How to make PULLED PORK SLIDERS | TRAEGER PROVISIONS SMOKEHOUSE BOX

Defrost the heritage pork butt two days before cooking.

Season one side of the pork with coarse salt.

Score the skin on the top of the pork.

Coat the scored skin with dry brine, ensuring it gets into all creases and crevices.

Marinate the pork in the fridge overnight in an aluminum foil tin.

The next day, wash the pork with warm water.

Season the bottom of the pork with pork and poultry rub, covering liberally.

Flip the pork and coat the top with pork and poultry rub, ensuring it gets into all creases.

Insert a meter wireless probe into the fattest part of the meat without touching the bone.

Set the grill to 400 degrees Fahrenheit and place the pork skin side down for one hour.

After one hour, check the pork; the skin should be puffy.

Lower the grill temperature to 275 degrees Fahrenheit and cook the pork for approximately eight to nine hours.

Once the pork reaches an internal temperature of 203 degrees Fahrenheit, remove it from the grill and let it rest for at least one hour.

Change the grill temperature to 375 degrees Fahrenheit and cook the sides (cornbread, mac and cheese, baked beans, collard greens) according to their required times.

Check the pork; the bone should slide out easily when done.

Shred the pork and mix in the remaining pork and poultry dry rub for added flavor.

Plate the pulled pork sliders with jalapenos and onions, alongside baked beans, mac and cheese, collard greens, and cornbread.

Equipment Needed

Spice Level: