# What You Need:
→ Smoked Pulled Pork
01 - 1 (4–5 lb) pork shoulder (Boston butt)
02 - 2 tablespoons kosher salt
03 - 2 tablespoons brown sugar
04 - 1 tablespoon smoked paprika
05 - 1 tablespoon ground black pepper
06 - 1 tablespoon garlic powder
07 - 1 tablespoon onion powder
08 - 1 teaspoon cayenne pepper (optional)
09 - 1/2 cup apple juice (for spritzing)
10 - 1/2 cup barbecue sauce (plus extra for serving, optional)
→ Coleslaw
11 - 3 cups green cabbage, finely shredded
12 - 1 cup red cabbage, finely shredded
13 - 1 cup carrots, julienned or grated
14 - 1/2 cup mayonnaise
15 - 2 tablespoons apple cider vinegar
16 - 1 tablespoon Dijon mustard
17 - 1 tablespoon honey
18 - Salt and black pepper, to taste
→ Assembly
19 - 12 slider buns, split
20 - Extra barbecue sauce (optional)
# How-To:
01 - Mix kosher salt, brown sugar, smoked paprika, black pepper, garlic powder, onion powder, and cayenne pepper in a small bowl. Pat pork shoulder dry and rub spice mixture evenly over all sides.
02 - Preheat smoker to 225°F. Place pork shoulder fat side up in smoker. Smoke for 6 to 8 hours, spritzing with apple juice every hour after the first two hours, until internal temperature reaches 195–203°F and pork shreds easily. Rest covered loosely with foil for at least 30 minutes. Shred pork with forks and toss with 1/2 cup barbecue sauce if desired.
03 - Whisk together mayonnaise, apple cider vinegar, Dijon mustard, honey, salt, and black pepper in a large bowl. Add green cabbage, red cabbage, and carrots. Toss to coat evenly and chill until ready to use.
04 - Lightly toast slider buns if preferred. Pile pulled pork onto bottom halves of buns, top with a generous scoop of coleslaw, add extra barbecue sauce if desired, then cap with bun tops and serve immediately.
