Triple Threat Burger
Let's get grilling
1
In a small bowl, combine the spices. Rub on all sides of the pork and set aside.
2
Soak a few handfuls of Kingsford™ Wood Chips with Hickory for about 30 minutes in warm water before placing on top of the coals.
3
To prepare the grill for smoking, configure charcoals using the snake method, and add Kingsford™ Wood Chips with Hickory along the line of coals.
4
Place a foil pan with hot water in the center of the snake. Light about eight briquets in a chimney. When ready, pile all of the lit coals at the head of the charcoal snake. The coals will burn down slowly as the meat cooks.
5
Place the pork shoulder fat side up on the rack, cover with the lid, and bring the temperature up to a constant 250°F, using the vents to regulate the temperature. If your grill doesn’t have a temperature gauge, use a digital thermometer.
6
Check the temperature of the grill every hour, adding more charcoal and wood chips as needed to maintain temperature.
7
Smoke for 8–9 hours, or until the internal temperature of the pork reaches about 205°F. Carefully remove from the grill and let rest for at least 15 minutes before shredding into large chunks.
8
Using tongs, 2 forks or fingers to shred pork. Set aside 2 cups of pork. Add liquid from slow cooker to remaining pulled pork for desired moistness. Cover and refrigerate or freeze for another use.
9
To make Bud-Razz Chipotle BBQ Sauce, combine all ingredients in medium saucepan; bring to a boil over medium-high heat; boil 5 minutes, stirring constantly. Reduce heat and simmer 15 minutes. Gently stir ½ cup BBQ sauce into 2 cups pulled pork.
10
To make Burgers, heat grill to medium using Kingsford Charcoal. Gently combine ground pork, ground beef, beer and favorite BBQ seasoning; form into 6 (1-inch thick) burgers. Grill 5 minutes per side, until internal temperature reaches 160°F. Top each burger with slice of cheddar cheese, let melt.
11
Place burgers on bottom buns; spoon about 1/3 cup pulled pork with BBQ sauce onto each burger. Top each with 1 slice bacon and a dill pickle plank. If desired add more BBQ sauce, then close sandwich with top bun.
Cooking for 6 people
Ingredients
Pulled Pork
-
Smithfield® boneless pork shoulder roast
1
-
BBQ seasoning blend
0.25 cup
-
Budweiser beer*
0.75 cup
-
liquid hickory smoke
1.5 tsp.
Bud-Razz Chipotle BBQ Sauce
-
12 oz. seedless raspberry jam
1 jar
-
KC Masterpiece® Original Barbecue Sauce
1 cup
-
Budweiser beer*
0.75 cup
-
dry mustard
1 tsp.
-
chipotle chile powder
0.125 tsp.
Burgers
-
Smithfield® fresh ground pork
1 lb.
-
80% lean ground beef
1 lb.
-
Budweiser beer*
0.25 cup
-
BBQ seasoning blend
2 tbsp.
-
sharp cheddar cheese
6 slices
-
sandwich buns with sesame seeds, toasted
6
-
Smithfield® peppered bacon, cooked crisp and drained
6 slices
-
dill pickle planks
6
For safe meat preparation, reference the USDA website.
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