Beer-Basted Pulled Pork Sliders
Makes: 12 servings
Prep time: 20 minutes
Cook time: 7 hours
Ingredients:
1 7 to 8 pound pork butt
24 slider buns
1 bottle KC Masterpiece® Original Barbecue Sauce
Dry rub
1 tablespoon dark brown sugar
2 tablespoons granulated sugar
1 tablespoon paprika
4 teaspoons kosher salt
3-1/2 teaspoons garlic salt
3/4 teaspoon chili powder
1/4 teaspoon oregano
1/4 teaspoon cayenne pepper
1/4 teaspoon ground cumin
1/4 teaspoon black pepper
Baste
1 bottle (12-ounce) dark beer
1-1/4 cup cider vinegar
1-1/4 cup distilled white vinegar
1 cup (2 sticks) butter
1/2 cup Worcestershire
1/4 cup soy sauce
1-1/2 tablespoons fresh lemon juice
3 tablespoons chili powder
2 tablespoons salt
1 tablespoons sugar
2 teaspoons black pepper
2 teaspoons dry mustard
2 teaspoons paprika
1 teaspoon ground cumin
Build a charcoal fire for indirect cooking by situating the coals on only one side of the grill, leaving the other side void. Add a small aluminum pan to the void side of the grill and fill it halfway with water.
In a small bowl, combine the dry rub ingredients. Coat the pork evenly with dry rub, patting gently until the mixture adheres to the meat.
When the grill reaches 250 degrees Fahrenheit, place pork butt on the void side of the grill over the water pan, close the lid, and cook over indirect heat for four hours.
While the pork is cooking, combine all of the baste ingredients in a medium saucepan and mix well. Place over medium-low heat and simmer until the butter melts. Keep baste on low heat until ready to use.
Cook pork an additional three hours basting the pork every hour until the internal temperature of the pork reaches 190 degrees Fahrenheit. Continually monitor the grill temperature and add hot charcoal as needed, to maintain the grill temperature of 250 degrees Fahrenheit.
Remove the pork butt from the charcoal grill and let it rest for 15 minutes. Pull the cooked meat from the bone and serve mounded high on slider buns topped with your favorite barbecue sauce.
Recipe created by champion pitmaster, Chris Lilly, on behalf of Kingsford® charcoal
Makes: 12 servings
Prep time: 20 minutes
Cook time: 7 hours
Ingredients:
1 7 to 8 pound pork butt
24 slider buns
1 bottle KC Masterpiece® Original Barbecue Sauce
Dry rub
1 tablespoon dark brown sugar
2 tablespoons granulated sugar
1 tablespoon paprika
4 teaspoons kosher salt
3-1/2 teaspoons garlic salt
3/4 teaspoon chili powder
1/4 teaspoon oregano
1/4 teaspoon cayenne pepper
1/4 teaspoon ground cumin
1/4 teaspoon black pepper
Baste
1 bottle (12-ounce) dark beer
1-1/4 cup cider vinegar
1-1/4 cup distilled white vinegar
1 cup (2 sticks) butter
1/2 cup Worcestershire
1/4 cup soy sauce
1-1/2 tablespoons fresh lemon juice
3 tablespoons chili powder
2 tablespoons salt
1 tablespoons sugar
2 teaspoons black pepper
2 teaspoons dry mustard
2 teaspoons paprika
1 teaspoon ground cumin
Build a charcoal fire for indirect cooking by situating the coals on only one side of the grill, leaving the other side void. Add a small aluminum pan to the void side of the grill and fill it halfway with water.
In a small bowl, combine the dry rub ingredients. Coat the pork evenly with dry rub, patting gently until the mixture adheres to the meat.
When the grill reaches 250 degrees Fahrenheit, place pork butt on the void side of the grill over the water pan, close the lid, and cook over indirect heat for four hours.
While the pork is cooking, combine all of the baste ingredients in a medium saucepan and mix well. Place over medium-low heat and simmer until the butter melts. Keep baste on low heat until ready to use.
Cook pork an additional three hours basting the pork every hour until the internal temperature of the pork reaches 190 degrees Fahrenheit. Continually monitor the grill temperature and add hot charcoal as needed, to maintain the grill temperature of 250 degrees Fahrenheit.
Remove the pork butt from the charcoal grill and let it rest for 15 minutes. Pull the cooked meat from the bone and serve mounded high on slider buns topped with your favorite barbecue sauce.
Recipe created by champion pitmaster, Chris Lilly, on behalf of Kingsford® charcoal