Ingredients
Equipment
Method
- Prep the pork: Pat pork shoulder completely dry. Coat all sides with yellow mustard — this acts as a binder and helps the seasoning adhere. Generously apply Kinder's Brown Sugar BBQ Seasoning all over the pork, pressing it in well. Use the full ¼ cup or adjust to taste. Let rest at least 30 minutes, or refrigerate overnight for deeper flavor penetration.
- Set up smoker: Preheat smoker to 225–250°F using apple, hickory, or cherry wood — all complement pork beautifully.
- Smoke: Place pork shoulder fat-side up on the smoker. Smoke at 225–250°F for approximately 1.5 hours per pound — typically 8–10 hours for a 5-lb shoulder. The pork is done when internal temperature reaches 195–205°F and the bone pulls out cleanly.
- Stall management: If the pork stalls around 160–170°F (internal temperature stops rising), wrap it tightly in foil or butcher paper with a splash of apple juice inside. This is the 'Texas Crutch' — it powers through the stall and speeds tenderness.
- Rest: Remove from the smoker and let rest wrapped in foil for 30 minutes minimum. This step is crucial for final tenderness and juiciness.
- Pull: Use two forks to pull the pork apart into shreds, discarding any large fat pieces. Mix in Kinder's Original BBQ Sauce to taste — start with about 1 cup and add more for saucier results.
- Build sliders: Toast slider buns lightly. Pile on pulled pork generously. Top with coleslaw and pickles if using. Serve immediately with extra BBQ sauce on the side.
Nutrition
Notes
- Go by temp, not the clock. Pork shoulders vary in size and shape. Pull at 195–205°F internal, and check the bone — it should slide out clean with zero resistance. The probe should go into the thickest part like warm butter. Trust the thermometer over the timer.
- Fat cap up. Set the shoulder fat-side up on the grate. As the cap renders it self-bastes the meat underneath, keeping the bottom from drying over the 8–10 hour cook. Flipping midway isn't necessary.
- Pick your wood on purpose. Apple and cherry give a milder, sweeter smoke that plays well with the brown sugar rub. Hickory is classic and bolder. Pecan sits in between. Mesquite is too assertive here — use it sparingly or mix with a milder wood.
- Manage the stall. Around 160–170°F internal, the temp will park for an hour or more — this is the Texas Crutch window. Wrap tight in foil or butcher paper with a splash of apple juice to power through. Wrap in foil for max tenderness, butcher paper if you want a little more bark retention.
- Sauce after, never during. BBQ sauce burns at smoking temperatures. Pull the pork first, then toss with Kinder's Original BBQ Sauce to taste. Start with about a cup for a 4–5 lb shoulder and add more for saucier smoked pulled pork sliders.
- The rest is non-negotiable. Wrap in foil and rest 30 minutes minimum after pulling from the smoker. Cut into it hot and the juices run out. Rest it and they redistribute through the meat.
- No smoker? Use the oven. Season the shoulder the same way, set it in a covered Dutch oven or roasting pan at 250°F for 8–10 hours with a splash of broth. Add a teaspoon of liquid smoke to the rub or the cooking liquid to fake the smoke flavor.
- Set up a full slider bar and let people build their own smoked pulled pork sliders: pulled pork on one side, Kinder's Original BBQ Sauce in a squeeze bottle, a bowl of cold slaw, jar of pickles, pickled red onions, sliced jalapeños, and a bottle of hot sauce for anyone who wants it. The acid from the pickles and onions hits the same role as the slaw — it keeps the sweetness of the bark and sauce from taking over the bite.
- Round out the plate with classic BBQ sides: smoked baked beans, corn on the cob, potato salad, and mac and cheese. A cold lager or a spicy margarita works on the drinks side.
- Leftover pulled pork is almost better than day one. Fold it into breakfast tacos with scrambled eggs and cotija. Pile it onto nachos with pickled jalapeños and melted Monterey Jack. Stuff it into a baked potato with sour cream and green onion. Or stack it over mac and cheese with extra BBQ sauce and a crunch of fried onions.
- Storage: Refrigerate pulled pork (sauced or unsauced) in an airtight container for up to 4 days. Press a piece of parchment or plastic wrap directly against the surface before the lid goes on — it keeps the top from drying out and forming a crust in the fridge. Freeze in meal-size portions for up to 3 months. Freeze unsauced for best texture, then sauce after reheating — sauced pork tends to go soft and one-note after a freeze-thaw.
- Reheating: Reheat sauced pulled pork in a covered skillet over medium-low heat with a splash of chicken broth or water, stirring occasionally for 8–10 minutes until warmed through. Microwave works for single portions — 60-second intervals, covered, stirring between. Don't blast on high or you'll dry it out. For a crowd, tip everything into a slow cooker on low with a half cup of broth and let it hold until the buns are toasted.