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Best BBQ Pulled Pork Sliders for Labor Day

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These BBQ pulled pork sliders are everything you want for Labor Day—easy to make, impossible to resist, and perfect for feeding a crowd without spending all day in the kitchen. The combination of tender, smoky pork with soft buns and crunchy toppings is pure summer comfort food.

Ingredients

  • Pork shoulder (4-5 pounds)
  • Yellow onions (2 large)
  • Garlic cloves (6-8)
  • BBQ sauce (1.5 cups)
  • Apple cider vinegar (1/4 cup)
  • Chicken broth (1 cup)
  • Brown sugar (2 tablespoons)
  • Smoked paprika (2 teaspoons)
  • Garlic powder (1 teaspoon)
  • Onion powder (1 teaspoon)
  • Cumin (1 teaspoon)
  • Salt and black pepper (to taste)
  • Slider buns (12-15)
  • Optional toppings: coleslaw, pickles, extra BBQ sauce, sliced jalapeños

Instructions

  1. Prep the pork (10 minutes): Take the pork shoulder out of the fridge about 30 minutes before you start. Pat it completely dry with paper towels. Trim any excess thick fat caps, but leave some fat for flavor. Cut the pork into 3-4 large chunks.
  2. Make the dry rub (2 minutes): In a small bowl, combine the smoked paprika, garlic powder, onion powder, cumin, brown sugar, 1 tablespoon salt, and 1 teaspoon black pepper. Mix well.
  3. Season the meat (5 minutes): Rub the seasoning mixture all over the pork chunks. Let it sit at room temperature while you prep the aromatics.
  4. Prep the aromatics (5 minutes): Slice the onions into thick rings. Smash the garlic cloves with the side of your knife.
  5. Sear the pork (15 minutes): Heat your Dutch oven over medium-high heat. Add a tablespoon of oil. Working in batches, sear each piece of pork on all sides until deeply browned, about 3-4 minutes per side.
  6. Cook the aromatics (5 minutes): Remove the pork and set aside. Reduce heat to medium. Add the onions and garlic to the pot, scraping up brown bits. Cook until the onions start to soften, about 3 minutes. Add the apple cider vinegar and let it sizzle for 30 seconds.
  7. Braise the pork (2.5 hours): Return the pork to the pot. Pour in the chicken broth and 1 cup of the BBQ sauce. Bring to a simmer, then cover and transfer to a 325°F oven. Cook for 2.5 to 3 hours, until the pork is fork-tender.
  8. Shred the pork (10 minutes): Remove the pot from the oven. Transfer the pork to a large cutting board. Let it rest for 5 minutes. Then use two forks to shred the meat. Discard any large chunks of fat.
  9. Finish the sauce (5 minutes): Put the pot with the cooking liquid back on the stove over medium heat. Simmer until it reduces slightly, about 5 minutes. Strain out the onion and garlic if desired. Return the shredded pork to the pot and stir in the remaining 1/2 cup BBQ sauce. Taste and adjust seasoning.
  10. Toast the buns (5 minutes): Split your slider buns and place them cut-side up on a baking sheet. Broil for 1-2 minutes until lightly golden.
  11. Assemble the sliders (5 minutes): Pile the saucy pork onto the bottom buns. Top with coleslaw, pickles, or whatever you like. Add the top bun and press down gently. Serve immediately.

Notes

Don’t skip the resting step after shredding. A five-minute rest lets the meat reabsorb juices so every bite is perfectly moist. For a smoky flavor without a smoker, use smoked paprika. The pork can be made up to 3 days ahead and reheated on the stovetop.

Nutrition

Keywords: BBQ pulled pork sliders, Labor Day recipe, pulled pork, sliders, BBQ, summer gathering, easy pulled pork

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