These pulled pork Hawaiian roll sliders are the ultimate party food: sweet, fluffy King’s Hawaiian rolls are piled high with tender, smoky pulled pork, tangy barbecue sauce, and a crisp, bright slaw. The combination of sweet bread, savory meat, and crunchy texture makes every bite irresistible, and because the rolls come in a connected sheet, assembly is quick and effortless—perfect for game day, potlucks, or a fun weeknight dinner.
Ingredients
- 4 lb (1.8 kg) pork shoulder (also called pork butt), trimmed of excess fat
- 1 tbsp (15 g) kosher salt
- 1 tbsp (8 g) smoked paprika
- 1 tsp (2 g) garlic powder
- 1 tsp (2 g) onion powder
- 1 tsp (2 g) ground black pepper
- 1 tsp (2 g) ground cumin
- 1/2 tsp (1 g) cayenne pepper (optional, for heat)
- 1 cup (240 ml) barbecue sauce, plus more for serving
- 1/2 cup (120 ml) apple cider vinegar
- 1/2 cup (120 ml) chicken broth
- 2 tbsp (30 ml) Worcestershire sauce
- 2 tbsp (25 g) brown sugar
- 1 large onion, sliced
- 3 cloves garlic, minced
- 2 packages (12 oz / 340 g each) Hawaiian sweet rolls (24 rolls total)
- 1/2 cup (115 g) unsalted butter, melted
- 1 tbsp (15 ml) honey
- 1 tbsp (15 g) Dijon mustard
- 1/2 tsp (1 g) poppy seeds (optional)
- For the slaw: 3 cups (180 g) shredded green cabbage, 1/2 cup (60 g) shredded carrots, 1/3 cup (80 ml) mayonnaise, 1 tbsp (15 ml) apple cider vinegar, 1 tsp (5 g) sugar, salt and pepper to taste
Instructions
- In a small bowl, mix the salt, paprika, garlic powder, onion powder, black pepper, cumin, and cayenne. Rub the spice mixture all over the pork shoulder, pressing it into the meat. Cover and refrigerate for at least 2 hours, or overnight for deeper flavor.
- Preheat the oven to 300°F (150°C). Place the pork in a large Dutch oven or heavy oven-safe pot with a lid. Add the sliced onion and minced garlic around the pork. In a separate bowl, whisk together the barbecue sauce, apple cider vinegar, chicken broth, Worcestershire sauce, and brown sugar. Pour this mixture over the pork. The liquid should come about halfway up the meat; add a little water if needed.
- Cover the pot tightly with the lid and place in the oven. Cook for 6 to 8 hours, until the pork is fork-tender and easily shreds. The internal temperature should read at least 200°F (93°C) for optimal shredding, but it is safe to eat once it reaches 145°F (63°C) (USDA FSIS safe minimum for whole cuts of pork) with a 3-minute rest. However, the longer cooking time breaks down the collagen for that melt-in-your-mouth texture.
- While the pork cooks, make the slaw: in a large bowl, combine the cabbage and carrots. In a small bowl, whisk the mayonnaise, apple cider vinegar, sugar, and a pinch of salt and pepper. Pour over the cabbage mixture and toss to coat. Refrigerate until ready to use.
- Once the pork is done, remove it from the pot and let it rest on a cutting board for 15–20 minutes. While it rests, skim the excess fat from the cooking liquid. Shred the pork using two forks, discarding any large pieces of fat. Return the shredded pork to the pot and toss with the cooking liquid. Keep warm.
- Increase the oven temperature to 350°F (175°C). Without separating the rolls, slice the entire sheet of rolls in half horizontally, creating a top and bottom slab. Place the bottom half on a baking sheet lined with parchment paper.
- Spoon the pulled pork evenly over the bottom slab. Drizzle with extra barbecue sauce if desired. Top with a generous layer of the slaw. Place the top slab of rolls over the filling.
- In a small bowl, mix the melted butter, honey, Dijon mustard, and poppy seeds (if using). Brush this mixture generously over the top of the rolls.
