Smoked Pulled Pork Sliders Recipe
Pulled pork sliders are one of the best ways to feed a hungry crowd without a lot of fuss. Smoking the pork shoulder low and slow adds that deep BBQ flavor that can’t be replicated in an oven or slow cooker. Once shredded, pile the pork high on soft rolls, add some slaw for crunch, and you’ve got a simple dish that everyone will be talking about.
This recipe keeps things straightforward—you’ll season, smoke, shred, and assemble. The best part? You can cook the pork ahead of time and just build the sliders when it’s time to eat.
Smoked Pulled Pork Sliders Recipe
Ingredients
- 1 pork shoulder (Boston butt), 6–8 lbs
- 3–4 tbsp Burn Pit BBQ rub (All Ration, Sweet Heat, or Memphis work perfectly)
- 1 cup apple juice or apple cider
- 1 pack Hawaiian rolls (12-count)
- 1 cup coleslaw (store-bought or homemade)
- ½ cup BBQ sauce (optional, for drizzling)
- 2 tbsp butter, melted
- 1 tsp garlic powder
- 1 tsp sesame seeds (optional)
Instructions
1. Prep the Pork
- Trim excess fat from the pork shoulder.
- Rub generously with Burn Pit BBQ rub, making sure to coat all sides.
- Let rest at room temperature for 30 minutes while you set up your smoker.
2. Smoke the Pork
- Preheat smoker to 250°F using lump charcoal or briquettes. Add wood chunks (hickory, apple, or oak work great).
- Place pork shoulder fat side up on the smoker grate.
- Smoke until internal temperature hits 165°F (about 5–6 hours).
3. Wrap & Finish
- Place pork in a foil pan or wrap in heavy-duty foil with 1 cup apple juice/cider.
- Return to smoker and cook until internal temperature reaches 200–205°F (another 4–6 hours).
- Remove, vent steam, and rest wrapped for at least 1 hour.
4. Shred the Pork
- Shred with forks or meat claws. Mix in some of the pan juices to keep it moist.
5. Build the Sliders
- Slice Hawaiian rolls in half (keep as a sheet).
- Layer shredded pork on the bottom half.
- Add a drizzle of BBQ sauce if desired.
- Top with coleslaw.
- Place the roll tops back on.
6. Toast & Serve
- Brush tops with melted butter mixed with garlic powder.
- Sprinkle sesame seeds if using.
- Bake at 350°F for 10 minutes until rolls are golden and slightly crisp.
- Slice into sliders and serve warm.
Grilling Tips for Beginners
- Use a reliable thermometer to monitor pork temperature—don’t just go by time.
- If you’re short on time, you can raise the smoker temp to 275°F to speed things up slightly without sacrificing tenderness.
- Resting the pork after smoking is key—it lets the juices redistribute for better flavor.
Extra Flavor & Pairing Ideas
- Try your Shellback Southwest rub for a spicier kick.
- Add pickles or jalapeños on top of the slaw for tang and heat.
- Serve with smoked mac & cheese, baked beans, or grilled corn on the cob for a full BBQ spread.
FAQ
Q: Can I make the pork ahead of time?
Yes! Smoke the pork a day in advance, shred it, and store it in the fridge. Just reheat with a splash of apple juice or broth before assembling sliders.
Q: Do I have to use Hawaiian rolls?
Not at all—brioche slider buns, potato rolls, or even mini pretzel buns work great.
Q: What wood is best for smoking pulled pork?
Hickory and applewood are classics. Oak gives a balanced smoke flavor, while cherrywood adds a touch of sweetness.
Call to Action
If you’re ready to impress at your next cookout, try these smoked pulled pork sliders with your favorite Burn Pit BBQ rub. Snap a pic, tag us, and share your pitmaster skills with the community—we’d love to see your spread!