Smoked pork topped with a unique tangy mayonnaise-based barbecue sauce and pickles.
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Coat the pork shoulder generously with the dry rub and let it sit at room temperature for 30 minutes.
Preheat your smoker to 225°F (107°C) using hickory or applewood chips.
Smoke the pork until the internal temperature reaches 200°F, which typically takes about 1.5 to 2 hours per pound.
While the pork smokes, whisk together mayonnaise, cider vinegar, horseradish, mustard, cayenne, and black pepper to create the Alabama White Sauce.
Remove the pork from the smoker, wrap in foil, and let it rest for at least 45 minutes before shredding with two forks.
Lightly toast the slider buns on a griddle or in the oven until golden brown.
Toss the shredded pork with a small amount of the white sauce to keep it moist.
Assemble the sliders by piling pork onto the buns, drizzling with extra white sauce, and topping with two pickle chips.
