Smoky Pulled Pork Sliders

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Helen Russell - @dankfood_
Featuring Carolina Brewery Dry Rub and Gentry's BBQ Tenne-Sweet BBQ Sauce.
2 (5-pound) pork butts, scored and excess fat removed
1 cup Carolina Brewery Dry Rub
1½ teaspoon yellow mustard, divided
1 package of Kings Hawaiian Rolls
Savoy cabbage, shredded
1 cup mayonnaise
½ tablespoon apple cider vinegar
½ tablespoon lime juice
2 teaspoon salt
2 teaspoon pepper
Bread and butter pickles, for serving
Prepare the pork butt: 1 hour before grilling, use a brush to cover pork butt in ½ cup of mustard and season with Carolina Dry Rub Brewery BBQ Seasoning.
Prepare the grill: Heat grill or smoker to 250 degrees. Cook pork butt, fat side up, until internal temperature reaches 160 degrees.
Remove pork from heat and double wrap with aluminum foil. Return to grill and cook until internal temperature reaches 204 degrees.
Remove meat and let rest, wrapped, for 1 hour.
Assemble the sandwiches: Working by hand or with a hand-mixer, shred the pork within a large bowl or deep sheet pan. Incorporate Gentry's BBQ Tenne-Sweet Memphis BBQ Sauce, mixing to fully coat the meat. Set aside.
Preheat oven to 250 degrees. Slice rolls horizontally and toast until lightly browned, about 8 to 10 minutes.
While buns toast, prepare the slaw. Combine shredded cabbage with mayonnaise, vinegar, 1 ½ tablespoons mustard, lime juice, salt, and pepper, and mix until creamy.
To serve, layer pork, slaw, and pickles over the bottom half of toasted rolls. Cover with top half and cut into individual servings.
Recipe by Helen Russell - @dankfood_ on Instagram. Discover Helen Russell's Pollo Caliente Chicken Wing recipe featuring Wisham Jellies Peachy Peach Pepper Jelly and Gentry's BBQ Pollo Caliente Chicken Wing Seasoning.
Read moreRecipe by Helen Russell - @dankfood_on Instagram. Discover Helen Russell's Smoky Palomino Cocktail recipe featuring Gesus Palomino Candied Jalapeño Cocktail Syrup and Bourbon Barrel Foods Bourbon Smoked Sugar
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