Sweet & Smoky Memphis-Style Pork Shoulder Sliders

Slow-smoked and loaded with dry rub flavor and delectable sauce, these pulled-pork sliders go a long way for any game party, tailgate or neighborhood get-together.

1Food Prep30 min
2Grill Prep10–20 min
3The Cook12–15 hrs

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

Memphis-Style Dry Rub

¼ cup
dark brown sugar
¼ 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

Injection Mixture

2 cups
pork stock
¼ cup
olive oil
2 tbsp.
sweet and smoky pork rub, blitzed into powder using a spice blender or food processor

Basting Spray

1 can
beer
2 cups
apple cider
¼ cup
apple cider vinegar

Southern-Style Comeback Sauce

1 cup
mayonnaise
¼ cup
chili sauce
¼ 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

Fuel: Kingsford™ Grillmaster’s Choice Hardwood Pellets
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.