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Hi! I'm Ari, photographer and recipe developer behind Well Seasoned. As a former NYC chef, I'm spilling all my tips and tricks from the restaurant industry with you! To learn more about me click here.

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Pulled pork sliders with coleslaw

Pulled Pork Sliders

Posted by: Ari Laing

These pulled pork sliders are the ultimate cookout food! Dry rub a boneless pork shoulder the day before, then refrigerate overnight. Smoke for 8-12 hours, then rest and pull the meat. You'll be left with a crispy exterior bark, with tender, juicy pulled pork that is flavored with apple cider vinegar, beer, and warm spices. Serve with our best ever coleslaw recipe and lots of Caroline gold bbq sauce! A 4 ½ lb boneless pork butt will easily yield 3 dozen sliders. GF, DF

recipe +-

Posted by: Ari Laing
Pulled pork sliders with coleslaw
Print Recipe
5 from 1 vote

Pulled Pork Sliders

These pulled pork sliders are the ultimate cookout food! Dry rub a boneless pork shoulder the day before, then refrigerate overnight. Smoke for 8-12 hours, then rest and pull the meat. You'll be left with a crispy exterior bark, with tender, juicy pulled pork that is flavored with apple cider vinegar, beer, and warm spices. Serve with our best ever coleslaw recipe and lots of Caroline gold bbq sauce! A 4 ½ lb boneless pork butt will easily yield 3 dozen sliders. GF, DF
Prep Time15 mins
Cook Time12 hrs
Overnight Rub + Pulling Meat12 hrs
Total Time1 d 15 mins
Course: Dinner
Cuisine: American, BBQ
Keyword: barbecue sauce, boneless pork shoulder, carolina pulled pork, carolina sauce, smoked pork shoulder
Servings: 36 sliders
Calories: 533kcal
Author: Ari Laing

Equipment

  • Rimmed baking sheet
  • Smoker
  • Temperature probe
  • Bear claws or other tool to shred pulled pork

Ingredients

For the pulled pork

  • 4-5 lb boneless pork shoulder also labeled as Boston butt
  • 2 Tbsp brown sugar
  • 1 Tbsp paprika
  • 2 tsp Kosher salt
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • ½ tsp dry mustard
  • ½ tsp cayenne pepper
  • ½ tsp white pepper

For the mop sauce

  • 1 cup apple cider vinegar
  • 1 cup beer we recommend a light beer

For serving

  • 3 packs slider buns
  • Carolina gold BBQ sauce or other BBQ sauce
  • Pickles optional
  • Coleslaw optional

For classic coleslaw

  • 14 oz bagged coleslaw mix
  • ½ medium red onion very thinly sliced
  • ¾ cup mayonnaise
  • 3 Tbsp red wine vinegar
  • 2 Tbsp granulated sugar
  • ½ tsp Kosher salt
  • pinch of black pepper

Instructions

  • Make the rub blend: Combine 2 Tbsp brown sugar, 1 Tbsp paprika, 2 tsp Kosher salt, ½ tsp garlic powder, ½ tsp onion powder, ½ tsp dry mustard, ½ tsp cayenne pepper, and ½ tsp black pepper in a medium mixing bowl. Whisk to combine.
  • Apply dry rub. Pat the pork shoulder dry with a paper towel. Using gloved hands, apply and rub the blend all over the pork, being sure to work it into all crevices. Cover with plastic wrap, the refrigerate for 8-12 hours.
  • Bring to room temperature. Allow the pork to come to sit out at room temperature for 1-2 hours before smoking.
  • Preheat the smoker. Set the smoker to 225F and preheat for 15 minutes.
  • Make the mop sauce. Before you begin smoking the meat, combine 1 cup apple cider vinegar and 1 cup of a light colored beer in a bowl, then whisk to combine.
  • Smoke the pork butt. Place the rubbed pork butt directly on the grates of the smoker. Insert a temperature probe into the roast, then set the probe to 190F. This will take about 8-12 hours total (for ~4 ½ lb boneless pork shoulder -- see note below about the 'stall'). Lightly baste the pork shoulder with the mop sauce every 30-45 minutes.
  • Make the coleslaw. Place bagged coleslaw mix in a large bowl, then add ½ a thinly sliced red onion, ¾ cup mayonnaise, 3 Tbsp red wine vinegar, 2 Tbsp granulated sugar, ½ tsp Kosher salt, and a couple pinches of black pepper. Use tongs to thoroughly toss. Refrigerate until needed, at least 1 hour.
  • Rest the meat. Once the internal temperature of the pork has reached 190-205F, remove from the smoker and transfer to a cutting board. Loosely tent the pork butt with aluminum foil, then allow the meat to rest for 30-60 minutes. (Trust us, it's way too hot to handle, and the juices need to redistribute).
  • Pull the pork. About 30 minutes before you're set to eat, pull the meat. You can do this with 2 forks, 2 claws, or with gloved hands, but make sure to pull the meat in a large mixing bowl or over a large pan with rimmed sides to help catch the natural juices. Again, the meat is way too hot to handle with bare hands, so be careful. If you want, you can discard big chunks of fat, but most people just finely shred them and toss with remaining pulled pork.
  • Serve immediately! The pulled pork can be served immediately or tossed with Carolina gold sauce. Serve on slider buns with our classic coleslaw recipe!

Notes

  • Nutrition facts include pulled pork, slider buns, and coleslaw. They do not include bbq sauce.
  • Dry rub the night before! If you don't want to use a dry rub, you should still pat the pork down with a paper towel, then season generously on all sides with Kosher salt. Refrigerate at least 8-12 hours for the salt to absorb into the pork butt.
  • Allow the meat to come to room temperature for at least 1 hour before cooking.
  • Push through the stall! If your meat stalls out around 160F (check temp!), be patient. The end goal is an internal temperature of 190-205F. 
  • Keep the natural pork juices! When pulling the pork, be sure to keep the natural juices that runout of the meat and add them back to the pork. This is very flavorful and will help to keep the pork super moist.

Nutrition

Serving: 3sliders | Calories: 533kcal | Carbohydrates: 53g | Protein: 44g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 122mg | Sodium: 931mg | Potassium: 669mg | Fiber: 1g | Sugar: 18g | Vitamin A: 101IU | Vitamin C: 14mg | Calcium: 31mg | Iron: 2mg
Did you make this recipe?Tag @wellseasonedstudio and hashtag it #wellseasonedstudio!