Barbecue Pork Tenderloin Sliders are a quick, flavorful shortcut to classic pulled pork. Thinly sliced oven-roasted pork tenderloins tossed in a tangy, homemade barbecue sauce and topped with a crisp, vinegar-based coleslaw make these sliders perfect for weeknight dinners, parties, or tailgates.
Why you’ll love this recipe
This recipe is built for busy cooks who want dinner ready fast without sacrificing flavor. Instead of an all-day braise, pork tenderloin roasts quickly while you make a bright, vinegary barbecue sauce and a crunchy coleslaw. The result is a slider that has plenty of texture and balanced sweet, tangy, and savory notes.
The components can be prepared ahead and assembled in minutes, so these sliders are ideal for planning ahead. Roast and slice the pork, make the sauce and dressing, refrigerate, and then reheat and assemble when you’re ready to serve.
Quick video for pork sliders
A short demonstration video accompanies this recipe to show the assembly and final presentation.
Ingredients
- 2 ½ to 3 pounds pork tenderloin
- Extra virgin olive oil
- Barbecue seasoning (or your favorite spice rub)
- 2 cups ketchup
- ¼ cup brown sugar
- ¼ cup apple cider vinegar
- ¼ cup Worcestershire sauce
- 1 teaspoon garlic powder
- 2 teaspoons mustard
- ¼ cup hot sauce (adjust to taste)
- ¼ cup extra virgin olive oil (for slaw dressing)
- 1 tablespoon sugar (for slaw)
- 2 teaspoons poppy seeds
- 1 ¼ teaspoons kosher salt
- ¼ teaspoon freshly ground black pepper
- A few shakes of hot sauce (for slaw, optional)
- 8 cups thinly shredded green cabbage
- 1 cup shredded carrots
- 16 slider rolls
How to make pork tenderloin sliders
These sliders reproduce the flavor of pulled pork in a fraction of the time by using pork tenderloin instead of a slow-cooked shoulder or butt. The tenderloin roasts quickly and remains juicy when cooked to the proper internal temperature. While the pork roasts, you can prepare the barbecue sauce and the coleslaw dressing.
Roast the tenderloins until they reach about 145°F, then let them rest before slicing thinly. Toss the warm pork with the homemade barbecue sauce so the flavors meld. Serve on slider rolls with a generous spoonful of tangy coleslaw on top.
Cooking tips and suggestions
- Remove the pork from the refrigerator about 30 minutes before roasting so it cooks evenly.
- Preheat the oven for at least 15 minutes for consistent results.
- Line your baking sheet with foil for easy cleanup.
- Season generously with a barbecue rub; premade blends work well.
- If the tenderloin is uneven in thickness, fold the thinner end under to create a uniform shape for even cooking.
- After roasting, let the pork rest 10–15 minutes before slicing to retain juices.
- Slice the pork thinly with a sharp knife for the best slider texture.
- Use a food processor to shred cabbage quickly and evenly for the coleslaw.
These sliders are delightful on soft slider rolls, and they pair nicely with sides like roasted potatoes or a light chickpea salad. They travel well, so they are perfect for picnics, tailgates, or casual gatherings.
Make-ahead tips
- Roast and slice the pork, then store it in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months. Keep the barbecue sauce separate until reheating.
- Prepare the coleslaw dressing and refrigerate for up to 5 days. Shred the cabbage and carrots just before serving for the best texture, or up to 4 hours in advance if necessary.
- When ready to serve, reheat the pork gently on the stovetop or in the microwave, toss with sauce, and assemble with fresh coleslaw on slider rolls.
Recipe
Barbecue Pork Tenderloin Sliders with Tangy Cole Slaw
A speedy and satisfying pulled-pork-style slider made with roasted pork tenderloin, quick homemade barbecue sauce, and a crisp vinegar slaw.
Servings
About 16 sliders
Prep Time
5 minutes (plus resting time)
Cook Time
25 minutes
Ingredients (condensed)
- 2 ½–3 lb pork tenderloin, olive oil, barbecue seasoning
- Barbecue sauce: 2 cups ketchup, ¼ cup brown sugar, ¼ cup apple cider vinegar, ¼ cup Worcestershire, 1 tsp garlic powder, 2 tsp mustard, ¼ cup hot sauce
- Coleslaw dressing: ¼ cup olive oil, ¼ cup apple cider vinegar, 1 tbsp sugar, 2 tsp poppy seeds, salt, pepper, hot sauce to taste
- 8 cups shredded green cabbage, 1 cup shredded carrots, 16 slider rolls
Instructions
- Preheat the oven to 425°F (220°C).
- Rub the tenderloins with olive oil and season generously with barbecue seasoning. Place on a foil-lined rimmed baking sheet.
- Roast 20–25 minutes, or until the internal temperature reaches about 145°F (62–63°C). Remove from the oven and let rest 10–15 minutes.
- While the pork rests, combine barbecue sauce ingredients in a small saucepan. Bring to a simmer over medium heat and cook about 10 minutes. Keep warm on low heat.
- For the coleslaw, whisk the dressing ingredients in a large bowl. Add shredded cabbage and carrots and toss to coat. Adjust seasoning to taste.
- Thinly slice the rested tenderloin. For each slider, place sliced pork on the bottom half of a roll, drizzle with barbecue sauce, top with coleslaw, and finish with the top half of the roll.
Notes
- Letting the pork sit at room temperature for 20–30 minutes before roasting helps it cook evenly.
- Thin slices make the best sliders; a sharp knife is essential.
- Line the pan with foil for easier cleanup and tuck in any thin ends of the tenderloin to promote even cooking.
Nutrition (approx.)
Per slider: 285 kcal, 27 g carbs, 26 g protein, 7.9 g fat, 12 g sugar, 695 mg sodium.
