These pulled pork sliders are my go-to for cookouts, game-day parties, and even busy weeknight dinners when I want something special without the fuss. There’s something about tender, smoky pork piled high on soft buns that just brings people together around the table.
The slow-smoked pork becomes perfectly tender and juicy, with deep, smoky flavors that pair beautifully with tangy coleslaw and your favorite barbecue sauce. It’s the kind of meal that makes everyone ask for the recipe.
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Easy Traeger Sliders
The slow-cooking process creates incredibly tender pork that practically falls apart with a fork, absorbing all those rich smoky flavors along the way. These sliders hit that perfect sweet and savory balance that keeps everyone coming back for more.
Whether you’re an experienced smoker or just getting started with weekend grilling, this recipe delivers consistent results every time. I love how easy they are to make ahead for parties – just keep the pork warm and let everyone build their own sliders.
What You’ll Need
- Pork Shoulder
- Yellow Mustard
- BBQ Rub
- BBQ Sauce
- Apple Juice
- For the burgers:
- Sliders
- BBQ Sauce
- Coleslaw
- Pickles
- Pickled Red Onions
How to Make Traeger Pulled Pork Sliders
Step 1: Prepare The Pork Butt
Start by removing any packaging from the pork shoulder and pat it dry with paper towels to remove excess moisture. Next, use a sharp knife to score the fat cap of the pork shoulder, making shallow cuts across the surface.
Step 2: Bind And Season
Slather yellow mustard over the entire surface of the pork shoulder, which will act as a binder for the BBQ rub. Lastly, liberally apply your favorite BBQ rub, salt, and black pepper all over the pork shoulder, ensuring it it fully covered.
Step 3: Preheat The Grill
Load your preferred wood pellets into the smoker and set the grill’s temperature to 225°F.
Step 4: Time To Smoke It Up!
Place the seasoned pork shoulder directly on the grill grates with the fat cap facing down. Insert a meat thermometer probe into the thickest part of the shoulder to monitor its internal temperature.
Baste the pork shoulder with BBQ sauce and spritz it with apple juice every 60-90 minutes as it smokes. Continue smoking the pork shoulder at 225°F for 8-10 hours or until the internal temperature reaches 165°F.
Step 5: Rest
Once the pork has reached an internal temperature of 165°F, remove it from the grill, leaving the meat thermometer probe in place. Wrap the smoked pork shoulder tightly in foil or butcher’s paper and allow it to rest. The pork will continue to cook and tenderize during the resting period.
Step 6: Check The Internal Meat Temperature And Shred
At this point, you should monitor the internal meat temperature. When it reaches 205°F, the meat should be tender and easily shredded. Use two forks, bear claws, or your hand to shred the smoked pork shoulder.
Step 7: Assemble Your Sliders!
To build each slider, place a portion of pulled pork onto a slider bun. Depending on your preference, top the pork with coleslaw, pickles, and sliced red onion.
What Temperature to Smoke At
You’ll want to smoke your pulled pork at 225°F and ensure that the pork reaches an internal meat temperature of 205°F to ensure that it is safe to eat, tender, and easy to shred.
How Long to Smoke For
You should smoke the pork shoulder for approximately 8 to 10 hours. This cooking time allows the pork shoulder to cook slowly, absorb the smoky flavors, and become tender enough to shred easily into pulled pork.
How To Store Leftovers
If you end up with leftover pulled pork, let it cool to room temperature first. Place them in airtight containers or resealable bags and store them in the refrigerator for 3-4 days. If you wish to store them for longer, wrap them tightly, and you may freeze them for up to 2-3 months.
My Favorite Wood Chips to Use for Pork
My favorite wood chips for this recipe must be apple wood or hickory. Hickory wood imparts a robust, smoky flavor to the pork shoulder, perfectly complementing the tender meat and enhancing its natural richness. Whereas apple wood is milder and complements the pork well.
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What To Serve With These Sliders
Below are some sides or appetizers I like to pair with pulled pork sliders
Trager Pulled Pork Slider
Ingredients
- 6-8 lbs pork shoulder
- 3 tbsp yellow mustard
- 1/4 cup BBQ rub
- 1 cup BBQ sauce
For the burgers:
- 8 whole Sliders
- 1/2 cup BBQ sauce
- 2 cups Coleslaw
- 16 slices Pickles
- 1 cup Pickled red onions
Instructions
- Get the shoulder/pork butt ready by removing any packaging and excess moisture from the pork with a paper towel.
- Score the fat cap of the pork with a sharp knife.
- Slather over the yellow mustard to use as a binder.
- Cover the pork liberally with the BBQ/Burger Rub, salt, and black pepper.
- Load the pellets and grill temperature of 225°F. Wait until it reaches 225°F .
- Place the pork directly on the grates of the Pit Boss with the fat cap down.
- Insert the meat thermometer into the thickest part of the meat.
- Begin basting the pork butt with the BBQ sauce & spritzing with the vinegar every 60-90 minutes.
- Smoke for 8-10 hours until the internal temperature reaches 165°F.
- Remove the smoked pork shoulder from the Pit Boss without removing the probe.
- Tightly wrap the pork in foil or some butcher’s paper and let the pork rest.
- The pork will be ready when the internal temperature reaches 205°F.
- Shred the meat into pulled pork.
- Build the burger! Get a bun, some coleslaw, pickles, and red onion!
Smoke On!
Charlie
Author: Charlie Reeves
Hi, I’m Charlie, I have been meat-smoking and grilling for the past 15 years. I have an array of different smokers, thermometers, and have a love for finding the right wood and charcoal combo My favourite recipes are my EXTRA CRISPY smoked pork belly, juicy pulled pork, smoked brisket, duck poppers, and ANY SEAFOOD I grill).
I loves sharing his tips with beginners, helping them navigate the world of smoking. I find it’s not just about cooking; it’s a quest for that perfect smoky flavor.
You will usually find me playing with the kids, perfecting my brisket bark, or sipping beers with boys around the fire. Can’t wait to share all my delicious smoking and grilling recipes with you!
You can read more about me on our About Us page.
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