Alabama White Sauce Pork Sliders

Ingredients

• 4 pounds Pork shoulder (Boston butt)
• 0.25 cup Pork dry rub (brown sugar, paprika, garlic powder)
• 1.5 cups Mayonnaise
• 0.5 cup Apple cider vinegar
• 2 tablespoons Prepared horseradish
• 1 tablespoon Dijon mustard
• 0.5 teaspoon Cayenne pepper
• 12 count Slider buns (brioche or potato)
• 1 jar Dill pickle chips
• 1 teaspoon Black pepper

Instructions

1. 1

   Coat the pork shoulder generously with the dry rub and let it sit at room temperature for 30 minutes.

2. 2

   Preheat your smoker to 225°F (107°C) using hickory or applewood chips.

3. 3

   Smoke the pork until the internal temperature reaches 200°F, which typically takes about 1.5 to 2 hours per pound.

4. 4

   While the pork smokes, whisk together mayonnaise, cider vinegar, horseradish, mustard, cayenne, and black pepper to create the Alabama White Sauce.

5. 5

   Remove the pork from the smoker, wrap in foil, and let it rest for at least 45 minutes before shredding with two forks.

6. 6

   Lightly toast the slider buns on a griddle or in the oven until golden brown.

7. 7

   Toss the shredded pork with a small amount of the white sauce to keep it moist.

8. 8

   Assemble the sliders by piling pork onto the buns, drizzling with extra white sauce, and topping with two pickle chips.