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The Best BBQ Pulled Pork Sliders for an Easy Labor Day

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Tender, smoky pulled pork piled onto soft slider buns with tangy quick-pickled onions and creamy coleslaw. These sliders are messy in the best way and perfect for stress-free summer cookouts.

Ingredients

Scale
  • 5–6 pounds pork shoulder (pork butt)
  • 1/4 cup packed brown sugar
  • 2 tablespoons smoked paprika
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 2 teaspoons kosher salt
  • 1 teaspoon black pepper
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon cayenne pepper (optional)
  • 1 1/2 cups BBQ sauce (Kansas City-style recommended)
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon Worcestershire sauce
  • 12–16 slider buns (brioche or potato rolls)
  • 1 bag (14 ounces) coleslaw mix
  • 1/3 cup mayonnaise
  • 1 tablespoon apple cider vinegar (for slaw)
  • 1 tablespoon honey
  • Dill pickles (for serving)

Instructions

  1. In a small bowl, combine brown sugar, smoked paprika, garlic powder, onion powder, salt, black pepper, cinnamon, and cayenne. Mix well.
  2. Pat pork shoulder dry with paper towels. Trim excess fat, leaving a thin layer. Rub spice mixture all over the pork. Let sit at room temperature for 30 minutes.
  3. Place seasoned pork in slow cooker, fat side up. Do not add liquid. Cover and cook on LOW for 8-10 hours or on HIGH for 5-6 hours, until pork pulls apart easily and internal temperature reaches at least 200°F.
  4. Transfer cooked pork to a cutting board. Reserve 1 cup cooking liquid. Shred pork with two forks, removing large fat chunks and bone.
  5. Spread shredded pork on a baking sheet. Drizzle with 1/2 cup reserved cooking liquid. Broil on HIGH for 3-5 minutes until edges brown and crisp. Toss and broil another 2-3 minutes.
  6. In a small saucepan, combine BBQ sauce, 2 tablespoons apple cider vinegar, and Worcestershire sauce. Warm over medium heat until bubbling, then simmer 5 minutes. Toss crispy pork with 1 cup sauce.
  7. In a medium bowl, whisk together mayonnaise, 1 tablespoon apple cider vinegar, and honey. Add coleslaw mix and toss to coat. Season with salt and pepper. Refrigerate until serving.
  8. Split slider buns and toast lightly. Pile pulled pork on bottom halves. Top with coleslaw and pickle slices. Place top buns on and serve immediately with extra sauce.

Notes

The broiler step is not optional—it creates caramelized edges that elevate the texture. Make the pork up to 3 days ahead; flavors improve. Toast buns to prevent sogginess. Double the recipe for a crowd.

Nutrition

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

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