• Inject the pork.
• Place the pork butt in a pan or on a large work surface. Inject the pork throughout, slowly working your way around the entire roast. The goal is to distribute the injection into different areas and pockets throughout the meat to help keep the finished pork moist and flavorful.
• Add the binder.
• Cover the outside of the injected pork butt with a thin, even coating of yellow mustard. This acts as a binder for the seasoning.
• Season generously.
• Coat the entire pork butt generously with BBQUE TEXAS HERE PIGGY PIGGY Seasoning. Make sure you get seasoning into the folds, edges and all those nooks and crannies.
• Pitmaster Tip: A large cut like pork butt can handle a generous amount of seasoning. Don't be shy here—you want plenty of seasoning on the exterior to help build a flavorful bark during the long smoke.
• Smoke at 275°F.
• Place the pork butt on a smoker preheated to 275°F.
• Spritz as it cooks.
• During the cook, spritz the pork with apple cider approximately every 30–45 minutes, as needed.
• Cook until tender.
• Continue smoking until the pork reaches approximately 205°F internally and is tender enough to easily pull apart. The pork in our cook took approximately 12–13 hours.
• Pitmaster Tip: Don't cook pork butt by time alone. Internal temperature and tenderness are what matter. Taking it to around 205°F helps render the intramuscular fat and gives you the tender, juicy texture that makes great pulled pork.
• Pull the pork.
• Remove the finished pork from the smoker and pull it apart into bite-sized shreds, mixing the bark and juicy interior meat together.

Make the Coleslaw

• Mix the slaw.
• Add two bags of prepared coleslaw mix to a large bowl. Add prepared coleslaw dressing to taste and toss to coat.
• Season it.
• Add 3–4 tablespoons of HERE PIGGY PIGGY Seasoning and thoroughly mix it into the slaw.

Build the Sliders

• Slice the rolls.
• Slice a dozen Hawaiian sweet rolls horizontally through the middle, keeping the rolls together.
• Add the pulled pork.
• Pile a generous layer of warm smoked pulled pork over the bottom half of the rolls.
• Add the slaw.
• Spread the Here Piggy Piggy Coleslaw over the pulled pork.
• Finish with sweet heat.
• Drizzle Fischer & Wieser Harvest Peach Hatch Pepper Sauce over the slaw. The sweet peach and pepper flavor balances the savory smoked pork and creamy, crunchy coleslaw.

Serve.

• Place the tops of the Hawaiian rolls back on, cut into individual sliders and dig in.
• Pitmaster Tips for Perfect Pulled Pork
• Pork butt is one of the best meats for anyone learning how to barbecue because it's incredibly forgiving. Give it plenty of time, season it generously and don't pull it from the smoker too early. For that fall-apart texture, Our pitmasters take theirs to about 205°F internal temperature.
• And for these sliders, don't skip the coleslaw. The combination of savory smoked pork, cool crunchy slaw, sweet peach pepper glaze and soft Hawaiian rolls is what makes the finished sandwich work.