USA—Fig BBQ Pulled Pork Sliders
Low-and-slow smoked pulled pork tossed in a 50/50 blend of Figgin' Hot BBQ Sauce and Smoky Fig BBQ Sauce, piled high on toasted brioche with crunchy slaw. Backyard cookout, perfected.
INGREDIENTS
• 2 kilograms pork shoulder (Boston butt), bone-in
• 2 tablespoons brown sugar
• 1 tablespoons smoked paprika
• 1 tablespoons garlic powder
• 1 teaspoons onion powder
• 1 teaspoons black pepper
• 2 teaspoons kosher salt
• 4 tablespoons Figgin' Hot BBQ Sauce
• 4 tablespoons Smoky Fig BBQ Sauce
• 8 brioche slider buns
• 2 cups green cabbage, shredded
• 0.5 cups red cabbage, shredded
• 1 carrot, julienned
• 3 tablespoons mayonnaise
• 1 tablespoons apple cider vinegar
• 1 teaspoons sugar
• 1 pinch salt, for slaw
• 1 tablespoons butter, for toasting buns
STEPS
1. Dry rub the pork: Combine 2 tablespoons brown sugar, 1 tablespoons smoked paprika, 1 tablespoons garlic powder, 1 teaspoons onion powder, 1 teaspoons black pepper, and 2 teaspoons kosher salt in a small bowl. Pat 2 kilograms pork shoulder (Boston butt), bone-in dry and rub the spice mix all over, getting into every crevice. Wrap and refrigerate at least 2 hours, or overnight for best flavor.
2. Set up the smoker: Set up your smoker for indirect heat at 110–120°C (225–250°F) using your preferred wood (hickory or applewood work great here). Place the pork shoulder fat-side up on the grate.
3. Smoke low and slow: Smoke the pork low and slow, maintaining steady temperature, until internal temp hits 95°C (203°F) and the meat shreds easily — this typically takes 8–10 hours depending on size. Spritz with apple juice or water every 1–2 hours after the first 3 hours to keep the surface from drying out.
4. Rest the meat: Remove pork from the smoker, tent loosely with foil, and rest for at least 30 minutes before handling — this keeps the juices locked in.
5. Make the slaw: While the pork rests, whisk together 3 tablespoons mayonnaise, 1 tablespoons apple cider vinegar, 1 teaspoons sugar, and a 1 pinch salt, for slaw in a large bowl. Add 2 cups green cabbage, shredded, 0.5 cups red cabbage, shredded, and 1 carrot, julienned, tossing until evenly coated. Refrigerate until ready to serve.
6. Mix the sauce blend: Stir 4 tablespoons Figgin' Hot BBQ Sauce and 4 tablespoons Smoky Fig BBQ Sauce together in a small bowl to make your signature 50/50 fig BBQ blend.
7. Shred and sauce the pork: Shred the rested pork with two forks, discarding excess fat and the bone. Toss the shredded meat directly in the fig BBQ sauce blend until every strand is coated.
8. Build the sliders: Split 8 brioche slider buns and toast cut-side down in a skillet with 1 tablespoons butter, for toasting buns until golden. Pile pulled pork high on the bottom bun, top with a generous scoop of slaw, and cap with the top bun. Serve extra sauce blend on the side for dipping.
NOTES
If you don't have a smoker, this works great in a slow cooker (8 hours on low) or a covered Dutch oven in a 135\u00b0C / 275\u00b0F oven (4-5 hours) \u2014 you'll just miss the smoke ring, which the Smoky Fig BBQ Sauce helps make up for anyway. The pork is done when it shreds easily with two forks and reaches an internal temp of about 95\u00b0C / 203\u00b0F. Don't skip resting the meat before shredding \u2014 it keeps all that rendered fat and juice locked in instead of pooling on the cutting board. Leftover pork keeps in the fridge for 4 days, or freezes well for up to 3 months.
