Smoked Pork Butt Sliders: Flavor-Packed Bites for Every Occasion
The smoky, savory aroma drifting from a slow-cooked pork butt brings back memories of summer cookouts and relaxed weekends with friends. Smoked pork butt sliders pull those classic barbecue vibes into handheld, easy-to-eat sandwiches, which makes them a great pick for gatherings and chill meals. The mix of tender pork, tangy slaw, and soft slider buns is hard to compete with, especially when the meat is cooked low and slow for seriously rich and layered flavors.
Sliders like these are the type of dish you turn to when you want something that looks and tastes impressive but secretly feels effortless. With just a bit of prep and some patience while the smoker does its thing, the pork ends up juicy and loaded with flavor every time. Whether you’re already a barbecue pro or just learning how to smoke meats at home, smoked pork butt sliders are a crowd-pleaser that’ll earn you plenty of requests for repeat appearances.
Why Smoked Pork Butt Sliders are Worth Making
- Works for any skill level. As long as you know how to season meat and get a smoker or grill going, you’re set.
- Big flavor, small package. Each slider packs bold taste without being over-the-top heavy, so they’re perfect for parties or game days.
- Super customizable. You can pile them up with coleslaw, pickles, spicy mayo, or stick with a classic meat-and-bun combo. Make it your own!
- Feeds a crowd. A single pork butt stretches surprisingly far, so it’s budget-friendly and ideal for big get-togethers.
Ingredients for Smoked Pork Butt Sliders
Here’s what you need to get a tray of these tasty smoked pork butt sliders onto your table:
- 1 whole pork butt (sometimes called Boston butt), about 6-8 pounds
- ¼ cup yellow mustard (use as a binder for the rub)
- ½ cup barbecue rub or a mix of your own favorite dry spices (paprika, brown sugar, salt, pepper, garlic powder, chili powder, cumin)
- 1-2 cups apple juice or apple cider (for spritzing as it smokes)
- Slider buns (12-18, depending on how big and loaded you want them)
- 1 batch simple coleslaw (shredded cabbage, carrots, mayo, vinegar, salt, and pepper)
- Barbecue sauce (classic, spicy, or tangy—grab your favorite style)
- Pickle slices (optional but highly suggested)
Depending on your crowd, consider extras like sliced onions, jalapenos, or a spicy aioli to swap in new flavors for each slider.
How to Make Smoked Pork Butt Sliders
1. Prep the Pork Butt
First, trim away any thick, hard fat from the pork butt’s surface, but leave a thin layer so you get plenty of flavor. Apply a good coat of yellow mustard all over the meat. This adds a slight tang and helps your rub cling to every nook and cranny. Next, coat the pork generously with your barbecue rub. Don’t hold back since this rub helps create a beautiful, flavorful bark during the smoke.
2. Fire Up the Smoker
Heat your smoker (or a grill set up with indirect heat) to 225°F (107°C). For the wood, hickory, apple, or oak chunks offer that classic barbecue smoke, letting you tune the flavor profile how you like it. Always get your smoker to the right temperature before putting in the meat to ensure an even cook from the get-go.
3. Smoke the Pork
Lay the seasoned pork butt directly onto the smoker grate, fat side facing up. Close the lid and let it smoke for six to eight hours, or until the internal temperature hits 160°F (71°C). After the first couple hours, start spritzing the pork every hour using apple juice to help keep it moist and let the rub form a nice crust.
4. Wrap and Finish Cooking
Once it reaches 160°F and you see a deep brown crust (the legendary “bark”), wrap the pork tightly in foil or unwaxed butcher paper. This step helps lock in moisture for the last part of the cooking process. Return it to the smoker for another two to four hours, letting the internal temp climb to 200°F-205°F (93°C-96°C). You’ll know it’s ready when a thermometer or skewer glides in with barely any resistance.
5. Rest and Shred
Let the pork sit in the foil for at least half an hour before shredding. This resting period lets the juices redistribute so every bite stays moist. Shred up the pork with two forks or your hands, pulling it into bite-sized pieces. Toss out any big hunks of unrendered fat or gristle you bump into.
6. Assemble the Sliders
Build each slider by layering on a generous amount of pulled pork to each bottom bun. Add a drizzle of barbecue sauce, a scoop of coleslaw, and if you’re a fan, a pickle slice. Top with the other half of the bun and serve up while warm for the best experience.
Tips & Tasty Variations
- If slider buns are hard to find, swap them for Hawaiian rolls or small dinner rolls—they’re soft and slightly sweet, which goes great with the smoky pork.
- Experiment with different barbecue sauces: try vinegary Carolina-style, a creamy Alabama white sauce, or smoky and spicy blends to switch up the flavor profile.
- Layer on melted cheese for a rich, gooey bite—sharp cheddar or pepper jack add a great kick.
- To save time, smoke the pork a day early and gently reheat it with a little apple juice before serving to keep it juicy.
- For extra crunch, top with crispy fried onions or roasted jalapenos for a twist that’ll get noticed.
Pulled Pork Slider FAQ
Q: What’s the ideal serving size per person?
Plan for two to three sliders per person, depending on the bun size and other sides you offer.
Q: Can I use pork shoulder instead of pork butt?
Absolutely—pork butt and shoulder work much the same for pulled pork. Both cuts get tender and shred wonderfully when smoked low and slow.
Q: What sides pair well with these sliders?
You can’t go wrong with classics like potato salad, baked beans, corn on the cob, or a bright green salad. Anything barbecue-friendly fits right in.
Q: How do I store leftovers?
Store any leftover pulled pork in an airtight container and keep it in the fridge for up to four days. When reheating, add a splash of apple juice or water and warm it gently to keep everything moist. Assembled sliders are best eaten fresh; otherwise, the buns soak up moisture quickly.
Make Your Next Gathering Special!
Smoked pork butt sliders blend the bold flavors of barbecue with the fun vibe of finger foods. Smoking pork is all about holding steady heat and having patience; reward yourself with tender, smoky bites nestled in a soft bun with fresh slaw. Whether it’s for a neighborhood barbecue or a cozy family dinner, these sliders are bound to win over your guests. If you stumble upon your own favorite toppings or creative twists, share them and keep the flavor adventure going. Happy smoking and enjoy every bite!