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Ashley & Brandon Stinson

Pulled Pork Sliders with Homemade Slaw

Print Recipe
Course: Main Course
Cuisine: American
Ingredients Method

Ingredients
  

For the dry rub:
  • 1 Tbsp. ground cumin
  • 1 Tbsp. garlic powder
  • 1 Tbsp. onion powder
  • 1 Tbsp. chili powder
  • 1 Tbsp. cayenne pepper
  • 1 Tbsp. salt
  • 1 Tbsp. black pepper
  • 1 Tbsp. paprika
  • ½ cup brown sugar
For the pulled pork:
  • 2 qts. cold water
  • ½ cup kosher salt
  • ½ cup brown sugar
  • 3 Tbsp. dry rub
  • 2 bay leaves
  • Boston butt
  • Hawaiian rolls
For the creamy jalapeño-cumin slaw:
  • ½ cup mayonnaise
  • 2 Tbsp. sour cream or plain Greek yogurt
  • 1 Tbsp. apple cider vinegar
  • 1 Tbsp. fresh lime juice
  • 1 tsp. honey
  • 1 tsp. ground cumin
  • ½ tsp. garlic powder
  • ½ tsp. kosher salt
  • ¼ tsp. black pepper
  • 1-2 jalapeños seeded and finely diced (leave seeds in if you like more heat)
  • ¼ cup fresh cilantro chopped
  • 2 green onions thinly sliced
  • 1 14 oz. bag coleslaw mix

Method
 

  1. Combine all dry rub ingredients and set aside.
  2. In a large container, combine the cold water, salt, brown sugar, 3 tablespoons of the dry rub, and bay leaves. Stir until the salt and sugar dissolve. Submerge the Boston butt completely in the brine, cover, and refrigerate overnight.
  3. Remove the pork from the brine and pat it completely dry with paper towels.
  4. Generously coat every surface with the remaining dry rub, making sure to work the seasoning into every crease and fold.
  5. Preheat your smoker to 225°.
  6. Place a pan of water on the bottom rack of the smoker to help maintain moisture throughout the cook.
  7. Place the Boston butt on the smoker and cook for approximately 1.5-2 hours per pound, or until the internal temperature reaches 195-205° and the meat is fork tender.
  8. Remove from the smoker, wrap loosely in foil if desired, and let the pork rest for at least 30-60 minutes before pulling.
  9. For the slaw, in a large bowl, whisk together the mayonnaise, sour cream, vinegar, lime juice, honey, cumin, garlic powder, salt, and pepper.
  10. Stir in the jalapeños, cilantro, and green onions.
  11. Add the coleslaw mix and toss until evenly coated. Refrigerate for at least 30 minutes before serving to let the flavors meld.
  12. Shred the pork and serve on rolls with jalapeño-cumin slaw, your favorite barbecue sauce, or enjoy it on its own.