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Best BBQ Pulled Pork Sliders for Labor Day

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These best BBQ pulled pork sliders for Labor Day aren’t complicated, but they taste like you spent all day in the kitchen. The secret? A slow-cooked pork shoulder that shreds like butter, a tangy homemade BBQ sauce that clings to every strand, and a quick slaw that keeps things from getting too heavy.

Ingredients

Scale
  • 3 tablespoons brown sugar
  • 1 tablespoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • ½ teaspoon cayenne pepper (optional)
  • 4–5 pounds pork shoulder
  • 1 tablespoon olive oil
  • 1 cup chicken broth
  • 2 tablespoons apple cider vinegar
  • 1½ cups ketchup
  • ½ cup apple cider vinegar
  • ¼ cup brown sugar
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon Dijon mustard
  • 1 teaspoon smoked paprika
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • Salt and pepper to taste
  • 3 cups coleslaw mix
  • ¼ cup mayonnaise
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon honey
  • ½ teaspoon celery seed (optional)
  • Salt and pepper to taste
  • 12–16 slider buns
  • Butter (for toasting)

Instructions

  1. In a small bowl, mix together the brown sugar, smoked paprika, garlic powder, onion powder, salt, pepper, and cayenne if using. Pat the pork shoulder dry with paper towels. Rub the mixture all over the pork, pressing it in firmly. Let it sit at room temperature for 30 minutes, or cover and refrigerate overnight for deeper flavor.
  2. Heat the olive oil in a large skillet over medium-high heat. Sear the pork shoulder on all sides until deeply browned, about 3-4 minutes per side. Transfer the pork to your slow cooker or Dutch oven.
  3. Pour the chicken broth and apple cider vinegar around the pork (not over the top). Cover and cook on low for 8-10 hours in the slow cooker, or at 300°F for 3-4 hours in the oven. The pork is ready when it shreds easily with a fork.
  4. While the pork cooks, combine all sauce ingredients in a medium saucepan. Bring to a simmer over medium heat, then reduce heat to low and cook for 15-20 minutes, stirring occasionally. Taste and adjust seasoning. Set aside.
  5. In a medium bowl, whisk together the mayonnaise, apple cider vinegar, honey, celery seed, salt, and pepper. Add the coleslaw mix and toss to coat. Cover and refrigerate for at least 30 minutes.
  6. Once the pork is tender, transfer it to a cutting board (reserve the cooking liquid). Using two forks or meat claws, shred the meat into bite-sized pieces. Discard any large chunks of fat. Return the shredded pork to the slow cooker or a large bowl and toss with about 1 cup of the reserved cooking liquid and 1 cup of the BBQ sauce. Stir to coat evenly.
  7. Preheat your oven to 350°F. Split the slider buns in half and place them cut-side up on a baking sheet. Brush the cut sides with melted butter. Toast for 5-7 minutes until golden and slightly crisp.
  8. Place a generous heap of pulled pork on the bottom half of each bun. Top with a spoonful of slaw. Add the top bun and press gently. Serve immediately with extra BBQ sauce on the side for drizzling.

Notes

Don’t rush the sear; that deep brown crust is where the flavor lives. Low and slow is non-negotiable. Reserve the cooking liquid after shredding to keep the pork moist. Toast the buns to prevent sogginess. Let the slaw sit for 30 minutes in the fridge for best flavor. For a party, arrange all sliders on a platter and let guests build their own.

Nutrition

Keywords: BBQ pulled pork sliders, Labor Day recipe, pulled pork, sliders, BBQ, summer cookout, pork shoulder, coleslaw

Find it online: https://blingbite.com/best-bbq-pulled-pork-sliders-for-labor-day/