Name: BBQ Pork Tenderloin Sliders
Prep time: 20 min
Cook time: 1 h 45 min
Total time: 2 h
Yield: 10-12 servings
Cuisine: American
Ingredients: 4 pork tenderloins; ¼ cup yellow mustard (binder); 2 tbsp all-purpose seasoning (Killer Hogs AP recommended); 2 tbsp barbecue rub (Killer Hogs The BBQ Rub recommended); 12 oz Killer Hogs The BBQ Sauce; Slider buns (24 or more); Dill pickle slices; Creamy coleslaw (mayonnaise-based)

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When it comes to summertime cooking, these BBQ Pork Tenderloin Sliders check every box—quick to cook, easy to serve, and loaded with barbecue flavor. Ducks Unlimited has teamed up with Pitmaster Malcom Reed from How to BBQ Right to show how this underrated cut can steal the show.

There’s no need to slow-cook a whole shoulder or babysit a pork butt all night—tenderloins are lean, quick, and built for flavor. Just season, sear, smoke, and slather, and you’re good to go in a few hours. Slice it thin, stack it on a soft roll with pickles and creamy slaw, and you’ve got a crowd-pleasing bite that’s perfect for the Fourth, tailgates, or a camp feast.

Why You’ll Love This Recipe

Cooks fast, feeds many – More flavor, less time than traditional pulled pork
Perfect for a crowd – Slider-ready, finger-friendly, and easy to prep ahead
Competition-worthy barbecue – Built by layering rubs and finishing with a charred glaze
Slaw + pickles = Memphis magic – Crunch and tang cut through the smoky richness

YIELDS: 10-12 servings (24+ sliders)

PREP TIME: 20 minutes

TOTAL TIME: ~2 hours (including rest time)

Ingredients

4 pork tenderloins
¼ cup yellow mustard (binder)
2 tablespoons all-purpose seasoning (recommended: Killer Hogs AP)
2 tablespoons barbecue rub (recommended: Killer Hogs The BBQ Rub)
12 ounces Killer Hogs The BBQ Sauce
Slider buns (24 or more)
Dill pickle slices
Creamy coleslaw (mayonnaise-based)

Instructions

Prep the pork: Trim any silver skin off the pork tenderloins. Lightly coat each one with yellow mustard and season with all-purpose seasoning, followed by a generous layer of barbecue rub.
Fire up the grill and smoke: Set your smoker to 275°F. Place the pork tenderloins on the grate and smoke for 1 to 1½ hours, or until they reach an internal temperature of 125–130°F.
Glaze: Brush the outside of each tenderloin with barbecue rub and let them cook for another 15–20 minutes, until the sauce caramelizes and the pork reaches a final internal temperature of 135–140°F.
Rest and slice: Remove the tenderloins from the smoker and let them rest for 15–20 minutes. Then, slice into thin medallions.
Build the sliders: Toast the buns if desired. Layer on a few pickle slices, a stack of sliced pork, and a scoop of creamy slaw. Top it off with the other bun and get ready to go back for seconds.

Pro Tips

Slice thin – A little goes a long way; this feeds a crowd
Rest before slicing – Locks in juices and keeps the meat tender
Make ahead – Great for prepping at home and building on-site
Try different rubs – Savory, spicy, or sweet—pork tenderloin takes flavor well

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