Churro Dust Pork Sliders
Slow-cooked, tender pulled pork meets a sweet and smoky twist in these Churro Dust Pork Sliders. This recipe starts with a 10-pound pork shoulder or pork butt, seasoned generously with Churro Dust, a cinnamon sugar BBQ rub that balances warmth and sweetness with a hint of spice. The pork is slow-cooked until fall-apart tender, then piled onto slider buns and topped with a crisp apple slaw for a fresh, tangy contrast.
These sliders pair well with classic BBQ sides like baked beans, sweet potato fries, or a simple green salad. For extra flavor, drizzle with a tangy BBQ sauce or a touch of hot honey. Enjoy these Churro Dust Pork Sliders at your next cookout or gathering for a crowd-pleasing dish with a perfect balance of sweet, smoky, and savory flavors.
Churro Dust Pork Sliders
10 minutes
American
Appetizer
Slow-cooked, tender pulled pork meets a sweet and smoky twist in these Churro Dust Pork Sliders. This recipe starts with a 10-pound pork shoulder or pork butt, seasoned generously with Churro Dust, a cinnamon sugar BBQ rub that balances warmth and sweetness with a hint of spice. The pork is slow-cooked until fall-apart tender, then piled onto slider buns and topped with a crisp apple slaw for a fresh, tangy contrast.
These sliders pair well with classic BBQ sides like baked beans, sweet potato fries, or a simple green salad. For extra flavor, drizzle with a tangy BBQ sauce or a touch of hot honey. Enjoy these Churro Dust Pork Sliders at your next cookout or gathering for a crowd-pleasing dish with a perfect balance of sweet, smoky, and savory flavors.
Ingredients
- 10 LB – Bone-In Pork Shoulder/Butt
- ½ Cup – Maple Syrup
1 Jar – Churro Dust Rub
- 24 – Slider Buns
blank
- 12 oz – Shredded Cole Slaw Mix
- 1 – Apple, Julienned
- ¾ Cup – Mayo
- 2 TB – Apple Cider Vinegar
- 1/3 Cup – Sugar
- 1 ½ TB – Celery Salt
Directions
Preheat your Pro Classic or Pro Max smoker to 250 degrees.
Trim the pork butt as needed and cross-hatch the fat cap.
Season the pork butt generously on all sides. Let rest at room temperature for 20-30 minutes.
Place the pork directly on the smoker and cook for 4 hours.
Place the pork butt in a foil pan and back onto the smoker.
Cook/smoke until the internal temperature reaches 204 degrees, about 10-12 hours.
Remove from the smoker and cover with foil. Rest at room temperature for 30-45 minutes before shredding.
Make the apple slaw by combining the listed ingredients in a bowl and mixing well.
Build your sliders with half cup of shredded pork topped with half cup of slaw and enjoy!
