Smoked Pulled Pork Sliders with Tangy Vinegar Slaw

How to Make Smoked Pulled Pork Sliders with Tangy Vinegar Slaw

1. 1

   Step 1: Trim and season the pork

   Trim any excessive fat cap from the pork shoulder, leaving a thin layer to render. Coat the outside with yellow mustard, then press the dry rub evenly over all surfaces. Wrap and refrigerate for at least 1 hour or preferably overnight to let flavors penetrate.

   For this step

   • 4 1/2 lbPork shoulder (Boston butt), bone-in or boneless
   • 2 tbspYellow mustard (as binder)
   • 1/4 cupDry rub (brown sugar, smoked paprika, garlic powder, kosher salt, black pepper) — pre-mixed
   
2. 2

   Step 2: Set up the smoker and begin smoking

   Preheat your smoker to a steady 225°F (107°C) using hardwoods like hickory, oak, or apple. Place the pork fat-side up on the grate and maintain temperature, preparing a spritz of apple juice mixed with apple cider vinegar in a spray bottle. Begin spritzing the exterior every 45–60 minutes after the first 1.5–2 hours to maintain moisture and flavor.

   For this step

   • 3/4 cupApple cider vinegar (for spritz and slaw)
   • 1 cupApple juice (for spritz)
   
3. 3

   Step 3: Smoke to proper internal temperature

   Continue smoking until the pork reaches an internal temperature of 195–205°F (90–96°C), about 6–9 hours total depending on size and smoker consistency. If the roast hits a stall, you can wrap it tightly in foil with a few tablespoons of apple juice to push through the stall and speed the finish. Remove when target temperature is reached and let rest for 30–45 minutes wrapped to redistribute juices.
   
4. 4

   Step 4: Make the tangy vinegar slaw

   While the pork rests, toss shredded cabbage and sliced red onion in a bowl. Whisk mayonnaise with apple cider vinegar, sugar, salt, and pepper to taste, then fold into the cabbage mixture. Adjust acidity and sweetness to preference and chill for at least 20 minutes so flavors meld.

   For this step

   • 4 cupsGreen cabbage, thinly shredded
   • 1/2 countRed onion, thinly sliced
   • 1/2 cupMayonnaise (for slaw)
   • 2 tbspGranulated sugar (slaw)
   
5. 5

   Step 5: Pull pork and assemble sliders

   Shred the rested pork with two forks, discarding any large pieces of fat, and toss with a few tablespoons of the resting juices for moisture. Toast slider buns if desired, pile generous amounts of pulled pork on the bottom buns, top with tangy vinegar slaw, and finish with the top buns. Serve warm — these hold well and can be kept warm in a low oven for service.

   For this step

   • 12 countSlider buns (brioche or soft rolls)
   

1. Trim any excessive fat cap from the pork shoulder, leaving a thin layer to render. Coat the outside with yellow mustard, then press the dry rub evenly over all surfaces. Wrap and refrigerate for at least 1 hour or preferably overnight to let flavors penetrate.
2. Preheat your smoker to a steady 225°F (107°C) using hardwoods like hickory, oak, or apple. Place the pork fat-side up on the grate and maintain temperature, preparing a spritz of apple juice mixed with apple cider vinegar in a spray bottle. Begin spritzing the exterior every 45–60 minutes after the first 1.5–2 hours to maintain moisture and flavor.
3. Continue smoking until the pork reaches an internal temperature of 195–205°F (90–96°C), about 6–9 hours total depending on size and smoker consistency. If the roast hits a stall, you can wrap it tightly in foil with a few tablespoons of apple juice to push through the stall and speed the finish. Remove when target temperature is reached and let rest for 30–45 minutes wrapped to redistribute juices.
4. While the pork rests, toss shredded cabbage and sliced red onion in a bowl. Whisk mayonnaise with apple cider vinegar, sugar, salt, and pepper to taste, then fold into the cabbage mixture. Adjust acidity and sweetness to preference and chill for at least 20 minutes so flavors meld.
5. Shred the rested pork with two forks, discarding any large pieces of fat, and toss with a few tablespoons of the resting juices for moisture. Toast slider buns if desired, pile generous amounts of pulled pork on the bottom buns, top with tangy vinegar slaw, and finish with the top buns. Serve warm — these hold well and can be kept warm in a low oven for service.