Smoked Pulled Pork Sliders Slathered in Guinness Barbecue Sauce Topped With a Creamy Dijon Slaw. For a version that doesn't require a smoker, click here.
Trim your pork butt of excess fat.
In a large bowl, combine all ingredients of the dry rub. Generously coat the pork with the dry rub and get it into all the crevices. Store in an airtight container and refrigerate over night.
Fill your smoker with applewood pellets. Preheat it to 225ºF. Place meat directly on the grill grates and smoke for 3 hours.
Pour two ounces of Guinness into a dutch oven. Add cinnamon and bay leaves into the pot and then add the meat from the smoker. Place it back on the grill and raise the heat to 275. Cook for another 2 hours flipping the meat after the first hour. Meat is ready when it very easily falls off the bone. If it’s not ready cook it again for another hour.
Remove meat from the pot and pull apart with two forks. Transfer to a large pot and coat meat with the sauce.
While the meat cooks. Heat oil in a saucepan over medium heat.
Add the garlic and sauté until fragrant ( about 1 minute)
Add the remaining ingredients and stir until combined. Bring to a boil and simmer, stirring occasionally, until reduced by half. (About 30-45 minutes) Store in an airtight container until ready for use.
While the meat cooks, mix the mayo, vinegar, mustard and salt together in large bowl.
Add the onions and cabbage and toss well to combine.
Cover and refrigerate for at least an hour.
Assemble and serve to friends. Repeat until they fall into a food coma.
This recipe actually makes way more than 36 sliders but 36 is enough to feed 12 people. The meat can and should be frozen for a future use. It reheats easily and quickly and is great for any last minute meals or get togethers.