Memphis-Style Barbecue Pulled Pork Sliders with Sweet Onion Coleslaw

Allergens

Contains wheat and milk. This recipe may contain soy if the barbecue rub or other ingredients include it. Always double-check your ingredients for allergens.

Ingredients

• 1. 2 pounds boneless pork shoulder 2. 1 cup barbecue rub 3. 1 cup apple cider vinegar 4. 1/2 cup hickory wood chips, soaked in water for 30 minutes and drained 5. 8 slider buns 6. Coleslaw ingredients: 7. 1 small head of cabbage, shredded 8. 1 medium sweet onion, thinly sliced 9. 1/2 cup mayonnaise 10. 1/4 cup apple cider vinegar 11. Salt and pepper, to taste

Instructions

1. Season the pork shoulder generously with the barbecue rub. Wrap it in plastic wrap and refrigerate overnight.
2. Preheat the grill to 300°F (150°C) and add soaked wood chips for smoke flavor.
3. Place the seasoned pork on the grill, close the lid, and cook until the internal temperature reaches 195°F (90°C), about 2 3 hours. Wrap in aluminum foil if needed to prevent drying out.
4. Remove the pork from the grill and let it rest for 10 minutes before shredding with two forks.
5. Combine all coleslaw ingredients in a large bowl, season with salt and pepper, and toss well.
6. Assemble sliders by placing pulled pork on bottom buns, topping with sweet onion coleslaw, and adding the top half of the bun.

Chef’s Insight

Don't skimp on the wood chips - they give your pulled pork a true Southern barbecue flavor.

Notes

Adjust the heat of your grill or oven to maintain an even temperature throughout the cooking process.