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Beer-Basted Pulled Pork Sliders

  • Yields: 12 Servings
  • Cook time: 7 hours
  • Prep time: 20 minutes


  • 1 bottle (12-ounce) dark beer
  • 1 cup (2 sticks) butter
  • 1 tablespoon sugar
  • 1 teaspoon ground cumin
  • 1¼ cup cider vinegar
  • 1¼ cup distilled white vinegar
  • 1½ tablespoon fresh lemon juice
  • 2 tablespoons salt
  • 2 teaspoons black pepper
  • 2 teaspoons dry mustard
  • 2 teaspoons paprika
  • 3 teaspoons chili powder
  • ¼ cup soy sauce
  • ½ cup Worcestershire sauce
  • 1 bottle Kingsford® Original Smoked Hickory Barbecue Sauce
  • 1 pork butt (7–8 pounds)
  • 24 slider buns
Dry Rub
  • 1 tablespoon dark brown sugar
  • 1 tablespoon paprika
  • 2 tablespoons granulated sugar
  • 3½ teaspoons garlic salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon cayenne pepper
  • ¼ teaspoon ground cumin
  • ¼ teaspoon oregano
  • ¾ teaspoon chili powder


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.

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˚F, place pork butt on the void side of the grill over the water pan, close the lid, and cook over indirect heat for 4 hours.

  1. Credit: Chris Lilly

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