Quick Recipe Version (TL;DR)
Quick Ingredients
- 8 slider buns
- Filling (choose one): 1 lb (454 g) cooked pulled pork or 2 cans jackfruit in brine, 20 oz (565 g) each, drained and rinsed
- 3/4 cup (180 ml) smoky BBQ sauce, plus more to taste
- 1 tsp smoked paprika, 1/2 tsp garlic powder, 1 tsp apple cider vinegar, 1 tsp brown sugar (optional), 1/4 tsp liquid smoke (optional)
- Quick microwave slaw: 3 cups (225 g) coleslaw mix, 2 tbsp mayonnaise, 2 tbsp plain Greek yogurt (or more mayo), 1 tbsp apple cider vinegar, 1 tsp sugar, 1/2 tsp kosher salt, 1/4 tsp black pepper
- Optional topping swap: dill pickle chips and thinly sliced red onion
Do This
- 1) Microwave coleslaw mix (covered) 60 seconds; cool 2 minutes, then toss with mayo, yogurt, vinegar, sugar, salt, and pepper.
- 2) Put pulled pork or shredded jackfruit in a microwave-safe bowl; stir in BBQ sauce, paprika, garlic powder, vinegar, and optional sugar/liquid smoke.
- 3) Microwave filling 2 minutes; stir, then microwave 1–3 minutes more until steaming hot (165°F/74°C for pork).
- 4) Taste and add 1–2 tbsp more BBQ sauce if you want it saucier.
- 5) Warm buns in the microwave 10–15 seconds (wrapped in a lightly damp paper towel).
- 6) Assemble: bun + BBQ filling + slaw (or pickles/onion) + bun top.
Why You’ll Love This Recipe
- Backyard BBQ flavor without a smoker, grill, or slow cooker.
- Microwave-friendly steps that still taste saucy, smoky, and satisfying.
- Flexible: use pulled pork for classic comfort, or jackfruit for a plant-based option.
- Fast, fun, and crowd-friendly for game day, movie night, or an easy weeknight.
Grocery List
- Produce: coleslaw mix (cabbage/carrot), optional red onion, optional dill pickles
- Dairy: mayonnaise, plain Greek yogurt (optional but recommended)
- Pantry: BBQ sauce, apple cider vinegar, smoked paprika, garlic powder, brown sugar (optional), liquid smoke (optional), slider buns, kosher salt, black pepper
- Protein (choose one): cooked pulled pork (refrigerated) or canned young green jackfruit in brine
Full Ingredients
BBQ Slider Filling (Choose Pork or Jackfruit)
- Option A: Pork — 1 lb (454 g) cooked pulled pork (plain or lightly seasoned)
- Option B: Jackfruit — 2 cans young green jackfruit in brine, 20 oz (565 g) each, drained, rinsed, and patted dry (you’ll use about 3 to 3 1/2 cups / 300–350 g drained jackfruit)
- 3/4 cup (180 ml) BBQ sauce (a smoky style is ideal), plus 1–2 tbsp (15–30 ml) more to taste
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- 1 tsp apple cider vinegar
- 1 tsp packed light brown sugar (optional, for a sweeter BBQ profile)
- 1/4 tsp liquid smoke (optional, but helps with indoor “pit” flavor)
- 2 tbsp water (30 ml), only if the mixture looks dry after microwaving
Quick Microwave Coleslaw (Warm-Tender, Not Cooked to Mush)
- 3 cups (about 8 oz / 225 g) bagged coleslaw mix (shredded cabbage and carrots)
- 2 tbsp mayonnaise (30 g)
- 2 tbsp plain Greek yogurt (30 g) or 2 tbsp additional mayonnaise
- 1 tbsp apple cider vinegar (15 ml)
- 1 tsp granulated sugar (4 g)
- 1/2 tsp kosher salt (3 g), plus more to taste
- 1/4 tsp black pepper
- 1/4 tsp celery seed (optional)
For Serving
- 8 slider buns
- Optional toppings: dill pickle chips (about 24 slices), thinly sliced red onion (about 1/4 cup / 35 g)
- Optional finishing: extra BBQ sauce for drizzling
Step-by-Step Instructions
Step 1: Prep your tools and buns
Set out a large microwave-safe bowl (for the filling), a medium microwave-safe bowl (for the slaw), and a lid or microwave-safe plate to cover each bowl. Split the slider buns and set them aside.
Microwave note: Times below are written for a 1000-watt microwave. If yours is lower wattage, add 30–60 seconds as needed.
