt, there is almost always some left over pulled pork, so I’m always looking for creative ways to utilize it.
What to do with left-over pulled pork
If you’re going to make these sliders, you’ll need some pulled pork.
Instead, prepare my Competition Pork Butt dish and then return to this page.
There is a lot of flesh in a pig butt that weighs between 6 and 10 pounds.
It’s simple to store any leftover pulled pork. You just need an airtight container and a little amount of the juices or drippings that have been saved from the cooking process. Pork should be placed in a container, and the cooking liquid should be added on top. When you’re ready to reheat the pork, it will be moist thanks to this technique.
Store the container in the refrigerator for 3 to 4 days after sealing it. You can even keep it in the freezer for up to six months and it will still be fresh!
Pull pork sliders Recipe
Make your sliders after the pork has been reheated.
1. The buns
Slider buns or Hawaiian rolls are a good place to start. For this recipe, I used Kings Hawaiian Sweet Rolls.
Keep the rolls together as a single slab and avoid breaking them apart. Using a serrated knife, cut the rolls in half horizontally across the center to produce the top and bottom buns, respectively.
Set aside the top buns of your Hawaiian rolls after they’ve been cut in half.
Use your preferred barbecue sauce to coat the bottom buns. To prevent the sauce from becoming too thick, I use a tiny basting brush on apply it to the buns.
2. Add filling
Add a layer of pulled pork on top of the sauce-coated bottom buns. Make sure to use a lot of it, since it’s the star of this dish.
The next step is to include some finely shredded cabbage. In order to save time, you may buy pre-made coleslaw packets from the grocery store and use them instead, but don’t add any of the dressing that comes with them.
Everything is better with cheese, so let’s add some to the mix! If you don’t have Swiss cheese on hand, you may substitute whatever kind of cheese you choose.
Be careful to slightly overlap the edges of your cheese slices while you’re adding them. In order to guarantee that each slider has a proper amount of cheese to pork, this method should be used.
3. The topping
Replacing the top buns is as simple as spreading butter on them and then sprinkling on your preferred bagel spice. Instead of bagel seasoning, you may use sesame seeds or leave them plain if you like.
For this dish, I used PS Seasoning Open Sesame. An onion, garlic, sesame seed, poppy seed and a little bit of salt are the main ingredients. The customary sesame seed topping on slider and burger buns has been superseded, in my opinion, by this new addition.
4. Light up the smoker
Cooking your sliders is now a simple matter. Because the pulled pork has already been cooked and reheated, all that’s left is to melt the cheese and toast the slider buns for the final product. If you don’t have a smoker, you can certainly roast them in the oven, but I believe that the smokey taste that comes from cooking them on a smoker can’t be matched.
Using a Camp Chef Woodwind 24 at 300°F for about 30 minutes, I smoked them. You’ll know they’re ready to eat when the tops of the buns are golden brown and the cheese has melted.
Serving up your sliders
The sliders are ready to eat as soon as they’ve finished cooking.
These sliders are equally at home as a main course or an amuse-bouche. At your next get-together, serve them with a variety of condiments so your guests may personalize their sliders.
You may serve sliders as a main meal with these delicious accompaniments:
- Garlic and Rosemary Smoked Potatoes
- Garlic and Rosemary Smoked Potatoes
- Smoked Mac & Cheese
- Smoked Baked Beans with Bacon
BBQ Pulled Pork Sliders
- Slider buns in a pack of 12.
- 2 cups of barbecue sauce and 14 cup of pulled pork
- 1 cup of shredded cabbage
- Swiss cheese in five pieces.
- 3 tablespoons of melted butter
- Bagel seasoning, 2 tbsp.
1. The first step is to reheat the pulled pork. Rehydrate with a splash of apple juice while it’s warming up.
2. Set your smoker to 300°F.
3. To make a pair of buns, slice the rolls horizontally across the centre.
4. Spritz the bottom buns liberally with barbecue sauce.
5. Layer the pulled pork, shredded cabbage, and Swiss cheese in that order.
6. To reattach the top buns, do so.
7. Melt some butter and add some bagel spice on top of your buns.
8. Smoke for around 30 minutes or until the tops of the buns are golden brown and the cheese has melted, depending on your smoker.
9. Serve at once.