Skip to content

Tops Friendly Markets Recipes

Image for Recipe Motley Que Pulled Pork Sliders

Motley Que Pulled Pork Sliders

Tops Exclusive

Yield: 4 servings

Preparation Time: 20 min; Cook: 6 hours



Step 1:
Prepare the pork shoulder: Rinse and dry the pork shoulder. In a small bowl, combine black pepper, paprika, garlic powder, onion powder, salt, chili powder, cumin, brown sugar, dry mustard and cayenne. Rub mixture all over the pork.

Step 2:
Cook pork in smoker for 6-8 hours until tender. Alternatively, you can cook in the oven if you do not have a smoker: Arrange the oven racks in the middle and lower parts of the oven and preheat to 225 degrees F. Put a tray on the lower rack and the pork directly on the middle rack, uncovered. Put the cast iron pan with the hickory chips on the floor of 2 of 2 the oven. Remove the chips after 2 hours of cook time. The entire cooking time will be 6-8 hours.

Step 3:
In the last hour of cook time, remove pork, wrap it tightly in plastic wrap, and then in aluminum foil and return to the oven for 1 more hour. Remove the pork from the oven to a work surface. Let rest until cool enough to pull the pork.

Step 4:
Prepare slaw by combining pineapple and slaw mix. Add mayonnaise and season with salt and pepper. Mix well.

Step 5:
Separate the Kings Hawaiian Slider Buns and brush the insides with garlic butter. Top and bottom pieces. Toast the buns on a griddle until golden brown on both sides.

Step 6:
Evenly place a few slices of pickle on the bottom buns and place 1/4 cup of pulled pork on each bottom bun. Drizzle each with BBQ sauce then top each with slice of cheese. Place under broiler for 40 seconds until melted.

Step 7:
Top with pineapple slaw, crispy onions and top half of bun.

Step 8:
Serve and enjoy!

Please note that some ingredients and brands may not be available in every store.

Be the first to comment on this recipe!

Add a Comment Login

Tops Friendly Markets Recipes

By continuing to browse our site, you agree to our use of Cookies, Privacy Policy and Terms of Service .