Ingredients

The following ingredients have 12 Servings
  • 4 pound pork shoulder
  • 2 tablespoons paprika
  • 2 tablespoons brown sugar
  • 1 teaspoon pepper
  • 1 teaspoon cayenne pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon kosher salt
  • 1/4 cup apple cider vinegar
  • 1/2 cup water
  • 12 slider buns
  • 1/2 cup BBQ sauce (for serving, optional (my favorite is Sweet Baby Ray's))

Instruction

  • Mix together spices and rub well into all sides of pork shoulder
  • Preheat smoker and add wood or pellets according to manufacturer instructions and set heat at 250 degrees. (I used applewood pellets in my Traeger)
  • Place pork fat side down on grill and let cook for 5-6 hours until pork has reached an internal temperature of about 160 degrees.
  • Carefully transfer pork to a foil packet and add vinegar and water and seal tightly.  Return to grill and let cook until pork reaches an internal temperature of 205 degrees. This will allow for optimal shredding.
  • Remove pork and let rest 30-45 minutes.  Shred using pork claws serve on slider buns.  Top with BBQ sauce if desired.