Sizzling BBQ Pulled Pork Sliders with Smoky Coleslaw

Allergens

Wheat (for gluten sensitivity)

Ingredients

• 2 lbs pork shoulder
• 1 cup BBQ sauce
• 1/4 cup apple cider vinegar
• 1/4 cup brown sugar
• 1 tsp chili powder
• 1 tsp smoked paprika
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder
• 1/4 tsp cayenne pepper (optional)
• 8 slider buns
• 1 recipe [Smoky Coleslaw](#smoky_coleslaw)

Instructions

1. Combine the BBQ sauce, apple cider vinegar, brown sugar, chili powder, smoked paprika, salt, black pepper, garlic powder, and cayenne pepper in a large bowl. Stir until well combined. Set aside.
2. Preheat your grill or oven to 350°F (180°C). Season the pork shoulder with salt and pepper. Place the seasoned pork shoulder on the preheated grill or in a baking dish, fat side up.
3. Cook the pork shoulder for about 4 hours, basting with the BBQ sauce mixture every hour. The pork is done when it reaches an internal temperature of 195°F (90°C) and shreds easily with a fork.
4. Remove the pork from the grill or oven and let it rest for 10 minutes. Shred the meat using two forks, removing any fatty bits. Return the shredded meat to the grill or pan and mix in enough BBQ sauce to coat evenly.
5. Warm the slider buns on the grill or in the oven for about 3 4 minutes, until lightly toasted.
6. Assemble the sliders by placing a generous portion of the pulled pork on each bun and top with a dollop of smoky coleslaw.
7. Serve immediately and enjoy the sizzling aroma, smoky flavors, and the warmth of your very own street food festival!

Chef’s Insight

Don't skip the resting period for the pork shoulder, as this allows the juices to redistribute throughout the meat for maximum tenderness and flavor.

Notes

Make sure to use a meat thermometer to check the internal temperature of the pork shoulder. - The smoky coleslaw recipe can be found in the following section.