Cooking for 6 people
Ingredients
- 8 lb
bone-in pork shoulder
- 2 tbsp.
mustard
- 4 tbsp.
pork rub seasoning
- 20
slider rolls
- 3 lb
coleslaw
1Food Prep
Fire up the smoker to 250°F.
Score the fat cap on the pork shoulder in a 1” wide cross pattern.
Apply a layer of mustard and rub all over the pork shoulder, this will bind our seasoning (optional).
Generously season with your pork rub.
2Grill Prep
Fuel: We recommend Kingsford® Grillmaster’s Choice Pellets
Method: Pellet Grill
Temp: 250°F
3The Cook
Place the pork in the smoker with a tray to catch all the drippings and smoke the pork until an internal temp of 205°F.
Once the pork reaches the desired internal temp. Place it in a pan adding any drippings, cover it with foil and let it rest for one hour before shredding.
Build your slider by toasting the buns. Load them with pulled pork and coleslaw.
Tips:
– Mix your pulled pork with your favorite bbq sauce
– Pork shoulder cook times can fluctuate. Smoking the pork overnight can help alleviate the frustration of an undercooked pork shoulder. Smoke overnight and rest in a warming rack until it's time to serve.
– Pickles are a great addition.
– If you need to speed up the cooking time of your pork wrap it tightly in foil and place it back in the smoker.
Credit: @bkyardeats on Instagram and @bkyardeats on TikTok
For safe meat preparation, reference the USDA website.
