Honey Mustard Pulled Pork Pretzel Sliders

by Sabrina Snyder

Last Update:

54 Comments

5 from 7 votes
12
Prep Time 10 minutes
Cook Time 4 hours 15 minutes
Cool 5 minutes
Total Time 4 hours 30 minutes
Jump to Recipe
Cook ModePrevent your screen from going dark

This post may contain affiliate links. Read my disclosure policy.

Make these Honey Mustard Pulled Pork Pretzel Sliders for a flavorful, handheld dish that’s perfect for any party, potluck, or family meal.

This Pork Recipe is a great choice when you’re craving something sweet and tangy! If you’re looking for other options, try my Dr. Pepper Pulled Pork or Hawaiian Kaula Pork.

pork slider on pretzel bun
honey pulled pork
honey pork slider

Sabrina’s Honey Mustard Pulled Pork Pretzel Sliders Recipe

If you’re looking for an easy recipe that’s guaranteed to disappear fast, these sliders are it. Packed with bold flavor and the perfect balance of sweet and savory, they’re ideal for game days, parties, potlucks, or casual family dinners. Their handheld size makes them easy to serve, while their crowd-pleasing taste keeps everyone coming back for seconds.

Recipe Card

Dinner, then Dessert

Honey Mustard Pulled Pork Pretzel Sliders Recipe

Make these Honey Mustard Pulled Pork Pretzel Sliders for a flavorful, handheld dish that's perfect for any party, potluck, or family meal.
Yield 12
Prep Time 10 minutes
Cook Time 4 hours 15 minutes
Total Time 4 hours 30 minutes
Course Dinner
Cuisine American
Author Sabrina Snyder
pork slider on pretzel bun
PrintRate

Ingredients
 

  • 1/2 cup honey
  • 2 1/2 tablespoons red raspberry jam
  • 1/2 cup spicy brown mustard
  • 1 tablespoons mustard seeds
  • 1 teaspoon apple cider vinegar
  • 6 Pretzel Hoagie Rolls , cut into thirds
  • 1 Boneless Pork Shoulder Roast

Instructions

  • Preheat the oven to 325 degrees.
  • Cut the pork out of the netting.
  • Put into a heavy bottomed pot, and brown on all sides.
  • Put in the oven for 4 hours.
  • Add the honey, raspberry jam, mustard seeds and apple cider vinegar to a bowl and mix to combine.
  • Remove from oven, pour half of the honey mustard over the pork and put back in the oven uncovered for 5 minutes.
  • Let cool for 5 minutes and pull apart with forks.
  • Serve in pretzel rolls and top with more honey mustard sauce.

Nutrition

Calories: 204kcal | Carbohydrates: 16g | Protein: 19g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 62mg | Sodium: 200mg | Potassium: 346mg | Fiber: 1g | Sugar: 14g | Vitamin A: 13IU | Vitamin C: 1mg | Calcium: 22mg | Iron: 2mg

Want to save this recipe? Create a free account to easily save your favorite recipes

Pin this recipe now to remember it later

Pin Recipe

Sabrina’s Tips

Make sure to drain any cooking liquid off of the pork before adding the honey mustard sauce. If you don’t drain the excess liquid the pork will be too soupy and will make the buns soggy really quickly. Additionally, assemble these as close to the time they will be eaten so the bun can hold up the best.

Table of contents

Back to Table of Contents

About this Recipe

These Honey Mustard Pulled Pork Pretzel Sliders combine tender pulled pork with a sweet-and-tangy sauce made from spicy brown mustard, honey, and red raspberry jam for a flavor combination that’s both bold and unexpected. Served on soft Pretzel Hoagie Rolls, each slider delivers the perfect balance of savory, sweet, and slightly zesty flavors. Whether you’re feeding a crowd on game day or looking for an easy party appetizer, these sliders are simple to assemble and guaranteed to be a hit.

