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Easy BBQ Pulled Pork Sliders Perfect for Labor Day

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These Easy BBQ Pulled Pork Sliders are smoky, tangy, and tender, made in a slow cooker with a simple dry rub and pantry-friendly ingredients. Perfect for Labor Day cookouts, they’re a crowd-pleaser that requires minimal effort.

Ingredients

Scale
  • 2 tablespoons smoked paprika
  • 1 tablespoon brown sugar, packed
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon cayenne pepper (optional)
  • 3–4 pounds boneless pork shoulder
  • 1 tablespoon olive oil
  • 1 cup chicken broth
  • 1 1/2 cups BBQ sauce (e.g., Sweet Baby Ray’s)
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon liquid smoke (optional)
  • 12 slider buns (brioche or potato)
  • Coleslaw (optional)
  • Pickles (optional)
  • Extra BBQ sauce (for serving)

Instructions

  1. Pat the pork shoulder dry with paper towels. Trim excess fat, leaving some for flavor.
  2. In a small bowl, combine smoked paprika, brown sugar, garlic powder, onion powder, salt, black pepper, and cayenne (if using). Mix well.
  3. Generously coat all sides of the pork with the dry rub. Let sit at room temperature for 15-20 minutes.
  4. Heat olive oil in a large skillet or Dutch oven over medium-high heat. Sear the pork for 3-4 minutes per side until a deep brown crust forms.
  5. Transfer seared pork to the slow cooker. Deglaze the skillet with a splash of chicken broth, scraping up browned bits, and pour into the slow cooker with remaining broth.
  6. In a small bowl, whisk together 1 cup BBQ sauce, apple cider vinegar, Worcestershire sauce, and liquid smoke (if using). Pour over the pork. Add remaining broth around edges.
  7. Cover and cook on LOW for 8-10 hours or HIGH for 5-6 hours, until pork shreds easily with a fork.
  8. Transfer cooked pork to a cutting board. Shred with two forks, discarding large fat pieces.
  9. Return shredded pork to the slow cooker. Add remaining 1/2 cup BBQ sauce and stir. Let sit for 10-15 minutes to absorb flavors.
  10. Just before serving, toast slider buns on a grill, skillet, or under the broiler.
  11. Assemble sliders: pile pulled pork on bottom bun, top with coleslaw (if using), pickles, and top bun. Serve with extra BBQ sauce.

Notes

Do not skip searing the pork—it builds deep flavor. Let the pork rest before shredding to retain juices. For best results, use a meat thermometer; pork is done at 200-205°F. Toast buns to prevent sogginess. Leftovers keep for 4 days in the fridge or freeze for up to 3 months.

Nutrition

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

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