When you picture chopped or pulled pork, many people immediately think of either a vinegar-based sauce or a tomato-based sauce—both are common and beloved. But barbecue across the United States includes a wide range of sauce styles, and sometimes those styles can even vary within a single state.
Mustard-based sauces often get overlooked, yet they deserve a place in your barbecue lineup. Their bright, tangy profile cuts through rich meat and brings something different to the table. One of my favorites is Schultz’s Tangy Mustard BBQ Sauce, which strikes a pleasing balance of sweetness and tang.
I’m always experimenting with foods to serve at gatherings and game-day parties, testing different sandwiches and appetizers from many traditions. Years ago my sister-in-law—an excellent cook—served a version of these sliders using steak. I adapted that idea using leftovers from a spicy mustard-crusted pork shoulder. The pork develops a dark, crisp bark from being basted with Schultz’s mustard sauce during cooking. These sliders layer warm chopped pork, melted cheese, tangy pickles, and extra mustard sauce on soft sweet rolls to create bold South Carolina–style flavors.
Step-by-step with photos | Download recipe (PDF – 210 K)
Chopped Pork Sliders
Serves: 4–6 | Prep time: 20 min | Cook time: 15 min
Ingredients
1/2 cup Schultz’s Tangy Mustard BBQ Sauce
1/2 tbsp Worcestershire sauce
1/2 stick butter
1 tbsp brown sugar
1 package sweet rolls (connected)
Sliced smoked Gouda
Chopped smoked pork (warmed)
Sliced dill pickles
Minced onion
Directions
- Preheat the oven to 325°F.
- Make the glaze: melt the butter over low heat, taking care not to burn it. Whisk in the brown sugar, Worcestershire sauce, and 1 tbsp Schultz’s Tangy Mustard BBQ Sauce. Keep the glaze warm over very low heat.
- With the sweet rolls still connected, slice them horizontally to separate tops from bottoms.
- Arrange the roll bottoms in a 9″x9″ baking dish.
- Layer sliced smoked Gouda over the roll bottoms.
- Add a generous layer of warm chopped pork on top of the cheese.
- Spread the remaining Schultz’s Tangy Mustard BBQ Sauce evenly over the pork.
- Add sliced pickles, then another layer of cheese, and finish with a final layer of pork and cheese.
- Place the roll tops over the assembled layers.
- Brush the glaze over the roll tops until they are well coated.
- Sprinkle minced onion across the tops.
- Bake for about 15 minutes, or until the cheese is melted and the sliders are heated through.
- Remove from the oven, cut into individual portions, and serve warm. These pair nicely with pickled okra or your favorite chips—salt-and-vinegar chips make a particularly good companion.
Step-by-Step
Step 1: Preheat the oven to 325°F.
Step 2: Make the glaze by melting the butter over low heat. Once melted, whisk in the brown sugar, Worcestershire sauce, and 1 tbsp Schultz’s Tangy Mustard BBQ Sauce. Keep the glaze warm on very low heat.
Step 3: With the sweet rolls still connected, slice them horizontally and separate tops from bottoms.
Step 4: Place the roll bottoms into a 9″x9″ baking dish.
Step 5: Add a layer of smoked Gouda to the roll bottoms—you can never go wrong with plenty of cheese.
Step 6: Top the cheese with a generous portion of warm chopped pork.
Step 7: Evenly spread the remaining Schultz’s Tangy Mustard Sauce over the pork.
Step 8: Add pickles, another layer of cheese, and finish with a last layer of pork and cheese.
Step 9: Place the tops on the rolls.
Step 10: Brush the glaze generously over the roll tops.
Step 11: Sprinkle minced onion across the tops.
Step 12: Bake 15 minutes, until the cheese is melted and the sliders are warmed through.
Step 13: Remove from the oven, cut into individual sliders, and serve warm. These are excellent with pickled okra or your favorite chips.
Printable Recipe
Download this recipe as a PDF