Smoked Pulled Pork

Guinness Smoked Pulled Pork Sliders With A Creamy Dijon Slaw

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.


For The Rub

  • 4 Tablespoons Smoked Paprika
  • 4 Tablespoons Dark Brown Sugar
  • 2 Tablespoons Kosher Salt
  • 1 Tablespoon Ancho Chili Powder
  • 1/2 Teaspoon Cayenne
  • 1/2 Teaspoon Dried Oregano
  • 1/2 Teaspoon Dried Thyme
  • 1/2 Teaspoon Ground Cumin
  • 1/2 Teaspoons Fresh Ground Black Pepper
  • 1/2 Teaspoons Mustard Powder

For The Meat

  • Applewood Pellets
  • 1 7-9 Pounds Bone-In Pork Shoulder
  • 2 12 Oz Bottles Guinness Extra-Stout
  • 2 Bay Leaves
  • 2 Cinnamon Sticks

For the Sauce

  • 2 Tablespoons Olive Oil
  • 8 Cloves Garlic Minced
  • 2/3 Cups Light Brown Sugar
  • 2/3 Cups Soy Sauce
  • 2 Cups Guinness Extra-Stout
  • 1 1/3 Cups Ketchup
  • 4 Tablespoons Worcestershire Sauce
  • 2 Tablespoons Sriracha
  • 2 Tablespoons Smoked Paprika
  • 2 Teaspoons Onion Powder

For the Slaw

  • 1/4 Cup Mayonaise
  • 2 Tablespoons Apple Cider Vinegar
  • 2 Tablespoons Dijon Mustard
  • 1 Teaspoons Kosher Salt
  • 1/2 Head Green Cabbage Shredded
  • 1 Whole Red Onion quartered and sliced thinly
  • 3 Dozen Slider Rolls


Preparing the Meat

  1. Trim your pork butt of excess fat.

  2. 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.

Cooking the Meat

  1. Fill your smoker with applewood pellets. Preheat it to 225ºF. Place meat directly on the grill grates and smoke for 3 hours.

  2. 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. 

  3. Remove meat from the pot and pull apart with two forks. Transfer to a large pot and coat meat with the sauce.

For The Guinness BBQ Sauce

  1. While the meat cooks. Heat oil in a saucepan over medium heat.

  2. Add the garlic and sauté until fragrant ( about 1 minute)

  3. 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.

For The Creamy Dijon Slaw

  1. While the meat cooks, mix the mayo, vinegar, mustard and salt together in large bowl.

  2. Add the onions and cabbage and toss well to combine.

  3. Cover and refrigerate for at least an hour.

For The Sandwiches

  1. Assemble and serve to friends. Repeat until they fall into a food coma.

Recipe Notes

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.