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Foolproof Smoked Pulled Pork Sliders for 50+ Guests

Two appetizing smoked pulled pork sliders piled high with barbecue sauce and creamy coleslaw on brioche buns.
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Make premium-tasting, economical smoked pulled pork butt on your pellet grill. This recipe ensures maximum flavor and is scaled perfectly for large gatherings like graduation open houses.

Ingredients

Scale
  • 20 lb Pork Butt (Boston Butt), bone-in or boneless
  • 1 cup Yellow Mustard (binder)
  • 1 cup Kosher Salt
  • 1 cup Granulated Garlic
  • 1/2 cup Black Pepper, coarse ground
  • 1/2 cup Paprika, sweet
  • 1/4 cup Onion Powder
  • 1/4 cup Brown Sugar, packed
  • 1/4 cup Coffee Grounds, fine
  • Apple Wood or Hickory Pellets (for smoking)
  • 1 cup Apple Cider Vinegar (for spritz)
  • 1 cup Water (for spritz)
  • 1 cup Homemade Vinegar Slaw ingredients
  • 50 Brioche Slider Buns

Instructions

  1. Prepare the pork: Trim any thick, hard fat caps from the pork butt, leaving about 1/4 inch for moisture.
  2. Mix the rub: Combine the salt, garlic, pepper, paprika, onion powder, brown sugar, and coffee grounds in a bowl.
  3. Apply binder: Lightly coat the entire surface of the pork butt with yellow mustard. This acts as a binder for the rub.
  4. Apply rub: Generously coat the pork butt with the spice rub mixture, pressing it firmly onto the meat. Let the seasoned pork rest at room temperature for one hour.
  5. Preheat the smoker: Set your pellet grill to maintain a steady temperature of 225°F using apple or hickory pellets.
  6. Smoke the pork: Place the pork butt directly on the grill grates. Smoke for approximately 10 to 12 hours, or until the internal temperature reaches 160°F.
  7. Create the spritz: Mix the apple cider vinegar and water in a spray bottle. Every 60 to 90 minutes during the smoke phase, spritz the pork butt lightly to maintain surface moisture.
  8. Wrap the pork: Once 160°F is reached, wrap the pork tightly in heavy-duty aluminum foil or pink butcher paper. Return it to the smoker.
  9. Continue cooking: Cook wrapped until the internal temperature reaches 200°F to 205°F, or until a probe slides into the meat with almost no resistance (about 4 to 6 more hours).
  10. Rest the meat: Remove the wrapped pork from the smoker, place it in a dry cooler, and let it rest for at least 2 hours, or up to 4 hours. This step is crucial for juiciness.
  11. Pull the pork: Unwrap the pork. Remove the bone (if applicable). Shred the meat using two forks or meat claws, discarding any large pieces of fat.
  12. Moisten the meat: Place the shredded pork in a large pan. Add 1/2 cup of the pan drippings and a splash of apple cider vinegar. Toss to combine.
  13. Assemble sliders: Lightly toast the brioche slider buns. Pile a generous amount of the smoked pulled pork onto the bottom bun, top with homemade vinegar slaw, and place the top bun on. Serve immediately.

Notes

  • For easier cleanup, place a foil pan filled with water on the bottom rack of your smoker to catch drippings.
  • If you need to hold the pork longer after resting, you can shred it and keep it warm in a slow cooker on the ‘Keep Warm’ setting for up to 3 hours.
  • To make the vinegar slaw ahead of time, prepare it the day before and store it in the refrigerator. Do not dress the slaw until just before serving to keep it crisp.

Nutrition

Find it online: https://cookerycommand.com/smoked-pulled-pork-sliders/