Step 1

Separate the buns and place them on a large cutting board or serving platter. Baking Tips - If you plan on baking the sliders which is optional, preheat the oven to 350F, line a and spray a 9 x 13" baking dish or metal baking pan with cooking spray. If you're using a metal baking pan, I like to line my pan with nonstick foil for easier cleanup. Slice the slab of Hawaiian rolls in half horizontally and place the bottom half in the baking pan.

Step 2

Evenly divide the 3 cups of pulled pork between the 12 rolls, placing a small mound on the bottom half of the rolls.

Step 3

Evenly top with barbecue sauce; set aside.

Step 4

Make the coleslaw by combining all the remaining ingredients (except pickles) in a medium bowl, stir well to combine, taste, and make any necessary flavor or seasoning adjustments. Tips - Buy a bag of "coleslaw mix" from the bagged salad mix area of your grocery store to save time. The coleslaw will get juicier as it sits as the salt draw the natural water and moisture from the cabbage. So if it's a bit dry at first, let it sit 10 minutes and it'll be juicier. Add more mayo at that point if it's not quite juicy enough for your liking. Alternatively, you can buy premade coleslaw and use that instead of making your own.

Step 5

Evenly add the coleslaw over the top of the barbecue sauce and pork.

Step 6

Add the bun tops and serve immediately, optionally with pickles or the sides of your choice (see blog post for ideas). Baking Tips - If you want to bake the sliders, brush about 2 to 4 tablespoons softened unsalted butter evenly over the tops of the buns, cover the pan with foil, bake covered for 15 minutes at 350F, uncover and bake for 5 minutes, or until as golden browned as desired before serving.