Massachusetts

BBQ Pulled Pork Sliders

While New England isn't known for BBQ, Massachusetts puts its own spin on pulled pork with maple syrup and apple cider - ingredients that define the region. These sliders feature slow-smoked pork with a tangy-sweet New England sauce, topped with apple slaw on soft potato rolls.

8-10 hours Makes 16 sliders 225°F smoking New England

Equipment Needed

  • Smoker or charcoal grill
  • Apple wood chips
  • Meat thermometer
  • Aluminum foil
  • Meat claws or forks for shredding
  • Large mixing bowl

Instructions

  1. 1

    Make the Rub

    Combine brown sugar, paprika, salt, pepper, garlic powder, onion powder, and cinnamon. The cinnamon adds a subtle New England warmth that pairs beautifully with maple.

  2. 2

    Prepare the Pork

    Pat pork shoulder dry and coat with olive oil. Apply rub generously on all sides. Let rest at room temperature for 1 hour or refrigerate overnight for deeper flavor.

  3. 3

    Make the BBQ Sauce

    Combine ketchup, maple syrup, apple cider, vinegar, mustard, and Worcestershire in a saucepan. Simmer for 15 minutes. The maple and apple make this distinctly New England.

  4. 4

    Set Up the Smoker

    Prepare smoker for 225°F using apple wood chips. Apple wood is abundant in New England and provides a sweet, mild smoke that complements the maple sauce.

  5. 5

    Smoke the Pork

    Place pork fat-side up on the smoker. Smoke for 8-10 hours, maintaining temperature and spritzing with apple cider every hour after the first 4 hours. Target internal temp of 195-200°F.

  6. 6

    Make the Apple Slaw

    Toss cabbage with julienned apple. Whisk together mayonnaise, vinegar, and honey. Dress the slaw and refrigerate until serving. The crisp apple adds freshness.

  7. 7

    Rest and Shred

    Wrap pork in foil and rest for 30 minutes. Shred with meat claws or forks, discarding bone and excess fat. Mix the shredded pork with half the BBQ sauce.

  8. 8

    Toast the Buns

    Brush slider buns with melted butter and toast on a griddle or under the broiler until golden. Soft potato rolls are traditional for New England sliders.

  9. 9

    Assemble the Sliders

    Pile sauced pulled pork on each bun bottom. Top with apple slaw and a drizzle of extra sauce. Crown with the top bun. Serve with extra sauce and pickles on the side.

Tips & Variations

  • Real Maple Syrup: Use pure Massachusetts or Vermont maple syrup, not pancake syrup. The authentic flavor makes a significant difference in the sauce.
  • Apple Wood: Apple orchards are plentiful in New England. Apple wood gives a mild, sweet smoke that's perfect for pork and complements the apple slaw.
  • Slow Cooker Option: For an easier method, sear the pork, then slow cook with the sauce for 8-10 hours on low. Not traditional BBQ, but still delicious.
  • Potato Rolls: Martin's potato rolls are iconic in the Northeast. Their slight sweetness pairs perfectly with the maple BBQ sauce.
  • Fall Flavors: This recipe celebrates New England fall - apple picking season, maple harvest, and the first cool nights perfect for BBQ.
  • Make Ahead: The pulled pork keeps well for 3-4 days refrigerated. Reheat gently with extra sauce to restore moisture.