Beer-Basted Pulled Pork Sliders
Nothing says charcoal BBQ like pulled pork. Add a delicious beer baste, and this slider becomes an automatic tailgate favorite.
Cooking for 12 people
Ingredients
- 1
pork butt (7–8 pound)
Baste
- 1 bottle (12-oz.)
Miller Lite® beer
- 1 cup (2 sticks)
butter
- 1 tbsp.
sugar
- 1 tsp.
ground cumin
- 1 1/4 cup
cider vinegar
- 1 1/4 cup
distilled white vinegar
- 1 1/2 tbsp.
fresh lemon juice
- 2 tbsp.
salt
- 2 tsp.
black pepper
- 2 tsp.
dry mustard
- 2 tsp.
paprika
- 3 tbsp.
chili powder
- 1/4 cup
soy sauce
- 1/2 cup
Worcestershire sauce
Dry Rub
- 1 tbsp.
dark brown sugar
- 1 tbsp.
paprika
- 2 tbsp.
granulated sugar
- 3 1/2 tsp.
garlic salt
- 1/4 tsp.
black pepper
- 1/4 tsp.
cayenne pepper
- 1/4 tsp.
ground cumin
- 1/4 tsp.
oregano
- 1 tsp.
chili powder
- 4 tsp.
kosher salt
Other Ingredients
- 1 bottle
KC Masterpiece® Original Barbecue Sauce
- 24
slider buns
1Food Prep
First, in a medium saucepan combine your baste ingredients and mix well. Next, in a small bowl, combine your dry rub ingredients. Finally, evenly coat a 7 to 8 lb. pork butt with the dry rub, patting gently until the mixture adheres to the meat.
2Grill Prep
Fuel: We recommend Kingsford™ Original Charcoal Briquets
Method: Two-Zone Method
Temp: 250°F (Low Heat)
3The Cook
When you’re at temp, put cooking oil on a folded paper towel. Grab the oiled paper towel with long-handled tongs and oil the grate thoroughly.
Place the pork butt on the void side of the grill over the water pan.
Close the lid and cook over indirect heat for 4 hours.
Add charcoal to the grill as needed to keep the fire going and the temp at the right level.
Place your baste ingredients over medium-low heat and simmer until the butter melts. Keep your baste on low heat until you’re ready to use it.
Cook the pork an additional 3 hours, basting every hour until the pork reaches an internal temp 190°F.
Continually monitor the grill temp and add hot charcoal as needed, to maintain the grill temp of 250°F.
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 1 bottle of KC Masterpiece® Original Barbecue Sauce.
Chris Lilly, on behalf of Kingsford™ Charcoal.
Recipes containing alcohol are intended for those 21 years of age and older only. Please drink responsibly.
For safe meat preparation, reference the USDA website.
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