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Pulled pork

Pulled Pork Sliders Garnished with Cheese

Serves: 12
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  • 3–4 kg (6–8lb) pork shoulder on the bone
  • 50g (2oz) yellow American mustard
  • 100g general pork rub
  • 100ml rapeseed oil
  • 100ml apple juice
  • 300ml barbecue sauce
  • 20 slider buns or small round dinner rolls, split and toasted
  • For garnish Kerrymaid Grated White
  • 8 tbsp smoked paprika
  • 4 tsp onion powder
  • 4 tsp garlic powder
  • 2 tsp cumin
  • 4 tsp black pepper
  • 1 tsp cayenne pepper
  • 4 tsp celery salt


  1. Combine all the pork rub ingredients and store in an air-tight jar

  2. Rub the pork shoulder with mustard

  3. Use a spice sprinkler to coat the outside of the meat with a generous amount of pork rub
  4. Indirectly smoke the meat at 110°C (230°F) for 8 hours, turning every 2 hours so no side gets too much heat

  5. Mop the meat with an equal mixture of rapeseed oil, apple juice and a tablespoon of the pork rub
  6. The pork is ready when the internal temperature is above 85°C (185°F)
  7. Cover and rest for 1 hour. Then transfer the meat to a cutting board. Using two forks, pull meat apart into shreds, discarding any fat or gristle
  8. Place in a bowl and stir in the barbecue sauce
  9. Spoon the meat mixture onto bun bottoms. Top with Kerrymaid Grated White and add the bun tops
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