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Smoked Pulled Pork Sliders with Tangy Coleslaw

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These smoked pulled pork sliders with tangy coleslaw are the kind of recipe that makes you look like a hero with very little actual effort. Real smoke from real wood gives it that deep, complex flavor, and the tangy coleslaw cuts through the rich, smoky pork perfectly.

Ingredients

Scale
  • 1 bone-in pork shoulder (8–10 pounds)
  • 1/4 cup yellow mustard
  • Apple juice in a spray bottle
  • 1/4 cup brown sugar, packed
  • 2 tablespoons smoked paprika
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 tablespoon kosher salt
  • 1 tablespoon black pepper, freshly ground
  • 1 teaspoon cayenne pepper (optional)
  • 1 teaspoon cumin
  • 1 small head green cabbage, shredded (about 4–5 cups)
  • 1/2 red onion, thinly sliced
  • 1 large carrot, grated
  • 1/2 cup mayonnaise
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon Dijon mustard
  • 1 tablespoon honey or maple syrup
  • 1/2 teaspoon celery seed
  • Salt and pepper to taste
  • 12–15 slider buns (brioche or potato rolls)
  • Your favorite barbecue sauce
  • Pickles for serving

Instructions

  1. Prep the Pork Shoulder: Take the pork shoulder out of the fridge about 45 minutes before starting. Pat it dry with paper towels. Trim any excess fat cap if it’s more than 1/4 inch thick, but leave some on. Coat the entire shoulder with a thin layer of yellow mustard. Mix all dry rub ingredients together in a small bowl, then apply generously to the pork, patting it in. Let it sit at room temperature while you get the smoker ready.
  2. Set Up the Smoker: Get your smoker running at 225-250°F. Use a mix of hickory and applewood chunks. Set up for indirect heat and fill the water pan if your smoker has one.
  3. Smoke the Pork: Place the pork shoulder on the smoker grate, fat side up. Close the lid and let it cook. After about 3 hours, start spritzing the pork with apple juice every 45 minutes to an hour. The pork will hit ‘the stall’ around 160-170°F internal temperature.
  4. Wrap the Pork: When the pork hits the stall (around 165-170°F internal), wrap it tightly in pink butcher paper or heavy-duty aluminum foil. Place it back on the smoker, still fat side up.
  5. Finish Cooking: Continue cooking until the internal temperature reaches 200-205°F. The meat should be probe-tender.
  6. Rest the Pork: Wrap the pork in a towel and place it in a cooler (no ice) to rest for at least 1 hour, ideally 2 hours.
  7. Shred the Pork: Unwrap the pork and transfer it to a large cutting board or platter with a rim. Remove the bone. Use two forks or meat claws to shred the pork into bite-sized pieces. Discard any large pieces of fat. Drizzle some of the accumulated juices over the shredded meat.
  8. Make the Tangy Coleslaw: In a large bowl, whisk together the mayonnaise, apple cider vinegar, Dijon mustard, honey, celery seed, salt, and pepper. Add the shredded cabbage, sliced red onion, and grated carrot. Toss everything together until well coated. Taste and adjust seasoning. Cover and refrigerate for at least 30 minutes.
  9. Assemble the Sliders: Split your slider buns and toast them lightly if desired. Pile on the shredded pork, drizzle with barbecue sauce if using, and top with a generous scoop of tangy coleslaw. Add a pickle slice if desired. Serve immediately.

Notes

Don’t rush the stall. The stall is where the collagen breaks down. Spritz with purpose every 45 minutes. Resting is not optional. Season the coleslaw in advance. Toast the buns. Serve sauce on the side. The pulled pork tastes even better the next day.

Nutrition

Keywords: smoked pulled pork, sliders, coleslaw, barbecue, game day, pulled pork sliders, tangy coleslaw

Find it online: https://platebelle.com/smoked-pulled-pork-sliders-with-tangy-coleslaw/