Description

These smoked pulled pork sliders are tender, smoky, and incredibly easy to make. Featuring a foolproof low-and-slow smoking method, tangy slaw, and soft slider buns, this recipe is perfect for holidays and feeding a crowd.

Ingredients

Scale

3–4 pounds pork shoulder (Boston butt)
2 tablespoons yellow mustard
¼ cup smoker seasoning rub (brown sugar, paprika, garlic powder, onion powder, salt, black pepper)
1 cup wood chips or chunks (hickory or applewood)
½ head green cabbage, shredded finely
½ cup mayonnaise (full-fat)
2 tablespoons apple cider vinegar
1 tablespoon sugar
1 teaspoon Dijon mustard
Salt and black pepper to taste
12–16 slider buns (Hawaiian rolls recommended)
4 tablespoons butter, melted
BBQ sauce (optional, for serving)

Instructions

Take pork shoulder out of the fridge and let sit for 30 minutes to take the chill off. Pat dry with paper towels.
Rub yellow mustard all over the meat, then sprinkle smoker seasoning rub generously over every inch, pressing it into the meat.
Preheat smoker to 225°F (107°C). If using wood chips, soak them in water for 30 minutes. Add wood to the smoker.
Place pork on the smoker grate. Close the lid and do not open for the first 2 hours to develop bark.
After 2 hours, check the internal temperature. Once it reaches about 165°F (74°C), wrap the pork tightly in heavy-duty foil (Texas Crutch).
Return wrapped pork to the smoker and cook until internal temperature reaches 203°F (95°C), which usually takes another 1-2 hours. The pork is done when a fork slides in with zero resistance.
Remove pork and let it rest in the foil for at least 30 minutes to redistribute juices.
Shred the pork using two forks, discarding large pieces of fat.
While pork rests, whisk together mayonnaise, apple cider vinegar, sugar, Dijon mustard, salt, and pepper in a large bowl.
Toss shredded cabbage into the dressing until coated. Taste and adjust seasoning.
Melt butter and brush on the cut sides of slider buns. Toast buns in a skillet or oven until golden.
Assemble sliders by placing generous amounts of pork on the bottom bun, topping with slaw, and adding BBQ sauce if desired.

Notes

Low and slow is key; do not rush the smoke. Wrapping the pork in foil keeps it moist and tender. Let the slaw rest for at least an hour before serving to allow flavors to meld. Pork shoulder is forgiving and hard to overcook, but aim for 203°F for best tenderness. Leftover pork freezes well for up to 3 months; do not freeze the slaw.

Prep Time: 10 minutes
Cook Time: 4-6 hours
Category: Main Course
Cuisine: American

Nutrition

Serving Size: 1 slider
Calories: 350
Sugar: 8
Sodium: 650
Fat: 18
Saturated Fat: 6
Carbohydrates: 25
Fiber: 2
Protein: 18

Keywords: smoked pulled pork, pulled pork sliders, holiday recipe, smoker recipe, easy BBQ, pork shoulder, slider buns, tangy slaw