Carolina Smokehouse Pulled Pork Sliders

Allergens

Wheat (in dinner rolls)

Ingredients

• 1. 2 kg pork shoulder, bone
• in 2. 1 cup Carolina BBQ sauce 3. 1/2 cup apple cider vinegar 4. 1/4 cup brown sugar 5. 1 tbsp paprika 6. 1 tsp garlic powder 7. 1 tsp onion powder 8. 1 tsp ground black pepper 9. Salt, to taste 10. 12 slider rolls 11. 1 recipe of Smoky Slaw (see below) Smoky Slaw: 1. 4 cups shredded cabbage 2. 1/2 cup mayonnaise 3. 1 tbsp apple cider vinegar 4. 1 tsp smoked paprika 5. Salt and pepper, to taste

Instructions

1. Combine the dry rub ingredients (paprika, garlic powder, onion powder, ground black pepper, and salt) in a small bowl. Rub the mixture evenly over the pork shoulder, ensuring full coverage.
2. Preheat your smoker or grill to 250°F (130°C). Smoke the pork shoulder for 6 8 hours, or until it reaches an internal temperature of 190°F (88°C).
3. In a saucepan, combine the Carolina BBQ sauce, apple cider vinegar, brown sugar, and heat gently until well combined.
4. Remove the pork shoulder from the smoker or grill, let it rest for 15 minutes before shredding.
5. Pour the BBQ sauce mixture over the shredded pork and mix well.
6. Assemble the sliders by placing a generous portion of pulled pork on each roll and topping with a scoop of Smoky Slaw.
7. Serve immediately.

Chef’s Insight

The key to a successful pulled pork is patience - let the meat cook slowly to achieve that perfect tenderness.

Notes

Serve with a side of crispy onion rings or sweet potato fries for a complete meal.