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Savory Smoked Pulled Pork Sliders

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Tender, smoky pulled pork served on toasted slider buns with creamy coleslaw and tangy pickles, perfect for casual gatherings and game days.

Ingredients

Scale
  • 4 to 5 pounds pork shoulder (pork butt), well-marbled
  • 2 tablespoons brown sugar
  • 1 tablespoon smoked paprika
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 teaspoon ground cumin
  • 1 teaspoon kosher salt
  • 1 teaspoon black pepper
  • 1/2 teaspoon cayenne pepper (optional)
  • Apple cider vinegar (for spritzing)
  • 3 cups shredded green cabbage
  • 1 cup shredded red cabbage
  • 1 large carrot, shredded
  • 1/2 cup mayonnaise
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon Dijon mustard
  • 1 teaspoon sugar
  • Salt and pepper to taste
  • 12 slider buns (potato buns recommended)
  • Pickle slices (dill pickles)
  • Butter for toasting buns (optional)

Instructions

  1. Pat the pork shoulder dry with paper towels.
  2. Mix brown sugar, smoked paprika, garlic powder, onion powder, cumin, salt, black pepper, and cayenne pepper in a small bowl.
  3. Rub the spice mix all over the pork shoulder and let rest at room temperature for 30 minutes.
  4. Preheat smoker to 225°F (107°C) using hardwood chunks like hickory or apple wood for smoke.
  5. Place pork shoulder fat-side up on smoker grate and smoke for 6-8 hours, spritzing hourly with apple cider vinegar.
  6. Use a meat thermometer to check for an internal temperature of 195°F (90°C).
  7. Remove pork from smoker, wrap tightly in foil, and rest for at least 30 minutes.
  8. Combine shredded green and red cabbage and shredded carrot in a large bowl.
  9. Whisk mayonnaise, apple cider vinegar, Dijon mustard, sugar, salt, and pepper in a small bowl.
  10. Pour dressing over veggies and toss until evenly coated; chill until serving.
  11. Unwrap pork and shred with two forks, discarding large fat pieces.
  12. Toss pulled pork with reserved cooking juices to keep moist.
  13. Slice slider buns in half, butter cut sides, and toast on skillet or grill until golden brown.
  14. Assemble sliders by layering pulled pork, creamy coleslaw, and pickle slices on bottom bun; top with bun and serve immediately.

Notes

Maintain steady smoker temperature at 225°F. Spritz pork hourly with apple cider vinegar to keep moist and develop bark. Let pork rest after smoking to redistribute juices. Dress coleslaw shortly before serving to avoid sogginess. Toast buns to prevent soggy sliders. Pork can be smoked a day ahead and reheated gently. Substitute Greek yogurt for mayo for lighter coleslaw. Use gluten-free buns or lettuce wraps for dietary needs.

Nutrition

Keywords: pulled pork sliders, smoked pork, coleslaw, barbecue, sliders recipe, easy pulled pork, smoked pork shoulder

Find it online: https://fizzlefork.com/savory-smoked-pulled-pork-sliders-recipe-easy-step-by-step-guide/