Smoky Carolina Pulled Pork Sliders with Spicy Slaw

Allergens

Wheat (Gluten in Slider Buns)

Ingredients

• 2 lbs boneless pork shoulder
• 1 cup apple cider vinegar
• 1/2 cup kosher salt
• 1/4 cup light brown sugar
• 1 tablespoon smoked paprika
• 1 teaspoon black pepper
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon ground mustard
• 8 slider buns, split and toasted
• 3 cups shredded green cabbage
• 1/2 cup mayonnaise
• 1 tablespoon apple cider vinegar
• 1 tablespoon granulated sugar
• 1/2 teaspoon celery seed
• Salt and pepper to taste

Instructions

1. Combine the apple cider vinegar, kosher salt, light brown sugar, smoked paprika, black pepper, ground cumin, ground coriander, cayenne pepper, and ground mustard in a small bowl. Rub this mixture onto the pork shoulder evenly, and refrigerate overnight.
2. Preheat your grill to 250°F (120°C) and place the seasoned pork shoulder on the grill grates. Cook for 3 hours, or until the internal temperature reaches 195°F (90°C). Remove from the grill and let it rest for 10 minutes before shredding the meat with two forks.
3. While the pork is resting, prepare the spicy slaw by combining the shredded cabbage, mayonnaise, apple cider vinegar, granulated sugar, celery seed, salt, and pepper in a large bowl. Toss until well combined.
4. Assemble the sliders by placing the pulled pork on the bottom half of each bun, then top with a generous scoop of the spicy coleslaw. Finish with the top half of the bun.

Chef’s Insight

For an extra smoky flavor, try using applewood chips on the grill.

Notes

This recipe is perfect for a game day gathering or any casual get-together. The flavors are bold and satisfying, capturing the essence of Southern comfort food.