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.
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Ingredients
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8–10 lb bone-in pork shoulder, trimmed
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Dijon mustard, as binder
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8 onion buns
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1 can beer for the roasting pan
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your favorite coleslaw
Memphis-Style Dry Rub
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¼ cup dark brown sugar
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¼ cup white sugar
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3 tbsp. Spanish paprika
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3 tbsp. freshly ground black pepper
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2 tbsp. chili powder
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2 tbsp. granulated garlic
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1 tbsp. ground ginger powder
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1 tsp. dried rosemary powder
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1 tsp. ground allspice
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kosher salt, to taste
Injection Mixture
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2 cups pork stock
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¼ cup olive oil
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2 tbsp. sweet and smoky pork rub, blitzed into powder using a spice blender or food processor
Basting Spray
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1 can beer
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2 cups apple cider
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¼ cup apple cider vinegar
Southern-Style Comeback Sauce
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1 cup mayonnaise
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¼ cup chili sauce
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¼ cup ketchup
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1 tbsp. Dijon mustard
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1 tsp. granulated garlic
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2–3 splashes Worcestershire sauce
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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: We recommend Kingsford® Hardwood Pellets Memphis BBQ
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.
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.
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