Melty Barbecue Pork Sliders (Print version)
Saucy pulled pork, melted cheese, pickles, and buttery rolls bake into a pull-apart tray of barbecue pork sliders.
# Ingredients:
For the sliders
01 -
3 cups (450 g) cooked pulled pork
02 -
3/4 cup (180 ml) barbecue sauce, plus more for serving
03 -
12 Hawaiian slider rolls, kept attached
04 -
1/2 cup (70 g) sliced dill pickles
05 -
1/4 cup (35 g) thinly sliced red onion
06 -
6 slices smoked Gouda cheese
07 -
1 cup (115 g) shredded sharp cheddar cheese
For the butter topping
08 -
4 tablespoons (56 g) unsalted butter, melted
09 -
1 teaspoon Worcestershire sauce
10 -
1/2 teaspoon garlic powder
11 -
1/2 teaspoon smoked paprika
12 -
1 tablespoon chopped fresh parsley
13 -
1/4 teaspoon kosher salt
# Instructions:
01 -
Preheat the oven to 350°F. Lightly grease a 9x13-inch baking dish or line it with parchment for easier lifting.
02 -
Add the pulled pork and barbecue sauce to a skillet over medium heat. Cook for 4-5 minutes, stirring often, until hot, glossy, and thick enough to mound on a spoon.
03 -
Slice the attached rolls in half horizontally without separating them. Place the bottom slab in the prepared baking dish.
04 -
Spread the warm pork evenly over the rolls. Add pickles and red onion, then layer on the smoked Gouda and cheddar. Set the top slab of rolls over the filling.
05 -
Stir together the melted butter, Worcestershire sauce, garlic powder, smoked paprika, parsley, and salt. Brush the mixture over the tops of the rolls.
06 -
Cover the dish loosely with foil and bake for 12 minutes, until the cheese begins to melt and the center is hot.
07 -
Remove the foil and bake for 6-8 minutes longer, until the tops are golden and the cheese is fully melted.
08 -
Let the sliders rest for 5 minutes, then cut along the roll lines. Serve warm with extra barbecue sauce on the side.
# Good to know:
01 -
Use cooked pulled pork that is moist but not watery.
02 -
Best served hot, about 5 minutes after baking.
03 -
Double the recipe on a rimmed sheet pan for a party.