Pulled Pork Sliders

Ingredients

• 1 bone-in pork butt
• Slider buns
• Blues Hog Original BBQ Sauce
• 1 lb coleslaw mix

Pork Butt

1. Apply hot sauce as a binder to the pork butt.
2. Season with an all-purpose SPG rub, then apply a heavy coat of Bama BBQ Supply CPR Sweet Que Rub.
3. Smoke until the internal temperature reaches 175–180°F.
4. Wrap tightly in foil with butter, real cane sugar, Blues Hog Raspberry Chipotle BBQ Sauce, SPG rub, and CPR Sweet Que Rub.
5. Continue cooking until probe tender, usually around 205°F internal temperature.
6. Remove from the smoker and let rest for several hours.
7. Pull the pork and set aside.

Coleslaw

• Lightly chop the coleslaw mix in a food processor.
• Mix in 1½–2 cups mayonnaise, ½ cup white sugar, salt to taste, ¼ cup black pepper, ½ large sweet onion,
  a couple splashes of red wine vinegar, and chopped dill pickle.
• Mix thoroughly and refrigerate until ready to serve.

Build the Sliders

1. Place a generous portion of pulled pork on the bottom bun.
2. Add a layer of coleslaw.
3. Drizzle with Blues Hog Original BBQ Sauce.
4. Top with the bun and serve.