Appetizer Pulled Pork Sandwiches

pulled pork sliders
Diana Rattray
Prep: 25 mins
Cook: 6 hrs
Total: 6 hrs 25 mins
Servings: 30 servings
Nutritional Guidelines (per serving)
257 Calories
14g Fat
11g Carbs
22g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 30
Amount per serving
Calories 257
% Daily Value*
Total Fat 14g 18%
Saturated Fat 5g 25%
Cholesterol 105mg 35%
Sodium 314mg 14%
Total Carbohydrate 11g 4%
Dietary Fiber 1g 2%
Protein 22g
Calcium 52mg 4%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

These little hors d'oeuvres will be a hit at any party. Serve the mini sandwiches with extra barbecue sauce and coleslaw on the side. The pork can be roasted and shredded the day before; heat it in the slow cooker just before your party.

Freeze the leftover shredded pork or use it in one of these recipes for leftover pulled pork.

Related: Top 12 Best Pulled Pork Recipes


  • For the Pulled Pork:
  • 1 boneless pork butt or shoulder (about 4 to 5 pounds)
  • 3 to 4 cloves garlic (minced)
  • 1 teaspoon Creole or Cajun seasoning or seasoned salt
  • 1/2 teaspoon ground pepper
  • 1/2 teaspoon salt
  • 1 medium onion (sliced)
  • 1 large onion (chopped)
  • 2 teaspoons vegetable oil
  • 1 cup barbecue sauce
  • For the Mini Hamburger Rolls:
  • 1 cup milk, warmed to about 110° F
  • 1 packet (2/ 1/4 teaspoons) active dry yeast
  • 2 tablespoons melted butter
  • 1 large egg (beaten)
  • 3 1/4 cups flour
  • 3 tablespoons sugar
  • 1 teaspoon salt
  • Optional: coleslaw for serving
  • Optional: barbecue sauce of your choice

Steps to Make It

  1. Heat the oven to 350 F.

  2. Lay a large sheet of heavy duty foil in a roasting pan. Place the pork roast on foil. Rub pork all over with garlic and seasonings. Arrange the medium onion slices over the top. Wrap the foil around the pork roast.

  3. Bake the pork in the preheated oven for about 4 to 5 hours, or until the pork is very tender and falling apart. When the meat is cool enough to handle, remove the bones and begin to shred the meat with forks or chop, discarding as much of the excess fat as possible.

  4. Sauté the chopped onions in oil until tender. Put the shredded pork in a slow cooker. Blend in the 1 cup barbecue sauce and vinegar, along with the sautéed onion. Heat the pork on LOW setting for about 2 hours, or until hot and flavorful. Or, simmer, covered, over low heat for about 30 minutes to 1 hour.

  5. While the pork is in the slow cooker, make the buns.

  6. In a bowl or large cup, whisk together the milk and yeast. Let the mixture stand at room temperature until the yeast has dissolved. Place the milk and yeast mixture, melted butter and beaten egg, flour, sugar, and 1 teaspoon of salt in the bread machine in the order suggested by your bread machine manufacturer. Run on dough cycle. Remove finished dough to a lightly floured surface. Roll half of the dough to about 1/4-inch thickness or slightly more. Cut out with a 1 1/2-inch cutter. Or make your sandwiches slider-size using a 2-inch cutter. 

  7. Place the dough rounds on a parchment paper-lined baking sheet. Cover with a kitchen towel and let them rise for about 30 minutes.

  8. Heat the oven to 350 F.

  9. Bake for 15 to 18 minutes, or until browned. Brush tops with a little butter while they're hot. Let the buns cool completely on a rack.

  10. Split the cooled buns.

  11. Fill each small split bun with a little of the shredded pork, then add a small spoonful of slaw. Or serve slaw on the side with a small spoon. Replace the top of the bun and secure with a toothpick, if desired.

  12. Pass the mini pulled pork sandwiches on a tray with a small bowl of barbecue sauce and more slaw, if desired.

Tips and Variations

  • There will be plenty of pulled pork, so feel free to double the recipe for mini buns for a large party. 

  • Mix and knead the dough by hand or with a stand mixer and dough hook attachment. Let it rise, covered, in a warm, draft-free place until doubled. Roll, cut out, and bake as directed.

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