Pulled Pork Sliders Recipe
Smoked Pulled Pork topped with Pineapple Jalapeño Slaw
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Ingredients
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Pulled Pork
Pineapple Jalapeño Slaw
Assembly & Serving
Method
Pulled Pork
- 1
Prepare the rub and pork
Pat the pork shoulder dry with paper towels. In a small bowl combine kosher salt, black pepper, brown sugar, smoked paprika, garlic powder, onion powder and ground cumin. Rub the yellow mustard over all surfaces of the pork to help the dry rub adhere, then apply the dry rub evenly, pressing it into the meat.
- 2
Preheat smoker
Preheat your smoker to 225°F (107°C). If using a charcoal or gas grill set up for indirect heat, stabilize the temperature to about 225°F and add soaked (or dry, depending on preference) wood chips/chunks of hickory or apple to create smoke. Place a drip pan beneath the grill grate near the meat and pour in the apple juice and apple cider vinegar mixture to keep the environment moist while smoking.
- 3
Smoke the pork
Place the pork shoulder fat-side up on the smoker grate. Insert a probe thermometer into the thickest part, avoiding bone. Smoke until the internal temperature reaches about 195–205°F (90–96°C), which will take approximately 6–8 hours for a 4 lb shoulder (time will vary). Monitor smoker temperature and add wood as needed. Every 1–2 hours you can spritz the pork lightly with the apple juice + apple cider vinegar mixture to maintain moisture and build bark.
- 4
Rest and shred
When the pork reaches 195–205°F and a probe slides in with little resistance, remove the pork from the smoker and tent loosely with foil. Let rest 30–45 minutes. Using two forks or meat claws, shred the pork, discarding excess fat and bone. If desired, stir in up to 1 cup of warmed barbecue sauce to taste, or reserve sauce for serving.
Pineapple Jalapeño Slaw
- 5
- 6
Make the dressing
In a medium bowl, whisk together mayonnaise, lime juice, honey, salt and black pepper until smooth.
- 7
Assembly & Serving
- 8
Toast buns
Preheat oven to 350°F (175°C) or heat a skillet over medium heat. Brush the cut sides of the slider buns with melted butter. Place buns cut-side up on a baking sheet and toast in the oven for 5–7 minutes until lightly golden, or toast in a skillet cut-side down until golden.
- 9
Assemble sliders
Pile roughly 2–3 ounces (about 1/4 cup) of shredded pulled pork onto the bottom half of each toasted slider bun. Top the pork with 1–2 tablespoons of pineapple jalapeño slaw. Add a drizzle of barbecue sauce if desired and a slice or two of pickled jalapeño for extra heat. Finish with a fresh cilantro leaf and place the top bun.
- 10
Serve
Serve sliders warm. Leftover pulled pork can be refrigerated for up to 4 days or frozen for up to 3 months. Slaw will keep refrigerated separately for 2–3 days.