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Best Smoked Pulled Pork Sliders: Easy Tailgate Appetizer Recipe

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These best smoked pulled pork sliders with tailgate slaw are the ultimate crowd-pleaser, featuring tender, smoky pork shoulder piled high on soft buns with a crunchy, tangy slaw. Perfect for game day, potlucks, or any gathering, this recipe delivers deep smoke flavor and a satisfying crunch in every bite.

Ingredients

Scale
  • 1 bone-in pork shoulder (8–10 pounds)
  • 3 tablespoons yellow mustard
  • 1/4 cup brown sugar, packed
  • 2 tablespoons smoked paprika
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 tablespoon kosher salt
  • 1 tablespoon black pepper, freshly ground
  • 2 teaspoons cayenne pepper (optional)
  • 1 teaspoon celery seed
  • Apple juice in a spray bottle
  • 1 small head green cabbage, shredded (about 6 cups)
  • 1 large carrot, grated
  • 1/2 cup apple cider vinegar
  • 1/4 cup vegetable oil
  • 3 tablespoons granulated sugar
  • 1 teaspoon celery seed
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 12–15 slider buns (brioche or potato rolls)
  • Your favorite barbecue sauce
  • Pickle chips, for serving (optional)

Instructions

  1. Prep the pork shoulder (night before or 2 hours before smoking): Pat the pork shoulder dry with paper towels. Slather the entire surface with yellow mustard. In a small bowl, mix together the brown sugar, smoked paprika, garlic powder, onion powder, kosher salt, black pepper, cayenne (if using), and celery seed. Apply the rub generously to all sides of the pork, pressing it in with your hands. Wrap tightly in plastic wrap and refrigerate overnight. If short on time, let it sit at room temperatur…
  2. Set up your smoker: About 45 minutes before you plan to cook, set up your smoker for indirect heat at 225°F. Add your wood of choice—two chunks of hickory and one chunk of apple for balanced smoke flavor.
  3. Start smoking: Place the pork shoulder directly on the smoker grate, fat side up. Close the lid and don’t peek for at least 2 hours.
  4. Spritz every hour: After the first 2 hours, spritz the pork with apple juice every hour. Continue this for the first 6 hours of cooking.
  5. The stall: Around the 4-5 hour mark, the internal temperature will hit about 160-170°F and stop climbing. Don’t panic—just keep smoking. The stall can last 2-4 hours.
  6. Wrap the pork (optional but recommended): Once the internal temperature reaches 170°F and the bark looks dark and set, wrap the pork in pink butcher paper or heavy-duty aluminum foil. Place back on the smoker.
  7. Finish cooking: Continue smoking until the internal temperature reaches 203-205°F. This usually takes 12-16 hours total for an 8-10 pound shoulder.
  8. Rest the pork: Remove the pork from the smoker, wrap it in a clean towel, and place it in a cooler (no ice) for at least 1 hour, preferably 2.
  9. Make the tailgate slaw: While the pork rests, whisk together the apple cider vinegar, vegetable oil, sugar, celery seed, salt, and pepper until the sugar dissolves. Add the shredded cabbage and grated carrot. Toss well to coat. Cover and refrigerate for at least 30 minutes.
  10. Pull the pork: Once rested, unwrap the pork and place it in a large aluminum pan. Remove any large chunks of fat and the bone. Using two forks or your hands, shred the pork into bite-sized pieces. Taste and add a little of the reserved juices or some barbecue sauce if desired.
  11. Toast the buns and assemble: Split the slider buns and toast them on a griddle or in the oven at 350°F for 5 minutes until lightly golden. To assemble, pile a generous amount of pulled pork on the bottom bun, top with a spoonful of tailgate slaw, and add a drizzle of barbecue sauce if you like. Cap with the top bun and secure with a toothpick if desired.

Notes

The stall is a normal part of smoking—don’t crank up the heat. Resting the pork is crucial for moisture. Make the slaw just before serving to keep it crunchy. For indoor cooking, use a slow cooker with liquid smoke.

Nutrition

Keywords: smoked pulled pork sliders, tailgate slaw, pulled pork recipe, game day appetizer, BBQ sliders, smoked pork shoulder

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