Memphis-Style Smoked Pulled Pork Sliders with Sweet & Spicy Coleslaw

Allergens

Gluten in slider buns; Eggs in coleslaw (mayonnaise)

Ingredients

• 3 lbs. boneless pork shoulder
• 1 cup applewood smoking chips
• 2 cups BBQ sauce (your favorite brand)
• 4 slider buns, split and toasted
• Coleslaw ingredients:
• 8 cups shredded green cabbage
• 2 cups shredded carrots
• 1/2 cup mayonnaise
• 1/3 cup apple cider vinegar
• 1/4 cup granulated sugar
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp smoked paprika
• 1/4 tsp cayenne pepper (optional, for extra heat)

Instructions

1. Soak applewood smoking chips in water for at least 30 minutes before using.
2. Preheat your smoker or grill to 250°F (121°C), adding soaked applewood chips to create a steady smoke.
3. Season the pork shoulder with salt and pepper, then place it on the smoker or grill grate, fat side up. Smoke for 6 8 hours, or until the internal temperature reaches 205°F (96°C).
4. Remove the pork from the smoker or grill and let it rest for 15 minutes. Then, shred the meat using two forks and transfer it to a large bowl.
5. Pour BBQ sauce over the shredded pork and mix well. Set aside.
6. In a separate bowl, combine all coleslaw ingredients and mix thoroughly. Refrigerate for at least 30 minutes to allow flavors to meld.
7. Assemble sliders by placing a generous portion of BBQ pulled pork on the bottom half of each bun, then top with a scoop of sweet & spicy coleslaw. Place the top half of the bun over the coleslaw and serve immediately.

Chef’s Insight

For an even smokier flavor, try wrapping the pork shoulder in foil and adding wood chips directly onto the smoking chips in the smoker or grill.

Notes

Be sure to use a meat thermometer to check the internal temperature of the pork and avoid overcooking. The smoked pulled pork can also be used for other dishes like tacos or quesadillas.