Street-Side Smoky Mountain BBQ Pulled Pork Sliders

Allergens

Wheat (in the brioche buns)

Ingredients

• 2 lbs pork shoulder
• 1 cup apple cider vinegar
• 1/2 cup brown sugar
• 1/4 cup molasses
• 1/4 cup tomato paste
• 2 cups barbecue sauce (store
• bought or homemade)
• 1 tbsp paprika
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp cayenne pepper
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp smoked paprika
• 8 mini brioche buns
• 2 cups coleslaw (store
• bought or homemade)

Instructions

1. In a large bowl, mix together apple cider vinegar, brown sugar, molasses, tomato paste, barbecue sauce, paprika, salt, black pepper, cayenne pepper, garlic powder, onion powder, and smoked paprika to create the BBQ rub.
2. Trim any excess fat from the pork shoulder and rub the mixture all over the meat.
3. Preheat your smoker or grill to 250°F (120°C) with a wood chunk or pellets of choice (hickory, oak, or applewood for Smoky Mountain flavor).
4. Place the pork shoulder on the smoker or grill and cook for 8 10 hours, until the meat reaches an internal temperature of 195°F (90°C) and shreds easily with a fork.
5. Remove the cooked pork from the smoker or grill and let it rest for 30 minutes before shredding it using two forks.
6. Combine the shredded pork with 1 cup of your BBQ rub mixture, adjusting seasonings if needed.
7. Assemble the sliders by placing a generous portion of pulled pork on each mini brioche bun, topping with coleslaw and a drizzle of the remaining BBQ sauce.

Chef’s Insight

To infuse even more Smoky Mountain flavor into your pulled pork, consider adding a splash of Tennessee whiskey to the BBQ rub mixture.

Notes

For a spicy kick, add more cayenne pepper or hot sauce to the BBQ rub mixture.