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Arrange the bottom halves of the buns in the cast iron skillet. Spoon the warm pulled pork evenly over the buns, piling it up a little in the center of each one so every bite is full of meat.
Place the top halves of the buns over the pork, gently pressing down so everything snuggles together. If you like, you can lightly brush the tops with a spoonful of the saucy juices from the pork for extra shine and flavor.
Bake the sliders uncovered for 10–15 minutes, until the buns are soft, lightly golden on top, and you can see the sauce bubbling a bit around the edges. The meat should look glossy and caramelized where it peeks out.
Carefully remove the skillet from the oven and let the sliders sit for about 5 minutes so they’re easier to pull apart. Use a spatula to lift them out, and serve warm right from the skillet so everyone can see the saucy, shredded pork tucked inside.
Variations & Tips
For picky eaters, you can keep a portion of the pork plain by shredding some without extra barbecue sauce and seasoning it more lightly with just a spoonful of the cooking liquid; then build a few milder sliders on the side. If your family prefers less sweetness, choose a tangier barbecue sauce and a less sugary soda, or use half soda and half water. For a little heat, stir in a pinch of red pepper flakes or a splash of hot sauce when you mix the shredded pork with the remaining barbecue sauce. You can also add cheese if your crew loves it: tuck a slice of cheddar or pepper jack under the meat on each bun before baking for extra melty goodness. If you don’t have a slow cooker, you can bake the pork in a covered Dutch oven at 300°F (150°C) for about 3–4 hours, basting once or twice with the sauce mixture, until it shreds easily. Food safety tips: Always cook pork to at least 190–200°F (88–93°C) for pulled pork texture; use an instant-read thermometer to check the thickest part. Don’t leave cooked pork at room temperature for more than 2 hours (1 hour if it’s very hot in your kitchen). Cool leftovers quickly, store them in an airtight container in the refrigerator, and use within 3–4 days, reheating until steaming hot before serving again. If you’re serving a crowd, keep the meat on warm in the slow cooker and only build and bake as many sliders as you need at a time so nothing sits out too long.
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