BBQ Smokehouse Snack: Memphis-Style Pulled Pork Sliders with Spicy Coleslaw

Allergens

Eggs, Wheat (in buns), Soy (potentially in BBQ sauce)

Ingredients

• 2 lbs boneless pork shoulder 1 cup barbecue dry rub 1 1/2 cups your favorite BBQ sauce 8 slider buns Spicy Coleslaw (see recipe below)

Instructions

1. Liberally coat the pork shoulder with barbecue dry rub and let it rest for at least 1 hour, or preferably overnight in the refrigerator.
2. Preheat your smoker to 250°F (120°C). Smoke the pork shoulder until it reaches an internal temperature of 190°F (88°C), about 6 8 hours.
3. Remove the pork from the smoker, let it rest for 15 minutes, then shred using two forks. Toss with your favorite BBQ sauce.
4. Warm the slider buns and assemble the sliders with pulled pork and coleslaw. Spicy Coleslaw: 8 cups shredded cabbage (green and purple) 1/2 cup mayonnaise 2 tablespoons apple cider vinegar 1 tablespoon sugar 1 teaspoon celery seed 1/2 teaspoon garlic powder 1/4 teaspoon cayenne pepper (adjust to taste)
5. In a large bowl, combine the shredded cabbage with mayonnaise, apple cider vinegar, sugar, celery seed, garlic powder, and cayenne pepper. Mix well and refrigerate for at least 30 minutes before serving.

Chef’s Insight

For added flavor, marinate the pork shoulder overnight before smoking.

Notes

Adjust the spiciness of the coleslaw to your preference by adding more or less cayenne pepper.