Smoky Memphis Pulled Pork Sliders

Allergens

Gluten (in slider buns), Soy (in Worcestershire sauce)

Ingredients

• 2 lbs pork shoulder, bone
• in or boneless
• 1 cup apple cider vinegar
• 1/2 cup yellow mustard
• 1/4 cup brown sugar
• 1/4 cup honey
• 1/4 cup Worcestershire sauce
• 2 tsp smoked paprika
• 2 tsp kosher salt
• 1 tsp ground black pepper
• 1 tsp garlic powder
• 1 tsp onion powder
• 6 slider buns, toasted

Instructions

1. Combine the apple cider vinegar, yellow mustard, brown sugar, honey, Worcestershire sauce, smoked paprika, kosher salt, ground black pepper, garlic powder, and onion powder in a large bowl. Whisk until well combined.
2. Trim any excess fat from the pork shoulder, if necessary. Rub the pork shoulder with half of the BBQ sauce mixture, ensuring it is evenly coated.
3. Preheat your grill to 250°F (120°C) for indirect cooking. Place the seasoned pork shoulder on the grill grate, fat side up, over the cooler side of the grill. Close the lid and cook for 4 6 hours or until the internal temperature reaches 195°F (90°C).
4. Once the pork has reached the proper temperature, remove it from the grill and let it rest for 20 minutes. Pull the meat into shreds using two forks.
5. Add the remaining BBQ sauce to the pulled pork and mix until well combined.
6. Serve the pulled pork on toasted slider buns with a generous portion of the smoky Memphis style BBQ sauce on top.

Chef’s Insight

To add an extra touch of smokiness, use hickory wood chips when grilling.

Notes

You can adjust the BBQ sauce recipe to your taste by adding more or less sweetener, vinegar, or spices.