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Easy BBQ Pulled Pork Sliders for the Best Labor Day Cookout

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These Easy BBQ Pulled Pork Sliders are the Labor Day hero you didn’t know you needed. They’re forgiving, crowd-pleasing, and genuinely delicious, with tender, smoky pork, tangy slaw, and soft buttered buns.

Ingredients

Scale
  • 3–4 pounds boneless pork shoulder
  • 2 tablespoons brown sugar
  • 1 tablespoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon cayenne pepper (optional)
  • 1 cup chicken broth
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon Worcestershire sauce
  • 1 1/2 cups barbecue sauce
  • 12–16 slider buns
  • Butter, for toasting the buns
  • 2 cups shredded coleslaw mix
  • 1/4 cup apple cider vinegar
  • 2 tablespoons sugar
  • 1/4 teaspoon salt
  • 1/4 teaspoon celery seeds

Instructions

  1. In a small bowl, combine the brown sugar, smoked paprika, garlic powder, onion powder, salt, black pepper, and cayenne. Mix until evenly distributed.
  2. Pat the pork shoulder dry with paper towels. Trim off any large pockets of surface fat. Rub the spice mixture all over the pork. Let it sit at room temperature for 15-20 minutes.
  3. Place the seasoned pork in the slow cooker. Pour the chicken broth, apple cider vinegar, and Worcestershire sauce around the meat. Cover and cook on LOW for 8-10 hours or on HIGH for 5-6 hours until the pork shreds easily with a fork and reaches an internal temperature of at least 200°F.
  4. Carefully transfer the cooked pork to a large cutting board or baking sheet. Reserve about 1 cup of the cooking liquid. Using two forks, shred the pork into bite-sized pieces. Discard any large pieces of fat. Return the shredded pork to the slow cooker.
  5. Pour the barbecue sauce over the shredded pork and stir to coat evenly. Add some of the reserved cooking liquid, a few tablespoons at a time, until the pork reaches your desired consistency. Let it cook on LOW for another 20-30 minutes.
  6. While the pork finishes, make the quick-pickled slaw. In a medium bowl, whisk together the apple cider vinegar, sugar, salt, and celery seeds until the sugar dissolves. Add the coleslaw mix and toss to coat. Let it sit for at least 10 minutes.
  7. Split the slider buns in half. Butter the cut sides lightly. Heat a large skillet or griddle over medium heat. Toast the buns, buttered side down, for 1-2 minutes until golden brown.
  8. Place the bottom halves of the toasted buns on a serving platter. Spoon a generous amount of pulled pork onto each bun. Top with a small handful of the pickled slaw. Cap with the top bun. Serve immediately.

Notes

Don’t skip the dry rub. Trim fat strategically. Let the pork rest before shredding. Toast the buns always. Balance the sauce. Make the slaw fresh. The pulled pork can be made ahead and freezes well.

Nutrition

Keywords: BBQ pulled pork sliders, Labor Day recipe, slow cooker pulled pork, easy sliders, pulled pork sliders

Find it online: https://lunafeast.com/easy-bbq-pulled-pork-sliders-for-the-best-labor-day-cookout/