Pulled Pork Sliders with Apple Jalapeno Slaw

Susie Bulloch from Hey Grill Hey joined us on Michelle's last day to make her one of her favorites. 

Michelle's Pulled Pork Sliders with Apple Jalapeno Slaw

Ingredients

  • 1 5-7 lb bone-in pork shoulder roast (Boston butt)
  • 2 cups apple juice
  • 24-30 slider buns or rolls
  • For the Sweet Rub
  • 1/4 cup dark brown sugar
  • 1 Tablespoon coarse sea salt
  • 2 teaspoons cracked black pepper
  • 2 teaspoons smoked paprika (hot or mild, whichever you prefer)
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 1 teaspoon ground mustard
  • 1/2 teaspoon cayenne pepper
  • For the Apple Jalapeno Slaw
  • 2 large granny smith apples
  • 2 jalapenos, core and seeds removed
  • 1 cup shredded red cabbage
  • 1/4 cup mayonnaise
  • 2 teaspoons Greek yogurt
  • 2 teaspoons juice and zest of 1 lemon
  • 1 teaspoon sugar
  • 1/2 teaspoon celery seeds
  • 1/2 teaspoon poppy seeds
  • salt and pepper to taste

Directions: 

Combine all ingredients for the rub in a small bowl. Rub all over the pork butt. Reserve excess rub for future use.

Start your smoker and set the temperature to maintain 225 degrees.

Place the seasoned pork butt on the grill and close the lid. Smoke until the internal temperature of the pork reaches 165 degrees F.

Remove the pork from your grill and place in a disposable foil pan. Fill the bottom of the pan with the apple juice, cover the pan with foil and return to the grill.

Continue to cook for 4-6 more hours or until the internal temperature of the roast reaches 200-205 degrees F. If at any point during the cooking process the roast starts getting too dark, cover the entire pan with aluminum foil.

When the pork is almost done, assemble the apple jalapeno slaw. Julienne (thin matchstick cut) the apples and jalapenos, discarding the cores and seeds. Place in a mixing bowl with the shredded cabbage and top with the Greek yogurt, mayo, lemon zest and juice, sugar, celery seeds, and poppy seeds. Give it a quick taste and season with salt and pepper as needed. Toss gently to combine and refrigerate until ready to serve.

When the pork has reached the desired internal temperature, remove from the grill and let rest for at least 20 minutes. You can also keep the roast in a warmed oven (preheat to 225 then turn off) until ready to serve.

Transfer the roast to a large mixing bowl and pour the juices into a 4 cup measuring pitcher. Pull the roast into long shreds, discarding any fat or gristle. Separate the fat from the top of the pan juices and discard. Use the remaining juice to moisten the pulled pork just before serving. Toss gently to combine.

Serve the pulled pork on the slider buns with the apple jalapeno slaw and some barbecue sauce of your choice.


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