Smokehouse Pulled Pork Sliders with Spicy Coleslaw

Allergens

Egg, Soy (mayonnaise)

Ingredients

• 2 lbs boneless pork shoulder
• 1 cup BBQ rub (salt, brown sugar, paprika, garlic powder, onion powder, chili powder, cumin, black pepper)
• 2 cups your favorite BBQ sauce
• 8 mini buns
• 2 cups spicy coleslaw mix
• 1/2 cup mayonnaise
• 1 tablespoon apple cider vinegar

Instructions

1. Preheat the grill to medium high heat (around 350°F).
2. Pat dry the pork shoulder and generously apply BBQ rub, pressing it into the meat.
3. Place the seasoned pork on the grill grate and cook for 3 4 hours, basting with BBQ sauce every hour until the internal temperature reaches 195°F.
4. Remove from heat and let rest for 10 minutes before shredding the meat with two forks.
5. Return the shredded pork to the grill and cook for another 10 15 minutes to reheat and crisp up the edges.
6. Mix together mayonnaise, apple cider vinegar, and spicy coleslaw mix in a bowl.
7. Assemble the sliders by placing pulled pork on the bottom bun, topping with spicy coleslaw, and adding the top bun.

Chef’s Insight

To elevate the dish, try using different types of buns like Hawaiian rolls or mini baguettes.

Notes

For a sweeter twist, serve with a side of sweet potato fries and honey mustard sauce.