Carolina BBQ Pulled Pork Sliders with Lake Norman Slaw

by MICHELE WEAVER

Hi!

Labor Day, celebrated on the first Monday of September, was established in the late 19th century as a way to honor the contributions of American workers. Today, it’s become a time to relax, gather with friends and family, and enjoy the last big cookout of the summer.

Here in North Carolina—and especially around Lake Norman—barbecue is a tradition, and nothing says “Labor Day celebration” like sharing pulled pork and homemade slaw by the water.

Enjoy!

ngredients (Serves 8–10)

For the Pulled Pork:

4–5 lb pork shoulder (Boston butt)

1 tbsp smoked paprika

2 tsp garlic powder

1 tsp cayenne pepper

1 tbsp salt & 2 tsp black pepper

1 cup apple cider vinegar

½ cup NC-style BBQ sauce (vinegar-based, tangy)

For the Lake Norman Slaw:

½ head green cabbage, finely shredded

2 carrots, grated

½ red onion, thinly sliced

½ cup mayonnaise

2 tbsp apple cider vinegar

1 tsp sugar

Salt & pepper to taste

For Serving:

Slider buns (toasted if desired)

Extra BBQ sauce

Pickles (optional)

Directions

Prepare Pork: Rub pork shoulder with smoked paprika, garlic, cayenne, salt, and pepper. Place in slow cooker (or smoker, if you prefer) with apple cider vinegar. Cook on low 8–10 hours until tender and easily shredded.
Shred & Sauce: Pull pork apart with forks, mix with a splash of cooking juices and NC BBQ sauce.
Make Slaw: In a bowl, whisk together mayo, vinegar, sugar, salt, and pepper. Toss in cabbage, carrots, and onion until coated. Chill before serving.
Assemble Sliders: Pile pulled pork onto buns, top with slaw, and drizzle with extra sauce.

Lake Norman Tip: These sliders are perfect for a dockside Labor Day cookout—easy to serve, fun to eat, and a great way to honor a holiday that celebrates hard work by slowing down and savoring good food with loved ones.