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Best Smoked Pulled Pork Sliders for a Perfect BBQ

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These smoked pulled pork sliders feature incredibly tender, fall-apart meat with a shatteringly crisp bark, tangy coleslaw, and soft brioche buns. Perfect for a Labor Day cookout or any summer gathering, this recipe delivers the ultimate BBQ experience.

Ingredients

Scale
  • 1 bone-in pork shoulder (8–10 pounds), Boston butt preferred
  • ¼ cup yellow mustard
  • ¼ cup apple cider vinegar (for spritzing)
  • ½ cup dark brown sugar, packed
  • ¼ cup smoked paprika
  • 2 tablespoons kosher salt (Diamond Crystal; use half if using table salt)
  • 2 tablespoons black pepper, freshly ground
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 2 teaspoons cayenne pepper (reduce to 1 teaspoon for less heat)
  • 2 teaspoons cumin
  • 1 small green cabbage, shredded (about 4 cups)
  • 1 cup mayonnaise (Duke’s recommended)
  • 2 tablespoons apple cider vinegar (for slaw)
  • 1 tablespoon honey
  • 1 teaspoon celery seed
  • Salt and pepper to taste
  • 12–16 slider buns (brioche or potato rolls)
  • Your favorite barbecue sauce (Kansas City-style recommended)
  • Butter, for toasting buns

Instructions

  1. Trim and prepare the pork shoulder: Pat the shoulder dry with paper towels. Trim off any excess fat cap, leaving about ¼ inch. Don’t trim the fat between the muscles.
  2. Apply the binder and rub: Coat the entire shoulder with a thin layer of yellow mustard. Mix all dry rub ingredients together and apply generously to the entire surface. Pat it in firmly. Wrap in plastic wrap and refrigerate overnight (8-24 hours).
  3. Set up your smoker: About an hour before cooking, take the pork out of the fridge to come to room temperature. Set up your smoker for indirect cooking at 225°F using hickory wood chunks.
  4. Start the smoke: Place the pork shoulder on the smoker grate, fat side up. Close the lid and don’t open it for at least 3 hours. After 3 hours, start spritzing with apple cider vinegar every 45 minutes.
  5. Survive the stall: When the internal temperature reaches 160-170°F, it will stall. Wrap the shoulder tightly in heavy-duty foil (Texas crutch) with a splash of apple cider vinegar or apple juice inside.
  6. Finish cooking: Return the wrapped pork to the smoker at 225°F. Cook until internal temperature reaches 203-205°F. The probe should slide in with no resistance.
  7. Rest the pork: Wrap the foil package in a clean towel and place in a cooler (no ice) or warm oven (turned off). Let rest for at least 1 hour, preferably 2 hours.
  8. Shred the pork: Unwrap carefully. Remove the bone. Use two forks or meat claws to shred the pork into bite-sized pieces. Discard large pieces of fat. Pour some reserved juices back over the meat.
  9. Make the slaw: Whisk together mayonnaise, apple cider vinegar, honey, and celery seed. Add shredded cabbage and toss to coat. Season with salt and pepper. Refrigerate until serving.
  10. Toast the buns and assemble: Split slider buns and butter the cut sides. Toast on a griddle or skillet over medium heat until golden brown. Pile shredded pork on bottom halves, add coleslaw, drizzle with barbecue sauce, and cap with top buns. Serve immediately.

Notes

Don’t rush the rub—let it sit overnight for best bark. Use the probe test (slide in with no resistance) rather than relying solely on temperature. Don’t overspritz; stick to every 45-60 minutes. Let the meat rest properly for at least 1 hour. Season the slaw generously to balance the rich pork.

Nutrition

Keywords: smoked pulled pork sliders, BBQ sliders, pulled pork recipe, smoked pork shoulder, Labor Day recipe, summer cookout, barbecue sliders

Find it online: https://bakebeam.com/best-smoked-pulled-pork-sliders-for-a-perfect-bbq/