Memphis BBQ Pulled Pork Sliders with Firecracker Coleslaw

Allergens

Wheat, Soy (BBQ sauce may contain soy)

Ingredients

• 2 lbs boneless pork shoulder
• 1 cup hickory wood chips, soaked in water
• 1 cup Memphis BBQ sauce
• 1 tbsp smoked paprika
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp garlic powder
• 1 tsp onion powder
• Salt and pepper, to taste
• 12 slider buns
• 4 cups Firecracker Coleslaw (recipe below) Firecracker Coleslaw:
• 1 small head green cabbage, shredded
• 1 small red cabbage, shredded
• 1/2 cup mayonnaise
• 1/4 cup apple cider vinegar
• 1 tbsp sugar
• 1 tsp celery seeds
• Salt and pepper, to taste
• Hot sauce, to taste (optional)

Instructions

1. Preheat your grill or smoker to 250°F (120°C). Drain the wood chips and add them to the grill's smoke box or directly on the fire grate.
2. Season the pork shoulder with smoked paprika, chili powder, cumin, garlic powder, onion powder, salt, and pepper. Place it on the grill's cooler side or in a smoker for 6 8 hours, until tender and pulling away from the bone.
3. Remove the pork from the grill and shred it using two forks. Return it to the grill and baste with BBQ sauce. Continue cooking until warmed through.
4. Slice the slider buns and place them on the grill, cut side down, until lightly toasted.
5. Assemble the sliders: add pulled pork and a generous scoop of Firecracker Coleslaw onto each toasted bun.
6. Serve immediately while hot and enjoy the sizzle, aroma, and crowd energy of a Friday night tailgate party!

Chef’s Insight

Don't skimp on the smoking process; it's what gives this dish its unique Memphis BBQ flavor profile. The combination of smoky pulled pork and tangy coleslaw is a true taste sensation.

Notes

Adjust the heat level by increasing or decreasing the amount of hot sauce used in the coleslaw.