Easy BBQ Pulled Pork Sliders on Hawaiian Rolls for a Graduation Party of 50
When my nephew graduated last spring, I volunteered to handle the food for 50 people without a second thought. These BBQ pulled pork sliders saved the day, and honestly, they disappeared faster than I expected.
This recipe is built for big gatherings where you want something impressive but not exhausting. The pork cooks low and slow until it practically shreds itself, and the sweet Hawaiian rolls are the perfect partner.
Easy BBQ Pulled Pork Sliders on Hawaiian Rolls for a Graduation Party of 50
Tender, saucy pulled pork piled high on soft Hawaiian rolls, perfect for feeding a crowd without the stress.
Ingredients
Pork and Rub
- 20 lbs bone-in pork shoulder or pork butt , two 10-lb roasts work great
- 1/4 cup brown sugar
- 3 tbsp smoked paprika
- 2 tbsp garlic powder
- 2 tbsp onion powder
- 2 tbsp kosher salt
- 1 tbsp black pepper
- 1 tbsp cumin
- 1 tsp cayenne pepper , adjust to taste
Sauce and Assembly
- 4 cups your favorite BBQ sauce , plus more for serving
- 1 cup apple cider vinegar
- 1/2 cup chicken broth , or water
- 8 packs King's Hawaiian slider rolls , 12-count packs, 96 rolls total gives you extras
- 4 cups coleslaw , store-bought or homemade, optional but highly recommended
- 6 tbsp unsalted butter , melted, for toasting rolls
Instructions
Make the Dry Rub and Prep the Pork
Cook the Pork
Shred and Sauce the Pork
Toast the Rolls and Assemble
Tips & Notes
- Cook the pork the day before the party. It actually tastes better the next day after the flavors settle, and reheating in a slow cooker on low keeps it perfectly warm for serving.
- Two 10-pound pork shoulders are easier to manage than one giant roast, and they fit into standard slow cookers and roasting pans without trouble.
- Set up a slider bar with extra BBQ sauce, coleslaw, pickles, and sliced jalapeños so guests can customize their own. It reduces your assembly work and makes it more fun.
- Buy a few extra packs of Hawaiian rolls. These sliders go fast and guests almost always come back for seconds.
- If your oven is limited, use a combination of the oven and two large slow cookers to cook both pork shoulders at the same time.
- Shred the pork into larger chunks rather than fine strands. It holds up better in the bun and gives each bite more texture.
- For easier serving, keep the shredded pork in a slow cooker set to warm throughout the party so it stays hot without drying out.
Nutrition per serving · estimated
Why Hawaiian Rolls Are the Only Choice Here
There are a lot of slider bun options out there, but Hawaiian rolls just work differently with pulled pork. That slight sweetness in the bread balances the smoky, tangy pork in a way that plain dinner rolls never quite do.
They also hold up better than you might expect. Toasting them in the oven before filling is a small step that makes a big difference. It creates a little barrier so the bread does not turn soggy the second the pork hits it.
For a party this size, buying the 12-count packs is the most practical approach. Getting a couple of extra packs gives you a buffer since these always go faster than you plan.
Making This Work for a Party Without Losing Your Mind
The biggest secret to pulling off food for 50 people is doing as much as possible ahead of time. Cook the pork the night before, shred it, mix in the sauce, and refrigerate it. On the day of the party, reheating in slow cookers means you are not hovering over the stove.
Toast the rolls in batches right before serving time, roughly 30 to 45 minutes before guests are ready to eat. You can keep finished sliders loosely covered with foil on sheet pans in a low oven at 200°F to hold them warm without drying out the rolls.
Setting up a self-serve station with the toppings laid out takes pressure off you during the party. People love building their own, and it gives you time to actually enjoy the celebration.
