Healthy Pulled Pork Sliders with Sweet Potato Buns
A healthy, Whole30 version of pulled pork sliders on crispy sweet potato buns topped with coleslaw, red and green onions, and drizzled with ranch. These tasty, bite-sized appetizers are ready in just 30 minutes!
Preheat your oven to 375 degrees F. Line 2 baking sheets with parchment paper and spray with olive oil cooking spray.
Slice your sweet potatoes in 1/4-1/2 inch round. Arrange in a single layer on your parchment paper.
Bake for 20-25 minutes or until lightly golden brown, flipping them halfway.
Heat a dutch oven or skillet on medium heat with olive oil.
Add your pulled pork, and sprinkle with a little salt, pepper, and garlic powder.
Heat the pork until it is a little crispy. Remove and set aside.
Add your coleslaw mix to a large bowl.
Add the ranch, juice of 1/2 lemon, apple cider vinegar, and salt/pepper. Mix with a spoon until combined.
Lay out your cooked sweet potato buns on a clean dish.
Layer with shredded pork and coleslaw, and drizzle with my homemade BBQ sauce, or sauce of choice. Top with red and green onions.
Mac’s Pro Tips
If you’re not Whole30 or don’t mind the bread, you can always sandwich these pulled pork sliders between Hawaiian rolls, hamburger buns, or regular dinner rolls.
I use the Member's Mark pre-made Pulled Pork from Sam's that is clean ingredients. If you want to make your own pulled pork, I have two fabulous recipes! This Crockpot BBQ Pulled Pork or this Smoked Pork Shoulder. Both will work great!
I don’t coat the sweet potatoes in any melted butter, but if you’d like to do this, you can use ghee (Whole30 compliant).
Feel free to use Primal Kitchen's or The New Primals BBQ sauce for Whole30 if you don't want to make your own.
I usually make these for a fun Friday night meal and serve them with a side salad. They can be enjoyed with a side or just eaten as an appetizer.
Store leftover ingredients unassembled in airtight containers for up to 3-4 days. Reheat the pork and sweet potatoes in the oven or a skillet, then top with the cold coleslaw.