Imagine sinking your teeth into the most tender, smoky, melt-in-your-mouth pulled pork sliders that will have your guests begging for your secret recipe. These aren't just any ordinary sliders - they're a flavor-packed journey that transforms a simple pork shoulder into a culinary masterpiece that will become the star of your next gathering. With a perfect blend of spices and a slow-smoking technique that guarantees mind-blowing tenderness, these sliders are about to revolutionize your barbecue game!
Prep Time: 20 mins
Cook Time: 8 hrs
Total Time: 8 hrs 20 mins
Cuisine: American
Serves: 10 sliders
Ingredients
- 4 lb pork shoulder
- 2 tbsp smoked paprika
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tbsp brown sugar
- 1 tbsp salt
- 1 tsp black pepper
- 10 slider buns
- BBQ sauce for serving
Instructions
- Begin by preparing your pork shoulder. Trim any excess fat from the surface of the pork, but leave a thin layer for flavor and moisture during cooking.
- In a small bowl, combine the smoked paprika, garlic powder, onion powder, brown sugar, salt, and black pepper. Mix well to create a dry rub.
- Rub the spice mixture generously all over the pork shoulder, ensuring it is evenly coated on all sides. For best results, let the seasoned pork sit at room temperature for about 20 minutes to allow the flavors to penetrate the meat.
- Preheat your smoker to 225°F (107°C). If you don't have a smoker, you can use a grill set up for indirect cooking. Add wood chips (such as hickory or applewood) to the smoker for a rich, smoky flavor.
- Once the smoker is ready, place the pork shoulder directly on the grate. Close the lid and smoke for about 8 hours, or until the internal temperature of the pork reaches at least 195°F (90°C). This long cooking time will break down the collagen in the meat, making it tender and easy to shred.
- During the smoking process, monitor the temperature of the smoker and add more wood chips as needed to maintain a steady smoke. If you prefer, you can spritz the pork with apple juice or vinegar every hour to keep it moist.
- After 8 hours, carefully remove the pork shoulder from the smoker and wrap it in aluminum foil. Let it rest for at least 30 minutes to allow the juices to redistribute.
- Once rested, unwrap the pork and use two forks to shred the meat into bite-sized pieces. Discard any large pieces of fat.
- To assemble the sliders, place a generous portion of the smoked pulled pork onto each slider bun. Drizzle with your favorite BBQ sauce.
- Serve the sliders warm, and enjoy with your favorite sides such as coleslaw or potato chips!
Tips
- Choose the Right Cut: Always select a pork shoulder (also called pork butt) with a good amount of marbling for maximum flavor and tenderness.
- Patience is Key: Don't rush the smoking process. Low and slow is the golden rule for creating incredibly tender pulled pork.
- Wood Chip Selection Matters: Hickory and applewood provide the best smoky flavor. Experiment to find your favorite!
- Temperature is Critical: Use a meat thermometer to ensure your pork reaches the perfect internal temperature of 195°F-205°F.
- Resting is Crucial: Always let your meat rest after smoking to allow the juices to redistribute, ensuring maximum moisture.
- Make Extra: These sliders are so good, you'll want leftovers! Consider making a larger batch.
- Customize Your BBQ Sauce: Don't be afraid to mix store-bought sauce with your own additions for a unique flavor profile.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 25g
Protein: 28g
Fat: 18g
Saturated Fat: 6g
Cholesterol: 95mg
