BBQ Pork Sliders

Who doesn’t love a Hawaiian sweet roll slider!? It’s even sweeter when served with our latest summer addiction, Nuoc Cham slaw. This simple and extra delicious meal comes together quickly and is perfect on a warm summer night!

Servings: 4
Difficulty: Easy
Active Time: 30 minutes

eggs, milk, soy


Your kit includes:

K&M Carnitas

K&M Sweet & Tangy BBQ Sauce

King’s Hawaiian Rolls

Tillamook Colby Jack Cheese

K&M Cabbage Slaw Mix

K&M Nuoc Cham

K&M Fried Shallot



Pantry items:

Extra Virgin Olive Oil

Salt & Pepper



  • Chop the cilantro (include some of the stems – the most flavorful part!), and place in a serving bowl with the cabbage slaw. Dress with your desired amount of nuoc cham and extra virgin olive oil, then toss until well combined. Finish with salt & pepper to taste and fried shallots. Set aside.

Chef’s Tip: If preparing ahead of time, store in the fridge without the fried shallots, then top right before serving.


  • Preheat the oven to broil.
  • Add the carnitas and your desired amount of BBQ sauce (be sure to reserve some for topping the sandwiches) in a sauté pan over low heat. Simmer for about 10 minutes, stirring occasionally, and using a fork to gently break apart the meat.
  • While the carnitas is warming, remove the Hawaiian rolls from the packaging and split in half along the side like one giant hamburger bun. Place the bottom of the rolls on a baking sheet lined with parchment paper or foil.
  • Add the BBQ carnitas and top with sliced Colby Jack cheese to the bottom roll layer, then broil open face until the cheese is melty – about 1-2 minutes.
  • Top the sliders with your desired amount of BBQ sauce, then add the top roll layer. Pull apart and serve with the nuoc cham slaw on the side!


Written by Kitchen & Market
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