Grilled BBQ Pulled Pork Sliders

Why This Grilled BBQ Pulled Pork Sliders Works

During the long time on the grill, the pork shoulder slowly loosens up. The steady heat breaks down the tough parts inside the meat, so it goes from firm and chewy to soft and easy to pull apart. Fat inside the pork melts as it cooks and soaks back into the meat, so the pork stays moist instead of drying out, even after hours on the grill.

Once the pork is shredded, all the little pieces have rough edges and lots of surface area. The BBQ sauce can cling to every strand, so the sauce doesn’t just sit on top. It coats the meat and sinks into the pulled pork while it sits for a bit.

When the coleslaw is mixed, the cabbage starts to soften slightly from the salt, vinegar, and mayonnaise, but it still stays crunchy. That crunchy, cool slaw on top of the warm, saucy pork gives each slider a mix of soft, juicy meat and crisp bite, and the buns hold everything in one neat little package.

Mistakes To Avoid

Letting the pork cook on too high heat the whole time makes the outside hard and dark while the inside stays tight and tough. Instead of slowly breaking down, the meat seizes up, so it never gets soft enough to shred and turns into dry chunks instead of juicy pulled pork.

Pulling the pork off the grill too early leaves the inside still firm and slightly rubbery. The connective tissue has not had time to soften, so the meat has to be hacked apart instead of falling apart, and the sliders end up with chewy pieces that fight the bun.

Skipping the rest time after grilling means the juices rush out as soon as the pork is shredded. The meat looks wet at first, but the liquid pools on the cutting board, and the pork itself turns dry and stringy once it’s mixed with the BBQ sauce.

Adding too much coleslaw dressing at once can make the cabbage limp and watery. As it sits, liquid leaks out into the buns, so the sliders soak through and fall apart in the hands instead of holding their shape.