Crockpot Sliders on Hawaiian Rolls
These crockpot sliders on Hawaiian rolls are made with tender pulled pork in a tangy barbecue sauce. The sweet, soft rolls and warm shredded pork are a classic pairing for any gathering.
12
servings20
minutes8
hoursPork shoulder cooks low and slow in barbecue sauce until it shreds. Pile it on sweet rolls with a quick slaw.
Ingredients
3 lb boneless pork shoulder, trimmed
1 tbsp brown sugar
1 tbsp smoked paprika
1 tsp garlic powder
1 tsp onion powder
1 tsp kosher salt
1/2 tsp black pepper
1 1/2 cups barbecue sauce, divided
1/2 cup apple juice
2 tbsp apple cider vinegar
1 package (12 count) Hawaiian rolls
3 tbsp butter, melted
2 cups shredded coleslaw mix
2 tbsp mayonnaise
1 tbsp sesame seeds
Directions
- Mix the brown sugar, paprika, garlic powder, onion powder, salt and pepper. Rub it all over the pork.
- Place the pork in a 6-quart slow cooker. Add 1 cup barbecue sauce, the apple juice and vinegar.
- Cover and cook on LOW for 8 to 9 hours or on HIGH for 5 to 6 hours, until the pork reaches 200°F and shreds easily.
- Transfer the pork to a board and shred with two forks, discarding any large pieces of fat.
- Skim the fat from the liquid. Return the pork to the pot with 1/2 cup of the juices and the remaining barbecue sauce.
- Stir and keep warm on LOW for 20 minutes.
- Toss the coleslaw mix with the mayonnaise and a pinch of salt.
- Heat the oven to 350°F. Slice the whole sheet of rolls in half horizontally and set the bottoms in a baking dish.
- Pile the pork on the bottoms, top with slaw if you like, and cover with the tops. Brush with melted butter and sprinkle with sesame seeds.
- Bake 12 to 15 minutes until the tops are golden and the sliders are warm.
Notes
- Use chicken thighs for a lighter option and cook 5 hours on LOW. Fridge 4 days. Freeze the pork in juices up to 3 months.
Why pulled pork suits sliders
Pork shoulder is full of fat and connective tissue, and that is exactly what makes a slow cooker shine. After hours of gentle heat it melts into soft strands that soak up barbecue sauce. One pot makes enough for twelve sliders with extra to spare. Prep is just a quick rub and a pour, then the pot takes over for the day.
Hawaiian rolls are slightly sweet and very soft, so they balance the tangy, smoky pork. Baking them as a single sheet makes serving easy, since you pull apart sliders hot from the pan. Because the sliders hold well in a warm pan, they suit a party where guests arrive at different times, and the pork keeps for hours on WARM.
Ingredient notes
Pork shoulder: Also sold as Boston butt. Pick a roast with good marbling and trim only the thick outer fat. A bone-in roast also works, and you can just pull the bone out before shredding. Choose a roast with a visible fat cap, since it bastes the meat as it cooks.
Barbecue sauce: Choose a smoky, medium-thick sauce. Very sweet sauces can taste cloying over the long cook.
Apple juice: A little adds natural sweetness and moisture. Chicken broth is a fine swap.
Hawaiian rolls: Buy a 12-count sheet. They toast nicely and stay soft inside.
Coleslaw mix: A bagged mix saves time. The crunch and tang cut the rich pork.
Brown sugar and paprika: The rub forms a sweet and smoky crust on the pork that melts into the sauce.
Tips for the best sliders
Season ahead: Rubbing the pork the night before gives deeper flavor. Wrap it and chill it overnight. A pan of sliders can be assembled ahead and baked just before guests arrive. A rub that sits overnight penetrates the meat, which seasons it all the way through.
Skim the fat: The most common mistake is stirring greasy juices into the shredded pork. Spoon off the fat first, and the sliders taste clean.
Brush the tops: Melted butter gives the rolls a golden, shiny crust, and sesame seeds add crunch. Watch the oven time closely, because the sugar in the rolls browns fast, and cover loosely with foil if the tops darken.
Swaps and variations
Use chicken thighs or shredded beef in place of pork. For a spicy version, add hot sauce and pepper jack cheese. Replace the barbecue sauce with a mix of teriyaki and pineapple for a tropical version. For a sweeter variation, add a handful of pineapple tidbits to the pork and swap the slaw for sliced pickles.
Do not use lean pork loin in this recipe. It dries out and turns stringy, since it has no fat to melt.
For a sweet and spicy version, add a spoon of sriracha to the barbecue sauce.
What to serve with it
Serve with extra coleslaw, baked beans and potato chips. For a game day, set the pork in the pot on WARM so guests can build their own. Tangy pickles and a cold lemonade balance the rich pork well. For a game day crowd, set out a tray of extra rolls and a pot of baked beans, with a bowl of dill pickle chips and a stack of napkins nearby. Slice a few jalapeños for the brave guests.
Storing, freezing and reheating
Store the pork in its juices for up to 4 days. Keep rolls separate to prevent sogginess. Cover the rolls well if you bake extra, since they dry out quickly.
Freeze the shredded pork with juices for up to 3 months. Thaw in the fridge and reheat in the slow cooker on LOW with a splash of juice.
Reheat the rolls in a low oven, wrapped in foil, so they stay soft.
Crockpot Sliders on Hawaiian Rolls at a glance
- Prep time: 20 minutes
- Cooking time: 8 hours
- Servings: 12 servings
- Ingredients: 15, led by boneless pork shoulder, brown sugar, smoked paprika, garlic powder
Tips for Crockpot Sliders on Hawaiian Rolls
Use chicken thighs for a lighter option and cook 5 hours on LOW. Fridge 4 days. Freeze the pork in juices up to 3 months.
Crockpot Sliders on Hawaiian Rolls FAQ
How long does Crockpot Sliders on Hawaiian Rolls take?
Crockpot Sliders on Hawaiian Rolls takes 8 hours of cooking after 20 minutes of prep.
How many people does Crockpot Sliders on Hawaiian Rolls serve?
This recipe makes 12 servings.
What do I need to make Crockpot Sliders on Hawaiian Rolls?
15 ingredients, led by boneless pork shoulder, brown sugar, smoked paprika, garlic powder. Amounts are in the recipe card above.
