Description
Tender, smoky pulled pork slow-smoked to perfection and served on soft slider buns with optional crunchy slaw and barbecue sauce. Perfect for Labor Day cookouts and casual gatherings.
Ingredients
- 4–5 pounds pork shoulder (Boston Butt)
- 2 tablespoons yellow mustard
- 1/4 cup packed brown sugar
- 2 tablespoons paprika (smoked paprika optional)
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon chili powder
- 1 tablespoon freshly ground black pepper
- 1 tablespoon kosher salt
- 1/4 cup apple cider vinegar
- 1/2 cup water or apple juice
- 12–16 slider buns
- Optional slaw: shredded cabbage, shredded carrots, mayonnaise, vinegar, sugar, salt, pepper
Instructions
- Trim the pork shoulder, removing excess fat but leaving a thin layer for moisture. Pat dry with paper towels. (10 minutes)
- Mix brown sugar, paprika, garlic powder, onion powder, chili powder, black pepper, and kosher salt in a bowl until evenly combined. (5 minutes)
- Rub yellow mustard all over the pork shoulder to help the dry rub adhere. Generously apply the dry rub all over the pork. Let sit at room temperature for 30 minutes or refrigerate overnight for deeper flavor. (30 minutes to overnight)
- Preheat smoker or grill to 225°F (107°C). Add wood chips (hickory or applewood recommended) and place a water pan inside to maintain moisture. (15-20 minutes)
- Place pork shoulder fat side up on the grate. Insert meat thermometer into the thickest part, avoiding bone. Smoke for about 4 hours, maintaining temperature and smoke flow. (4 hours)
- When internal temperature reaches 160°F (71°C), wrap pork tightly in butcher paper or aluminum foil to retain moisture and push through the stall. (5 minutes)
- Return wrapped pork to smoker and continue cooking until internal temperature reaches 195°F (90°C) and pork is tender when probed. This takes about 2-3 hours. (2-3 hours)
- Remove pork from smoker and let rest, wrapped, for at least 30 minutes to redistribute juices. (30 minutes)
- Shred pork into bite-sized pieces using two forks or hands with gloves, mixing in any juices from the foil for moistness. (10 minutes)
- Lightly toast slider buns on grill or skillet. Pile pulled pork high, add slaw or pickles, and drizzle barbecue sauce if desired. (10 minutes)
Notes
Use a spray bottle with apple juice to spritz the pork during smoking to keep the bark moist. Maintain smoker temperature at 225°F (107°C) for best results. Wrapping the pork at 160°F helps push through the stall and retain moisture. Let the meat rest before shredding to redistribute juices. For a spicier rub, add cayenne or chipotle powder. Use butcher paper for better bark texture, but foil works as well. Leftovers store well refrigerated for up to 4 days or frozen for up to 3 months.
- Prep Time: 45 minutes to overnight
- Cook Time: 6 to 8 hours
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 slider (including
- Calories: 320350
- Fat: 1518
- Carbohydrates: 2530
- Protein: 2225
Keywords: pulled pork, smoked pork, sliders, barbecue, Labor Day, cookout, slow smoked, pork shoulder, barbecue sliders