Smoky Carolina Pulled Pork Sliders with Crispy Onion Rings

Allergens

Wheat (sliders), Gluten (sliders), Eggs (optional coleslaw), Soy (optional coleslaw)

Ingredients

• 1 (7
• pound) boneless pork shoulder
• 2 cups wood chips (hickory or applewood) soaked in water for 30 minutes and drained
• 1/2 cup apple cider vinegar
• 1/2 cup ketchup
• 1/4 cup yellow mustard
• 1/4 cup packed brown sugar
• 1 tablespoon Worcestershire sauce
• 1 teaspoon smoked paprika
• 1 teaspoon ground black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon cayenne pepper
• 4 cups vegetable oil for frying
• 1 large white or yellow onion, thinly sliced into rings
• 1 cup all
• purpose flour
• 1 cup cornstarch
• 1 teaspoon ground black pepper
• Salt, to taste
• 8 slider buns, split
• Coleslaw, for serving (optional)
• Pickles, for serving (optional)

Instructions

1. Preheat a smoker or grill to 250°F and place the pork shoulder on a drip pan. Smoke the pork shoulder with wood chips for 4 hours, or until an internal thermometer reads 190°F when inserted into the thickest part of the meat.
2. While the pork is smoking, prepare the sauce by combining vinegar, ketchup, mustard, brown sugar, Worcestershire sauce, smoked paprika, black pepper, garlic powder, onion powder, and cayenne pepper in a saucepan over medium heat. Cook for 10 minutes until slightly thickened, then remove from heat.
3. Once the pork reaches an internal temperature of 190°F, remove it from the smoker and let it rest for 20 minutes. Then shred the meat using two forks, removing any excess fat. Toss the pulled pork with the barbecue sauce.
4. Prepare the onion rings by whisking together flour, cornstarch, black pepper, and a pinch of salt in a shallow dish. In another shallow dish, whisk together 1 cup of water and 2 tablespoons of cornstarch until smooth. Heat vegetable oil to 350°F in a deep frying pan or Dutch oven. Dip onion rings into the water mixture, then dredge them in the flour mixture, shaking off excess flour. Fry the onion rings for 2 3 minutes or until golden brown and crispy. Remove from oil and drain on paper towels.
5. Assemble sliders by placing pulled pork on the bottom half of each bun, topping with coleslaw and pickles if desired, and finishing with a few crispy onion rings. Place the top half of the buns over the onion rings and serve immediately.

Chef’s Insight

To achieve a perfect smoke ring, make sure to maintain a consistent temperature during smoking and avoid opening the smoker lid too frequently.

Notes

Make sure to use a meat thermometer when checking the internal temperature of the pork shoulder. Adjust cooking time if necessary for your specific grill or smoker.