Guiness Smoked Pulled Pork Sliders

Smoked Pulled Pork Sliders Slathered in Guinness Barbecue Sauce Topped With a Creamy Dijon Slaw.

Look At This Butt!

Smoked Guinness Pulled Pork

Oh yeah that’s one sexy butt. You and I, we’re about to rub this butt. Then we’re going to smoke it and make smoked pulled pork sliders! So who want’s to just dive in get your hands all over this butt. I know you do! 😉

Let’s Rub That Butt!

So we’re making smoked pulled pork sliders and the first thing you need is to pick up the right cut of meat. Go to the store and pick up a 7-9 pound pork butt, which is actually the shoulder of the pig and not the butt. Ham comes from the butt. It can get confusing sometimes. Anyway, trim your butt of all the fat. With this kind butt, you can do it with a knife in a few minutes instead of hours of hot yoga. Much easier this way!

Now we’re going to rub our butt with sugar, spice, and every thing nice. Well actually, it’s more like a combination of smoked paprika, dark brown sugar, kosher salt, ancho chili powder, cayenne, dried oregano, dried thyme, ground cumin, freshly ground black pepper, and mustard powder. Make sure you rub your butt everywhere and get into all the crevices. Seal it in an airtight container and refrigerate overnight.

Smoking Hot Butt!

Smoked Pulled Pork

So yes, this requires a smoker. I did this in a pellet grill loaded with applewood. Start cooking your smoked pulled pork by preheating your smoker to 225°F. Place your butt right on the grates and smoke for 3 hours.

But Wait There’s More!

Smoked Pulled Pork

The next step is to braise that big healthy butt of yours. This helps keep the meat extra juicy in the end. Pop open 2 bottles of Guinness and pour them into a dutch oven. Add 2 bay leaves and 2 sticks of cinnamon. Place the pot on your grill, add the pork butt, cover and turn up to 275°F. Cook for 2 hours more flipping the meat after an hour.

While the meat cooks, prepare the sauce. Mince 8 cloves of garlic and toss them in a saucepan with some olive oil. Sauté until fragrant, about 1 minute. Add dark brown sugar, soy, Guinness, ketchup, Worcestershire, sriracha, smoked paprika, and onion powder. Bring it to a boil and then simmer until it’s reduced by half, about 30 to 45 minutes.

Smoked Pulled Pork

Also, while the meat cooks, make the slaw! Use a food processor to shred half a head of green cabbage. Quarter a red onion and then slice it thinly. Mix mayo, apple cider vinegar, dijon mustard, and kosher salt in a large bowl. Add the cabbage and onion and toss until well combined.

It’s Time To Pull Your Pork!

Smoked Pulled Pork

Almost! At this point your meat should be fall of the bone tender. If you can poke your butt with a fork and the meat practically falls apart, it’s ready. If it’s not, no big. Just give it a little more time. When it’s ready pull the meat apart with two forks discarding the bone.

Sauce That Smoked Pork Belly, Boss!

Smoked Pulled Pork

Now add your sauce to that meat and mix it around, making sure your butt is well coated in sauce.

Your Butt’s On A Roll

Smoked Pulled Pork

Now, last but not least, you need to put your butt on the best buns on the market. They’re not paying me to say this, but Martin’s makes the best potato rolls ever. Get the 12 pack because they are the size you want for sliders.

Just toast your buns until golden brown and add your Guinness Smoked Pulled Pork. Top it with that creamy dijon slaw and serve to some soon to be happy friends.Guiness-Pulled-Pork-Sliders-With-a-Creamy-Dijon-Slaw

Don’t Have A Smoker? Here’s A Version You Can Make Without One!

This recipe requires a little something special.  Here’s a list of what you will need:

Guinness Smoked Pulled Pork Sliders With A Creamy Dijon Slaw

Smoked Pulled Pork Sliders Slathered in Guinness Barbecue Sauce Topped With a Creamy Dijon Slaw. For a version that doesn't require a smoker, click here.

Ingredients

For The Rub

  • 4 Tablespoons Smoked Paprika
  • 4 Tablespoons Dark Brown Sugar
  • 2 Tablespoons Kosher Salt
  • 1 Tablespoon Ancho Chili Powder
  • 1/2 Teaspoon Cayenne
  • 1/2 Teaspoon Dried Oregano
  • 1/2 Teaspoon Dried Thyme
  • 1/2 Teaspoon Ground Cumin
  • 1/2 Teaspoons Fresh Ground Black Pepper
  • 1/2 Teaspoons Mustard Powder

For The Meat

  • Applewood Pellets
  • 1 7-9 Pounds Bone-In Pork Shoulder
  • 2 12 Oz Bottles Guinness Extra-Stout
  • 2 Bay Leaves
  • 2 Cinnamon Sticks

For the Sauce

  • 2 Tablespoons Olive Oil
  • 8 Cloves Garlic Minced
  • 2/3 Cups Light Brown Sugar
  • 2/3 Cups Soy Sauce
  • 2 Cups Guinness Extra-Stout
  • 1 1/3 Cups Ketchup
  • 4 Tablespoons Worcestershire Sauce
  • 2 Tablespoons Sriracha
  • 2 Tablespoons Smoked Paprika
  • 2 Teaspoons Onion Powder

For the Slaw

  • 1/4 Cup Mayonaise
  • 2 Tablespoons Apple Cider Vinegar
  • 2 Tablespoons Dijon Mustard
  • 1 Teaspoons Kosher Salt
  • 1/2 Head Green Cabbage Shredded
  • 1 Whole Red Onion quartered and sliced thinly
  • 3 Dozen Slider Rolls

Instructions

Preparing the Meat

  1. Trim your pork butt of excess fat.

  2. In a large bowl, combine all ingredients of the dry rub. Generously coat the pork with the dry rub and get it into all the crevices. Store in an airtight container and refrigerate over night.

Cooking the Meat

  1. Fill your smoker with applewood pellets. Preheat it to 225ºF. Place meat directly on the grill grates and smoke for 3 hours.

  2. Pour two ounces of Guinness into a dutch oven. Add cinnamon and bay leaves into the pot and then add the meat from the smoker. Place it back on the grill and raise the heat to 275. Cook for another 2 hours flipping the meat after the first hour. Meat is ready when it very easily falls off the bone. If it’s not ready cook it again for another hour. 

  3. Remove meat from the pot and pull apart with two forks. Transfer to a large pot and coat meat with the sauce.

For The Guinness BBQ Sauce

  1. While the meat cooks. Heat oil in a saucepan over medium heat.

  2. Add the garlic and sauté until fragrant ( about 1 minute)

  3. Add the remaining ingredients and stir until combined. Bring to a boil and simmer, stirring occasionally, until reduced by half. (About 30-45 minutes) Store in an airtight container until ready for use.

For The Creamy Dijon Slaw

  1. While the meat cooks, mix the mayo, vinegar, mustard and salt together in large bowl.

  2. Add the onions and cabbage and toss well to combine.

  3. Cover and refrigerate for at least an hour.

For The Sandwiches

  1. Assemble and serve to friends. Repeat until they fall into a food coma.

Recipe Notes

This recipe actually makes way more than 36 sliders but 36 is enough to feed 12 people. The meat can and should be frozen for a future use. It reheats easily and quickly and is great for any last minute meals or get togethers.

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