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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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Ingredients
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1 pork butt (7–8 pound)
Baste
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1 bottle (12-oz.) dark beer
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1 cup (2 sticks) butter
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1 tbsp. sugar
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1 tsp. ground cumin
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1.25 cup cider vinegar
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1.25 cup distilled white vinegar
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1.5 tbsp. fresh lemon juice
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2 tbsp. salt
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2 tsp. black pepper
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2 tsp. dry mustard
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2 tsp. paprika
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3 tbsp. chili powder
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0.25 cup soy sauce
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0.5 cup Worcestershire sauce
Dry Rub
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1 tbsp. dark brown sugar
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1 tbsp. paprika
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2 tbsp. granulated sugar
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3.5 tsp. garlic salt
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0.25 tsp. black pepper
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0.25 tsp. cayenne pepper
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0.25 tsp. ground cumin
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0.25 tsp. oregano
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0.75 tsp. chili powder
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4 tsp. kosher salt
Other Ingredients
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1 bottle KC Masterpiece® Original Barbecue Sauce
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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)
Carefully hold your hand about 5” to 6” above the grate, and refer to the temperature settings below:
• High Heat (450° to 550°F):
2 to 4 seconds
• Medium Heat (350° to 450°F):
5 to 6 seconds
• Low Heat (250° to 350°F):
8 to 10 seconds
Make sure your clothing doesn’t touch the grate, and always move your hand away from the heat before you feel discomfort.
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.
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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