Smoked Pulled Pork

Score the fat cap on the pork butt in a diamond pattern, about 1/4 inch deep. This helps the rub penetrate and renders the fat.

In a small bowl, combine the brown sugar, black pepper, garlic powder, ancho chili powder, and onion powder. Mix well.

Generously coat the entire pork butt with the rub, pressing it in to adhere. Ensure all sides are covered.

Separately, season the pork butt with kosher salt and coarse black pepper. This allows for better control over the saltiness.

Preheat your smoker to a stable temperature of 250°F (121°C). Use pecan wood for smoking.

Place the seasoned pork butt directly on the smoker grate, fat cap side up. Ensure you are using clean smoke (white smoke is not ideal).

Maintain the smoker temperature around 250°F (121°C) for the entire cook. Spritz the pork butt with apple cider vinegar every 30-45 minutes after the first 3 hours to keep it moist and help develop the bark.

After about 6-7 hours, begin checking the internal temperature. The pork is ready when it reaches an internal temperature of 165-170°F (74-77°C) and the fat cap is rendered, feeling soft and buttery when probed.

Once the pork reaches the target temperature and feels probe tender, remove it from the smoker. Wrap it tightly in two layers of heavy-duty aluminum foil.

Place the wrapped pork butt in a cooler (without ice) or a warm oven (turned off) to rest for at least 1 hour, or up to 2 hours. This allows the juices to redistribute and the meat to become even more tender.

Carefully unwrap the pork butt. The bone should slide out easily. Shred the pork using two forks or your gloved hands, mixing the bark and rendered fat into the shredded meat.

Split the slider buns and place a generous portion of pulled pork on the bottom half. Top with coleslaw and your favorite BBQ sauce.

Place the top bun on the slider and serve immediately.