I’m a sucker for anything that tastes like summer on a plate, even when it’s raining in Portland. There’s something about bright lemon, fresh herbs, and tender shrimp tossed with orzo that makes me feel like I’m sitting at a seaside café. The best part? This salad comes together in about 30 minutes, and you can serve it warm or cold.

Mediterranean flavors are my go-to when I need something that feels special but doesn’t require me to stand over the stove all afternoon. The orzo cooks up quick, the shrimp take just minutes, and everything gets tossed together with cucumbers, tomatoes, feta, and a simple lemon dressing. It’s the kind of meal that works for a busy weeknight or when you’re having friends over for lunch.

Want something light but filling? This is your salad. Need to prep lunch for the week? Make a big batch on Sunday and you’re set.

What Kind of Shrimp Should I Use?

For this orzo salad, medium to large shrimp work best since they’re easier to handle and give you a nice bite in every forkful. You can use fresh or frozen shrimp – just make sure frozen shrimp are fully thawed and patted dry before cooking to avoid excess water in your salad. I usually go for pre-peeled and deveined shrimp to save time, but if you buy shell-on shrimp, just remember to factor in a few extra minutes for prep. Whether you choose wild-caught or farm-raised is totally up to you and your budget, both will taste great in this recipe.

Options for Substitutions

This recipe is pretty forgiving when it comes to swaps, so here are some options if you need to make changes:

• Kings Hawaiian Rolls: If you can’t find Kings Hawaiian Rolls, regular sweet dinner rolls or slider buns work fine. You’ll still get that soft, slightly sweet base for your sliders.
• Pre-made pulled pork: Any brand of pre-cooked pulled pork works here, or you can use leftover homemade pulled pork if you have it. Rotisserie chicken is also a solid substitute if you want to switch up the protein.
• Provolone cheese: Feel free to swap in cheddar, pepper jack, or mozzarella depending on what you have or prefer. Each will give you a slightly different flavor profile.
• BBQ sauce: Any BBQ sauce you like will work – whether it’s a different brand or your homemade favorite. Just stick with a sauce that complements pork well.
• Crushed pineapple: Pineapple tidbits work just as well as crushed – just make sure to drain them thoroughly and chop them smaller if needed.
• Hot sauce: You can leave this out if you’re not into heat, or adjust the amount to your taste. Any hot sauce variety works here.

Watch Out for These Mistakes While Cooking

The biggest mistake with these sliders is skipping the step of draining your crushed pineapple thoroughly – excess liquid will make your rolls soggy and prevent them from getting that nice golden finish.

Another common error is applying the glaze too heavily, which can overpower the other flavors and make the tops too sweet, so use a light hand when brushing it on and save any extra for dipping.

Don’t forget to cover the pan with foil for the first 15 minutes of baking to prevent the tops from browning too quickly, then remove it for the last 10 minutes to get that perfect golden color.

Finally, let the sliders rest for 5 minutes after baking before cutting them apart – this helps the cheese set and makes them much easier to separate without falling apart.

What to Serve With Mediterranean Shrimp Orzo Salad?

This shrimp orzo salad is pretty filling on its own, but it pairs beautifully with some warm pita bread or naan for scooping up any extra dressing at the bottom of the bowl. A simple cucumber and tomato salad on the side adds a nice refreshing crunch that complements the orzo without making the meal feel too heavy. If you want to round things out, some hummus or tzatziki sauce for dipping makes it feel like a complete Mediterranean spread. For a lighter option, just serve it alongside some mixed greens dressed with lemon and olive oil, and you’ve got yourself a perfect summer meal.

Storage Instructions

Store: Keep any leftover sliders in an airtight container in the fridge for up to 3 days. They’re actually pretty great cold for a quick snack, but they’re definitely best when warmed up. The rolls might get a little softer after a day or two, but they’ll still taste good.

Freeze: You can freeze these sliders either before or after baking. Wrap them tightly in foil and then place in a freezer bag for up to 2 months. If freezing unbaked, let them thaw in the fridge overnight before baking as directed.

Reheat: Pop the sliders back in the oven at 350°F covered with foil for about 10-15 minutes until warmed through. You can also microwave individual sliders for about 30 seconds, though the oven keeps them crispier on top.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2850-3050
• Protein: 80-95 g
• Fat: 115-130 g
• Carbohydrates: 375-405 g

Ingredients

For the sandwiches:

• 12 slider rolls (King’s Hawaiian preferred)
• 18 oz pulled pork
• 8 oz canned pineapple tidbits, well-drained
• 6 slices provolone cheese
• 2/3 cup bbq sauce (Sweet Baby Ray’s)

For the glaze:

• 4 tbsp butter, melted
• 1.5 tbsp brown sugar
• 1 tbsp Worcestershire sauce
• 1 tbsp dijon mustard
• 1 tbsp hot sauce
• 2 tsp poppy seeds
• 1/2 tsp smoked paprika

Step 1: Prepare the Glaze and Preheat

• 4 tbsp butter, melted
• 1.5 tbsp brown sugar
• 1 tbsp Worcestershire sauce
• 1 tbsp dijon mustard
• 1 tbsp hot sauce
• 1/2 tsp smoked paprika

Preheat your oven to 350°F.

