Juicy, Slow-Smoked Pulled Pork Sliders with Crispy Bits!
These pulled pork sliders are the ultimate cookout food. A boneless pork shoulder gets dry-rubbed the day before, then smoked low and slow until it develops a crispy bark and melts into tender, juicy shreds. Pile it onto buns with crunchy coleslaw and tangy Carolina BBQ sauce for a crowd-pleasing favorite. Dairy-free and easily gluten-free with the right swaps.
Servings: 36 sliders
Calories: 533kcal
Equipment
Ingredients
For the 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, I recommend using something light
Serving Suggestions
- 3 packs slider buns
- Carolina gold BBQ sauce or other BBQ sauce
- Pickles
- Coleslaw
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 225°F/107°C 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 190°F/88°C. This will take about 8-12 hours total (for ~4½ 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 190-205°F/88-96°C, 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 note: Nutrition facts include pulled pork, slider buns, and coleslaw; BBQ sauce is not included.
- Seasoning: Dry-rub the pork the night before. If skipping the rub, pat dry and season generously with kosher salt. Refrigerate 8–12 hours.
- Before cooking: Let the pork sit at room temperature for 1 hour.
- Cooking tip: If the meat stalls around 160°F / 70°C, be patient—the target internal temperature is 190–205°F / 88–96°C.
- Juices: When pulling, save and mix the natural pork juices back into the meat to keep it moist and flavorful.
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
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