Print

Easy BBQ Pulled Pork Sliders: The Perfect Labor Day Recipe

bbq pulled pork sliders - featured image
Print Recipe

These Easy BBQ Pulled Pork Sliders are the accidental hero of any party, made with simple ingredients and no smoker required. The pork braises low and slow in the oven until fork-tender, then gets a quick broil for caramelized edges, all piled onto toasted buns with coleslaw and pickles.

Ingredients

Scale
  • 3–4 pounds bone-in pork shoulder (pork butt)
  • 1 tablespoon kosher salt
  • 1 teaspoon black pepper, freshly ground
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon cayenne pepper (optional)
  • 1 large yellow onion, sliced into thick rings
  • 4 cloves garlic, smashed
  • 1 cup chicken broth (or water)
  • 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
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon cayenne pepper (optional)
  • 12 slider buns (brioche, potato rolls, or dinner rolls)
  • Butter, for toasting buns (optional)
  • Pickle slices (dill)
  • Coleslaw (for topping)

Instructions

  1. Preheat oven to 300°F (150°C). Pat pork shoulder dry with paper towels.
  2. In a small bowl, combine salt, black pepper, smoked paprika, garlic powder, onion powder, and cayenne (if using). Rub mixture all over pork shoulder.
  3. Scatter sliced onion and smashed garlic cloves in bottom of Dutch oven. Pour in chicken broth.
  4. Optional: Heat oil in Dutch oven over medium-high heat and sear pork on all sides until deeply browned (3-4 minutes per side).
  5. Place pork on top of onions. Cover with lid and transfer to oven. Cook for 3 to 3 1/2 hours until fork-tender. Check at 2 hours; add more broth if needed.
  6. While pork cooks, make BBQ sauce: In a medium saucepan, combine ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, yellow mustard, smoked paprika, garlic powder, onion powder, and cayenne. Whisk over medium heat, bring to a gentle simmer, then reduce heat to low and cook for 10 minutes, stirring occasionally. Adjust sweetness or tanginess to taste. Set aside.
  7. When pork is done, remove from oven. Transfer pork to a cutting board. Discard bone. Shred meat with two forks into bite-sized pieces. Discard large fat pieces but leave some small bits.
  8. Pour about 1 cup BBQ sauce over shredded pork and toss to coat. Add more sauce as needed (reserve remaining for serving).
  9. Spread sauced pork onto a baking sheet in an even layer. Broil for 2-3 minutes until edges caramelize and get crispy. Watch carefully to avoid burning.
  10. Split slider buns and place cut-side up on a baking sheet. Brush with melted butter if desired. Broil for 1-2 minutes until lightly golden.
  11. Assemble sliders: Place pulled pork on each bun bottom. Top with coleslaw and pickle slices. Add bun top and press gently. Serve immediately with extra BBQ sauce.

Notes

Patience is key—don’t rush the cooking time. Searing the pork adds significant flavor. Watch liquid level during braising; add broth if needed. The broiler step for crispy edges is essential. Start with about 1 cup of sauce and add more as needed to avoid soupy pork. Leftover pulled pork can be used in tacos, nachos, quesadillas, or on pizza.

Nutrition

Keywords: pulled pork sliders, BBQ pulled pork, easy pulled pork, Labor Day recipe, oven pulled pork, pork shoulder sliders, crowd-pleasing recipe

Find it online: https://islatable.com/easy-bbq-pulled-pork-sliders-the-perfect-labor-day-recipe/