Copycat Smoky Pork Sliders with Sweet & Spicy Coleslaw

Allergens

Egg, Soy (in BBQ sauce), Wheat (slider buns)

Ingredients

• 2 lbs pork shoulder
• 1 cup BBQ rub
• 2 cups applewood chips
• 2 cups shredded cabbage
• 1 cup mayonnaise
• 1/2 cup apple cider vinegar
• 1/4 cup granulated sugar
• 1 tablespoon ground mustard
• 1 teaspoon hot sauce
• 8 slider buns

Instructions

1. Prepare the pork shoulder by trimming excess fat and season with BBQ rub, ensuring even coverage on all sides.
2. Soak applewood chips in water for at least 30 minutes to prevent burning.
3. Preheat your grill to medium high heat (around 350°F). Add soaked applewood chips to create a smoky flavor.
4. Place the seasoned pork shoulder on the grill, indirectly over heat, and cook for approximately 2 hours or until internal temperature reaches 195°F. Wrap in foil with 1/2 cup water if necessary to maintain moisture.
5. While the pork is cooking, prepare the coleslaw by combining shredded cabbage, mayonnaise, apple cider vinegar, sugar, ground mustard, and hot sauce in a large bowl. Mix well and refrigerate until ready to serve.
6. Once the pork reaches 195°F, remove from grill and let it rest for 20 minutes. Then, shred the meat and mix with 1 cup of your favorite BBQ sauce.
7. Assemble sliders by placing pulled pork on bottom halves of buns, topping with a generous portion of sweet & spicy coleslaw, and adding the top half of the bun.
8. Serve immediately while still warm.

Chef’s Insight

Don't be afraid to adjust the spice levels of the coleslaw to suit your taste buds.

Notes

Serve with your favorite beer or beverage for a complete game day experience.