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Smoked Pulled Pork Sliders with Tangy Slaw

Smoked Pulled Pork Sliders with Tangy Slaw - featured image
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These smoked pulled pork sliders with tangy slaw are the ultimate comfort food, featuring tender, smoky pork piled on soft buns and topped with a bright, vinegar-based slaw. Perfect for feeding a crowd or saving a last-minute dinner panic.

Ingredients

Scale
  • 3 tablespoons brown sugar, packed
  • 2 tablespoons smoked paprika
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 tablespoon kosher salt
  • 1 teaspoon black pepper, freshly ground
  • 1 teaspoon cayenne pepper (optional)
  • 1 teaspoon dry mustard powder
  • 4 to 5 pounds bone-in pork shoulder
  • Yellow mustard (enough to coat the meat)
  • Apple cider vinegar spritz (1 part vinegar to 1 part water)
  • 4 cups green cabbage, thinly sliced
  • 1 cup red cabbage, thinly sliced
  • 1 large carrot, grated
  • 1/2 cup apple cider vinegar
  • 2 tablespoons honey (or maple syrup)
  • 1 tablespoon Dijon mustard
  • 1/2 cup neutral oil (avocado or grapeseed)
  • 1 teaspoon celery seeds
  • Salt and pepper to taste
  • 12 to 15 slider buns (brioche or potato rolls)
  • Extra barbecue sauce for drizzling (optional)
  • Pickled jalapeños (optional)

Instructions

  1. Prepare the Pork Shoulder: Pat the pork shoulder dry with paper towels. Coat it lightly with yellow mustard. In a small bowl, mix together all the dry rub ingredients. Apply the rub generously all over the pork, pressing it in with your hands. Wrap the shoulder in plastic wrap and let it rest in the fridge for at least 4 hours, or overnight.
  2. Fire Up the Smoker: About an hour before cooking, set up your smoker for indirect heat at 225°F. Use your choice of wood—hickory, apple, or cherry.
  3. Start Smoking: Place the seasoned pork shoulder on the smoker grate, fat side up. Insert a probe thermometer into the thickest part of the meat, avoiding the bone. Close the lid and let it smoke undisturbed for 3 hours. After 3 hours, start spritzing the pork with the apple cider vinegar mixture every 45 minutes.
  4. Monitor the Temperature: The pork will hit a stall around 160°F to 170°F. Keep the smoker steady and continue spritzing. The stall can last 1 to 3 hours.
  5. Wrap or Not?: Once the internal temperature reaches 165°F, you can wrap the pork in butcher paper (or foil) to push through the stall faster. Continue cooking until the internal temperature hits 200°F to 205°F.
  6. Rest the Pork: Once the pork reaches 200°F to 205°F, remove it from the smoker and wrap it tightly in foil. Place it in a cooler (without ice) or a warm oven (set to 170°F) and let it rest for at least 1 hour.
  7. Make the Tangy Slaw: While the pork rests, in a large bowl, whisk together the apple cider vinegar, honey, Dijon mustard, oil, celery seeds, salt, and pepper. Add the sliced green cabbage, red cabbage, and grated carrot. Toss well to coat. Let the slaw sit at room temperature for at least 15 minutes.
  8. Shred the Pork: When the pork has rested, unwrap it carefully and reserve the juices. Using two forks, shred the pork into bite-sized pieces. Discard any large pieces of fat or bone. Pour some of the reserved juices over the shredded meat.
  9. Assemble the Sliders: Split the slider buns and toast them lightly. Pile a generous amount of pulled pork onto the bottom half of each bun. Top with a handful of tangy slaw. Add pickled jalapeños if desired. Drizzle with barbecue sauce if desired. Place the top bun on and serve immediately.

Notes

Don’t skip the rest after smoking—it makes the meat incredibly tender. Use a water pan in the smoker to maintain humidity. Spritz lightly, don’t soak. Trust your thermometer, not the clock. The pulled pork tastes even better the next day.

Nutrition

Keywords: smoked pulled pork, pulled pork sliders, tangy slaw, barbecue, game day food, crowd-pleaser, smoked pork shoulder

Find it online: https://cookluma.com/smoked-pulled-pork-sliders-with-tangy-slaw-easy-and-best/