I recommend a boneless pork butt. If you purchase a bone-in, you will need to remove the bone with a sharp knife prior to cooking.
To create a nice round shape for slicing, tie the pork butt up along the length and from end to end.
Add a thin coat of mustard all over and then apply a heavy coat of Jeff's original rub. The pork butt is ready to smoke or it can be placed in the fridge overnight.
Set up the smoker for cooking at about 250°F (121°C) using indirect heat and if you smoker has a water pan, fill it up. If you are using a gas, charcoal, or electric smoker, you need to have enough smoking wood to last about 4 hours. I used an equal mix of apple and cherry but you can use whatever smoking wood you have available. Once the smoker is ready, place the pork butt on the smoker grate.
Once the meat reaches 175°F (79°C) (about 8 hours), remove it from the smoker and set the pan on the counter for about an hour to rest and cool down.
Let the roast cool for about an hour then place it in the fridge for about 5-6 hours or overnight to firm up for slicing.
Slice the smoked pork butt with an electric slicer or a very sharp knife into pieces that are about 1/8 inch thick.
Make the campfire sauce using 1 cup of Jeff's barbecue sauce and 1 cup of mayonnaise. Mix thoroughly.
Spread a thin layer of softened butter onto the tops and bottoms of each slider bun and toast under the broiler until golden brown. Watch carefully and do not burn.
Warm the sliced meat in a 275°F (135°C) oven covered with foil for about 15 minutes.
Place a dollop of campfire sauce on the bottom, stack 3-4 layers of meat on top of that, a spoonful of slaw, more campfire sauce on top with a toasted bun.