While it heats, combine the melted butter, brown sugar, Worcestershire sauce, Dijon mustard, hot sauce, and smoked paprika in a small bowl.

Microwave this mixture for about 1 minute, stirring halfway through, until the brown sugar dissolves completely and the glaze is smooth and well combined.

Set aside to cool slightly.

Step 2: Assemble the Sandwiches

• 12 slider rolls
• 18 oz pulled pork
• 8 oz canned pineapple tidbits, well-drained
• 6 slices provolone cheese
• 2/3 cup bbq sauce

Slice all 12 slider rolls in half horizontally.

Arrange the bottom halves of the rolls in a greased 9×13 inch baking dish, fitting them snugly side by side.

Divide the pulled pork evenly among the roll bottoms, then top each portion with the well-drained pineapple tidbits.

Drizzle the BBQ sauce generously over the pork and pineapple, then place one slice of provolone cheese on top of each sandwich base.

I like to tear the cheese slightly so it covers the filling better and melts more evenly during baking.

Step 3: Top and Glaze the Sandwiches

• glaze mixture from Step 1
• 2 tsp poppy seeds

Place the top halves of the rolls over each sandwich, pressing down gently.

Using a pastry brush or the back of a spoon, brush the glaze from Step 1 evenly over the tops of all the rolls, making sure to coat them thoroughly for maximum flavor and browning.

Sprinkle the poppy seeds over the glazed rolls, distributing them evenly across the entire pan.

Step 4: Bake and Serve

Bake the sandwiches in the preheated 350°F oven for 25 minutes, until the rolls are golden brown and the cheese has melted through to the bottom.

The rolls should be slightly crispy on top while remaining soft inside.

Remove from the oven and let cool for 2-3 minutes before serving, as the filling will be very hot.

I recommend serving these with extra BBQ sauce on the side for dipping—guests always appreciate the option to add more sauce.

Delicious recipe with step-by-step instructions.

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 12 sliders

Calories: 2950

Ingredients Method

Ingredients

  

For the sandwiches:

• 12 slider rolls (King's Hawaiian preferred)
• 18 oz pulled pork
• 8 oz canned pineapple tidbits, well-drained
• 6 slices provolone cheese
• 2/3 cup bbq sauce (Sweet Baby Ray's)

For the glaze:

• 4 tbsp butter, melted
• 1.5 tbsp brown sugar
• 1 tbsp Worcestershire sauce
• 1 tbsp dijon mustard
• 1 tbsp hot sauce
• 2 tsp poppy seeds
• 1/2 tsp smoked paprika

Method

 

1. Preheat your oven to 350°F. While it heats, combine the melted butter, brown sugar, Worcestershire sauce, Dijon mustard, hot sauce, and smoked paprika in a small bowl. Microwave this mixture for about 1 minute, stirring halfway through, until the brown sugar dissolves completely and the glaze is smooth and well combined. Set aside to cool slightly.
2. Slice all 12 slider rolls in half horizontally. Arrange the bottom halves of the rolls in a greased 9x13 inch baking dish, fitting them snugly side by side. Divide the pulled pork evenly among the roll bottoms, then top each portion with the well-drained pineapple tidbits. Drizzle the BBQ sauce generously over the pork and pineapple, then place one slice of provolone cheese on top of each sandwich base. I like to tear the cheese slightly so it covers the filling better and melts more evenly during baking.
3. Place the top halves of the rolls over each sandwich, pressing down gently. Using a pastry brush or the back of a spoon, brush the glaze from Step 1 evenly over the tops of all the rolls, making sure to coat them thoroughly for maximum flavor and browning. Sprinkle the poppy seeds over the glazed rolls, distributing them evenly across the entire pan.
4. Bake the sandwiches in the preheated 350°F oven for 25 minutes, until the rolls are golden brown and the cheese has melted through to the bottom. The rolls should be slightly crispy on top while remaining soft inside. Remove from the oven and let cool for 2-3 minutes before serving, as the filling will be very hot. I recommend serving these with extra BBQ sauce on the side for dipping—guests always appreciate the option to add more sauce.