Step 2: Make the quick microwave coleslaw base
Put the coleslaw mix in a medium microwave-safe bowl. Sprinkle with 1 tbsp water (15 ml) and cover (lid slightly ajar or a plate set on top).
Microwave on High for 60 seconds, just to take the raw edge off and make it slightly tender while staying crisp.
Carefully uncover (steam is hot). Let it cool for 2 minutes so the dressing doesn’t get runny.
Step 3: Finish the slaw dressing and toss
In the same bowl, add the mayonnaise, Greek yogurt (or more mayo), apple cider vinegar, sugar, kosher salt, black pepper, and optional celery seed. Toss thoroughly until the cabbage is evenly coated.
Taste and adjust with an extra pinch of salt or an extra 1 tsp vinegar (5 ml) if you like it tangier. Set aside while you heat the filling.
Step 4: Prep the filling (pork or jackfruit)
If using pulled pork: Add the pork to a large microwave-safe bowl and break up any large clumps with a fork.
If using jackfruit: After draining and rinsing, use your fingers or two forks to pull the jackfruit into shreds. Trim away any firm seed pods if you prefer a more “pulled” texture. Add the shredded jackfruit to a large microwave-safe bowl.
Add 3/4 cup (180 ml) BBQ sauce, smoked paprika, garlic powder, apple cider vinegar, optional brown sugar, and optional liquid smoke. Stir until evenly coated.
Step 5: Microwave the BBQ filling until saucy and hot
Cover the bowl (lid slightly ajar or a plate on top). Microwave on High for 2 minutes. Stir well, scraping the bottom so the sauce doesn’t overheat in one spot.
Microwave again on High for 1 to 3 minutes, stirring once halfway through, until the filling is steaming hot.
Temperature target (pork): Heat until the center reaches 165°F (74°C) on an instant-read thermometer.
If the mixture looks dry, stir in up to 2 tbsp water (30 ml). If you want it saucier, stir in an additional 1–2 tbsp BBQ sauce (15–30 ml).
Step 6: Warm the buns (soft, not tough)
Place the buns on a plate and cover them with a lightly damp paper towel. Microwave for 10 to 15 seconds, just until warm and soft. Do not overheat or they can turn chewy.
Optional (not microwave): For a toasted edge, toast the cut sides in a skillet over medium heat for 2–3 minutes.
Step 7: Assemble the sliders and serve
Build each slider: bottom bun + a generous spoonful of BBQ pulled pork or jackfruit + a small pile of quick slaw. Cap with the top bun.
Alternate topping option: Skip the slaw and top with 2–3 dill pickle chips and a few strands of thinly sliced red onion for a sharper bite.
Serve immediately while the filling is hot and the buns are warm.
Pro Tips
- Control moisture: If your pulled pork is very juicy, start with 1/2 cup (120 ml) BBQ sauce and add more after heating so it doesn’t get soupy.
- Boost smokiness indoors: A small amount of liquid smoke (1/8 to 1/4 tsp) plus smoked paprika makes a noticeable difference.
- Keep buns tender: Always warm buns under a lightly damp paper towel, and stick to 10–15 seconds.
- Make jackfruit more “pulled”: After the first microwave round, mash a few chunks with a fork, then microwave again so it breaks down into strands.
- Balance the BBQ: If the sauce tastes too sweet, add 1 tsp vinegar (5 ml). If it tastes flat, add a pinch of salt.
Variations
- Spicy sliders: Stir 1–2 tsp hot sauce (5–10 ml) or 1/4 tsp cayenne into the BBQ filling; add pickled jalapeños on top.
- Carolina-style tang: Replace half the BBQ sauce with 1/3 cup (80 ml) cider vinegar plus 1 tsp yellow mustard and 1 tsp brown sugar.
- Extra-crunch topping: Skip the microwave step for the slaw mix (keep it raw) and toss with the same dressing for a classic cold crunch.
Storage & Make-Ahead
Store the BBQ filling in an airtight container in the refrigerator for up to 4 days. Store slaw separately for up to 2 days (it will soften over time). Reheat filling in the microwave, covered, in 45-second bursts, stirring between, until steaming hot (pork to 165°F/74°C). Assemble sliders just before serving so the buns don’t get soggy.
Nutrition (per serving)
Approximate, per serving (2 sliders):
With pulled pork: 620 calories; 29 g protein; 22 g fat; 74 g carbohydrates; 6 g fiber; 18 g sugar; 1430 mg sodium.
With jackfruit: 460 calories; 10 g protein; 14 g fat; 77 g carbohydrates; 9 g fiber; 18 g sugar; 1280 mg sodium.
