To celebrate Super Bowl 50, the Taste of the NFL has partnered with chefs across the country to cook great food for an even better cause, helping food banks throughout America. Luckily for you, they’ve shared some of their best recipes with us, which we’ll post all season long. For more information or to donate to your favorite team and city visit, where 100% of the proceeds generated from the Kick Hunger Challenge go directly back to local communities in the 32 NFL cities.

This week’s recipe is from New York Jets fan John Seymour. The co-owner of New York’s Sweet Chick Chicken & Waffles appropriately shares his mouthwatering recipe for BBQ pork sliders, and this traditional crowd-favorite will be gone before the first quarter ends, guaranteed.

Sweet Chick BBQ Pork Sliders

Smoke Pork Shoulder Recipe:

Makes 8-10 sliders
• 8-10 lbs. pork shoulder
• Pork Rub Mix (see below)
• Sweet Chick BBQ Sauce (see below)

Pork Rub Mix:

• 1 c. cumin
• ½ c. paprika
• 1 tbsp. onion salt
• 1 c. and 3 tbsp. dark chili powder
• 2 tbsp. cayenne
• 2 tbsp. dried oregano
• 2 tbsp. dried thyme
• 3 tbsp. garlic powder
• 2 tbsp. white pepper
• 1 lb. brown sugar
• 4 tbsp. salt

Coat pork butt with rub mix liberally and refrigerate for 24-36 hours.

Sweet Chick BBQ Sauce:

• ½ c. bourbon
• 2 c. diced white onions
• 6 garlic cloves
• 4 tbsp. butter
• 2 c. cider vinegar
• 2 c. Worcestershire sauce
• ½ c. brown sugar
• 2 tbsp. paprika
• ¼ tsp. cayenne
• 1 tbsp. dry oregano
• 4 c. ketchup

Combine all ingredients into a 4 quart pot and simmer for 1 hour. Blend finished BBQ sauce and then season with salt and pepper. Set the BBQ sauce aside, this can be done the day before and then refrigerated.

Set smoker to 250 degrees, add 4 cups of soaked mesquite wood chips and cook for 7-8 hours or until internal temperature reaches 195 degrees Fahrenheit. While still warm, shred pork and fold in BBQ sauce. Season with salt and pepper. Serve with brioche rolls and favorite pickles.