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Smoky BBQ Pulled Pork Sliders for Perfect Labor Day

Smoky BBQ Pulled Pork Sliders for Labor Day - featured image
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These Smoky BBQ Pulled Pork Sliders are the ultimate Labor Day crowd-pleaser, featuring tender, slow-braised pork shoulder with a double-smoke technique that creates layers of complex flavor. Minimal active time and make-ahead magic make this the perfect dish for stress-free holiday entertaining.

Ingredients

  • Pork shoulder (4-5 pounds)
  • Yellow onions (2 large)
  • Garlic cloves (6-8)
  • Apple cider vinegar (1/4 cup)
  • Worcestershire sauce (2 tablespoons)
  • Liquid smoke (1 tablespoon)
  • Chicken broth (1 cup)
  • Brown sugar (1/4 cup, packed)
  • Smoked paprika (2 tablespoons)
  • Garlic powder (1 tablespoon)
  • Onion powder (1 tablespoon)
  • Cumin (2 teaspoons)
  • Chili powder (2 teaspoons)
  • Salt (2 teaspoons)
  • Black pepper (1 teaspoon)
  • Slider buns (12-15)
  • BBQ sauce (1 cup, plus more for serving)
  • Coleslaw mix (optional, for topping)

Instructions

  1. Preheat your oven to 300°F (150°C).
  2. Mix the dry rub: combine smoked paprika, garlic powder, onion powder, cumin, chili powder, salt, and black pepper in a small bowl.
  3. Prep the pork shoulder: pat dry with paper towels, trim excess fat cap leaving about 1/4 inch.
  4. Apply the rub generously over all sides of the pork, massaging into every crevice. Let sit at room temperature for 20 minutes.
  5. Prep the aromatics: peel and quarter the onions, smash the garlic cloves.
  6. Sear the pork: heat Dutch oven over medium-high heat with oil, sear pork 3-4 minutes per side until deeply browned. Remove to a plate.
  7. Build the braising base: reduce heat to medium, add onions and garlic, cook 2 minutes scraping up browned bits. Add apple cider vinegar and Worcestershire sauce, deglaze the pot.
  8. Add chicken broth and liquid smoke, stir and bring to a gentle simmer.
  9. Return pork to the pot, nestle into liquid. Cover tightly with lid.
  10. Braise in oven: cook 3 to 3.5 hours for 4-pound shoulder, 4 to 4.5 hours for 5-pound, until internal temperature reaches 200-205°F (93-96°C).
  11. Rest the pork: let sit covered for 20-30 minutes.
  12. Shred the meat: transfer to cutting board, use two forks to pull apart, discarding large fat pieces and bone.
  13. Prepare the sauce: strain braising liquid through sieve, press on solids, skim fat. Whisk in BBQ sauce.
  14. Combine and adjust: pour sauce over shredded pork, toss to coat. Adjust seasoning as needed.
  15. Toast the buns: split slider buns, place cut-side down on baking sheet, broil 1-2 minutes until golden.
  16. Assemble the sliders: pile pulled pork onto bottom buns, top with coleslaw if using, add top buns.

Notes

The double-smoke technique uses both liquid smoke and smoked paprika for complex flavor. Pork shoulder can be cooked a day ahead and reheated gently. For slow cooker version, sear pork first then cook on low 8-10 hours or high 5-6 hours. Leftovers keep refrigerated up to 5 days or frozen up to 3 months.

Nutrition

Keywords: pulled pork sliders, BBQ sliders, Labor Day recipe, pork shoulder, smoked paprika, summer entertaining, crowd-pleaser, make-ahead

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