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Juicy Slow-Smoked Pulled Pork Sliders with Crispy Bits Recipe

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4 from 13 reviews

  • Author: Sara
  • Total Time: 20-24 hours
  • Yield: 36 sliders

Description

Enjoy juicy, slow-smoked pulled pork sliders with delicious crispy bits, combined with tangy coleslaw and Carolina gold BBQ sauce. This recipe uses a flavorful dry rub, a vinegar and beer mop sauce, and slow smoking or alternative cooking methods like oven roasting or slow cooking. Perfect for gatherings, the pork is tender, smoky, and topped with homemade coleslaw for a classic Southern slider experience.

Ingredients

Pork and Rub

  • 4-5 lb boneless pork shoulder (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

Mop Sauce

  • 1 cup apple cider vinegar
  • 1 cup light beer

Sliders

  • 3 packs slider buns
  • Carolina gold BBQ sauce (or other preferred BBQ sauce)
  • Pickles (optional)

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

  1. 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 white pepper in a medium mixing bowl. Whisk well to incorporate all spices evenly.
  2. Apply dry rub: Pat the pork shoulder dry with paper towels. Using gloved hands, thoroughly coat the pork with the rub, making sure to work it into every crevice. Cover with plastic wrap and refrigerate for 8-12 hours to develop flavor.
  3. Bring pork to room temperature: Remove the pork from the fridge and let it sit at room temperature for 1-2 hours before cooking. This ensures even cooking throughout.
  4. Preheat the smoker: Set your smoker to 225°F (107°C) and allow it to preheat for 15 minutes before adding the meat.
  5. Make the mop sauce: Whisk together 1 cup apple cider vinegar and 1 cup light beer in a bowl; this will be used to baste the pork during smoking.
  6. Smoke the pork: Place the rubbed pork shoulder directly on the smoker grates. Insert a temperature probe set to 190°F (88°C). Smoke the pork for approximately 8-12 hours, basting lightly with the mop sauce every 30-45 minutes to keep it moist and flavorful.
  7. Alternative method – Oven roasting: Place the dry-rubbed pork in a covered Dutch oven with mop sauce and roast at 300°F (149°C) for 4-5 hours until internal temperature reaches 190-205°F (88-96°C). For the last 30 minutes, uncover and increase oven temperature to 425°F (218°C) to create a crust.
  8. Alternative method – Slow cooker: Place the rubbed pork and mop sauce in the slow cooker and cook on LOW for 8-10 hours or HIGH for 5-6 hours. Add 1 tsp smoked paprika to the rub and a few drops of liquid smoke to the mop sauce to mimic smokiness.
  9. Make the coleslaw: In a large bowl, combine the bagged coleslaw mix, thinly sliced red onion, mayonnaise, red wine vinegar, granulated sugar, Kosher salt, and black pepper. Toss everything thoroughly with tongs and refrigerate for at least 1 hour before serving.
  10. Rest the meat: Once the pork reaches 190-205°F (88-96°C), transfer it from the cooking device to a cutting board. Loosely tent with aluminum foil and let it rest for 30-60 minutes to allow juices to redistribute.
  11. Pull the pork: About 30 minutes before serving, shred the pork using two forks, pork claws, or gloved hands in a large bowl or pan to catch juices. Discard large chunks of fat or shred finely and mix with the meat for added richness.
  12. Serve immediately: Toss the pulled pork with Carolina gold BBQ sauce if desired, pile onto slider buns, top with coleslaw and pickles, and serve right away for a perfect slider experience.

Notes

  • Smoking times will vary based on the size of the pork shoulder and smoker consistency; always rely on internal temperature between 190-205°F for doneness.
  • The ‘stall’ during smoking may last several hours, where the internal temperature plateaus; patience is key for tender pulled pork.
  • Using a probe thermometer helps to monitor the internal temperature without opening the smoker frequently.
  • For enhanced smoky flavor in the slow cooker method, adding smoked paprika and liquid smoke is recommended.
  • Resting the meat after cooking is crucial to retain juiciness and make pulling easier.
  • Use light beer in the mop sauce to avoid overpowering flavors; avoid dark or heavy beers.
  • Homemade coleslaw can be adjusted with more or less sugar or vinegar to your taste preference.
  • Leftover pulled pork can be refrigerated for up to 4 days or frozen for longer storage.
  • Prep Time: 12 hours 30 minutes
  • Cook Time: 8-12 hours
  • Category: Main Course
  • Method: Smoking
  • Cuisine: Southern American

Find it online: https://saraflavors.com/juicy-slow-smoked-pulled-pork-sliders-with-crispy-bits-recipe/