Pulled Pork Sliders

Pulled Pork Sliders

For this recipe, you will need to cook with the “indirect” cooking method - this will allow the meat to slowly break down over time creating that incredibly soft, pull apart texture that pulled pork is known for. 


The indirect method refers to placing your food opposite the heat source in your BBQ/Grill. So for example, a 4 burner BBQ would require you to put burners 1&2 on while the food sits atop burner 3&4. You don't want what you are cooking to sit above a direct heat source as this will force the cook to happen too quickly, potentially burning or drying out. 

prep time: 15 minutes - cook time: 7 hours - Serves - 12-14

Ingredients
  • 3-5kg Pork Shoulder (bone in preferable - could also be called a Boston Butt or Pork Butt, depending on your butcher)
  • 2 tbsp butter 
  • 14 soft brioche buns
  • 2 handfuls of your favourite flavour wood chips
Seasoning/Rub
  • 3 tbsp paprika (sweet or smoked work best)
  • 1 tbsp garlic powder
  • 1 tbsp brown sugar
  • 1 tbsp dry mustard powder
  • 2 tbsp cracked sea salt
  • 1 tbsp cracked black pepper
Method
  • Soak your wood chips in water and preheat your BBQ for low-medium indirect cooking (you want your BBQ temperature to be about 110°C-130°C).
  • Combine all the ingredients for the rub and coat the pork shoulder generously on all sides.
  • Place the soaked wood chips in a smoker box or a foil pouch and place above the burner, opposite to where the meat will be placed.
  • Place pork shoulder on your BBQ using the indirect cooking method and close the lid.
  • Open the lid and check the internal temperature of the shoulder.

    note: You are aiming for around the 70°C-75°C degree mark.

  • Once it hits the 70°C-75°C mark remove from the grill and wrap tightly in foil with 2 tbsp of butter.
  • Return to the grill and leave for another 3-4 hours.
  • Take a skewer or fork and if you can poke into the meat without any resistance and it feels like butter, the shoulder is ready.
  • Remove from the grill and unwrap from the foil. Remove the bone and discard and shred the meat with 2 forks, by pulling away from each other.
  • Serve on a burger bun with your favourite bbq sauce and creamy coleslaw.
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