Low and slow pork shoulder, pulled apart tender and tossed in SmokinTex BBQ Sauce, piled onto soft slider buns. This is the kind of recipe that turns a long weekend into an event. Simple ingredients, big payoff.
Servings: 12 sliders
Smoker Temp: 225°F
Smoke Time: 8 to 10 hours (until pork reaches 195°F to 203°F internal)
Ingredients
- 4 to 5 lb pork shoulder (butt roast)
- 2 tbsp SmokinTex BBQ Rub
- 1 tbsp brown sugar
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 cup SmokinTex BBQ Sauce, plus extra for serving
- 12 slider buns
- Coleslaw, for topping (optional)
Instructions
- Season the pork. Pat the pork shoulder dry. Combine the SmokinTex BBQ Rub, brown sugar, garlic powder, and onion powder, then rub all over the pork shoulder, working it into every side.
- Rest the rub. Let the seasoned pork sit at room temperature for 30 minutes, or refrigerate uncovered overnight for deeper flavor.
- Smoke. Preheat your SmokinTex smoker to 225°F. Place the pork shoulder on the rack, fat side up, and smoke for 8 to 10 hours, until the internal temperature reaches 195°F to 203°F and the meat pulls apart easily.
- Rest. Remove the pork from the smoker, wrap loosely in foil, and let it rest for 30 minutes before shredding.
- Pull and sauce. Shred the pork with two forks, discarding excess fat. Toss the shredded pork with SmokinTex BBQ Sauce until evenly coated.
- Build the sliders. Pile the pulled pork onto slider buns. Top with coleslaw if using, and serve with extra SmokinTex BBQ Sauce on the side.
Notes: For a smokier bark, skip wrapping the pork in foil during the smoke and only wrap it once it comes off, during the resting step. Leftover pork freezes well for up to three months.
