Sweet & Smoky BBQ Pork Sliders
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 &...
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 & crisp flavor of your favorite witbier or hefeweizen.
Make the dry rub. Pulse all ingredients together in a food processor. Apply rub immediately to your pork. Massage a liberal amount of dry rub across the entire surface of the pork. Place the pork in an air-tight resealable plastic bag for 8 hours, up to overnight. Reserve in refrigerator overnight.
Make the BBQ sauce. In sauté pan over high heat bring oil to simmer. Add onion and garlic, sautéing 5 to 7 minutes or until fragrant. Turn heat to medium and add all remaining ingredients. Bring to gentle boil and cook uncovered for 30 to 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.
Make the spray. Mix apple juice and beer in a spray bottle.
Make the hardwood smoke packs or fill your smoker box. Divide wood chips evenly among 3 to 4 12-inch pieces of tin foil. Wrap wood with foil and perforate with a fork.
Remove pork from refrigerator 2 hours before grilling. Rest at room temperature, still sealed in plastic.
Preheat grill to 250°F 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 to 90 minutes of grilling. If using a smoker box, refill as needed.
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°F, wrap pork in a double layer of tin foil. Place wrapped meat back on the grill and cook until the internal temperature reaches 195°F or until the bone can be easily removed.
Remove from grill, tent loosely with tin foil for 30 to 45 minutes. Shred the meat and toss with prepared BBQ Sauce.
To plate, place between 2 toasted buns, top with coleslaw and pickles.