These tasty pork sliders are made with shredded, seasoned pork on slider rolls, and you can bake up a big batch to make everyone happy!
Based on a church supper style pan of sandwiches, this recipe is meant to feed a crowd. The sandwiches are all laid out in a rectangular baking pan, all the fillings layered waiting inside.
Then poured over the tops of all the sandwiches is a savory mixture of butter and flavorings, and the whole thing pushed into the oven for a bake. The sandwiches soak up the buttery sauce and the fillings heat through.
It is a tasty, warming and filling meal and is easy on the chef too!
These sliders have a sweet-savory flavor combination of shredded, seasoned pork, sautéed onions, and Pepper Jack cheese.
These fillings are sandwiched inside slider rolls. (I really like brioche rolls here for the rich flavor. Sweet King’s Hawaiian Rolls are awesome. too!) Then they get bathed in a seasoned butter mixture and baked.
The shredded pork in these sliders cooks up in a reasonable amount of time in a crock pot, giving you time to get the house picked up and the beer chilled!
If preferred though, leftover or store-bought pulled pork can also be used. Just be sure it has a nice, savory and/or spicy flavoring to contrast with the sweet rolls and cooked onions.
Savory Shredded Pork Sliders for a Crowd
- 3 tablespoons canola oil, divided
- 1-1/2 pounds seasoned pork loin filet (or an unseasoned filet and you can rub it with a spice blend of your own: I suggest a Southwest blend)
- 1 large yellow onion, sliced into 1/2- thick rings (about 10 ounces)
- 12 bread rolls, slider-sized (I prefer brioche slider rolls for the added richness. King’s Hawaiian sweet rolls are also tasty but they are twice the calories of regular slider rolls.)
- 8 ounces Pepper Jack cheese, shredded
- 1/2 cup butter
- 2 teaspoons dried ancho chili pepper powder
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- Have a crock pot switched onto low and waiting.
- Heat 2 tablespoons of the canola oil in a large skillet over medium-high heat. Slice the pork loin into 4 or 5 large chunks. When the oil is hot add in the pork and sear it all over, using tongs to turn the pieces. Once seared remove the pork pieces to the crock pot. Add 1/2 cup of water to the skillet to deglaze the pan, scraping up the browned bits. Pour this liquid into the crock over the pork. Cover the crock pot and cook the pork for about 1-1/4 to 1-1/2 hours, until it reaches an internal temperature of 140° F.
- Remove the pork from the crock pot. Allow it to cool to room temperature, and when it’s cool enough to handle shred the pork – you can use two forks like many recipes suggest, but I find it’s easiest just to use your fingers.
- (Note: you can also use leftover pulled pork instead of cooking the pork loin. Use about 4 cups of shredded, cooked pork.)
- Preheat the oven to 400° F.
- Heat the remaining tablespoon of canola oil over medium heat in a small nonstick pan. Add in the sliced onion and stir to coat the onions in butter. Cook them over medium heat stirring the onions occasionally while cooking, for about 10 minutes. The onions will be softened and browned in places. Remove the pan from the heat.
Assemble the sliders:
- Lay out the bottoms of the slider rolls 3 x 4 in a 13″ x 9″ baking pan. Arrange the shredded pork in an even layer over the rolls. Top the pork with the sautéed onions, spreading them evenly over all the sliders. (Set aside the pan used to cook the onions.) Sprinkle the shredded Pepper Jack cheese evenly over the sliders, and the put the tops of the rolls in place.
- Melt the butter over medium heat in the pan you used to cook the onions. Whisk in the ancho chili pepper powder, garlic powder and the salt. Pour this melted butter mixture over the assembled sliders, evenly so that the butter coats the tops of every slider. Sometimes the spices will be left behind once the butter pours out – if this happens just use a pastry brush to spread the spices over the tops of the rolls.
- Wrap the pan in foil and place it in the oven. Bake the sliders for 30 minutes and remove them from the oven.
- Use a spatula to remove and serve the sliders while they’re hot. Leftover sliders can be stored wrapped in the fridge. Warm them up covered with foil in a 400° F oven for about 25 minutes.
Create… Be Curious… Celebrate… with Food!
Updated February 2019
What did your crowd think of these Sliders?? Comment below and tap the stars to rate this recipe!
Old photos below here