Cooking for 8 people
Ingredients
- 8 lb
bone-in pork shoulder, trimmed
-
Dijon mustard, as binder
- 8
onion buns
- 1 can
beer for the roasting pan
-
your favorite coleslaw
- cup
dark brown sugar
- cup
white sugar
- 3 tbsp.
Spanish paprika
- 3 tbsp.
freshly ground black pepper
- 2 tbsp.
chili powder
- 2 tbsp.
granulated garlic
- 1 tbsp.
ground ginger powder
- 1 tsp.
dried rosemary powder
- 1 tsp.
ground allspice
-
kosher salt, to taste
- 2 cups
pork stock
- cup
olive oil
- 2 tbsp.
sweet and smoky pork rub, blitzed into powder using a spice blender or food processor
- 1 can
beer
- 2 cups
apple cider
- cup
apple cider vinegar
- 1 cup
mayonnaise
- cup
chili sauce
- cup
ketchup
- 1 tbsp.
Dijon mustard
- 1 tsp.
granulated garlic
- 2 splashes
Worcestershire sauce
-
finely ground kosher salt, to taste
1Food Prep
In a small bowl, combine the ingredients for the Memphis-Style Rub. Next, blitz the Memphis-Style Rub to get 2 tablespoons of powdered rub. In a medium bowl, combine the powdered rub, pork stock and olive oil to create the injection mixture.
Next, in a medium bowl, combine the beer, apple cider and apple cider vinegar to make the basting spray. Pour into a spray bottle and set aside.
In another medium bowl, combine the ingredients for the Southern-Style Comeback Sauce, and refrigerate.
Then, brush the pork shoulder with the Dijon mustard binder, and then fill a large marinade injector with the injection mixture. Inject the pork butt in at least 3 different areas.
Finally, apply the Memphis-Style Rub generously over the pork shoulder.
2Grill Prep
Method: Pellet Grill
Temp: 250°F
3The Cook
Get a large, grill-proof sheet pan with sides and a stainless-steel cooking rack. Pour a can of beer into the pan and place the rack on top. Lay the pork butt on the rack, fat side down. Close the lid and leave untouched for 2 hours.
Next, get the basting bottle and intermittently mist the pork shoulder.
When the pork butt reaches an internal temperature of 165ºF on a digital meat thermometer, wrap it in butcher paper to slowly braise in its own fats and juices. Cook until the brisket reaches an internal temperature of 205ºF on a digital meat thermometer.
Remove the meat from the smoker, but don’t open the butcher paper just yet — allow the meat to rest covered for 1 hour.
Once the meat has rested, remove the butcher paper, and shred the pork.
Serve on onion slider buns and top with Southern-Style Comeback Sauce.
Recipe created by Chef David with Live Fire Republic 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.
