BBQ Pulled Pork Sliders

Traeger Kitchen


BBQ Pulled Pork Sliders

Prep Time

15 Minutes

Cook Time

10 Hours

Effort

Pellets

Cherry

Homemade pickles give this classic BBQ sandwich a whole new tangy crunch. We use Persian cucumbers for the pickles and a bone-in pork butt for the pulled pork, with a quick and easy BBQ sauce tying them all together.

Ingredients

How many people are you serving?

8

Units of Measurement:

Pickles
  • 1 Pound Persian cucumbers

  • 1 Cup salt

  • 1/2 Cup sugar

  • 6 Clove garlic

  • 4 Whole bay leaves

  • 4 Tablespoon black peppercorn

  • 2 Tablespoon white peppercorn

  • 4 Tablespoon fennel seed

  • 1 Tablespoon whole coriander

  • 1 Tablespoon red pepper flakes

  • 1 Bunch fresh dill

  • 2 Cup white wine vinegar

  • 2 Cup ice water

Special Sauce
  • 2 Tablespoon mayonnaise

  • 1 Tablespoon ketchup

  • 2 Teaspoon sweet pickle relish

  • 1/2 Teaspoon sugar

  • 1/2 Teaspoon distilled white vinegar

  • 1 Teaspoon mustard

  • 1 Tablespoon Traeger Apricot BBQ Sauce

main
  • 1 (3,6-4,5 kg) de fesses de porc avec os

  • 1/4 Cup Traeger Pork & Poultry Rub, plus more as needed

  • 1 Cup Traeger Apricot BBQ Sauce

  • 24 Whole slider buns, for serving

Steps

  • 1

    When ready to cook, set Traeger temperature 165℉ and preheat, lid closed for 15 minutes. For optimal flavor, use Super Smoke if available.
    Grill Icon
    Grill165 ˚F
  • 2

    For the Homemade Pickles: Plan ahead, these pickles brine overnight. Place the whole, washed cucumbers directly on the grill grate and smoke for 30 to 45 minutes.
    Grill Icon
    Grill165 ˚F
    Ingredients
    • 1 Pound Persian cucumbers

  • 3

    Remove from the Traeger and thinly slice. Set aside until the brine is ready.
  • 4

    In a medium sized saucepan, bring salt, sugar, garlic, bay leaves, peppercorns, fennel, coriander, red pepper flakes and vinegar to a boil over medium-high heat. Simmer for 5 to 10 minutes then remove from heat and steep 20 minutes more. Pour brine over 2 cups of ice water to cool and add in fresh dill.
    Ingredients
    • 1 Cup salt

    • 1/2 Cup sugar

    • 6 Clove garlic

    • 4 Whole bay leaves

    • 4 Tablespoon black peppercorn

    • 2 Tablespoon white peppercorn

    • 4 Tablespoon fennel seed

    • 1 Tablespoon whole coriander

    • 1 Tablespoon red pepper flakes

    • 1 Bunch fresh dill

    • 2 Cup white wine vinegar

    • 2 Cup ice water

  • 5

    Once brine has cooled, pour over the cucumbers and weigh the cucumbers down with a few plates to ensure they are completely submerged. Let sit 24 hours before use.
  • 6

    For the Special Sauce: Combine mustard, ketchup, Traeger Apricot BBQ Sauce, mayonnaise, sweet pickle relish, sugar and distilled white vinegar. Mix well. Refrigerate until ready to use.
    Ingredients
    • 2 Tablespoon mayonnaise

    • 1 Tablespoon ketchup

    • 2 Teaspoon sweet pickle relish

    • 1/2 Teaspoon sugar

    • 1/2 Teaspoon distilled white vinegar

    • 1 Teaspoon mustard

    • 1 Tablespoon Traeger Apricot BBQ Sauce

  • 7

    For the Pulled Pork: Generously season all sides of the pork butt with Traeger Pork & Poultry Rub and let rest at room temperature for 45 minutes.
    Ingredients
    • 1 (3,6-4,5 kg) de fesses de porc avec os

    • 1/4 Cup Traeger Pork & Poultry Rub, plus more as needed

  • 8

    When ready to cook, set Traeger temperature to 225℉ and preheat, lid closed for 15 minutes. For optimal flavor, use Super Smoke if available.
    Grill Icon
    Grill225 ˚F
  • 9

    Put the pork butt on the grill grate, fat-side down, and smoke for 3 hours.
    Grill Icon
    Grill225 ˚F
  • 10

    Transfer to a disposable aluminum foil pan large enough to hold the pork butt and cover the pan with foil. Increase Traeger temperature to 275℉, and roast for 3 to 5 additional hours, or until an instant-read meat thermometer inserted in the thickest part, but not touching bone, registers 200℉.
    Grill Icon
    Grill275 ˚F
    Probe Icon
    Probe200 ˚F
  • 11

    Carefully transfer the pork roast to a clean disposable pan and let it rest for 20 minutes.
  • 12

    Pour the juices from the bottom of the pan into a gravy separator. With your hands (preferably protected from the heat with lined, heavy-duty rubber gloves), pull the pork into chunks. Discard the bone and any lumps of fat, including the cap. Pull each chunk into shreds, and transfer to a large mixing bowl.
  • 13

    Season with additional Traeger Pork & Poultry Rub and moisten with the reserved pork juice. Discard any fat that has floated to the top. Add Traeger Apricot BBQ Sauce and mix well.
    Ingredients
    • 1 Cup Traeger Apricot BBQ Sauce

  • 14

    Pile the pork mixture on the slider buns. Top with pickles and special sauce. Enjoy!
    Ingredients
    • 24 Whole slider buns, for serving

Cooking Notes

Read recipe notes submitted by our community or add your own notes.

No notes found.