Irresistible Kansas City Pulled Pork Sliders with Creamy Southern Slaw!
Indulge in the tantalizing flavors of Kansas City style pulled pork sliders. This recipe features perfectly smoked and seasoned pulled pork, infused with our iconic Kansas City BBQ rub. Served on Kings Hawaiian dinner rolls, these sliders are topped with a creamy Southern slaw for an extra burst of flavor. Prepare to be blown away by the mouthwatering combination of smoky, tender pork, zesty rub, and the delightful tang of the slaw. Get ready to elevate your barbecue game and satisfy your cravings with this irresistible pulled pork extravaganza. Perfect for any occasion, this recipe is a fan favorite that will leave everyone asking for seconds! Recipe by Glenn Connaughton. Read more about Glenn here.
Kansas City Pulled Pork Sliders with Creamy Southern Slaw
- Aluminum Half Size Deep Foil Pan
- Spray Bottle
- Cherry wood chips (or pellets) for smoking
For the Pork
- 8- pound pork shoulder Bone In
- Revolution Barbecue Kansas City BBQ Rub
- 1 Can Dr. Pepper divided
- 1 cup chicken stock divided
- Kings Hawaiian dinner rolls or your preferred slider buns
For the Coleslaw
- 1 14oz package of angel hair colseslaw mix
- 1/2 cup moynaise we use Duke’s brand
- 2 tablespoons apple cider vinegar
- 2 tablespoons dill pickle juice
- 2 tablespoons granulated sugar
- 1/2 teaspoon celery seed
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- Preheat your smoker to 250°F and add the cherry wood ships or use 100% Cherry wood pellets if using a pellet smoker.
- In a spray bottle mix half of the Dr. Pepper and Chicken stock. Set aside the remaining liquids.
- Take the 8-pound pork shoulder and pat it dry with paper towels. This helps the rub adhere better to the meat. Generously apply the Revolution Barbecue Kansas City BBQ Rub to the entire surface of the pork shoulder. Make sure to cover it evenly, pressing the rub into the meat to ensure good adherence.
- Place the seasoned pork shoulder in the preheated smoker, using indirect heat. Lightly spritz the meat with the Dr Pepper mix.
- For the coleslaw, mix all of the ingredients except the slaw mix in a medium sized bowl and whisk until smooth. Add the colslaw mix and toss until fully coated. Cover and refrigerate while the pork is cooking.
- Quickly and lightly spritz the pork 4 more times every 45 minutes witht he Dr Pepper mix. This will help keep the meat moist and to form a crust.
- Once the pork shoulder has smoked for a total of 4 hours, transfer it to an aluminum foil pan and return to the smoker. In approximately another 4 hours, when the internal temperature has reached 165 degrees, pour the reamining Dr Pepper and Chicken stock into the aluminum pan and seal with aluminum foil. This will help create a moist and steamy environment for the pork to continue cooking.
- Place the foil-wrapped pork shoulder back in the smoker and continue cooking until it reaches an internal temperature of 203°F (95°C). Use a meat thermometer to monitor the temperature. This can take several more hours, depending on the size and thickness of the pork shoulder.
- Once the pork shoulder reaches the desired temperature, carefully remove it from the smoker and let it rest for about an hour. You can place the foil pan wrapped in towles in a cooler to retain heat and allow the flavors to settle.
- While the pork is resting, prepare the sliders by slicing the Kings Hawaiian dinner rolls in half.
- Unwrap the rested pork shoulder and transfer it to a cutting board. Using two forks or meat claws, shred the pork into smaller pieces.
- Optional: Use a fat separator to remove excess fat from the cooking juices in the foil pan. This will help enhance the flavor and reduce greasiness.
- Drizzle some of the reserved cooking juices over the shredded pork to add moisture and flavor.
- Place a generous amount of pulled pork onto each slider bun, and top with the coleslaw.
- Serve the delicious Kansas City style pulled pork sliders and enjoy!