Gather ingredients and measure them out if preferred. Slice Onion and place in a jar.

In a small stock pot, bring ACV (Apple Cider Vinegar) and sugar to a low boil. Pour the ACV & Sugar mixture on top of onions and let sit on the counter for 20 minutes uncovered. Once cooled, cover and place in the refrigerator.

Remove the bone from the pork butt and cut 4oz pieces of pork. Cutting 12 pieces for your 12 slider buns is ideal! Follow along on the recipe video on YouTube for a simple technique.

Lay out all the pork pieces and season them very generously with rub.

Preheat Pellet Grill and set to 275°F. Once grill comes up to temperature, load pork pieces on the grill grates for 2 hours.

After 2 hours make your McRib Sauce. In a stock pot on medium heat, combine Chef Tim’s BBQ Sauce, Maple Syrup and Filipino Ketchup. Bring to a simmering boil and then let it cool. Remove pork from the smoker, placing the pieces into an aluminum pan.

Pour the sauce over the pork and stir them around to ensure all the pork is coated well with the sauce. Cover and smoke for 60 minutes.

Uncover, stir around pork and smoke for another 30 minutes.

Remove pork and let rest for 10 minutes. Cut Hawaiian Slider buns in half and separate. Place pork and pickled red onions between the buns and enjoy!