Skip to Main Content

WiFIRE® Pellet Grills Now In Stock  |

Shop Now

Traeger Kitchen


BBQ Pulled Pork Sliders

Prep Time

15 Minutes

Cook Time

10 Hours

Effort

Pellets

Cherry

Homemade pickles give this classic BBQ sandwich a whole new outlook when combined with slider buns. We use Persian cucumbers for the pickles and a bone-in pork butt for the pulled pork, with an easy to make BBQ sauce tying them all together.

Ingredients

How many people are you serving?

8

Units of Measurement:

main

  • 1 Pound Persian Cucumbers

  • 1 Cup salt

  • Cup sugar

  • 6 Clove garlic

  • 4 dried bay leaves

  • 4 Tablespoon black peppercorn

  • 2 Tablespoon Peppercorn, White

  • 4 Tablespoon dried fennel seed

  • 1 Tablespoon Coriander, Whole

  • 1 Tablespoon red pepper flakes

  • 1 Bunch Dill Weed, fresh

  • 2.0104166666666665 Cup white wine vinegar

  • 2 Cup ice water

  • 2 Tablespoon mayonnaise

  • 1 Tablespoon ketchup

  • 2 Teaspoon Pickle Relish

  • 10 Pound bone-in pork shoulder

  • 6 Ounce Traeger Big Game Rub

  • 8 Fluid Ounce Traeger Apricot BBQ Sauce

  • 24 Sesame Slider Buns

Steps

  • 1

    When ready to cook, start the Traeger according to grill instructions. Set the temperature to the Smoke setting and preheat, lid closed, for 5-10 minutes.
  • 2

    For the homemade pickles: Place the whole, washed cucumbers directly on the grill grate and smoke for 30-45 minutes. Remove from grill and cut thinly. Set aside until the brine is ready.

    Grill180 ˚F

    Ingredients

    • 1 Pound Persian Cucumbers

  • 3

    In a medium sized saucepan, bring all remaining ingredients, except dill and ice water, to a boil over medium-high heat. Simmer for 5-10 minutes then remove from heat and steep 20 minutes more.

    Ingredients

    • 1 Cup salt

    • 1/2 Cup sugar

    • 6 Clove garlic

    • 4 dried bay leaves

    • 4 Tablespoon black peppercorn

    • 2 Tablespoon Peppercorn, White

    • 4 Tablespoon dried fennel seed

    • 1 Tablespoon Coriander, Whole

    • 1 Tablespoon red pepper flakes

    • 1 Bunch Dill Weed, fresh

    • 2 Cup white wine vinegar

    • 2 Cup ice water

  • 4

    Pour brine over ice water to cool. Once brine has cooled, pour over the cucumbers and weigh the cucumbers down with a few plates to ensure they are completely submerged. Let sit 24 hours before use.
  • 5

    For the Special Sauce: Combine mustard, ketchup, Traeger BBQ sauce, mayonnaise and chopped pickles. Refrigerate until ready to use.

    Ingredients

    • 2 Tablespoon mayonnaise

    • 1 Tablespoon ketchup

    • 2 Teaspoon Pickle Relish

    • 1/2 Teaspoon sugar

    • 1/2 Teaspoon white wine vinegar

  • 6

    For the Pulled Pork: Generously season all sides of the pork butt with the rub and let rest at room temperature for 45 minutes.

    Ingredients

    • 10 Pound bone-in pork shoulder

    • 6 Ounce Traeger Big Game Rub

  • 7

    When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 225 degrees F and preheat, lid closed, for 10 to 15 minutes.

    Grill225 ˚F

  • 8

    Put the roast on the grill grate, fat-side down, and smoke for 3 hours. Transfer to a disposable aluminum foil pan large enough to hold the pork butt and cover the pan with foil.

    Grill225 ˚F

  • 9

    Increase the temperature to 275 degrees F, and roast for 3 to 5 additional hours, or until an instant-read meat thermometer inserted in the thickest part, but not touching bone, registers 200 degrees F.

    Grill275 ˚F

    Probe200 ˚F

  • 10

    Carefully transfer the pork roast to a clean disposable pan and let it rest for 20 minutes. Pour the juices from the bottom of the pan into a gravy separator.
  • 11

    With your hands (preferably protected from the heat with lined, heavy-duty rubber gloves), pull the pork into chunks. Discard the bone and any lumps of fat, including the cap.
  • 12

    Pull each chunk into shreds, and transfer to a large mixing bowl. Season with additional rub and moisten with the reserved pork juice. Discard any fat that has floated to the top.
  • 13

    Add barbecue sauce and mix well. Pile the pork mixture on the slider buns and top with pickles and special sauce. Enjoy!

    Ingredients

    • 8 Fluid Ounce Traeger Apricot BBQ Sauce

    • 24 Sesame Slider Buns