Traeger Pulled Pork Sliders Recipe
Introduction
These Traeger Pulled Pork Sliders are a perfect blend of smoky, tender pork and tangy toppings served on soft slider buns. Ideal for casual gatherings or game day, they bring a deliciously satisfying flavor with every bite.
Ingredients
- 6-8 lbs pork shoulder
- 3 tbsp yellow mustard
- 1/4 cup BBQ rub
- 1 cup BBQ sauce
- 8 whole slider buns
- 1/2 cup BBQ sauce (for burgers)
- 2 cups coleslaw
- 16 slices pickles
- 1 cup pickled red onions
Instructions
- Step 1: Remove any packaging and pat the pork shoulder dry with paper towels to remove excess moisture.
- Step 2: Score the fat cap of the pork with a sharp knife in a crosshatch pattern.
- Step 3: Spread the yellow mustard evenly over the pork to act as a binder for the rub.
- Step 4: Generously cover the pork with BBQ rub, then season with salt and black pepper.
- Step 5: Preheat your Traeger or pellet grill to 225°F, and wait until it reaches temperature.
- Step 6: Place the pork directly on the grill grates with the fat cap facing down.
- Step 7: Insert a meat thermometer probe into the thickest part of the pork.
- Step 8: Begin basting the pork with BBQ sauce and spritzing with vinegar every 60-90 minutes to keep it moist and flavorful.
- Step 9: Smoke the pork for 8-10 hours until the internal temperature hits 165°F.
- Step 10: Remove the pork from the grill, keeping the probe in place, and wrap it tightly in foil or butcher’s paper.
- Step 11: Continue to rest the pork until the internal temperature reaches 205°F for tender shredding.
- Step 12: Shred the pork shoulder using forks or meat claws until pulled apart.
- Step 13: Assemble the sliders by layering pulled pork, a drizzle of BBQ sauce, coleslaw, pickles, and pickled red onions on each bun.
Tips & Variations
- For extra smoky flavor, add wood chips like apple or hickory to your pellet grill.
- Substitute coleslaw with a crunchy green salad for a fresher variation.
- If you don’t have pickled red onions, thinly sliced raw red onions work well too.
- Use homemade BBQ rub or adjust spice levels to suit your taste preferences.
Storage
Store leftover pulled pork in an airtight container in the refrigerator for up to 3-4 days. To reheat, warm gently in a covered pan over low heat with a splash of water or extra BBQ sauce to keep it moist. Pulled pork also freezes well for up to 3 months; thaw overnight in the fridge before reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a different cut of pork?
Pork shoulder is ideal due to its fat content and tenderness after slow cooking. However, pork butt or pork picnic roast can also be used with similar results.
Do I need a pellet grill to make this recipe?
While this recipe is designed for a pellet grill like a Traeger, you can adapt it for other smokers or even an oven by smoking or slow-roasting at low temperatures and following similar timing and temperature guidelines.
PrintTraeger Pulled Pork Sliders Recipe
Delicious Traeger Pulled Pork Sliders featuring tender, smoky pork shoulder slow-cooked on a pellet grill, topped with tangy coleslaw, pickles, and pickled red onions, perfect for a crowd-pleasing appetizer or main course.
- Prep Time: 20 minutes
- Cook Time: 9 hours 30 minutes
- Total Time: 9 hours 50 minutes
- Yield: 8 sliders 1x
- Category: Main Course
- Method: Smoking / Slow Cooking
- Cuisine: American
Ingredients
For the Pulled Pork:
- 6–8 lbs pork shoulder
- 3 tbsp yellow mustard
- 1/4 cup BBQ rub
- salt, to taste
- black pepper, to taste
- 1 cup BBQ sauce
- vinegar (for spritzing)
For the Sliders:
- 8 whole slider buns
- 1/2 cup BBQ sauce
- 2 cups coleslaw
- 16 slices pickles
- 1 cup pickled red onions
Instructions
- Prepare the Pork Shoulder: Remove any packaging and pat the pork shoulder dry with paper towels to remove excess moisture. This ensures better smoke adherence.
- Score the Fat Cap: Using a sharp knife, carefully score the fat cap of the pork shoulder in a crosshatch pattern to help render the fat and allow seasoning to penetrate.
- Apply Binder and Seasoning: Slather the yellow mustard evenly over the entire pork shoulder to act as a binder for the rub. Generously cover the pork with the BBQ rub, salt, and black pepper, pressing gently to adhere.
- Preheat Pellet Grill: Load wood pellets into the pellet grill and set the temperature to 225°F. Wait until the grill reaches the desired temperature before cooking.
- Smoke the Pork: Place the pork directly on the grill grates with the fat cap facing down. Insert a meat thermometer probe into the thickest part of the meat. Begin basting the pork with BBQ sauce and spritzing it with vinegar every 60-90 minutes to keep it moist and flavorful.
- Cook Until 165°F: Smoke the pork shoulder for approximately 8-10 hours or until the internal temperature reaches 165°F. This is the initial phase before wrapping.
- Wrap and Rest: Without removing the meat thermometer, wrap the pork tightly in foil or butcher’s paper to trap moisture and continue cooking. Rest the meat until the internal temperature reaches 205°F, which usually takes additional time post-wrapping.
- Shred the Pork: Once fully cooked and rested, shred the meat using forks or meat claws until tender pulled pork is achieved, discarding excess fat if desired.
- Assemble the Sliders: Spread some BBQ sauce on the bottom half of each slider bun. Top with a generous portion of pulled pork, followed by coleslaw, pickles, and pickled red onions. Cover with the top bun and serve immediately.
Notes
- For best smoke flavor, use quality hardwood pellets like hickory or applewood.
- Spritzing with vinegar helps maintain moisture but can be substituted with apple juice or a mix of vinegar and water.
- Resting after wrapping allows the meat fibers to relax and improves juiciness and tenderness.
- Adjust seasoning and BBQ sauce amount based on personal taste preferences.
- Slider buns can be lightly toasted for added texture and flavor.
Keywords: pulled pork sliders, Traeger pulled pork, smoked pulled pork, BBQ sliders, barbecue pork sliders
