Prep time 20 minutes
Smoke time 7-8 hours
Hardwood Pellets in apple wood
1 5-pound pork butt
2 teaspoon paprika
2 teaspoons brown sugar
Kosher salt and pepper to taste
Rub the pork butt with the paprika, brown sugar, salt, and pepper. Set grill temperature to 425 degrees. Get a nice sear on the meat, about 20 minutes. Decrease the temperature to 225, and then smoke 4-5 hours. Remove the butt and wrap tightly in aluminum foil. Return to the grill and cook an additional 1-2 hours.
North Carolina BBQ sauce
1 1/2 cups apple cider vinegar
1/2 cup fresh apple cider
1 tablespoon lemon juice
1/4 packed dark brown sugar
1/2 tablespoon molasses
1 tablespoon kosher salt
1/4 cup ketchup
1 teaspoon tomato paste
1 teaspoon cracked black pepper
1/2 teaspoon red pepper flakes, or 1 tablespoon finely diced fresh Fresno chilies
Cooked pork butt, shredded
12-16 small sweet rolls or slider buns (depending on how many people you are feeding)
1/2 head green cabbage, shredded
To prepare the sauce, whisk all ingredients and set aside. This keeps for a couple weeks in the fridge.
To make the sliders, douse the shredded pork in the homemade sauce. Load up the rolls with the pork and sauce, then top with shredded cabbage.