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Best BBQ Pulled Pork Sliders for Labor Day

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These BBQ Pulled Pork Sliders are the perfect Labor Day cookout recipe, featuring tender, slow-cooked pork shoulder tossed in a homemade sweet and tangy BBQ sauce, piled onto soft slider buns with crunchy coleslaw. They feed a crowd, are make-ahead friendly, and are endlessly customizable.

Ingredients

Scale
  • 2 tablespoons brown sugar (packed)
  • 1 tablespoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon cayenne pepper (optional)
  • 3 to 4 pounds boneless pork shoulder
  • 1 tablespoon olive oil
  • 1 cup ketchup
  • 1/4 cup apple cider vinegar
  • 1/4 cup brown sugar (packed)
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon yellow mustard
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon cayenne pepper (optional)
  • 16 to 20 slider buns (preferably brioche)
  • 2 cups prepared coleslaw
  • Pickle slices (optional)

Instructions

  1. Preheat your oven to 300°F (150°C). If using a slow cooker, set it to low.
  2. Mix the dry rub: In a small bowl, combine brown sugar, smoked paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper if using.
  3. Pat the pork shoulder dry with paper towels. Rub olive oil all over the pork, then coat generously with the dry rub, pressing it into all sides.
  4. Sear the pork: Heat a Dutch oven or heavy-bottomed pot over medium-high heat. Add a splash of oil, then sear the pork for 3-4 minutes per side until deeply browned.
  5. Make the BBQ sauce: In a medium saucepan, combine ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, yellow mustard, smoked paprika, garlic powder, and cayenne pepper if using. Whisk over medium heat until sugar dissolves and sauce simmers. Cook for 5 minutes, stirring occasionally.
  6. Add the sauce and cook: Pour the BBQ sauce over the seared pork in the Dutch oven. Cover with a tight-fitting lid and transfer to the preheated oven. Cook for 3 to 3.5 hours, or until pork is fork-tender. If using a slow cooker, cook on low for 8-10 hours or high for 5-6 hours.
  7. Shred the pork: Remove pork from pot and let rest for 10-15 minutes. Use two forks to shred the meat into bite-sized pieces. Discard large pieces of fat.
  8. Combine with sauce: Return shredded pork to the pot with cooking liquid. Stir well to coat. If sauce is thin, simmer on stovetop to thicken. Adjust seasoning with salt and pepper.
  9. Toast the buns: Split slider buns and toast lightly under broiler or on a griddle for 1-2 minutes.
  10. Assemble the sliders: Pile pulled pork onto bottom half of each bun. Top with coleslaw and a pickle slice if using. Place top bun on and secure with a toothpick if desired.

Notes

Don’t skip the sear—it builds deep flavor. Let the pork rest before shredding to keep it juicy. Toast the buns to prevent sogginess. The BBQ sauce can be made up to a week ahead. For best results, cook low and slow.

Nutrition

Keywords: BBQ pulled pork sliders, Labor Day recipe, pulled pork, sliders, cookout, party food, pork shoulder, homemade BBQ sauce

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