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Aric Almirola's Pit Stop Pork Sliders
Aric Almirola's Pit Stop Pork Sliders
Rated 3.3 stars by 3 users
Category
Pork
Servings
12
Prep Time
20 minutes
Cook Time
480 minutes
Ingredients
-
1 Bottle
Memphis Hickory & Vinegar BBQ Sauce
Coleslaw, Prepared
12
Kaiser Rolls
8-10lbs
Pork Butt Roast, Bone-In
5 oz
Sugar
1 Cup
Yellow Mustard
Aluminum Foil
Inject or wet brine the pork butt and let it rest overnight in the refrigerator for tender meat that retains its moisture during the long smoking process.
Depending on the size of the pork butt, it can take anywhere from 8 to 16 hours to smoke a pork butt at 225°F for it to reach the proper internal temperature for pulled pork.
While both come from the shoulder of the pig, the pork butt comes from further up the leg than the pork shoulder cut (and is nowhere near the rear end of the pig).
SPECIAL TOOLS
BIGGER. HOTTER. HEAVIER. TIP
HOW LONG DOES IT TAKE TO SMOKE A PORK BUTT?
IS PORK BUTT THE SAME AS PORK SHOULDER?
Directions
Set your Pit Boss Grill to 225°F. While your grill is heating, remove the pork roast from its packaging and place on a cookie sheet. Rub the pork roast down with yellow mustard.
Mix Memphis Hickory & Vinegar BBQ Sauce and sugar in a bowl. Rub the roast down with entire mixture, allowing time for the rub to melt into the meat.
Place the roast in the smoker and cook for 6 hours.
After 6 hours, remove the roast and double wrap in tin foil. Turn the grill up to 250°F and cook the roast for another 2 hours or until the roast is probe tender (around an internal temperature of 204°F). Let the pork butt rest in the foil for up to an hour before pulling.
Cut each Kaiser roll in half, mix pulled pork with some more barbecue sauce and pile on each half of roll. Top with coleslaw and green onions. Don't mix all the pulled pork with barbecue sauce so that you can use the extra pulled pork for different recipes. Serve hot and enjoy!