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Smoky Pulled Pork Sliders with Tangy Carolina Slaw

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These smoky pulled pork sliders with tangy Carolina slaw are the kind of recipe that makes you slow down and actually enjoy cooking. They take time, yes, but that time is part of the experience.

Ingredients

Scale
  • 5 to 6 pounds bone-in pork shoulder (also called pork butt)
  • 2 tablespoons brown sugar (packed)
  • 1 tablespoon smoked paprika
  • 1 tablespoon kosher salt
  • 1 teaspoon black pepper (freshly ground)
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon cayenne pepper (optional, for heat)
  • 1 teaspoon dry mustard powder
  • 1/2 cup apple cider vinegar
  • 1/2 cup chicken broth (low sodium)
  • 1 small head green cabbage (about 1 pound), finely shredded
  • 1 medium carrot, grated
  • 1/2 cup apple cider vinegar
  • 2 tablespoons yellow mustard
  • 2 tablespoons brown sugar (packed)
  • 1 teaspoon celery seeds
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1/4 cup vegetable oil
  • 12 to 16 slider buns (soft Hawaiian rolls or brioche sliders work beautifully)
  • Butter, for toasting the buns
  • Pickled jalapeños or banana peppers (optional, for extra tang and heat)

Instructions

  1. Pat the pork shoulder dry with paper towels. In a small bowl, mix the brown sugar, smoked paprika, salt, pepper, garlic powder, onion powder, cayenne, and dry mustard. Rub the mixture all over the pork shoulder, covering every surface. Wrap the seasoned pork in plastic wrap and let it rest in the fridge for at least 2 hours, or overnight.
  2. Preheat your smoker to 225°F. Use hickory or applewood chunks for the best flavor.
  3. Place the pork shoulder directly on the smoker grate, fat side up. Close the lid and let it smoke undisturbed for 3 hours. After 3 hours, start spritzing the pork with apple cider vinegar every 45 minutes to an hour.
  4. After about 5 to 6 hours, when the internal temperature of the pork hits around 165°F to 170°F, lay out a large sheet of heavy-duty aluminum foil, place the pork in the center, and pour the chicken broth around it. Wrap it tight, sealing the edges. Return the wrapped pork to the smoker, still at 225°F.
  5. Continue cooking the wrapped pork until the internal temperature reaches 203°F to 205°F, usually another 2 to 3 hours.
  6. Remove the pork from the smoker, still wrapped in foil, and place it in a cooler or a warm oven (around 170°F) to rest for at least 1 hour.
  7. While the pork rests, make the slaw. In a large bowl, combine the shredded cabbage and grated carrot. In a small jar or bowl, whisk together the apple cider vinegar, yellow mustard, brown sugar, celery seeds, salt, pepper, and vegetable oil. Pour the dressing over the cabbage mixture and toss well. Cover and refrigerate for at least 30 minutes.
  8. Unwrap the rested pork shoulder. Using two forks or meat claws, shred the meat, discarding any large pieces of fat or the bone. Toss the shredded pork with some of the accumulated juices from the foil wrap.
  9. Split the slider buns and toast them lightly on a griddle or in a skillet with a little butter. Pile a generous amount of pulled pork on the bottom half of each bun. Top with a heap of tangy Carolina slaw. Add pickled jalapeños or banana peppers if desired. Place the top bun on and press down gently.

Notes

Do not skip the rest after smoking. Watch your smoker temperature like a hawk. Spritz, but do not drown it. Use a thermometer, not a timer. Let the slaw sit overnight if you can.

Nutrition

Keywords: pulled pork, sliders, Carolina slaw, smoked pork, barbecue, game day food, party food

Find it online: https://bitematrix.com/smoky-pulled-pork-sliders-with-tangy-carolina-slaw/