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Triple Threat Burger

  • Yields: 6 Servings
  • Cook time: 8 h 30 m
  • Prep time: 15 minutes

Ingredients

Pulled Pork
  • 1 Smithfield® boneless pork shoulder roast
  • ¼ cup BBQ seasoning blend
  • ¾ cup (½ can) Budweiser beer*
  • 1½ teaspoons liquid hickory smoke
Bud-Razz Chipotle BBQ Sauce Burgers
  • 1 lb. Smithfield® fresh ground pork
  • 1 lb. 80% lean ground beef
  • ¼ cup Budweiser beer*
  • 2 tablespoons BBQ seasoning blend
  • 6 slices sharp cheddar cheese
  • 6 sandwich buns with sesame seeds, toasted
  • 6 slices Smithfield® peppered bacon, cooked crisp and drained
  • 6 dill pickle planks

Instructions

In a small bowl, combine the spices. Rub on all sides of the pork and set aside.

Soak a few handfuls of Kingsford™ Wood Chips with Hickory for about 30 minutes in warm water before placing on top of the coals.

To prepare the grill for smoking, configure charcoals using the snake method, and add Kingsford™ Wood Chips with Hickory along the line of coals.

Place a foil pan with hot water in the center of the snake. Light about eight briquets in a chimney. When ready, pile all of the lit coals at the head of the charcoal snake. The coals will burn down slowly as the meat cooks.

Place the pork shoulder fat side up on the rack, cover with the lid, and bring the temperature up to a constant 250°F, using the vents to regulate the temperature. If your grill doesn’t have a temperature gauge, use a digital thermometer.

Check the temperature of the grill every hour, adding more charcoal and wood chips as needed to maintain temperature.

Smoke for 8–9 hours, or until the internal temperature of the pork reaches about 205°F. Carefully remove from the grill and let rest for at least 15 minutes before shredding into large chunks.

Using tongs, 2 forks or fingers to shred pork. Set aside 2 cups of pork. Add liquid from slow cooker to remaining pulled pork for desired moistness. Cover and refrigerate or freeze for another use.

To make Bud-Razz Chipotle BBQ Sauce, combine all ingredients in medium saucepan; bring to a boil over medium-high heat; boil 5 minutes, stirring constantly. Reduce heat and simmer 15 minutes. Gently stir ½ cup BBQ sauce into 2 cups pulled pork.

To make Burgers, heat grill to medium using Kingsford Charcoal. Gently combine ground pork, ground beef, beer and favorite BBQ seasoning; form into 6 (1-inch thick) burgers. Grill 5 minutes per side, until internal temperature reaches 160°F. Top each burger with slice of cheddar cheese, let melt.

Place burgers on bottom buns; spoon about 1/3 cup pulled pork with BBQ sauce onto each burger. Top each with 1 slice bacon and a dill pickle plank. If desired add more BBQ sauce, then close sandwich with top bun.

*Recipes containing alcohol are intended for those 21 years of age and older only. Please drink responsibly.

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