Smoky Memphis BBQ Pulled Pork Sliders

Allergens

Gluten in slider buns and optional gluten in coleslaw.

Ingredients

• 2 lbs pork shoulder
• 1 cup BBQ sauce
• 1/4 cup apple cider vinegar
• 1/4 cup ketchup
• 1/4 cup brown sugar
• 1 tsp paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp cayenne pepper (optional)
• Salt and pepper to taste
• 8 slider buns
• Optional: coleslaw, pickles, and hot sauce

Instructions

1. Combine BBQ sauce, apple cider vinegar, ketchup, brown sugar, paprika, garlic powder, onion powder, ground cumin, chili powder, salt, and pepper in a bowl. Whisk until well combined. Set aside.
2. Preheat the grill to medium high heat, around 375°F (190°C).
3. Season the pork shoulder with salt and pepper. Place the seasoned pork on the preheated grill, fat side up.
4. Cook for about 2 hours or until the internal temperature reaches 195°F (90°C), basting occasionally with the BBQ sauce mixture.
5. Remove the pork from the grill and let it rest for 10 minutes. Shred the meat using two forks, removing any excess fat.
6. Return the shredded pork to the grill, baste with more BBQ sauce, and cook for an additional 5 10 minutes until warmed through.
7. Toast the slider buns on the grill and assemble the sliders by placing a generous portion of pulled pork on each bun, topping with coleslaw, pickles, or hot sauce if desired.

Chef’s Insight

For added smokiness, wrap the pork shoulder in foil and place on indirect heat during the initial cooking phase.

Notes

This recipe is perfect for a weekend lunch or tailgate party.