📖 Instructions

1. **Prepare the Pork Shoulder:** Trim any excess fat from the pork shoulder. Don't go overboard, though – a little fat is your friend for flavor and moisture!
2. **Make the Dry Rub:** In a mixing bowl, combine the brown sugar, smoked paprika, garlic powder, onion powder, salt, and pepper. Mix well. This is where you get to put your personal touch, don’t be afraid to adjust those seasoning levels!
3. **Rub the Pork:** Generously rub the dry rub all over the pork shoulder, making sure to get into every nook and cranny. Really massage it in there!
4. **Let it Rest:** Wrap the rubbed pork shoulder in plastic wrap and refrigerate for at least 4 hours, or preferably overnight. This allows the flavors to penetrate deeply into the meat. Trust me, its worth the wait!
5. **Preheat the Smoker:** Preheat your smoker to 225°F (107°C). Use your favorite wood chips for smoking; I love a mix of hickory and applewood for this recipe, gives it a nice sweet and smokey taste!
6. **Smoke the Pork:** Place the pork shoulder in the smoker and smoke for 8-10 hours, or until the internal temperature reaches 195-205°F (90-96°C). Use a meat thermometer to monitor the temperature. If the bark starts to get too dark, wrap the pork in aluminum foil for part of the smoking time.
7. **Make the Blackberry Sage BBQ Sauce:** While the pork is smoking, prepare the BBQ sauce. In a saucepan, combine the blackberries, apple cider vinegar, ketchup, brown sugar, Dijon mustard, Worcestershire sauce, fresh sage leaves, and a pinch of salt and pepper.
8. **Simmer the Sauce:** Bring the sauce to a simmer over medium heat, then reduce the heat to low and let it simmer for about 20-30 minutes, or until the blackberries have broken down and the sauce has thickened slightly. Stir occasionally to prevent sticking. I like to mash the blackberries a bit with the back of a spoon to help release their juices.
9. **Strain the Sauce (Optional):** For a smoother sauce, strain it through a fine-mesh sieve, pressing on the solids to extract as much flavor as possible. I usually skip this step because I like the texture of the blackberries, but it's up to you!
10. **Pull the Pork:** Once the pork is cooked, remove it from the smoker and let it rest for at least 30 minutes before pulling. This allows the juices to redistribute, resulting in a more tender and flavorful product. Use two forks or meat claws to shred the pork. It should pull apart easily, like butter! Discard any large pieces of fat or gristle.
11. **Combine Pork and Sauce:** Toss the pulled pork with the Blackberry Sage BBQ Sauce, ensuring that every strand is coated in that deliciousness. You can add as much or as little sauce as you like, depending on your preference.
12. **Assemble the Sliders:** Lightly toast the slider buns. Pile the Blackberry Sage BBQ Pulled Pork onto the bottom buns, then top with the top buns. Serve immediately and prepare for pure slider bliss!