Pulled Pork Sliders Recipe
Ingredients
1 pork shoulder (3.5 kg)
4 Tbsp of your favourite dry rub
6 to 7 heaping Tbsp yellow mustard
16 slider rolls, split and toasted
2 cups ketchup
¼ cup apple cider vinegar
2 Tbsp fresh lemon juice
1 tsp garlic powder
1 tsp onion powder
1 tsp garlic pepper
Preparation
- In a heavy sauce pan over low heat, combine ketchup, cider vinegar, lemon juice, garlic powder, onion powder and garlic pepper and stir well. Simmer, stirring occasionally, for 10 to 15 minutes.
- Season pork shoulder generously with dry rub seasoning. Place pork in a resealable plastic bag.
- Spread mustard evenly over pork while inside the bag to avoid mess. Seal bag and refrigerate overnight.
- Preheat smoker to 110°C.
- Place meat on middle rack of smoker and smoke for 7 to 8 hours or until internal temperature reaches 185°F.
- Remove from smoker. Cover with heavy-duty aluminium foil and return to smoker.
- Increase smoker temperature to 85°C. Smoke for an additional 2 hours or until internal temperature reaches 90°C.
- Let meat rest inside foil for 30 minutes. Then pull pork, Add to slider buns, pour on BBQ sauce, serve and enjoy!
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