1 or 2 Whole Chickens (depending on how many you want to make)
2 Tablespoons Killer Hogs Hot Rub
16oz Spicy White Sauce *recipe below
1 package Hawaiian Slider Rolls
Dill Pickle Slices
Pickled Red Onion *recipe below
Spicy White Sauce
2 cups Mayonnaise
1/4 cup Apple Cider Vinegar
1 1/2 Tablespoon White Sugar
1 Tablespoon Black Pepper
1/2 Tablespoon Granulated Garlic
1 teaspoon Kosher Salt
1/2 teaspoon Crushed Red Pepper Flakes
1/2 teaspoon Ground White Pepper
1/4 teaspoon Cayenne Pepper
Juice of 1 lemon
Combine ingredients in a large bowl and whisk. Refrigerate for 2 hours before serving. Sauce will keep up to 1 week in the refrigerator.
Pickled Red Onion
1 Red Onion peeled & sliced into rings
1 1/2 cup Apple Cider Vinegar
1 Tablespoon White Sugar
1/2 Tablespoon Kosher Salt
Pinch of Crushed Red Pepper Flakes
Bring vinegar to a boil in a small pot over medium heat. Add sugar, salt, and red pepper flakes, stir to dissolve sugar. Remove from heat and add red onion slices. Toss to combine and place in a heat safe container to pickle. Place in refrigerator for 3-4 hours. Pickled Onions will keep for up to a week in the refrigerator.
Remove Chicken from packaging. Check cavity for giblets and trim excess fat. Pat chicken dry with paper towel.
Spray the outer skin with Vegetable cooking spray. Season well with Killer Hogs Hot Rub.
Prepare pellet smoker or other grill/smoker for indirect cooking at 350 degrees using pecan pellets/wood for flavor.
Place chicken on cooking rack and cook until internal temperature reaches 165 in the breast.
Remove chicken from grill and rest loosely covered with aluminum foil for 20 minutes.
Pull chicken into bite size pieces discarding the bones.
To make the sliders: Place a couple dill pickle slices on the bottom portion of the roll. Top with Pulled Chicken and Spicy White Sauce. Add a few pickled red onion slices and the top roll and serve.