Smoky Roasted Pulled Pork Sliders
You can’t go wrong with these Smoky Roasted Pulled Pork Sliders! You can achieve that perfectly smoked flavor by using liquid smoke in your roast. This recipe is perfect for entertaining a crowd, so take it with you on your tailgate barbecue! I like to pair the pulled pork with my homemade coleslaw with mustard and apples and make sliders out of them. Those sweet and tangy flavors combine so well!
Smoky Roasted Pulled Pork is one of my go-to recipes for when I want to make something with little hands-on time for a crowd. This year I’ve been super busy, but still want to make the food for a delicious tailgating party. This recipe is absolutely great for tailgating, camping, or for using in different dishes during a busy week.
You can slice this roast and serve with a gravy made from the juices, or put it into a bowl and pull it apart for awesome pork sandwiches or sliders. I even like serving this pulled pork on a huge baked potato! It’s incredibly versatile and great in so many ways.
I find that I enjoy pulling things together at the party, but having most of the heavy lifting done when I arrive. I can then focus on the fun and enjoy conversation with my family and friends.
This recipe is a perfect alternative to actually smoking your meat. I’ve taste-tested this recipe against actually smoked meat, and it’s pretty difficult to tell the difference. The liquid smoke combined with the seasoning and spices closely mimic that truly smoked flavor. You can make this roast in the oven, roaster, or crock pot. I love my roaster for many reasons. It’s portable and I can take it just about anywhere and re-heat the dish, as long as there is electricity. It creates a nice crust on my meat and leaves it juicy inside, and the roaster is easy to clean!
For my tailgate, I’ll be making this tangy coleslaw with mustard and apples. I promise you are going to love this slaw. It’s even fabulous for the Thanksgiving table. The tangy slaw breaks up the rich flavor of the pork, making them a perfect combination.
Sliders are one of my favorite tailgate foods, so I bring along my handy Hawaiian rolls. They have the right amount of sweetness to go with the pork and the slaw and create a tasty little package that’s easy to eat and enjoy during your tailgate.
Can you just taste this? I know you wish you could. Go. Now. Make it. You’ll be happy you did!
Note: wrap the entire roast in aluminum foil when it comes out of the oven and place in a cooler for up to 6 hours (depending on your cooler) for camping or tailgating.
Smoky Roasted Pulled Pork Sliders
- 1 5-pound pork butt roast
- 3 tablespoons kosher salt
- 1 large onion quartered
- 1 cup water
- 3 bay leaves
- 3 tablespoons light brown sugar
- 1 tablespoon paprika
- 1 tablespoon corn starch
- 1 teaspoon celery salt
- 1 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper
- 4 ounces liquid smoke
- barbecue sauce of choice for serving
- Coleslaw with mustard and apples
Preheat oven or roaster oven to 400 degrees Farenheit.
Place onion, water, and bay leaves in the bottom of the roaster pan.
In a small bowl, add salt, sugar, paprika, celery salt, cornstarch, onion and garlic powder, and cayenne pepper and mix well with a fork.
Place pork butt onto the rack inside the roasting pan. Pour 2 ounces of liquid smoke over one side of the roast. Massage 1/2 of the dry mixture into the roast. Repeat the process on the other side of the roast. Place in the oven until thermometer reads 170 degrees Farenheit (usually 2 hours).
Remove from oven onto a cutting board and allow to cool for about 5 minutes. Either slice or pull apart with two forks, mixing a little of the pan juices into the pulled pork.
Serve on hamburger buns or Hawaiian rolls with coleslaw.