Pork sliders are one of life’s little rewards. Little bundles of porky goodness can be heavenly if done right, or they can be dry and gamey. I’m going to show you how to do it right. The finished product will be savory, sweet, tangy and come with a little crunch.
I made these with some buddies during a festival of meat we do once a year. Meat-a-Palooza celebrates the NFL draft, grilling out and just being a man. Day 1 was all about pork products in the smoker. Aside from these pork sliders, I also smoked a few racks of ribs. See the HOW TO post about smoking ribs. Smoking commenced at 6am and went until about 4pm.
When smoking pork shoulder, make sure to smoke it with the fat side facing up so when the fat melts away it'll find its way back into the pork meat and make it that much more tasty.
- smoked pork shoulder - approx. 4-5 pounds before cooking
- BBQ rub - use rub mixture from ribs recipe linked above
- cole slaw -
- spicy pickle slices -
- potato slider buns -
I like to add a little slice of spicy pickle for extra crunch when biting into the sliderTo assemble, toast some soft potato slider buns, add a little cole slaw and a slice of spicy pickle. I used my Grandma's homemade spicy pickle recipe but any store brand will do. The pickle adds a little kick of heat to offset the sweet BBQ sauce as well as adds texture. It's going to be messy, which is half the fun so make sure not to pile too much stuff onto those little buns. Try to get more mileage out of the pulled pork and make more sandwich's by using less rather than more. Then sit back and enjoy the fruits of your labor. Cigarettes afterward are optional. I don't smoke, but needed one because these little devils are that good.