recipe
Sweet & Smoky BBQ Pork Sliders
5.0
Pulled pork is as much about the experience as it is about the actual meat. It is simplicity and a depth of rich, sweet and spicy flavors cultivated over hours of low and slow cooking. Try this recipe for Sweet and Smoky BBQ Pork Sliders. The tangy, sweet and spicy BBQ sauce employs caramel undertones of Medjool dates, heat of cayenne peppers &...
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Ingredients Serves 12-14
For the pork
1
6 pound pork shoulder, trimmed
12
pretzel buns, lightly buttered and toasted
For the BBQ dry pork rub
1/2
cup brown sugar, packed
2-3
tablespoons salt
2
tablespoons ground peppercorn
2
tablespoons smoked paprika
2
tablespoons chili powder
1
tablespoon granulated garlic powder
1
teaspoon ground cumin
1
teaspoon ground cayenne pepper
For the BBQ sauce
2-3
tablespoons canola oil
1
small red onion, finely chopped
3-4
cloves garlic, finely minced
1
cup tomato paste
12
Medjool dates, pitted and coarsely chopped
1
cup Hefeweizen Beer
3
tablespoons apple chider vinegar
1
tablespoon Worcestershire
1/2
tablespoon ground mustard
1/2
tablespoon paprika
2
tablespoons chili powder
1
teaspoon ground ginger
1/2
teaspoon cayenne pepper
 
kosher salt to taste
 
fresh ground peppercorn to taste
For the spray
1 1/2
cups apple juice
1/2
cup Hefeweizen Beer
Ingredient Tips
Pork Shoulder
The pork shoulder, or “Boston butt,” is the upper portion of the pork shoulder. Look for a cut bright pink in color and a well marbled with a healthy degree of white fat cap attached. Approximately 10 ounces of raw meat will provide nearly half a pound of cooked pork.
Directions
8 Hours and 30 Minutes for Prep, 6 Hours for Cook
1
Make the dry rub. Pulse all ingredients together in a food processor. Apply rub immediately your pork. Massage a liberal amount of dry rub across entire surface of the pork. Place the pork in an air-tight resealable plastic bag for 8 hours, up to overnight. barbeque sauce. Reserve in refrigerator overnight.
2
Make the BBQ sauce. In sauté pan over high heat bring oil to simmer. Add onion and garlic, sauteing 5-7 minutes or until fragrant. Turn heat to medium and add all remaining ingredients. Bring to gentle boil and cook uncovered for 30-45 minutes or until desired thickness is achieved. Remove from heat and set aside to cool for 10 minutes. Then pour into food processor and puree. Store in an airtight container in the refrigerator for up to two weeks.
Hot Tip: To thin BBQ sauce, add beer. To thicken, add tomato paste. To sweeten, add date honey. To kick up heat, add another dash of cayenne.
3
Make the spray. Mix apple juice and beer in a spray bottle.
4
Make the hardwood smoke packs or fill your smoker box. Divide wood chips evenly among 3-4 12 inch pieces of tin foil. Wrap wood with foil and perforate with a fork.
Hot Tip: Wood chips should be soaked in water 1 hour prior to grilling.
5
Remove pork from refrigerator 2 hours before grilling. Rest at room temperature, still sealed in plastic.
6
Preheat grill to 250 degrees using the two-zone grilling method Apply the first smoker packet or your smoker box over the direct-zone, adding an additional smoke packet every 60-90 minutes of grilling. If using a smoker box, refill as needed.
7
Place the pork butt on the indirect-zone, fat-side down. Rotate and spray intermittently to keep exterior moist. When the internal temperature reaches 165 degrees wrap pork in a double layer of tin foil. Place wrapped meat back on the grill and cook until the internal temperature reaches 195 degrees or until the bone can be easily removed.
8
Remove from grill, tent loosely with tin foil for 30-45 minutes. Shred the meat and toss with prepared BBQ Sauce.
9
To plate, place between 2 toasted buns, top with coleslaw and pickles.
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