Description
Smoky, tender pulled pork sliders with tangy Carolina-style sauce and crisp vinegar-based slaw, perfect for game day or casual gatherings.
Ingredients
Scale
- 3–4 pounds pork shoulder (butt), bone-in or boneless
- 2 tablespoons brown sugar
- 1 tablespoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon chili powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 cup wood chips (hickory or applewood)
- ½ cup apple cider vinegar
- 2 tablespoons hot sauce
- 1 tablespoon Worcestershire sauce
- 1 tablespoon yellow mustard
- 1 tablespoon brown sugar
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 small head green cabbage, shredded
- 2 medium carrots, shredded
- ½ medium red onion, thinly sliced
- ¼ cup apple cider vinegar
- ¼ cup vegetable oil
- 2 tablespoons sugar
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 24 slider buns
- 2 tablespoons butter, melted
Instructions
- Trim excess fat from the pork shoulder, leaving a thin layer. Pat dry and mix brown sugar, smoked paprika, garlic powder, onion powder, chili powder, salt, and black pepper. Rub mixture all over the pork.
- Light charcoal and arrange for indirect heat. Soak wood chips for 30 minutes, then place on coals. Place a drip pan on the opposite side. Aim for grill temperature of 225-250°F.
- Place pork over indirect heat. Cook for 3-4 hours until internal temperature reaches 195-205°F.
- Remove pork and let rest for 20 minutes. Shred meat using two forks, discarding large fat pieces.
- Combine apple cider vinegar, hot sauce, Worcestershire sauce, yellow mustard, brown sugar, salt, and black pepper in a saucepan. Heat for 5 minutes to meld flavors.
- Toss shredded cabbage, carrots, and red onion in a bowl. Whisk together vinegar, oil, sugar, salt, and pepper for dressing. Pour over vegetables and toss. Let sit for 10 minutes.
- Brush slider buns with melted butter and toast on the grill for 1-2 minutes per side until golden.
- Assemble sliders by placing shredded pork on buns, drizzling with Carolina sauce, and topping with slaw.
Notes
Toast the buns to prevent sogginess. Keep grill temperature low and steady (225-250°F). Pork is done when it reaches 195-205°F internally. Slaw can be made ahead, but assemble sliders just before serving for best texture.
- Prep Time: 30 minutes
- Cook Time: 3-4 hours
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 slider (approx. 4
- Calories: 450
- Sugar: 12
- Sodium: 650
- Fat: 22
- Saturated Fat: 6
- Carbohydrates: 40
- Fiber: 2
- Protein: 25
Keywords: pulled pork sliders, tailgate recipe, game day food, Carolina sauce, charcoal grill, easy BBQ, smoky pork