Asian Zing Pulled Pork Sliders
Slow-smoked pork, sweet-savory bark, and a bright mound of crunchy slaw make these sliders the first platter gone at any gathering. They honor the original cookbook’s smoker-and-Asian-slaw pairing, then add a glossy balsamic finish that makes every tender shred feel restaurant-worthy.
Ingredients
Method
- Rub pork with Zesty Garlic, Asian Zing Garlic, brown sugar, salt, and pepper. Smoke at 300°F until the exterior is dark and fragrant, about 2 hours.
- Wrap tightly and continue cooking at 275°F until fork-tender, 3 to 4 hours more. Rest 20 minutes, shred, and toss with Bourbon Balsamic and any pan juices.
- Pile onto toasted slider buns, crown with crisp slaw, and serve warm.
Notes
Time: 330 min
Kitchen tip: Pork is ready to pull when it gives with almost no resistance—temperature is useful, but tenderness is the final call.
