Smoked Pulled Pork Sliders

Pork Shoulder is often everyones first long cook on a smoker, and for good reason! It’s very forgiving, and almost impossible to really cook poorly. This is how I put together one of my favorite meals in BBQ, pulled pork sliders!

YouTube Instructional: https://youtu.be/c1WA0vsmwTU

Ingredients:

• Pork Butt or Shoulder

• Yellow French’s Mustard

• Cole Slaw Mix

• Kings Hawaiian Sweet Rolls

• Favorite BBQ Sauce - I use a KC style

The UFO BBQ Super-Nova Coffee Rub (for an 8.5lb shoulder):

• 4.25 Tsp Kosher Salt

• 3 Tbsp Dark Ground Coffee

• 1.5 Tbsp Garlic Powder

• .5 Tbsp Black Pepper

• .5 Tbsp Onion Powder

• .5 Tbsp Chili Powder

• .5 Tbsp Brown Sugar

• .25 Tbsp Dark Cocoa

• 1 Tsp Ground Mustard

Spritz:

• 1/2 Lager Beer

• 1/2 Cider

Step 1: Trim the Pork

(Make sure the pork is just out of the fridge and cold)

trim the fat side of the shoulder until appx 1/4 inch remains.

Step 2: Salt the Pork

Using a ratio of 1/2 Tsp per pound of TRIMMED pork, completely cover the exterior of the shoulder, paying particular attention to the non fat side.

Return to the fridge on a wire rack until the salt is completely absorbed into the meat

Step 3: Apply Binder and Dry Rub

Coat the entire exterior of the pork shoulder with a light layer of yellow mustard. Just enough so that you see a hint of yellow.

Liberally apply the Super-Nova coffee rub and return to the wire rack and the fridge

Step 4: Smoke the Pork Shoulder

Preheat the smoker to 180 degrees, and smoke for appx 3 hours.

After 3 hours pump the temp to 225 and begin spritzing the meat whenever it visibly looks dry

Continue doing this until we get a solid bark - meaning if you slightly rub the bark, it does not fall off

Step 5: Wrap it up

Set out two sheets of heavy duty tin foil

Remove the pork shoulder and place in the middle on one side

Coat the top of the shoulder with brown sugar, and place a few tsp of butter across the top.

Start to Fold the sides into over the pork, and once you have a little “boat” pour in a little bit of our spritz to add in liquid.

Completely fold in the sides of the tin foil and fold it over lengthwise until completely wrapped up. It should be a tight wrap.

Step 6: Return to Smoker

Bump smoker temp to 250

return the wrapped pork shoulder to the smoker and let it keep cooking until an internal temperature of appx 200 degrees

Step 7: Rest

Put the wrapped shoulder into a cooler wrapped in a towel. Let is rest for appx 2 hours

Step 8: Unwrap the pork and pull

Unwrap the pork from the tin foil and put into a large container.

Pull out the bone and slightly pull apart all of the large pieces. It should completely pull apart with almost no effort.

Pour the juices from the tin foil back into the now pulled pork

Step 9: Make our Sliders

Add some bbq sauce to the pulled pork and mix together

Add a small amount of bbq sauce to the cole slaw mix (just enough to give it some color and moisture)

Cut the rolls in half, put a layer of pulled pork and cole slaw to preference.

Enjoy!