Smoky Mountain BBQ Pulled Pork Sliders

Allergens

Soy (Worcestershire sauce), Wheat (BBQ dry rub)

Ingredients

• 2 lbs boneless pork shoulder
• 1 cup BBQ dry rub (salt, pepper, paprika, garlic powder, onion powder, cayenne pepper, brown sugar)
• 2 cups BBQ sauce (tomato paste, apple cider vinegar, molasses, Worcestershire sauce, brown sugar, garlic, onion, liquid smoke)
• 8 slider buns
• Coleslaw (cabbage, carrot, mayonnaise, white vinegar, sugar, salt)
• Pickles

Instructions

1. Trim excess fat from the pork shoulder and pat dry with paper towels.
2. Generously coat the pork shoulder with BBQ dry rub, massaging it into the meat.
3. Preheat your smoker or grill to 225°F (107°C) and place the seasoned pork shoulder directly on the grate, fat side up.
4. Smoke the pork for 6 8 hours, basting occasionally with BBQ sauce. The internal temperature should reach 195°F (91°C).
5. Remove the pork from the smoker or grill and let it rest for 20 minutes before shredding with two forks.
6. Toss the pulled pork with remaining BBQ sauce and prepare sliders by adding a generous portion of pulled pork to each bun.
7. Top with coleslaw and pickles, then serve immediately.

Chef’s Insight

This recipe captures the essence of Southern BBQ with its tender pulled pork, tangy sauce, and crisp coleslaw. The smoke from the grill adds a depth of flavor that transports you to a Tennessee smokehouse.

Notes

Adjust the smoke level by using less or more liquid smoke according to personal preference. For added heat, incorporate cayenne pepper into the BBQ sauce or dry rub.