pulled pork sliders

Pulled pork is an annual summertime tradition, from beaches, to picnics to BBQ’s, it’s a crowd-pleasing favourite. For a spin on this classic, I like to serve pulled pork on lesley stowe raincoast crisps® original with tangy slaw for a bite sized version with great crunch.


  • 3 Tbps (45 mL) coarsely ground black pepper
  • 3 Tbps (45 mL) packed dark brown sugar
  • 3 Tbps (45 mL) paprika
  • 2 Tbps (30 mL) coarse salt
  • 1 Tsp (5 mL) cayenne pepper
  • 2 untrimmed boneless pork shoulder halves (also known as Boston butt - about 6 pounds Total)
  • lesley stowe raincoast crisps® original
  • Carolina Red Barbecue Sauce
  • Tangy Coleslaw

  • For mop:
  • 1 cup (250 mL) apple cider vinegar
  • 1/2 cup (125 mL) water
  • 2 Tbps (30 mL) Worcestershire sauce
  • 1 Tbps (15 mL) coarsely ground black pepper
  • 1 Tbps (15 mL) coarse salt
  • 2 tsp (10 mL) vegetable oil


  • STEP 1: Mix first 5 ingredients in small bowl to blend.
  • STEP 2: Place pork, fat side up, on work surface.
  • STEP 3: Cut each piece lengthwise in half. Place on large baking sheet.
  • STEP 4: Sprinkle dry rub all over pork; press into the meat, cover with plastic and refrigerate at least 2 hours. Can be made 1 day ahead. Keep chilled.
  • STEP 5: Heat smoker or BBQ to 250°F.
  • STEP 6: Place pork on rack in smoker or BBQ, cover with foil and cook until internal temperature of meat reads 165°F. when thermometer is installed into the centre.
  • STEP 7: Brush with cold mop every 45 minutes until cooking is complete – approx. 6 hours in total.
  • STEP 8: Serve on lesley stowe raincoast crisps® original with tangy slaw. Enjoy!

Make BBQ mop sauce: Mix the ingredients in medium bowl. Cover and refrigerate

You might like these as well