Smoky Memphis-Style Pulled Pork Sliders with Sweet & Spicy Coleslaw

Allergens

Wheat (from slider buns)

Ingredients

• 2 cups wood chips (applewood or hickory)
• 4 lbs boneless pork shoulder
• 1 tbsp paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp cayenne pepper
• 1 tsp black pepper
• 2 cups BBQ sauce (your favorite brand or homemade)
• 6 slider buns

Instructions

1. Prepare the wood chips by soaking them in water for at least 30 minutes.
2. In a small bowl, combine paprika, garlic powder, onion powder, cayenne pepper, and black pepper. Rub this spice mix evenly over the pork shoulder.
3. Preheat your grill to medium high heat (around 350°F). Drain the soaked wood chips and place them on top of the hot coals or in a smoker box on your grill.
4. Place the seasoned pork shoulder on the preheated grill, fat side up. Cover the grill and cook for 2 hours, basting occasionally with BBQ sauce.
5. After 2 hours, wrap the pork shoulder tightly in aluminum foil and continue cooking for another 1
6. 5 hours, or until the internal temperature reaches 205°F.
7. Remove the pork from the grill and let it rest for 15 minutes before shredding it with two forks. Return the shredded meat to the grill to warm through, basting again with BBQ sauce as needed.
8. Assemble the sliders by placing a generous portion of pulled pork on each slider bun and top with sweet and spicy coleslaw (recipe below).

Chef’s Insight

Don't be afraid to experiment with different BBQ sauces or additions like chopped pickles for an extra tangy twist.

Notes

Feel free to make extra coleslaw to serve alongside the sliders or use it as a taco filling.