Dairy-Free, Gluten-Free

Pulled Pork Sliders

Recipe Snapshot



Total Time

1 d 15 min




Combine brown sugar,  paprika,  Kosher salt, garlic powder, onion powder, dry mustard, cayenne pepper, and black pepper in a medium mixing bowl. Whisk to combine.

Make the rub blend


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.

Apply dry rub


Allow the pork to come to sit out at room temperature. Set the smoker and preheat.

Bring to room temperature & Preheat the smoker


Before you begin smoking the meat, combine apple cider vinegar and a light colored beer in a bowl, then whisk to combine.

Make the mop sauce


Place the rubbed pork butt directly on the grates of the smoker. Insert a temperature probe into the roast, then set the probe. Lightly baste the pork shoulder with the mop sauce.

Smoke the pork butt


Place bagged coleslaw mix in a large bowl, then add thinly sliced red onion, mayonnaise, red wine vinegar, granulated sugar, Kosher salt, and a couple pinches of black pepper. Refrigerate until needed.

Make the coleslaw


Loosely tent the pork butt with aluminum foil, then allow the meat to rest.  Pull the meat. Again, the meat is way too hot to handle with bare hands, so be careful. 

Rest the meat & pull the pork


The pulled pork can be served immediately or tossed with Carolina gold sauce. Serve on slider buns with our classic coleslaw recipe!

Serve immediately


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