Smoked Pulled Pork Sliders Slathered in Guinness Barbecue Sauce Topped With a Creamy Dijon Slaw.
Look At This Butt!
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!
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!
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.
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!
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!
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
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.