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Bacon-Cheddar BBQ Pork Sliders

I'm not completely sure where this idea came from. I'm a massive fan of anything "BBQ'd", and had just made my first batch of one-minute bread, ever. I wanted to try something small, tasty and ... to use my own slangy vernacular ... grubbin'.

This starts with ground pork from the butcher. I added all the spices and flavorings I'd add to a dry rub for a smoked pork butt. The flavor profile is about the same. Then, I added coleslaw, which is a traditional fixin' for a BBQ Pork Sandwich. Then, to make it more "slider-y", I topped it with some caramelized onions and crispy bacon!

This was all placed within small one-minute cheddar buns and ... well ... I'm not sure what happened after that. They disappeared so quickly! "Where did they go?" he says guiltily with a spot of sauce on his cheek and forehead.

These little guys are perfect for a summer day, Super Bowl party, Fourth of July BBQ or any meal of the day: breakfast, lunch or dinner.

Note: This recipe assumes you've already got coleslaw and one-minute bread ready to go. Recipe links are within the ingredient lists.
Prep Time30 mins
Cook Time15 mins
Total Time45 mins
Servings: 4 Servings
Calories: 1130.4375kcal
Author: DJ Foodie


  • 1 1/2 lb ground pork
  • 2 tbsp dijon mustard your favorite
  • 3 each garlic cloves minced
  • 1 tbsp paprika (preferably smoked)
  • 1 tsp cayenne pepper ground
  • 1 tsp fresh thyme chopped
  • 12 slices raw bacon
  • 1 small onion sliced into strips
  • 12 each mini one-minute cheddar buns
  • 3/4 cup sugar free bbq sauce
  • 1 cup prepared sweet sugar-free coleslaw
  • salt and fresh cracked pepper to taste


  • In a mixing bowl, blend together your pork, mustard, garlic, paprika, cayenne, thyme and a little salt and pepper. Mix well and then divide into twelve 2-oz balls.
  • Press each ball into a small pork patty. Set aside.
  • Fry up 12 slices of bacon (I usually do this on a rack over a rimmed cookie tray, in the oven. Baking bacon is a great way to get lots of bacon, for very little effort. Just don't burn it!). When the bacon comes out, tear each one in half.
  • Place a sauté pan over medium-high heat. Add about 2 tablespoons of the bacon grease to the pan. Quickly add your onions to the pan, with a little salt and pepper. Cook the onions until they have caramelized and have turned a nice shade of brown. Lower and slower is better (yields a softer and more charismatic onion), but high heat is fine, as well. Keep the onions warm, but set aside.
  • Season your pork patties with a little salt and pepper. Cook them like you'd cook a hamburger (everyone has their way of doing this ... in a pan, over a grill, in a George Forman grill, etc. I recommend high heat and don't overcook them) Baste them with a little BBQ sauce, as they cook.
  • Split your buns in half. Spread a small amount of BBQ sauce on the tops and bottoms.
  • Assemble 12 small sliders with the bun bottoms, a pork patty, 2 half-slices of bacon, caramelized onions, coleslaw and a lid!
  • Call your friends!


Serving: 4g | Calories: 1130.4375kcal | Carbohydrates: 18.82g | Protein: 63.075g | Fat: 94.3825g | Fiber: 10.1825g