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The history of grilling at Kingsford is a classic American story. It all started in 1919 when Edward G. Kingsford helped Henry Ford procure a stretch of timberland to supply wood for his auto plants.

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American Pride

An American-made company founded over 100 years ago, Kingsford has a lot to be proud of. Our employees have been continuing the family tradition in backyards across the nation.

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Recipes

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.

Grill-friendly weather alert! It’s the perfect week to make brisket *weather forecast provided by Openweathermap.org
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Cooking for 8 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: 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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