A staple at any cookout, Pulled Pork Sliders are messy and delicious bite-size sandwiches filled with pork, barbecue sauce, and pickles. You can use sweet or plain buns for these sandwiches. Bread and butter pickles are traditional, but also try spicy jalapeno pickles if you want some heat.
One of the basic skills when it comes to good barbecue is mastering pulled pork. Simply seasoned and cooked low and slow, you’ll love the end results. Pecan wood adds a unique flavor to the pork, but you can also try hickory or your favorite wood combination.
We keep things true and basic in this recipe, focusing on preparing delicious low and slow smoked pulled pork. You can make your sandwiches fancier by topping them with coleslaw or cheese if you like. Whatever you do, though, don’t skip out on the pickles!
Pulled Pork Sliders Recipe
- 1/3 cup Blues Hog Pork Marinade Mix or favorite pork marinade
- 2 cups water
- 6 pounds pork shoulder or butt
- Blues Hog Sweet & Savory Seasoning or favorite sweet rub, to taste
- 1 cup Blues Hog Tennessee Red Barbecue Sauce or favorite mild hot sauce
- 12 slider buns
- 1/2 medium red onion thinly sliced
- bread and butter pickles for serving
- flavor injector
- pecan wood
- heavy duty aluminum foil
- Preheat a smoker to 300 degrees F (150 degrees C). Add 3 chunks of pecan wood.
- Mix the pork marinade and water together. Using a flavor injector, generously inject the pork with the marinade mixture. Heavily coat the pork in the Sweet & Savory Seasoning.
- Add the pork directly to the smoker and cook for 2 hours.
- Remove the pork from the smoker and wrap them in aluminum foil. Smother in the Tennessee Red Barbecue sauce and return the pork to the smoker. Continue to cook until a skewer entering the meat has minimal resistance and the internal temperature reaches 210 degrees F (100 degrees C), about 2 hours.
- Remove the pork from the smoker and let rest in the foil for 30 minutes. Using your hands, forks, or tongs, pull the pork apart.
- Open up the slider buns and lay them flat on a work surface. Add the pulled pork to the base of the buns. Top with the onions and pickles, then top with the remaining buns. Serve immediately.
More Pulled Pork Recipes
Pulled Pork Sandwich
Pulled Pork Quesadilla