Print

Perfect BBQ Pulled Pork Sliders for Labor Day

bbq pulled pork sliders - featured image
Print Recipe

These Perfect BBQ Pulled Pork Sliders for Labor Day are the ultimate crowd-pleaser, featuring tender, smoky oven-roasted pork shoulder with a quick homemade sauce and tangy coleslaw on soft slider buns. They’re forgiving, delicious, and let you actually enjoy the party instead of standing over a hot grill.

Ingredients

Scale
  • 3–4 pounds boneless pork shoulder (pork butt)
  • 2 tablespoons brown sugar (light or dark)
  • 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
  • 1 1/2 cups your favorite barbecue sauce
  • 24 slider buns (Hawaiian rolls or potato rolls)
  • 3 cups coleslaw mix (pre-shredded)
  • 1/2 cup mayonnaise
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon sugar
  • Salt and pepper to taste

Instructions

  1. Preheat your oven to 300°F (150°C). Pat the pork shoulder dry with paper towels.
  2. Make the dry rub: In a small bowl, mix together the brown sugar, smoked paprika, garlic powder, onion powder, salt, black pepper, and cayenne if using. Rub this mixture all over the pork shoulder, pressing it into every crevice.
  3. Sear the pork: Heat a large skillet or Dutch oven over medium-high heat with a splash of oil. Sear the pork on all sides until deeply browned, about 3-4 minutes per side.
  4. Add the broth: Place the seared pork in your roasting pan or Dutch oven. Pour the chicken broth around the meat (not over the top). Cover tightly with foil or a lid.
  5. Roast low and slow: Roast for 3 to 3 1/2 hours until fork-tender and internal temperature reaches about 200°F (93°C).
  6. Rest the meat: Remove from oven and let rest, still covered, for 20-30 minutes.
  7. Shred the pork: Transfer to a cutting board and shred with two forks. Discard large chunks of fat.
  8. Mix with sauce: In a large bowl, toss the shredded pork with 1 cup of barbecue sauce. Add more if desired. Adjust seasoning.
  9. Make the quick coleslaw: In a medium bowl, whisk together mayonnaise, apple cider vinegar, sugar, and a pinch of salt and pepper. Add coleslaw mix and toss to coat. Let sit for at least 10 minutes.
  10. Assemble the sliders: Split the slider buns and place a generous pile of pulled pork on the bottom half. Top with a spoonful of coleslaw and close with the top bun. Serve immediately.

Notes

Don’t rush the sear—it builds flavor. Low and slow is essential for tender meat. Shred while still warm. Toast buns to prevent sogginess. Leftover pulled pork keeps in the fridge for up to 4 days and freezes for up to 3 months. Coleslaw can be made up to 24 hours ahead.

Nutrition

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

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