How to Store

  • Store: Pork can be kept covered on warm setting for up to 4 hours and at room temperature for up to 2 hours. Cool pork completely before storing in an airtight container. Refrigerate for up to 3 days.
  • Reheat: Reheat the pork in the slow cooker or in a skillet, covered, with the cooking liquid until it’s hot. Add some broth or BBQ sauce if it’s dry.
  • Freeze: Place cooled pork in a sealed container or freezer-safe storage bag and freeze for up to 3 months. If using a storage bag, lay flat and freeze for 1-2 hours so it is easier to store. Thaw overnight in the freezer before reheating.

More Pulled Pork Creations!

slider pin image

Photos used in the previous post:

pork raw
old pork honey 1

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

See more posts by Sabrina

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. Read my disclosure and copyright policy. This post may contain affiliate links.

Categories

Leave a comment & rating

Your email address will not be published. Required fields are marked *

Recipe Rating




Maximum file size: 10 MB.
Allowed formats: JPG, JPEG, PNG, WebP, AVIF. Drop images here

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments

  1. I have a 6.7 pound pork shoulder roast. Can I cook it in a large crockpot using your same steps? Should I divide it in two and use two crockpots for faster cooking? If not a crockpot then how long should I cook it in the oven? Thank you for your help!!

    Reply

  9. This recipe looks so delicious and easy to make. I will have to get the ingredients i need to make this on the weekend. I am sure it will be a big hit.

    Reply

  11. Sabrina I love pulled pork so much, my slow cooker gets a lot of work! I make it at least once in two weeks, but have never tried a mustard version! Must make it next time, since me and hubby both live mustard!

    Reply

    1. It is pretty awesome. When you bite into the mustard seed its like a tiny little balloon bursting. I love this sauce!

      Reply

  12. Pulled pork is delicious on it’s own. Putting it on pretzel rolls and using mustard, which go together so well, looks so yummy.

    Reply

  16. I love pulled pork sandwiches, and these sound delicious. I have never had mustard seeds before. Interesting.

    Reply

    1. The first time I ever used them was in a Nicoise salad dressing for a VERY fancy client lunch and everyone loved them. Now I am a bit obsessed with them and add them to everything I can. I have a 5oz jar of them (which is a ton) in my spice rack I use them so often!

      Reply

  17. Oh my goodness. I should NEVER look at your site when hungry. This looks and sounds so incredible, I am putting this on my list to try asap!

    Reply

  18. I am totally making this THIS week. I am pretty sure I have a Smithsfield shoulder roast in my fridge right now. Thanks for the recipe.

    Reply

  20. That honey mustard sauce sounds amazing! And so simple. Funny it’s one of my favorites sauces but I’ve never bother to figure how to make it. I have all the ingredients on hand. can’t wait to try!

    Reply

    1. It reminds me a lot of a spread CPK uses in their focaccia sandwiches, the whole mustard seeds are the star of the show. I love this sauce and I hope you do too 🙂

      Reply

  21. Uh, yum! We have been enjoying the rain too- it cannot rain enough for me here in SoCal- and that’s the perfect weather for pulled pork!

    Reply

    1. Have you seen that buzzfeed video of the “rain” in Los Angeles and everyone freaking out? My husband and I (we’re both born and raised in LA) thought it was hilarious! Now that I am in N. California when I saw that newscaster saying “RAIN!!” I couldn’t help but laugh. Ah to be a Californian 😉

      Reply

  22. These would be a huge hit in our home on game days too! Sorry about your Dodgers, our Mariners are never in the post season but we still love us some baseball!

    Reply

    1. You know, I was proud of them for getting as far as they did. I think they have a pretty bright future. PS It is HARD to be a Dodgers fan up here in N. CA. The Giants blood up here runs deep. But at least I find awesome discounts on Dodgers gear for us, haha.

      Reply

  24. Wow that looks Awesome! I have a pulled pork sandwich recipe, but I have been wanting to try a new recipe we are getting bored with the one we have now.

    Reply

  25. Loving the sauce for this – an interesting combo of sweet and tart! These will be perfect for dinner or entertaining guests 😀

    Reply

    1. Thanks Chrisy! PS it is also awesome poured over some cream cheese served with pretzels. This sauce is amazing.

      Reply

  27. This looks so moist and delicious. I am sure the pork works well with the honey, I will be making this recipe very soon!

    Reply