# https://www.kingsford.com/recipes/series/tailgating/beer-basted-pulled-pork-sliders/?do_action=save-recipe #review-section

Beer-Basted Pulled Pork Sliders

Name: Beer-Basted Pulled Pork Sliders
Prep time: 20 min
Cook time: 420 min
Total time: 440 min
Ingredients: 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; 1 bottle KC Masterpiece® Original Barbecue Sauce; 1 pork butt (7–8 pound); 24 slider buns; 1 bag Kingsford® Charcoal with Applewood; 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

Let's get grilling

Baste

1 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.

2 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.

3 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 four hours.

4 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.

5 Cook pork an additional three hours basting the pork every hour until the internal temperature of the pork reaches 190°F. Continually monitor the grill temperature and add hot charcoal as needed, to maintain the grill temperature of 250°F.

6 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.

Ingredients

Baste

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

Ingredients

KC Masterpiece® Original Barbecue Sauce
1 bottle
pork butt (7–8 pound)
1
slider buns
24
Kingsford^® Charcoal with Applewood
1 bag

Dry Rub

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

Cooking Method: GrilledCredit: Recipe created by champion pitmaster, Chris Lilly, on behalf of Kingsford® charcoalMeals & Dishes: Sandwiches & WrapsMeals & Dishes: DinnerMeals & Dishes: LunchOccasion: Tailgate

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.