Everything about Pork Sliders is just amazing. The sweet pillowy rolls, brushed with a tangy mustard and butter mixture, the juicy, smoky, savory barbeque pork, the homemade mac and cheese helping to fill out each mini sandwich and add cheesy, creamy goodness! Mmmm, it’s like a whole cookout in each bite. The hot pepper slices on top only add to the summer delight that are these Pork Sliders. Feeding a crowd has never felt so simple, and the results have never felt so successful!
Ingredients
- 1 cup cavatappi pasta, uncooked
- 1 tablespoon butter, plus 2 tablespoons, melted, divided
- 1 1/2 teaspoons all-purpose flour
- 1/4 teaspoon pepper
- 1/2 cup 2% milk
- 3/4 cup sharp cheddar cheese, shredded
- 1 (18-ounce) package Hawaiian sweet rolls
- 1 (16-ounce) carton refrigerated fully cooked barbeque shredded pork, warmed
- 1 tablespoon honey
- 1/2 teaspoon ground mustard
- 1 jalapeño pepper, optional, sliced, for topping
Directions
Step 1 –Preheat the oven to 375 degrees F.
Step 2 –Grease a 9×13-inch baking dish.
Step 3 –Cook the pasta according to the package directions.
Step 4 –In a small saucepan, melt 1 tablespoon of the butter over medium heat.
Step 5 –Stir in the flour and the pepper until smooth.
Step 6 –Gradually whisk in the milk.
Step 7 –Bring the mixture to a boil, stirring constantly while cooking until thickened, about 3-5 minutes.
Step 8 –Stir in the cheese until melted.
Step 9 –Drain the pasta.
Step 10 –Stir the pasta into the cheese sauce.
Step 11 –Place the roll bottoms in the prepared baking dish.
Step 12 –Layer the pork, the pasta mixture, and the roll tops in the baking dish.
Step 13 –Combine the remaining 2 tablespoons of the melted butter, the honey, and the mustard.
Step 14 –Brush the butter mixture over the roll tops.
Step 15 –Bake until the tops are golden brown and the filling is hot, about 10-12 minutes.
Step 16 –Top with the jalapeño pepper slices.
Step 17 –Serve.
