Peach Pork BBQ Sliders Topped with Apple Cole Slaw (2024)

October 30, 2013 by Tiffany King 15 Comments

When King’s Hawaiian asked me to create a recipe using their dinner rolls, I had a couple of ideas. I first made sticky pecan rolls. They were marvelous, but not very photogenic. So, I went back to the drawing board and decided to try a twist on bbq sliders.

These little sandwiches make use of one of the slow cooker freezer meals that is part of our November plans. The Peach BBQ Pork couldn’t be easier and the flavor is outstanding.

I paired the pork with Apple Cole Slaw with sweet vinegar dressing. It’s really easy to make, but the addition of the apple gives a great flavor. It goes great with the pork and the King’s Hawaiian rolls too.

Here’s what you’ll need to make them:

The pork and bbq ingredients aren’t in the photo. I already had it going in the slow cooker.

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Peach Pork BBQ Sliders Topped with Apple Cole Slaw

Ingredients

For the sandwiches

2.5-3 lb. pork roast or tenderloin
16 oz bottle barbecue sauce
16 oz peach salsa
King's Hawaiian Rolls

For the slaw

16 oz bag cole slaw mix
1 handful chopped parsley
1 apple, chopped
1/3 cup vegetable oil
4 Tbs sugar
3 Tbs vinegar
salt and pepper to taste

Instructions

For the sandwiches
Put all the ingredients in the slow cooker.
Cook on high 5-6 hours or low for 7-8 hours.
Shred cooked meat. Serve on rolls topped with slaw.

For the slaw

Stir cole slaw mix, parsley and apple together.
Put the remaining ingredients in a container with a tight fitting lid. Give it a good shake to combine.
Pour dressing over slaw and toss.
See Also
Crockpot Beef Chili.Creamy Coleslaw Recipe Thai Chicken Crunch Slaw Salad 23 Cozy Crock-Pot Recipes Perfect for Weight Loss This Fall

Two Packs of King’s Hawaiian Dinner Rolls

Serve Peach BBQ Pork on split King’s Hawaiian dinner rolls. Top bbq with slaw.

Enjoy!

This is a sponsored conversation written by me on behalf of King’s Hawaiian®. The opinions and text are all mine.

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Reader Interactions

Comments

brianna says
April 30, 2014 at 2:54 pm
I am hosting a baby shower and will be making these for lunch, we have 17 people and will be making 2 each. Did you have left overs? Should I double the recipe?
Reply
- Tiffany says
  April 30, 2014 at 3:12 pm
  Brianna, I do think you’d need to double the recipe for both the pork and slaw for this many people.
  Reply
Amber Pryde says
May 29, 2014 at 12:01 am
Cannow wait to make these this weekend 🙂
Reply
nancy says
May 30, 2014 at 4:55 pm
do you think it would be alright to use canola or some other oil other than vegetable?
Reply
- Tiffany says
  See Also
  Lightened up BBQ Pulled Pork Sandwich with Cilantro Lime Slaw
  June 1, 2014 at 11:38 am
  yes, that will work
  Reply
Ashley says
July 1, 2014 at 9:12 am
How do you make the peach salsa??
Reply
- Tiffany says
  July 1, 2014 at 11:00 am
  Ashley, I buy the peach salsa at walmart. There are other brands as well.
  Reply
- Kristy says
  May 24, 2016 at 9:23 am
  If you want to make your own peach salsa, there’s a recipe in the Ball canning book (the big one). I think the recipe says to let the flavors mellow for a couple weeks after processing, but I have used a jar right away, and it was good.
  Reply
A says
July 14, 2014 at 9:34 pm
I am sort of mad at myself for following the recipe when my gut told me ‘woah, that’s a lot of sauce’ and ‘woah, that’s a lot of sugar’!
If you are used to tones of sugar in your meals you might like this, but for me… I don’t usually top my salad with syrup so it was a bit shockfing.
Reply
ras@rachelseigel.com says
September 14, 2014 at 10:40 pm
Made as tacos. Delicious, easy, and packed with flavor!
Reply
Anonymous says
January 24, 2017 at 5:16 pm
I have the pull pork and we loved it now I’m making it again for a dinner party in about 2 weeks and I’m wondering do you use white or apple vinegar?
Reply
- Tiffany says
  January 24, 2017 at 6:42 pm
  Either type will work.
  Reply
tammy says
April 20, 2020 at 10:01 pm
I make this recipe all the time, and wanted to thank you! It is my 80 year old mother’s favorite meal, lol!
She asked for it once and I couldn’t find the salsa, so I just chunked up some peaches and two jalapenos and tossed them into the crockpot and it was great, too. Now I add peaches all the time, when they’re in season.
Reply
Beverly says
May 9, 2022 at 8:53 am
Can I use dried parsley in the coleslaw? I usually use fresh parsley when I make this, but my grocery store doesn’t carry parsley.. #smalltownproblems. I feel like the parsley adds such a nice freshness and I just don’t know if dried will do the same.
Reply