Pulled Pork Slaw Slider

November 3 marks National Sandwich Day, a cheerful nod to handheld favorites like these Southern-style pulled pork sliders. Tender barbecue pork and tangy cabbage-carrot slaw stack on soft rolls for a crowd-pleasing dinner.

Serves 6 · 20 min prep · 25 min cook

Estimate for one serving

• 510 cal
• 28g protein
• 46g carbs
• 24g fat
• 3g fiber

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Ingredients

• 12 slider buns or Hawaiian rolls
• 1.5 lb cooked pulled pork
• 3/4 cup barbecue sauce
• 2 tbsp apple cider vinegar
• 1 tbsp brown sugar
• 3 cups green cabbage shredded
• 1/2 cup carrot shredded
• 1/3 cup mayonnaise
• 1 tbsp apple cider vinegar for slaw
• 1/2 tsp celery seed
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 2 tbsp butter melted
• 1/4 cup pickled jalapeños optional

Instructions

1. 1Preheat the oven to 350°F. In a saucepan over medium heat combine the pulled pork with barbecue sauce, apple cider vinegar, and brown sugar. Stir and simmer 8 to 10 minutes until the sauce clings and the pork is steamy hot.
2. 2Meanwhile make the slaw: in a bowl toss shredded cabbage and carrot with mayonnaise, the extra vinegar, celery seed, half the salt, and pepper until evenly coated and lightly creamy. Chill until assembly.
3. 3Split the slider buns and arrange the bottoms snugly in a 9-by-13-inch baking dish. Brush the cut sides lightly with melted butter.
4. 4Toast the open buns in the oven for 4 to 5 minutes until just warm and lightly golden at the edges.
5. 5Pile a generous mound of saucy pulled pork onto each bottom bun, packing it so it sits proud.
6. 6Top each with a forkful of the cool crunchy slaw so the contrast of hot and cold is clear. Add pickled jalapeños if you want heat.
7. 7Set the top buns in place and brush the crowns with remaining melted butter. Cover the dish loosely with foil.
8. 8Return to the oven for 5 to 6 minutes just until the tops are glossy and everything is heated through without steaming the slaw limp.
9. 9Remove the foil, let the sliders rest 2 minutes, then lift them out with a spatula so the filling stays stacked.
10. 10Serve immediately on a board while the buns are soft, the pork is sticky-sweet, and the slaw still snaps.