My homemade Whole30 barbecue sauce has been a staple in my kitchen lately, and it inspired these sliders. I wanted a Whole30-friendly, flavorful way to enjoy pulled pork in slider form, and turning roasted sweet potato rounds into buns was the breakthrough. These Whole30 Pulled Pork Sliders are simple to assemble, naturally gluten-free, and full of the tangy, smoky flavors you expect from barbecue—without the added sugars or grains.
I made these using leftover Instant Pot Whole30 pulled pork, but you can use any shredded pork cooked with Whole30-approved seasonings. The sweet potato rounds are roasted until tender and then briefly broiled to get a slightly crisp edge—perfect for holding a generous scoop of pulled pork, a drizzle of Whole30 BBQ sauce, a few pickle chips, and a slice of onion. The result is a satisfying slider that feels indulgent but is still nourishing and easy to prepare for weeknight dinners, gatherings, or game-day parties.
Ingredients
- 1 large sweet potato
- 1 tablespoon extra virgin olive oil
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- Instant Pot Whole30 pulled pork (about 2 cups) — or other shredded pork
- Whole30 BBQ sauce (about 1 cup) — or your preferred compliant BBQ sauce
- Dill pickle chips
- Thinly sliced yellow onion
Step-by-step
Step one: Preheat the oven
Set the oven to 400°F (about 200°C).
Step two: Prep the sweet potatoes
Slice the sweet potato into rounds roughly 1/2 inch thick so they hold together as “buns.” Place the rounds in a large bowl, drizzle with the olive oil, and toss to coat. Season evenly with kosher salt and freshly ground black pepper.
Step three: Bake the sweet potatoes
Arrange the rounds in a single layer on a parchment-lined baking sheet. Roast for about 25 minutes, flipping once halfway through, until the sweet potatoes are tender. For a little extra texture, switch the oven to broil for 2–4 minutes—watch them closely so they don’t burn—to crisp the edges.
Step four: Assemble and serve
On half of the sweet potato rounds, pile a spoonful of pulled pork, drizzle with BBQ sauce, and top with a pickle chip and a bit of thinly sliced yellow onion. Cap each slider with a second sweet potato round. Serve warm.
Recipe FAQs
Yes. While a homemade Whole30-compliant BBQ sauce is ideal for controlling ingredients, a store-bought sauce that meets Whole30 guidelines works fine. Check labels for added sugars or non-compliant ingredients.
You can prepare the pulled pork and BBQ sauce ahead of time and refrigerate. Roast the sweet potato rounds shortly before serving to keep them from drying out. If you need to save time, roast them earlier and warm gently in the oven for a few minutes before assembling.
These sliders are great for hosting—easy to assemble, visually appealing, and satisfying for all kinds of eaters. Below is a clear recipe card with ingredient amounts, instructions, nutrition, and additional tips to help you get perfect results every time.
Whole30 Pulled Pork Sliders
Prep: 10 mins Cook: 25 mins Total: 35 mins Servings: 4
Ingredients
For the Sweet Potato “Buns”
- 1 large sweet potato
- 1 tablespoon extra virgin olive oil
- Kosher salt, to taste
- Freshly ground black pepper, to taste
For Assembly
- 2 cups shredded pulled pork (prepared Instant Pot Whole30 pulled pork or your favorite compliant shredded pork)
- 1 cup Whole30-compliant BBQ sauce
- Dill pickle chips
- Thinly sliced yellow onion
Instructions
- Preheat the oven to 400°F (200°C).
- Slice the sweet potato into 1/2-inch rounds. Toss with olive oil, salt, and pepper.
- Place rounds on a parchment-lined sheet in a single layer. Roast for about 25 minutes, flipping once, until tender. Broil 2–4 minutes if you want crispier edges—watch carefully.
- On half the rounds, layer pulled pork, a drizzle of BBQ sauce, a pickle chip, and onion. Top with remaining rounds to form sliders and serve warm.
Notes & Tips
- Choose sweet potatoes that are firm and similar in size so your rounds cook evenly.
- If you prefer softer “buns,” skip the broil step; for more bite, broil briefly to caramelize the edges.
- These are easily scaled up for a crowd—just roast more rounds and keep the pork warm in a slow cooker.
- Leftovers: Store components separately in airtight containers. Reheat the pulled pork in a covered dish in the oven or stovetop; warm sweet potato rounds briefly in the oven to regain texture.
- Variations: Swap pickles for quick-pickled red onion or add a fresh herb garnish like chopped cilantro for brightness.
Nutrition (per serving)
Calories: 421 kcal · Carbohydrates: 62 g · Protein: 16 g · Fat: 13 g · Fiber: 2 g · Sugar: 43 g · Sodium: 1473 mg
Nutrition information is an estimate and should be used as a guideline only.
Like this recipe? Leave a comment or share your favorite slider variations in the comments below.