You’ve got a container of delicious, smoky leftover pulled pork in the fridge. This is a very good problem to have. While you could just reheat and eat it, you’re only one step away from turning those amazing leftovers into the star of the show: warm, cheesy, buttery, pull-apart pulled pork sliders.
Welcome to what is, without a doubt, the most fun and crowd-pleasing way to use up leftover pulled pork. In my house, these sliders are a go-to for everything from game days and parties to a ridiculously easy weeknight dinner. They are savory, a little sweet, and absolutely irresistible.
This step-by-step guide will show you the simple “slab” method for making perfect sliders every time, complete with a magical butter topping that makes them truly unforgettable. Let’s get started!
Why This “Pull-Apart” Slider Method is a Game-Changer
The secret to these easy sliders is that we treat the entire pack of rolls as one giant bun. You slice the whole slab in half horizontally, layer everything on, and bake it as one unit. This method is brilliant because:
- It’s incredibly fast—no assembling 12 individual tiny sandwiches.
- It gets extra gooey because the cheese melts between all the rolls.
- It’s perfect for sharing as everyone can just pull their own slider right from the pan.
Key Takeaways: Your Guide to Perfect Pulled Pork Sliders
- The Slab Method is Key: Do not separate the rolls before you start. Slice the entire pack of 12 rolls in half horizontally.
- Toast the Bottom Buns: A quick 3-5 minute toast of the bottom slab before layering is my secret to preventing sogginess.
- The Butter Topping is Mandatory: The savory melted butter topping is what makes these sliders legendary. It adds flavor and creates a perfectly golden, slightly crispy top.
- Warm Your Pork: Make sure your leftover pulled pork is at least room temperature or slightly warm before assembling. This ensures everything heats through evenly.
The Best Ingredients for Pulled Pork Sliders
This recipe is simple, so each component plays a starring role.
- The Rolls: Sweet Hawaiian rolls are the classic choice for a reason. Their light sweetness is the perfect contrast to savory, smoky pork. King’s Hawaiian is the go-to brand, but any soft, pull-apart dinner rolls will work.
- The Pulled Pork: This is the perfect use for leftovers from Our Legendary Slow Cooker Pulled Pork Recipe You’ll want about 2-3 cups, preferably warm or at room temperature.
- The Cheese: A good melting cheese is a must. Provolone is my top choice for its mild flavor and epic cheese-pull factor. Swiss, mild cheddar, or Colby Jack are also fantastic options.
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How to Make Sliders with Leftover Pulled Pork (Step-by-Step)
Follow these baby steps for perfect, buttery, cheesy sliders every single time.
Step 1: Prep Your Pan and Buns
A little prep work here makes all the difference and prevents a soggy bottom.
- Preheat and Prep Dish: Preheat your oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish.
- Slice the Rolls: Place the entire slab of 12 Hawaiian rolls on a cutting board. Using a long, serrated bread knife, carefully slice the rolls in half horizontally, keeping all the individual rolls connected.
- Toast the Bottoms (Pro Tip!): Place the entire bottom slab of rolls into your prepared baking dish. Bake for 3-5 minutes, just until they are lightly toasted. This creates a barrier that helps prevent the buns from getting soggy.
Step 2: Layer on the Flavor
Now for the fun part!
- Add the Cheese: On top of your lightly toasted bottom buns, arrange an even layer of Provolone cheese slices, covering the entire surface.
- Pile on the Pork: Spread your leftover pulled pork evenly over the cheese. Make sure it’s warmed slightly for even heating. According to the USDA, leftover pork should be reheated thoroughly, and this baking process will do just that.
- More Cheese: Add another layer of Provolone cheese slices on top of the pork.
- Add the Top: Place the top slab of Hawaiian rolls back on top to complete your giant sandwich.
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Step 3: The Magical Butter Topping
This simple topping is what brings everything together. Do not skip it!
- Melt the Butter: In a small, microwave-safe bowl, melt 4 tablespoons of salted butter.
- Add Seasonings: Whisk in 1 tablespoon of Worcestershire sauce, 1 teaspoon of garlic powder, and 1 teaspoon of onion powder.
- Brush it On: Use a pastry brush to generously spread the melted butter mixture all over the tops of the sliders. Let it drip down the sides and get into all the crevices. The OXO Good Grips Silicone Basting Brush is heat resistant and perfect for this job.
- Garnish (Optional): Sprinkle some sesame seeds or poppy seeds over the butter topping for a classic look.
Step 4: Bake to Melty, Golden Perfection
- Cover and Bake: Cover the baking dish tightly with aluminum foil.
- First Bake: Bake for 15 minutes. The foil traps steam, which helps melt the cheese and warm everything through.
- Uncover and Finish: Carefully remove the foil. Return the dish to the oven and bake for another 5-10 minutes, uncovered, until the tops are beautifully golden brown and the cheese is bubbly and melted.
- Rest and Serve: Let the sliders rest for a few minutes before serving. This helps them hold together. Serve warm and let everyone pull their own slider from the pan.
Fun Variations & Topping Ideas
Want to customize your sliders? Here are a few ideas:
- Add a Pickle: Place a layer of dill pickle chips on top of the pork before adding the top layer of cheese.
- Coleslaw: Don’t bake the coleslaw! Serve it on the side so guests can add a cool, crunchy topping to their warm sliders. Try our Creamy Homemade Coleslaw (The Perfect Side
- Spicy Kick: Add a few dashes of your favorite hot sauce to the pulled pork before layering it..
Conclusion: Your New Go-To Leftover Recipe
These leftover pulled pork sliders are proof that sometimes, the second meal is even better than the first. They are the perfect combination of sweet, savory, cheesy, and buttery, all in one easy-to-eat package. Whether it’s for a party, a potluck, or just a Tuesday night, this recipe is a guaranteed winner.
Frequently Asked Questions (FAQ)
Q1: How do I keep the bottom of the sliders from getting soggy?
The absolute best trick is to lightly toast the bottom slab of buns in the oven for 3-5 minutes before you add any toppings. This creates a slightly firm barrier that stands up to the pork and cheese.
Q2: What’s the best cheese for pulled pork sliders?
Provolone is the champion for its mild flavor and amazing melting quality (hello, cheese pull!). However, Swiss, Muenster, mild cheddar, or Colby Jack are all excellent choices that melt well.
Q3: Can I assemble these sliders ahead of time?
You can assemble them a few hours ahead of time, but I recommend waiting to add the butter topping until just before you bake to prevent the tops from getting soggy. Assemble the sliders, cover, and refrigerate. When ready, add the topping and bake, adding about 5-10 minutes to the covered baking time.
Q4: How do I reheat leftover sliders?
Leftover sliders are best reheated in the oven or an air fryer. Place them on a baking sheet and warm at 350°F (175°C) for about 10 minutes, or until heated through and the tops are crisp again. The microwave will make them soft.
What’s your favorite way to use up leftover pulled pork? Share your genius ideas in the comments below!
