There’s something magical about the smell of slow-cooked pork mingling with the sweetness of pineapple and smoky barbecue sauce.
Every time I make these Hawaiian BBQ Pulled Pork Sliders, I’m transported to a little backyard party in Maui. No, I haven’t been to Hawaii (yet!), but my college roommate was born and raised there, and this recipe? This was her gift to me.
She made these sliders for our very first potluck back in our tiny shared apartment, and the aroma alone had neighbors wandering in “just to say hi.” Over the years, I’ve tweaked the recipe just a little — but the heart of it, the joy of it, is still very much hers.
Now I make these for summer parties, lazy Sunday dinners, or anytime I need to feel like I’m on vacation, even if I’m in sweatpants in my kitchen. And trust me — once you make them, they’ll become one of your go-to easy homemade recipes too.
Why These Hawaiian Pulled Pork Sliders Are So Special
Let’s be real — pulled pork is always a crowd-pleaser. But these sliders take it a step further.
They blend tender, slow-cooked pork with tangy, smoky BBQ sauce and just the right touch of tropical sweetness from crushed pineapple. Pile that onto buttery Hawaiian rolls, top with a crunchy slaw, and you’ve got a flavor bomb in every bite.
These sliders strike a perfect balance between comfort food and something that feels a bit exotic. Plus, they’re incredibly versatile. Serve them at a summer cookout, game day spread, or even at holiday parties — they always disappear fast.
Ingredient Deep Dive: What You’ll Need and Why It Matters
Let’s talk about ingredients — the heart of any great dish. Here’s what you’ll need and a few thoughts behind each one:
For the Pulled Pork:
- 3 to 4 lbs pork shoulder or pork butt: This cut is ideal for slow cooking. It becomes meltingly tender and is easy to shred.
- 1 tablespoon smoked paprika: Adds depth and smokiness. You could also use chipotle powder for a spicy twist.
- 2 teaspoons garlic powder and 1 teaspoon onion powder: Key for that rich base flavor.
- 1 teaspoon salt + ½ teaspoon black pepper: Always important for bringing the meat to life.
- ½ cup chicken broth or pineapple juice: This helps keep the pork moist during cooking and gives it a boost of flavor.
- 1 cup barbecue sauce (your favorite): I love using a sweet and tangy Kansas City-style sauce, but feel free to get creative.
- ½ cup crushed pineapple (with juice): Don’t skip this — it gives the pork its signature island flair.
For the Sliders:
- 1 package Hawaiian sweet rolls (12-count): These are non-negotiable! Their soft, slightly sweet flavor perfectly complements the BBQ pork.
- 2 tablespoons melted butter: For brushing the tops — adds richness and helps them toast up golden.
- 1 tablespoon sesame seeds or poppy seeds (optional): Totally optional but adds a nice texture and visual pop.
For the Crunchy Slaw (Optional but Highly Recommended):
- 2 cups shredded cabbage (or a slaw mix): For crunch and freshness.
- ¼ cup mayo + 1 tablespoon apple cider vinegar: Simple, creamy, tangy dressing.
- 1 teaspoon sugar + salt and pepper to taste: Enhances the flavor and balance.
- Optional: sliced green onions or jalapeño for kick.
Let’s Talk Substitutions and Variations
I get it — sometimes you’re missing an ingredient or want to customize. Here’s how you can keep the spirit of this dish alive while tweaking it to your liking:
- No pork shoulder? You can use boneless pork loin — it’s leaner, so add a bit more pineapple juice or broth to keep it moist.
- Don’t eat pork? Shredded chicken thighs or jackfruit (for a vegan version) work surprisingly well.
- BBQ sauce ideas: Try mango-chipotle, honey bourbon, or even a Korean BBQ-style sauce for a twist.
- Gluten-free? Use gluten-free slider buns — these flavors work just as well on a different base.
Step-by-Step: How to Make Hawaiian BBQ Pulled Pork Sliders
Now for the fun part — let’s bring it all together! I’ll walk you through it in clear, easy steps.
Step 1: Prep Your Pork
Start by patting your pork shoulder dry with paper towels. Rub it all over with the smoked paprika, garlic powder, onion powder, salt, and pepper.
You can do this the night before if you want the flavors to really soak in — I sometimes do that before bed and let it sit in the fridge overnight.
Step 2: Slow Cook the Magic
Place the seasoned pork in your slow cooker. Pour in the chicken broth or pineapple juice. Cover and cook on low for 8-10 hours or high for 4-5 hours, until the pork is fall-apart tender.
Your kitchen will smell amazing. That smell is how I know the weekend has really started.
Step 3: Shred and Sauce It Up
Once the pork is cooked, remove it from the slow cooker and shred it with two forks. Discard any large chunks of fat.
Then return the shredded pork to the pot, add your BBQ sauce and crushed pineapple (juice included!), and stir to coat everything in that sweet-savory glaze. Let it warm through for about 10-15 more minutes.
Step 4: Make the Slaw
While your pork is soaking up flavor, mix your slaw ingredients in a bowl: cabbage, mayo, vinegar, sugar, salt, pepper. Taste and adjust seasoning.
Want more zip? Add a little lime juice or thinly sliced jalapeño. This slaw cuts the richness of the pork and adds crunch.
Step 5: Assemble the Sliders
Slice your Hawaiian rolls in half horizontally, keeping the top and bottom halves intact (like a sandwich sheet).
Layer on the pulled pork, a scoop of slaw, and top with the other half of the buns. Brush the tops with melted butter and sprinkle with sesame seeds if you’re feeling fancy.
Pop the sliders into a 350°F (175°C) oven for 10 minutes to toast them up a bit and meld the flavors.
Tips for Slider Success (From My Many, Many Batches)
- Double the batch if you’re feeding a crowd — these disappear fast.
- Use parchment paper in your baking dish for easy cleanup.
- Toast the bottom buns for 2-3 minutes before assembling if you’re worried about sogginess (especially if prepping ahead).
- Reheat like a pro: 10 minutes at 350°F with foil over the top will bring them back to life.
Make-Ahead & Storage Tips
These sliders are surprisingly make-ahead friendly.
- Pulled pork: Can be made up to 3 days ahead and stored in the fridge. Reheat gently with a splash of broth.
- Slaw: Best fresh, but you can make it the morning of.
- Slider assembly: You can build the whole tray and refrigerate it, covered, until ready to bake.
Perfect for party prep or casual weekday meals.
