Smoky Memphis-Style Pulled Pork Sliders

Allergens

Gluten, Dairy (in coleslaw)

Ingredients

• 2 lbs boneless pork shoulder
• 1 cup BBQ sauce
• 1/4 cup apple cider vinegar
• 1/4 cup brown sugar
• 1 tbsp smoked paprika
• 1 tsp ground black pepper
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp salt
• 12 slider buns, split and toasted
• 3 cups coleslaw mix
• 1/4 cup mayonnaise
• 2 tbsp apple cider vinegar
• 1 tbsp sugar
• Salt and pepper, to taste

Instructions

1. Prepare the pork: Season the pork shoulder with smoked paprika, black pepper, garlic powder, onion powder, and salt.
2. Smoke the pork: Preheat your smoker or grill to 225°F (107°C). Place the seasoned pork in the smoker, fat side up, and cook for 6 8 hours until the internal temperature reaches 195°F (90°C) when checked with a meat thermometer.
3. Prepare the BBQ sauce: In a saucepan over medium heat, combine the BBQ sauce, apple cider vinegar, brown sugar, and seasonings. Simmer for 10 minutes, then set aside.
4. Shred the pork: Once the pork reaches the desired temperature, remove it from the smoker and let it rest for 20 minutes. Then shred the meat using two forks.
5. Combine the pork with BBQ sauce: Add the shredded pork back to the smoker or grill and toss with the prepared BBQ sauce until well coated.
6. Prepare the coleslaw: In a large bowl, combine the coleslaw mix, mayonnaise, apple cider vinegar, sugar, salt, and pepper. Toss well and set aside.
7. Assemble the sliders: Place a generous portion of BBQ pork on each toasted slider bun, followed by a scoop of coleslaw. Top with the other half of the bun.

Chef’s Insight

To achieve a perfect bark, let the pork rest after smoking for at least 20 minutes before shredding.

Notes

This recipe requires advance preparation and smoking or grilling time, so plan accordingly.