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Sweet & Smoky Memphis-Style Pork Shoulder Sliders

Name: Sweet & Smoky Memphis-Style Pork Shoulder Sliders
Ingredients: 8–10 lb bone-in pork shoulder, trimmed; Dijon mustard, as binder; 8 onion buns; 1 can beer for the roasting pan; your favorite coleslaw; 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; 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; 1 can beer; 2 cups apple cider; ¼ cup apple cider vinegar; 1 cup mayonnaise; ¼ cup chili sauce; ¼ cup ketchup; 1 tbsp. Dijon mustard; 1 tsp. granulated garlic; 2–3 splashes Worcestershire sauce; finely ground kosher salt, to taste

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.

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1 Food Prep 30 min
2 Grill Prep 10–20 min
3 The Cook 12–15 hrs

Cooking for people

Ingredients

8–10 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
2–3 splashes Worcestershire sauce
finely ground kosher salt, to taste

1 Food 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.

2 Grill Prep

Fuel: Kingsford® Grillmaster’s Choice Hardwood Pellets

Amount: 1–2 lb

Method: Pellet Grill

Temp: 250°F

3 The 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.