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Traeger Pulled Pork Sliders Recipe

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★★★★★

4.5 from 70 reviews

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.

Ingredients

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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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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

Find it online: https://tastybynova.com/traeger-pulled-pork-sliders-recipe/