Make your next game day unforgettable! Add these sliders to your menu of snacks if you wanna be the host that does the most. These juicy sliders go well with all your other game day treats, especially our Chicharron Nachos and an ice cold beer!
Equipment:
- MEATER Plus
- Large bowl
- Grill
- Aluminum pan (9×13 in)
- Fat separator or strainer
- Cutting board
- Serving platter
- Sharp knife
- Serrated knife
- Pastry Brush
Time:
- Total Time : 10 hour smoke
Doneness:
- 203°F (95°C) – fall apart
Ingredients:
Pulled Pork
- 5 lb. pork butt (bone-in)
- Meat Church Honey Hog Hot BBQ Rub
- Traeger Perfect Pork Rub
- Traeger Apricot BBQ Sauce
- 1/2 cup brown sugar
- 1/2 cup yellow mustard
- 8 tablespoons unsalted butter (cut into cubes)
- Garlic and pepper crispy onions
- 24 count Hawaiian sweet sliders
Garlic Butter
- 4 garlic cloves
- 4 tablespoons unsalted butter
- 2 tablespoons chopped fresh parsley
Coleslaw
- 1 bag coleslaw mix
- 1/2 medium red cabbage thinly sliced
- 1 cup mayonnaise
- 2 tablespoons apple cider vinegar (or more to taste)
- 2 teaspoons celery seeds
- 1/4 teaspoon fine sea salt (or more to taste)
- 1/4 teaspoon freshly ground black pepper (or more to taste)
Instructions:
1. Start by preheating the grill with the lid closed to 275°F (135°C) .
2. Get your sharp knife ready for some trimming! Remove excess fat to prep your pork butt for seasoning.
3. This is where the flavor comes in! First rub your pork butt with the mustard so that it gives the seasoning something to adhere on. Next, generously coat the meat with both the Meat Church Honey Hog BBQ Rub and the Traeger Perfect Pork Rub. Let this sit at room temperature for at least an hour in order to soak in the flavor. If you have the time, keeping it overnight would be ideal!
4. Insert the probe, but make sure you avoid the bone! Smoke until MEATER notifies you that the internal temperature is 175°F (79°C). You want your pork to be a very dark mahogany color. Keep in mind that this is a long cook, but don’t worry, MEATER’s got you!
5. Once MEATER notifies you that it’s done, transfer the meat to your aluminum pan for roasting. Make sure you don’t remove the probe just yet! Sprinkle the brown sugar all over the pork, layer on the butter and then give it a nice sprinkle of the Honey Hog Hot BBQ Rub.
6. Phase 2 of your cook! Cover your pan tightly with some aluminum foil, but keep your probe sticking out. This is how the signals can still transmit to your phone. Place it back on the grill and continue smoking until the internal temperature reaches 203°F (95°C).
7. While that’s going, you can prep your coleslaw and garlic butter. For the coleslaw, add all your ingredients to a bowl and mix mix mix until it’s all well combined.
8. After your slaw is all done, you can prep your garlic butter. Combine all the ingredients into a little pot and bring it to a simmer.
9. As soon as MEATER notifies you that the pork is done, remove it from the grill and transfer it to your cutting board and let it rest. While that’s resting, pour the liquid from the pan into a fat separator or use a strainer if you don’t have one. All the flavor lies in the juices!
10. Next, use your hands to pull apart that pork. It should fall apart very easily. For some more flavor, pour back in the juice, sprinkle some more of that seasoning and add the BBQ sauce to your liking.
11. Assembly time! Use your serrated knife to slice the rolls in half. Place the bottoms of the rolls on a cutting board or serving platter.
12. First layer in your pulled pork, followed by the coleslaw you just made, then top it off with the crunchy onions for some nice added texture. Place the top bun on and you’re almost done!
13. Butter up those buns! Evenly brush the garlic butter overtop and you’re ready to serve.