Pork · Sandwiches and Burgers
Barbecue Pork Tenderloin Sliders with Tangy Cole Slaw
Barbecue Pork Tenderloin Sliders are a speedy version of pulled pork. A homemade vinegary barbecue sauce and cool crunchy cole slaw make this a delicious slider recipe. Why you'll love this recipe I have a confession to make. I don't…
- Prep5 minutes
- Cook25 minutes
- Total30 minutes
- Serves16
- Calories285 kcal
Barbecue Pork Tenderloin Sliders are a speedy version of pulled pork. A homemade vinegary barbecue sauce and cool crunchy cole slaw make this a delicious slider recipe.
Why you'll love this recipe
I have a confession to make. I don't like making dinner at dinner time. Instead of rushing around the kitchen to get supper on the table, I want my dinner waiting for me.
My kind of dinners are the ones that are ready ahead of time; similar to the ones I prepare for my personal chef client families.
With a quick reheat on the stove top or in the microwave, dinner can be ready in no time. Barbecue Pork Tenderloin Sliders is one such meal.
Quick video for pork sliders
Ingredients
- pork tenderloin
- extra virgin olive oil
- barbecue seasoning
- ketchup
- brown sugar
- apple cider vinegar
- Worcestershire sauce
- garlic powder
- mustard
- hot sauce
- sugar
- poppy seeds
- kosher salt and freshly ground pepper
- green cabbage
- carrots
- slider rolls
How to make pork tenderloin sliders
Slowly cooking pork shoulder or butt is my usual pulled pork recipe. This cooking method produces super tender pork. But it is an all-day affair.
I give my pork tenderloin pulled pork recipe a jump start by substituting quick cooking tenderloins for the slower cooking pork shoulder or butt.
In less than 30 minutes, a just as tasty and quick version of barbecue pulled pork is ready. In the time it takes to roast the pork tenderloin, I make a sweet, tangy and vinegary 10-minute barbecue sauce and a cool and crunchy cole slaw.
Serve the pork sliders with cheddar stuffed potatoes, a chickpea salad with fresh herb vinaigrette and any extra cole slaw.
Cooking tips and suggestions
- Take the pork tenderloin out of the refrigerator about 30 minutes before roasting it. It will cook more evenly if the pork is close to room temperature.
- Make sure the oven preheats for at least 15 minutes.
- Line the baking sheet with foil for quick clean up.
- With the many high quality spice rubs available, I season the pork tenderloins with a premade barbecue seasoning mix.
- Pork tenderloins can be uneven in thickness. If your pork tenderloin has one end that is thin, tuck it under so it is the same thickness as the rest of the tenderloin.
- Before slicing the tenderloins, let the pork rest for about 10 to 15 minutes after removing it from the oven. This allows the juices to redistribute throughout the pork.
- Be sure to thinly slice the tenderloins with a sharp knife. The thin pieces for pork tenderloin make for the most delicious sliders.
- Make quick work of shredding the cabbage and carrots by using a food processor.
Served on slider rolls (many bread companies are now making these mini rolls and these Martin's Potato Rolls are my favorite!) along with a crunchy cole slaw, these 3-bite sandwiches are great for tailgates, parties, picnics, lunch or dinner.
Tips for making pork tenderloin sliders in advance
- Roast and slice the pork and store in an storage container in the refrigerator. Put the barbecue sauce in another storage container. Store both either in the refrigerator for 3 days or in the freezer for up to 2 months.
- Mix the ingredients for the dressing for the cole slaw, place in a storage container and store for up to 5 days in the refrigerator.
- Toss the dressing with the shredded cabbage (it's best to shred the cabbage right before serving or up to 4 hours in advance) right before serving.
Let me know by leaving a comment and a star rating below. Share it on Pinterest, Instagram and Facebook.
Thanks ~
Barbecue Pork Tenderloin Sliders with Tangy Cole Slaw
A speedy and delicious version of pulled pork sandwiches using pork tenderloins and a homemade barbecue sauce.
Ingredients
- for the pork
- 2 ½ to 3 pounds of pork tenderloin
- Olive oil
- Barbecue seasoning
- for the barbecue sauce
- 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
- for the cole slaw
- ¼ cup extra virgin olive oil
- ¼ cup apple cider vinegar
- 1 tablespoon sugar
- 2 teaspoons poppy seeds
- 1 ¼ teaspoons kosher salt
- ¼ teaspoon pepper
- a few shakes of hot sauce
- 8 cups of thinly shredded green cabbage
- 1 cup of shredded carrots
- 16 slider rolls
Instructions
-
1
Preheat oven to 425 degrees.
-
2
Rub the tenderloins with olive oil and generously sprinkle with the barbecue seasoning. Place the tenderloins on a foil lined rimmed baking sheet.
-
3
Roast for 20 to 25 minutes or until the internal temperature is about 145 degrees. Remove from oven and let cool.
-
4
To make the barbecue sauce, heat a small saucepan over medium heat. Add the ingredients for the barbecue sauce. Bring to a simmer and continue cooking for about 10 minutes. Turn off the heat and leave the saucepan on the stove top.
-
5
To make the cole slaw, in a large bowl, whisk the oil, apple cider vinegar, sugar, poppy seeds, salt, pepper and hot sauce. Add the cabbage and carrots and toss to coat. Set aside.
-
6
Turn the heat to low under the saucepan with the barbecue sauce.
-
7
Thinly slice the tenderloin.
-
8
For each of the pork slicers, place some of the pork tenderloin on the bottom half of a roll. Drizzle with some of the barbecue sauce. Top with the cole slaw and the top half of the roll.
Notes
- Take the pork tenderloin out of the refrigerator about 30 minutes before roasting it. It will cook more evenly if the pork is close to room temperature.
- Line the baking sheet with foil for quick clean up.
- With the many high quality spice rubs available, I season the pork tenderloins with a premade barbecue seasoning mix.
- Make sure the oven preheats for at least 15 minutes.
- Pork tenderloins can be uneven in thickness. If your pork tenderloin has one end that is thin, tuck it under so it is the same thickness as the rest of the tenderloin.
- Before slicing the tenderloins, let the pork rest for about 10 to 15 minutes after removing it from the oven. This allows the juices to redistribute throughout the pork.
- Be sure to thinly slice the tenderloins with a sharp knife. The thin pieces for pork tenderloin make for the most delicious sliders.
- Make quick work of shredding the cabbage by using a food processor.
Nutrition
- Serving1 slider
- Calories285 kcal
- Carbohydrates27 g
- Protein26 g
- Fat7.9 g
- Saturated Fat1.9 g
- Cholesterol62 mg
- Sodium695 mg
- Fiber0.9 g
- Sugar12 g
