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Flavorful Smoked Pulled Pork Sliders Recipe with Easy Tangy Vinegar Slaw

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Slow-smoked pork shoulder rubbed with a balanced spice mix, paired with a crisp, tangy vinegar slaw, served on soft slider buns for a perfect smoky and fresh bite.

Ingredients

Scale
  • 5-pound pork shoulder (pork butt), trimmed of excess fat
  • 2 tablespoons brown sugar
  • 1 tablespoon smoked paprika
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon cayenne pepper (optional)
  • Wood chips for smoking (hickory or apple wood recommended)
  • 4 cups green cabbage, finely shredded
  • 1 cup red cabbage, finely shredded
  • 1 medium carrot, grated
  • ½ cup apple cider vinegar
  • 2 tablespoons granulated sugar
  • 1 teaspoon celery seed
  • 1 teaspoon kosher salt
  • Freshly ground black pepper, to taste
  • 1 tablespoon Dijon mustard (optional)
  • 12 slider buns, soft and slightly sweet (King’s Hawaiian recommended)
  • Butter for toasting buns
  • Pickles for garnish (optional)

Instructions

  1. Prepare the pork shoulder rub by mixing brown sugar, smoked paprika, kosher salt, black pepper, garlic powder, onion powder, and cayenne pepper in a bowl.
  2. Pat the pork shoulder dry and rub the spice mixture evenly all over the meat. Let it sit at room temperature for 30 minutes or refrigerate uncovered overnight for deeper flavor.
  3. Preheat the smoker to 225°F (107°C). Add about 2 cups of wood chips according to your smoker’s instructions.
  4. Place the pork shoulder fat side up on the smoker grate and insert a meat thermometer probe into the thickest part, avoiding bone.
  5. Smoke the pork for about 1.5 hours per pound (7 to 8 hours total) until the internal temperature reaches 195°F (90°C).
  6. Check the smoker every hour and add wood chips or charcoal as needed. If the bark darkens too much before done, loosely wrap the pork in foil.
  7. Remove the pork and let it rest tented with foil for at least 30 minutes.
  8. While the pork rests, combine shredded green and red cabbage and grated carrot in a large bowl.
  9. Whisk together apple cider vinegar, sugar, celery seed, salt, pepper, and Dijon mustard (if using) in a small bowl.
  10. Pour the dressing over the vegetables and toss well. Let the slaw sit at room temperature for about 15 minutes.
  11. Shred the rested pork into bite-sized pieces, discarding large fat or cartilage pieces. Mix with some of the pork juices.
  12. Heat a skillet over medium heat, butter the insides of the slider buns lightly, and toast until golden, about 1-2 minutes per side.
  13. Assemble sliders by piling shredded pork on the bottom bun, topping with vinegar slaw, adding pickles if desired, and capping with the top bun.
  14. Serve immediately.

Notes

Keep smoker temperature steady at 225°F to avoid dry meat. Rest pork for at least 30 minutes before shredding to retain juices. Toast buns with butter for best texture. Slaw can be made a day ahead and refrigerated. For gluten-free, use gluten-free buns or lettuce wraps. Slow cooker method possible with 8 hours on low and broiling for crust.

Nutrition

Keywords: smoked pulled pork, sliders, vinegar slaw, barbecue, smoked pork shoulder, easy pulled pork, backyard barbecue, game day food

Find it online: https://blixfood.com/flavorful-smoked-pulled-pork-sliders-recipe-with-easy-tangy-vinegar-slaw/