
Smoked Pulled Pork Barbeque Sliders
Adapted from recipe by Tyler Florence.
Using a smoker adds intense flavor and takes the pulled pork sandwich to a new level!
ROAST INGREDIENTS:
- 3 TBS paprika
- 1 TBS garlic powder
- 1 TBS brown sugar
- 1 TBS dry mustard
- 3 TBS coarse sea salt
- 1 (5 to 7 lb) pork roast, preferably shoulder or Boston butt
CIDER-VINEGAR BBQ SAUCE INGREDIENTS:
- 1 1/2 cups cider vinegar
- 1 cup yellow or brown mustard
- 1/2 cup ketchup
- 1/3 cup packed brown sugar
- 2 garlic cloves, crushed
- 1 tsp kosher salt
- 1 tsp cayenne
- 1/2 tsp freshly ground black pepper
- Preheat your smoker to 225ºF.
- Score the fat cap but do not cut the meat of:
- 3.5-4 lb pork shoulder roast
- Combine in a small bowl:
- 3 TBS paprika
- 1 TBS garlic powder
- 1 TBS brown sugar
- 1 TBS dry mustard
- 3 TBS coarse sea salt
- Rub roast liberally with the seasoning rub.
- Cook the meat about 8 to 10 hours in the smoker, or until the internal temperature, using an instant-read thermometer, reaches 165ºF for slicing or 175ºF for pulling.
- If you wish to use the meat later, wrap the roast in double foil to retain the juices and refrigerate or freeze.
- If you are using the meat immediately, remove the bone by twisting it, it should easily come out. Then slice it or use 2 forks to shred the meat apart.
- Combine and simmer in a small saucepan over medium heat:
- 1 1/2 cups cider vinegar
- 1 cup yellow or brown mustard
- 1/2 cup ketchup
- 1/3 cup packed brown sugar
- 2 garlic cloves, crushed
- 1 tsp kosher salt
- 1 tsp cayenne
- 1/2 tsp freshly ground black pepper
- Simmer gently, stirring, for 10 minutes until the sugar dissolves. Take it off the heat and reserve until ready to use.
- Combine sauce with shredded meat and serve with rolls or buns.
