Smoky Carolina Pulled Pork Sliders with Spicy Coleslaw

Allergens

Eggs (in mayo), Wheat (slider rolls)

Ingredients

• 4 pounds boneless pork shoulder 1/2 cup yellow mustard 1/2 cup apple cider vinegar 1/2 cup brown sugar 1/4 cup Worcestershire sauce 1 tablespoon smoked paprika 1 teaspoon ground cumin 1 teaspoon chili powder 1 teaspoon kosher salt 1/2 teaspoon black pepper 6 slider rolls, split Coleslaw: 3 cups shredded green cabbage 2 cups shredded red cabbage 1 cup mayonnaise 1/4 cup apple cider vinegar 1 tablespoon sugar 1 teaspoon kosher salt 1/2 teaspoon black pepper 1/2 teaspoon celery seed 1/2 teaspoon crushed red pepper flakes

Instructions

1. In a large bowl, whisk together mustard, vinegar, brown sugar, Worcestershire sauce, smoked paprika, cumin, chili powder, salt, and black pepper. Set aside.
2. Preheat your grill to medium high heat, approximately 375°F (190°C).
3. Place the pork shoulder on the grill, fat side up, and brush with half of the sauce mixture. Grill for 4 hours, turning every hour and basting with the remaining sauce, until the internal temperature reaches 195°F (90°C) and the meat is tender.
4. Remove the pork from the grill and let it rest for 10 minutes before shredding with two forks.
5. For the coleslaw, in a large bowl, mix together cabbage, mayonnaise, vinegar, sugar, salt, black pepper, celery seed, and crushed red pepper flakes. Set aside to chill.
6. To serve, place a generous portion of pulled pork on each slider roll and top with a heaping scoop of spicy coleslaw.

Chef’s Insight

Cooking the pork shoulder slowly over indirect heat allows it to absorb the flavors and become fork-tender.

Notes

To enhance the aroma and sizzle, place the pork shoulder on a hot grill with applewood chips for an added touch of smokiness.