- Bake the assembled sliders for 10–12 minutes, until the tops are golden brown and the rolls are toasted. Let rest for 5 minutes, then slice between the rolls and serve warm.
Tips
- Don’t rush the pork: Low and slow is key. If you’re short on time, you can use a slow cooker on low for 8–10 hours, or a pressure cooker for about 90 minutes, but the oven method yields the best texture.
- Make ahead: The pulled pork can be made up to 3 days in advance and stored in the fridge. Reheat gently on the stovetop or in the oven before assembling the sliders.
- Keep the rolls intact: Slicing the whole sheet of rolls at once is much easier and faster than separating them. Use a serrated knife and a gentle sawing motion to avoid squishing the bread.
- Toast the bottom: For extra crunch, you can toast the bottom slab of rolls in the oven for 2–3 minutes before adding the pork. This prevents sogginess.
- Adjust the heat: If you prefer a milder dish, skip the cayenne. For more spice, add a dash of hot sauce to the barbecue sauce mixture.
Serving Suggestions
These sliders are a meal in themselves, but they pair wonderfully with classic barbecue sides like coleslaw (if you didn’t put it on the sliders), potato salad, baked beans, or corn on the cob. For a game-day spread, serve them alongside wings, nachos, or a simple green salad. They’re best served warm, straight from the oven.
Variations
- Cheesy: Add a slice of cheddar, pepper jack, or provolone cheese on top of the pork before adding the top rolls. Bake until the cheese is melted.
- Spicy: Use a spicy barbecue sauce and add sliced jalapeños or pickled red onions to the slaw.
- Hawaiian-style: Add a slice of grilled pineapple to each slider for a sweet-tangy twist that complements the pork.
- Bacon: Crumble crispy bacon over the pork before adding the slaw for extra smoky flavor.
- Vegetarian: Substitute the pork with pulled jackfruit or seasoned roasted mushrooms. Cook the jackfruit in the same sauce until tender.
Storage and Reheating
Store leftover sliders (or separated components) in an airtight container in the refrigerator for up to 3 days. To reheat, place the sliders on a baking sheet and warm in a 350°F (175°C) oven for 10–15 minutes, until heated through. The internal temperature of the pork should reach 165°F (74°C) when reheated. You can also reheat individual sliders in the microwave for 30–60 seconds, but the rolls will be softer. The pulled pork can be frozen for up to 3 months in a freezer-safe container; thaw overnight in the fridge before reheating.
Frequently Asked Questions
Can I use a different cut of pork? Yes, pork picnic shoulder or even pork loin can work, but shoulder (butt) is best because it has more fat and collagen, which keeps the meat moist and flavorful during long cooking. Pork loin will be leaner and drier, so reduce the cooking time and check for doneness earlier.
Can I make these sliders ahead of time? Absolutely. You can cook the pork and make the slaw up to 2 days ahead. Assemble the sliders just before baking, or bake them fully and reheat before serving. If baking ahead, store the baked sliders in the fridge and reheat in a 350°F (175°C) oven for 10–15 minutes.
How do I prevent the rolls from getting soggy? Toast the bottom slab of rolls before adding the pork, and make sure the pork isn’t swimming in liquid. Drain excess sauce from the pork before piling it on, and add the slaw right before baking or even after baking to keep it crisp.
Can I use store-bought pulled pork? Yes, to save time, you can use pre-cooked pulled pork from the store. Warm it with a little barbecue sauce and broth to keep it moist, then proceed with the recipe.
What if I don’t have a Dutch oven? You can use any heavy oven-safe pot with a lid, or a roasting pan covered tightly with foil. If you don’t have a lid, use heavy-duty aluminum foil to cover the pan tightly.
Can I make these in a slow cooker? Yes, cook the pork in a slow cooker on low for 8–10 hours, or on high for 5–6 hours, until tender. Then follow the same steps for shredding and assembling the sliders.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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