Smoked Pulled Pork Sliders, Rub, BBQ Sauce, Potato Salad, Coleslaw

Day 1: Prepping the meat. With a liquid food injector, inject into 3 to 4 locations of the top of the meat (Fat Cap of Pork shoulder facing top). Rub by hand the top, sides with your Rub. You can use McCormick/Lawry’s Memphis BBQ rub or our recipe. Place in large aluminum roasting pan both shoulders, keep the fat cap up. Cover with foil and refrigerate for at least 24 hours. At the same time, get your wood or wood chips. Soak in plastic food grade 5-10 gallon container/bucket. Use 2-3 gallons of water and ½ to 1 gallon of apple juice. The wood/wood chips will also soak for 24 hours. Need enough wood to last 3 to 6 hours on low coals. Ideal smokehouse temperature will be between 180 to 210 degrees. Best with Oak or Apple-wood (avoid hickory or mesquite)

DAY 2: Early morning: take the meat out of the frig and let stand on kitchen counter with cover for 2-3 hours to get to room temperature. After an hour of meat sitting on counter, it’s time to start your fire with some kindling and briquettes and/or your oak/apple firewood. Take your firewood/chips out of the soaking bucket and allow to drain for at least an hour. Once coals are not burning but glowing, put meat into smoker and place a sizable amount of soaked wood on coals. Close smoker and sit back and have a brew. Check your wood in the firebox periodically to make sure you have continuous smoke and add wood as needed. After approximately 3-4 hours your pork should have a deep brown, almost black crust formed. Remove and return to roasting pan, keeping fat cap up.Place in 200 degree oven covered with foil for 3 hours. Take meat out and place on butcher block and let rest for 1 hour. Then pull away. Place meat, coleslaw and BBQ sauce on Slider Bun. Heaven!

For the Rub: Combine all the ingredients. BBQ Sauce: Mix and cook for 30 minutes on stove top. Potato Salad: Bring a pot of salted water to boil. Add potatoes, cover and cook until tender but firm about 8-10 minutes. Drain and let cool in a separate bowl. Chop boiled eggs, add to potatoes, red onions and celery. Combine mayonnaise, relish cajun spice, mustard, lemon juice and mayonnaise. Mix well, add to the potato, onion, celery, herb and egg mixture. Adjust salt, pepper and creole seasoning. Refrigerate till ready to eat.

For the Coleslaw: Combine dressing then other ingredients. Refrigerate at least 1 hour or even up to 3 days before serving to allow flavors to blend.