Cowboy® Hardwood Lump Charcoal
Cowboy® Hardwood Lump Charcoal
Cowboy® Oak & Hickory Hardwood Lump Charcoal
Cowboy® Oak & Hickory Hardwood Lump Charcoal
Cowboy® All Natural Garlic & Onion Hardwood Briquets
Cowboy® All Natural Garlic & Onion Hardwood Briquets
Cowboy®  All Natural Apple Hardwood Briquets
Cowboy® All Natural Apple Hardwood Briquets
Cowboy® All Natural Mesquite Hardwood Briquets
Cowboy® All Natural Mesquite Hardwood Briquets
Cowboy® All Natural Hickory Hardwood Briquets
Cowboy® All Natural Hickory Hardwood Briquets
Cowboy® All Natural Range Style Hardwood Briquets
Cowboy® All Natural Range Style Hardwood Briquets
Cowboy® Apple Wood Chips
Cowboy® Apple Wood Chips
Cowboy® Cherry Wood Chips
Cowboy® Cherry Wood Chips
Cowboy® Pecan Wood Chips
Cowboy® Pecan Wood Chips
Cowboy® Hickory Wood Chips
Cowboy® Hickory Wood Chips
Cowboy® Mesquite Wood Chips
Cowboy® Mesquite Wood Chips
Cowboy® Range Style Wood Chips
Cowboy® Range Style Wood Chips
Cowboy® Smokin' Cups
Cowboy® Smokin' Cups
Cowboy® Apple Smoking Wood Chunks
Cowboy® Apple Wood Chunks
Cowboy® Hickory Smoking Wood Chunks
Cowboy® Hickory Wood Chunks
Cowboy® Mesquite Smoking Wood Chunks
Cowboy® Mesquite Wood Chunks
Cowboy® Cherry Wood Chunks
Cowboy® Cherry Wood Chunks
Cowboy® Pecan Wood Chunks
Cowboy® Pecan Wood Chunks
Cowboy® Charcoal & Hickory Barbeque Pellets
Cowboy® Charcoal & Hickory Barbeque Pellets
Cowboy® Charcoal & Apple Barbeque Pellets
Cowboy® Charcoal & Apple Barbeque Pellets
Cowboy® Hickory Barbeque Pellets
Cowboy® Hickory Barbeque Pellets
Cowboy® Apple Barbeque Pellets
Cowboy® Apple Barbeque Pellets
Cowboy® Mesquite Barbeque Pellets
Cowboy® Mesquite Barbeque Pellets
Cowboy® Range Style Sweet & Tangy BBQ Sauce
Cowboy® Range Style BBQ Sauce
Cowboy® Smokehouse BBQ Sauce
Cowboy® Smokehouse BBQ Sauce
Cowboy® Prairie Fire Hot & Spicy BBQ Sauce
Cowboy® Prairie Fire BBQ Sauce
Cowboy® Pit-Style Cookin' Wood
Cowboy® Pit-Style Cookin' Wood
Cowboy® 100% Natural Wood Wool Firestarters
Cowboy® 100% Natural Wood Wool Firestarters
 

Starters

Cowboy-Style Pulled Pork Sliders

It goes without saying that here at Cowboy we are passionate about our pulled pork. From the classic sandwich to tacos, enchiladas and salads, we like smoky pulled pork on just about anything.

 

Cowboy-Style Pulled Pork Sliders

Our classic slider recipe was developed in our search for the perfect tailgate finger food. The tender, slightly sweet, smoky meat rests perfectly between two toasted mini buns. We like to pile our pulled pork sliders with fresh, homemade coleslaw to add a crunchy cool flavor that pairs perfectly with the tangy, smoky pork. Note: The key to this recipe is the smoky flavor and slow cooking, so for this recipe we’d suggest using Cowboy’s Hickory or Apple Smoking Chips in addition to our All Natural Lump Charcoal in order to achieve that smoky flavor. 

Ingredients

Yields: 6
Cook: mins
Prep: 4 hours

Pork

• 4 to 6lbs of bone-in pork roast
• 2 tablespoons brown sugar
• 2 tablespoons sweet paprika
• 1 teaspoon cumin
• 1 teaspoon garlic
• 1 teaspoon fresh ground pepper
• 1 teaspoon sea salt
• 1 teaspoon ground mustard
• 1/8 teaspoon celery salt
• 1/2 teaspoon ancho chili powder or chipotle chili powder
• 1 package of slider buns

Coleslaw

• 1 head green cabbage, chopped into fine strips
• 1/2 head red cabbage, chopped into fine strips
• 2 finely shredded carrots
• 3/4 cup mayonnaise
• salt and pepper to taste
• 2 teaspoons celery salt
• 1 teaspoon paprika
• 2 tablespoons fresh squeezed lemon Juice
• 1/8 teaspoon sugar
• 1/2 finely chopped or grated Spanish onion
• 2 tablespoons white vinegar

Preparation

Pork

• Make a rub by mixing all of the ingredients in a bowl.
• Cover the pork with the rub and let it sit at room temperature for 30 minutes.
• If you will be using smoking wood chips, be sure to soak them for 30 minutes before adding them to the coals.
• Prepare the grill by piling Cowboy Hardwood Lump Charcoal on one side of the grill and placing a disposable foil pan with 1/2 inch of water on the other side of the grill to catch any fat dripping from the meat.
• Light the charcoal
• Once the flames have died down and the charcoal is ashed over, drain the wood chips that have been soaking, and add them on top of the hot coals. 
• When the grill temperature is between 275 and 325 Fahrenheit, place the pork on the grill.
• Cover and barbecue pork for at least 4 hours. Add more charcoal to the fire as needed during the cooking process.
• The internal temperature of the pork needs to reach 190 degrees before it is considered done. Remove it from the grill and let rest for 15 minutes before pulling apart.

Coleslaw


• Combine finely chopped cabbage, carrots and onions in a large bowl.
• Add mayonnaise, salt, pepper, celery salt, paprika and sugar and mix well.
• Lastly, add the lemon juice and white vinegar and mix again to combine all ingredients.
Pile pork on a lightly toasted slider bun and top with coleslaw and serve. They are best served speared with a toothpick.

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