Memphis-Style Pulled Pork Sliders with Smoky Slaw

Allergens

Wheat, Soy, Eggs

Ingredients

• 2 kg pork shoulder
• 1 cup barbecue dry rub (see recipe below)
• 2 cups homemade Memphis
• style barbecue sauce (see recipe below)
• 6 large slider buns, split and toasted
• 1 batch Smoky Slaw (see recipe below) Barbecue Dry Rub:
• 1/4 cup paprika
• 2 tablespoons brown sugar
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 tablespoon ground cumin
• 1 tablespoon kosher salt
• 1 teaspoon black pepper
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground coriander
• 1/2 teaspoon ground mustard
• 1/4 teaspoon cayenne pepper Homemade Memphis
• Style Barbecue Sauce:
• 1 cup ketchup
• 1/2 cup apple cider vinegar
• 1/2 cup brown sugar
• 1/4 cup molasses
• 2 tablespoons Worcestershire sauce
• 1 teaspoon liquid smoke
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon kosher salt
• 1/2 teaspoon black pepper Smoky Slaw:
• 4 cups shredded green cabbage
• 1 cup shredded carrots
• 1/2 cup mayonnaise
• 1/4 cup apple cider vinegar
• 1 tablespoon sugar
• 1 teaspoon celery seeds
• 1/2 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon smoked paprika

Instructions

1. Prepare the barbecue dry rub by combining all ingredients in a small bowl. Mix well and set aside.
2. Prepare the homemade Memphis style barbecue sauce by whisking together all ingredients in a medium bowl. Set aside.
3. Prepare the Smoky Slaw by whisking together mayonnaise, apple cider vinegar, sugar, celery seeds, kosher salt, black pepper, and smoked paprika in a large bowl. Toss with shredded cabbage and carrots until well coated. Refrigerate until ready to serve.
4. Season the pork shoulder generously with the barbecue dry rub, massaging it into the meat. Preheat your grill or smoker to 250°F (130°C).
5. Place the seasoned pork shoulder on the grill grates and cook for 6 8 hours, or until the internal temperature reaches 205°F (96°C) and the meat is tender and pulls apart easily with a fork.
6. Once the pork is cooked, remove it from the grill and shred the meat using two forks, discarding any excess fat. Return the shredded pork to the grill and baste generously with the Memphis style barbecue sauce. Cook for an additional 15 minutes, basting occasionally, until the sauce is caramelized and sticky.
7. Assemble the sliders by placing a generous portion of pulled pork on each toasted slider bun and topping with a heaping spoonful of Smoky Slaw. Serve immediately.

Chef’s Insight

For extra smoky flavor, use hickory wood chips on the grill during the initial cooking phase.

Notes

Serve with pickles and extra barbecue sauce on the side for added flavor. For a spicier twist, add a dash of cayenne pepper to the dry rub or barbecue sauce.