These Korean BBQ Sliders are one of my favorite make-ahead party snacks. They’re savory, saucy, and just the right amount of messy—in the best way.

The tender shredded pork is tossed in a bold, sweet-and-spicy Korean BBQ sauce (Gochujang is key), then piled onto soft slider buns with a creamy slaw for crunch. It’s the kind of snack people hover over at the table, especially when they realize it’s not your average pulled pork slider.

The magic here is in the balance: the heat of the sauce with the cool slaw, the pillowy buns with the rich pork, and just enough tang to cut through it all. I usually toast the buns with a little butter for extra flavor and texture, and I never skip the slaw—it brings everything together.

You can customize the spice level depending on your crowd, but I find a little kick makes these more memorable.

These sliders are perfect for Friendsgiving appetizers, football watch parties, or any gathering where you want something handheld and satisfying. They hold well on a platter and can be made in advance, so you’re not stuck in the kitchen when guests arrive.

Even better, the flavors seem to get even better as they sit.

Whether you call them Korean pork sliders, Gochujang sliders, or just the crowd-favorite snack you make every time people come over, this recipe is a keeper.

It’s flavorful, fun, and easy enough to double if you’re feeding a hungry group.

Korean BBQ Sliders

Recipe by Tammy Poppie

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Servings

4

servings

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Ingredients

• 2 cups cooked shredded pork (store-bought or homemade)

• 1 ⁄2 cup Korean BBQ sauce (like Gochujang-based), or more to taste

• 8 slider buns

• 1 cup coleslaw mix

• 2 tablespoons mayo

• 1 tablespoon rice vinegar

• 1 ⁄2 teaspoon sugar

• Pinch salt and pepper

• Optional: chopped green onions or splash of lime juice for slaw

• Optional: butter for toasting buns

Directions

• In a bowl, mix coleslaw, mayo, vinegar, sugar, salt, and pepper. Stir in green onions or a splash of lime juice if using. Chill while prepping the pork.
• In a skillet over medium heat, sauté shredded pork in a touch of oil for 2–3 minutes until slightly crisped. Stir in Korean BBQ sauce and heat through. Add more sauce if needed for extra juiciness.
• Lightly butter and toast slider buns in a skillet or under a broiler for 1–2 minutes until golden.
• Assemble sliders: spoon saucy pork onto bottom buns, top with slaw, then finish with top buns.
• Serve warm or at room temperature. These hold up well on a platter for parties!

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Make-Ahead Tip

Prepare the shredded pork and slaw up to 2 days in advance. Store them separately in the fridge in airtight containers. When ready to serve, reheat the pork and assemble the sliders with freshly toasted buns and chilled slaw. This makes party-day prep a breeze!