Pulled pork sliders on Hawaiian rolls are a simple, crowd-pleasing appetizer that’s worth repeating. I made these for the Super Bowl recently and they disappeared fast — the combination of sweet, soft rolls and smoky pulled pork is hard to beat.
Pulled Pork Sliders on Hawaiian Rolls
This recipe is easy to prepare if you plan ahead. The key is the contrast between tender, smoky pulled pork and the slightly sweet, fluffy King’s Hawaiian-style rolls. Toasting the rolls just a bit in the smoker gives them a fantastic texture and flavor that elevates these sliders from good to memorable.
For this version I used smoked pulled pork made from pork shoulder. Before smoking I injected the shoulder with root beer to add a touch of sweetness and help with tenderness — it worked well and complemented the Hawaiian rolls.
Smoking a pork shoulder for pulled pork usually takes a long time, so make the pork ahead of your event. In my experience it often takes at least 12 hours to properly smoke and break down a shoulder for tender, shreddable meat. Once the pork is finished and pulled, assembling and baking the sliders only takes about thirty minutes.
Constructing Pulled Pork Hawaiian Sliders
When the pulled pork is ready, arrange the rolls on a large cookie sheet. I used two packages of King’s Hawaiian rolls and sliced each package in half horizontally with a sharp knife so the tops and bottoms stay connected as a sheet.
Spread or drizzle squeeze butter on the bottom halves of the rolls to add flavor and help with browning. Layer on a generous amount of pulled pork, then spoon on your favorite BBQ sauce. Add pickled onions for brightness and a half cup of shredded cheese for melty richness. Place the top halves of the rolls back on, brush more butter over the tops, and they’re ready for the smoker.
Place the cookie sheet in a preheated smoker set to 350°F (about 175°C). Let the sliders heat through and the cheese melt, and allow the roll tops to toast until they’re lightly crisp and golden. This usually takes around 20 minutes. Remove from the smoker, slice between the rolls if you assembled them as a sheet, and serve while hot.
I served these at a Super Bowl party and they were a big hit — easy to eat, full of flavor, and great for crowds. If you make the pulled pork a day ahead you can assemble the sliders the morning of your event, cover them tightly in the refrigerator, and then finish them in the smoker or oven right before serving.
Ingredients
- Pork shoulder, smoked and pulled
- 2 packages King’s Hawaiian-style rolls, sliced in half
- ½ cup pickled onions
- 3 tbsp squeeze butter
- 3 tbsp BBQ sauce
- ½ cup shredded cheese
Instructions
- Prepare and smoke a pork shoulder for pulled pork. If desired, inject the shoulder with root beer before smoking for added sweetness and tenderness. Allow the pork to rest, then shred.
- Slice each package of Hawaiian rolls in half horizontally and place the bottoms on a large cookie sheet.
- Drizzle or spread squeeze butter over the roll bottoms. Add a generous layer of pulled pork across the rolls.
- Spoon BBQ sauce over the pork, sprinkle the pickled onions evenly, and top with shredded cheese. Place the roll tops back on.
- Optionally, cover tightly and refrigerate until ready to cook. When you’re ready, preheat your smoker to 350°F (175°C).
- Place the uncovered cookie sheet in the smoker and heat for about 20 minutes, or until the cheese is melted and the roll tops are slightly crisp.
- Remove from the smoker, slice into individual sliders, and serve warm.
Storage and reheating: keep leftovers covered in the refrigerator for a few days. Reheat gently in a low oven or smoker until warmed through so the rolls don’t dry out.
Variations: swap the pickled onions for coleslaw, add pickles or jalapeños for heat, or use different BBQ sauces to change the flavor profile to your liking. These sliders are perfect for tailgate parties, game day, or any casual gathering.
