Pulled Pork Slider Recipe

Trim and rub

Trim excess fat from the pork shoulder, leaving a thin fat cap for moisture. Spread yellow mustard over the exterior as a binder. In a small bowl combine kosher salt, black pepper, paprika, brown sugar, garlic powder, onion powder and cumin. Rub the spice mix all over the pork, pressing to adhere.

Preheat smoker

Preheat your smoker to 225°F (107°C). If using a charcoal or pellet smoker, add 2 cups of soaked or dry wood chips (hickory, apple or oak) for smoke flavor. Place a pan of apple juice or apple cider in the smoker drip tray to maintain humidity.

Smoke the pork

Place the pork shoulder fat-side up on the smoker grate. Smoke until an internal temperature of about 165°F (74°C) — this typically takes 4–6 hours depending on size. Every hour mist the pork with apple cider or spritz from a spray bottle to keep it moist.

Wrap and finish

When the pork hits ~165°F and has a deep mahogany color, wrap it tightly in foil or butcher paper with about 1/2 cup apple juice inside to braise. Return to the smoker and cook until the internal temperature reaches 195–205°F (90–96°C), about 2–4 more hours. Check for tenderness — a probe should slide in like warm butter.

Rest and pull

Remove the wrapped pork and let rest, still wrapped, for 30–45 minutes. Unwrap and drain any excess juices into a small bowl (reserve for mixing if desired). Use two forks or meat claws to shred the pork into bite-sized pieces, discarding large pockets of fat and bone. If desired, mix in 1/4–1/2 cup of reserved juices to keep the meat moist.

Combine ketchup, brown sugar, bourbon, apple cider vinegar, Worcestershire sauce, smoked paprika, minced garlic, salt and pepper in a saucepan over medium heat. Bring to a gentle simmer, stirring frequently to dissolve sugar.

Simmer the sauce for 8–12 minutes until slightly thickened and glossy. Taste and adjust seasoning; if too sweet add a squeeze more vinegar, if too sharp add a bit more brown sugar. Stir in butter off the heat for extra shine.

Reserve about 3/4 cup of glaze to toss with the pulled pork. Warm remaining glaze for service.

To finish the pork: place shredded pork in a large bowl, add 1/2–3/4 cup of the warm bourbon glaze and toss gently to coat. Keep additional glaze on the side for serving.

In a large bowl combine mayonnaise, apple cider vinegar, Dijon mustard, sugar, celery seed (if using), salt and black pepper. Whisk until smooth and balanced to taste.

Add shredded green cabbage, red cabbage and grated carrot to the dressing. Toss thoroughly to coat. Let the slaw chill at least 20–30 minutes in the refrigerator to meld flavors; taste and adjust seasoning before serving.

Warm the slider buns: split buns and lightly butter cut sides. Toast on a griddle or in a skillet over medium heat until golden, about 1–2 minutes per side.

Build sliders: place a heaping tablespoon (about 1.5–2 oz) of bourbon-glazed pulled pork on the bottom half of each bun. Top with 1–2 tablespoons of creamy coleslaw, add a pickle slice if using, and finish with the top bun. Spoon extra glaze over the pork for added shine and flavor if desired.

Serve immediately while pork is warm and buns are slightly crisp. Offer extra bourbon BBQ glaze and coleslaw on the side.