Pulled Pork Sliders! Recipe & Rub | 8 hour Low & Slow Smoke

Set up the smoker to 250 degrees Fahrenheit and wait for it to preheat.

Soak Applewood chips in water to make them last longer during smoking.

Prepare the water tray for the smoker and fill it with water before placing the pork shoulder inside.

Once the smoker reaches 250 degrees, place the pork shoulder in the smoker with the fat layer on top.

Add soaked Applewood chips over the heating element for smoke.

Close the smoker and allow the pork to smoke for about eight hours, refilling the chips every hour for the first four to five hours.

Spritz the pork with a one-to-one mixture of apple cider vinegar and apple juice every hour to keep it moist and help develop a good bark.

After eight hours, check the internal temperature of the pork shoulder, which should be around 200 degrees Fahrenheit.

Let the pork shoulder rest for a bit before shredding.

Use hands to pull apart the pork into bite-sized chunks, ensuring to keep the juices.

Assemble the sliders using Hawaiian rolls, adding pulled pork, a drizzle of Sweet Baby Ray's barbecue sauce, coleslaw, and a spoonful of picnic perfect pasta salad.

Equipment Needed

Spice Level: