Directions

1. Whisk together dry pork marinade and water. Using a flavor injector, generously inject the pork with the marinade mixture.

   

2. Heavily coat pork in Sweet & Savory Seasoning.

3. We cook our pork hot and fast around here. Smoke the pork at 300ºF using one or two chunks of pecan or hickory wood for approximately 4 hours (this may vary depending on size of meat).

   

4. Halfway through cooking, wrap the pork in foil, cover with a cup of Tennessee Red, and return to the smoker.

   

5. While your pork cooks, prepare the slaw. In a large bowl, combine Coleslaw Mix with 1/3 cup Tennessee Red Barbecue Sauce, 1 tablespoon Sweet & Savory Seasoning, and 2 tablespoon Mayonnaise.

   

6. The pork should be done once it reaches an internal temperature of 210ºF and is sufficiently tender. Remove from heat and let rest in foil for another 30 mins to an hour.

7. Using hands, forks, or tongs, start pull the pork apart. If you smoked it right, it should be falling apart with ease.

   

8. Add in extra Sweet and Savory Seasoning and Tennessee Red BBQ Sauce.

   

9. Load up your sliders with a spoon-full of pulled pork and a spoonful of Tennessee Red Slaw.