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Best BBQ Pulled Pork Sliders for Your Labor Day Cookout

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These BBQ pulled pork sliders deliver real barbecue texture without needing a smoker. The pork stays juicy, the edges get crispy caramelized bits, and the sliders come together fast enough that you’re not stuck in the kitchen while everyone else is eating.

Ingredients

Scale
  • 3 tablespoons brown sugar
  • 2 tablespoons smoked paprika
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 teaspoon black pepper
  • 1 teaspoon salt
  • 1 teaspoon cayenne pepper (optional)
  • 1 teaspoon dry mustard powder
  • 4–5 pounds boneless pork shoulder
  • 2 tablespoons vegetable oil
  • 1 cup chicken broth (low sodium)
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon liquid smoke (optional)
  • 1 ½ cups ketchup
  • ⅓ cup apple cider vinegar
  • ¼ cup brown sugar
  • 2 tablespoons molasses
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon smoked paprika
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon black pepper
  • ¼ teaspoon cayenne (optional)
  • 12–15 slider buns
  • Butter for toasting the buns
  • Coleslaw (optional)
  • Pickle slices

Instructions

  1. Combine all the rub ingredients in a small bowl. Mix together with a fork until evenly distributed. Set aside about 2 tablespoons of the rub for later.
  2. Pat the pork shoulder dry with paper towels. Rub the remaining seasoning mixture all over the pork, pressing it into the meat. Let the seasoned pork sit at room temperature for about 20 minutes while you preheat your oven to 300°F.
  3. Heat the vegetable oil in your Dutch oven over medium-high heat until it shimmers. Carefully place the pork shoulder in the hot pot. Sear for about 3-4 minutes per side, rotating until all sides are deeply browned.
  4. Remove the seared pork to a plate. Pour the chicken broth into the hot pot and scrape up all the browned bits from the bottom. Stir in the apple cider vinegar, Worcestershire sauce, and liquid smoke if using. Bring this to a simmer.
  5. Return the pork to the pot, cover with the lid, and transfer to the preheated oven. Cook for 3 to 3 ½ hours, or until the meat is fall-apart tender. The internal temperature should read about 200°F to 205°F.
  6. While the pork cooks, combine all the sauce ingredients in a small saucepan. Bring to a simmer over medium heat, then reduce to low and cook for 15-20 minutes, stirring occasionally.
  7. When the pork is done, transfer it to a large cutting board or bowl. Reserve about ½ cup of the cooking liquid from the pot. Using two forks, shred the pork into bite-sized pieces. Discard any large chunks of fat.
  8. Spread the shredded pork in an even layer on your rimmed baking sheet. Pour about ½ cup of the reserved cooking liquid over the meat, then drizzle with about ½ cup of your barbecue sauce. Toss everything together gently. Place the baking sheet under your broiler for 3-5 minutes, watching carefully, until the edges of the meat start to crisp up and caramelize. Stir once halfway through.
  9. Split your slider buns and butter the cut sides. Place them on a separate baking sheet and toast under the broiler for about 1 minute, or until golden brown.
  10. Pile the hot pulled pork onto the bottom half of each bun. Top with coleslaw if using, add a pickle slice, and cap with the top bun. Serve immediately.

Notes

Don’t skip the sear. Let the pork rest before shredding. Reserve the cooking liquid. Watch the broiler carefully. Season in layers. Use the weekend for meal prep.

Nutrition

Keywords: BBQ pulled pork, sliders, Labor Day, cookout, pulled pork sliders, barbecue, pork shoulder

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