An American Story

The history of grilling at Kingsford is a classic American story. It all started in 1919 when Edward G. Kingsford helped Henry Ford procure a stretch of timberland to supply wood for his auto plants.

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Kingsford® Preserve the Pit

Kingsford remains committed to celebrating Black barbecue culture by launching the second year of Preserve the Pit and doubling the investment in aspiring barbecue professionals.

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American Pride

An American-made company founded over 100 years ago, Kingsford has a lot to be proud of. Our employees have been continuing the family tradition in backyards across the nation.

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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.

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Cooking for 12 people



  • 1 bottle (12-oz.) dark beer
  • 1 cup (2 sticks) butter
  • 1 tbsp. sugar
  • 1 tsp. ground cumin
  • 1.25 cup cider vinegar
  • 1.25 cup distilled white vinegar
  • 1.5 tbsp. fresh lemon juice
  • 2 tbsp. salt
  • 2 tsp. black pepper
  • 2 tsp. dry mustard
  • 2 tsp. paprika
  • 3 tbsp. chili powder
  • 0.25 cup soy sauce
  • 0.5 cup Worcestershire sauce

Dry Rub

  • 1 tbsp. dark brown sugar
  • 1 tbsp. paprika
  • 2 tbsp. granulated sugar
  • 3.5 tsp. garlic salt
  • 0.25 tsp. black pepper
  • 0.25 tsp. cayenne pepper
  • 0.25 tsp. ground cumin
  • 0.25 tsp. oregano
  • 0.75 tsp. chili powder
  • 4 tsp. kosher salt

Other Ingredients

  • 1 bottle KC Masterpiece® Original Barbecue Sauce
  • 24 slider buns

1 Food 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.

2 Grill Prep

Fuel: We recommend Kingsford® Original Charcoal Briquets

Method: Two-Zone Method

Temp: 250°F (Low Heat)

3 The 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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