How to smoke Pulled Pork Sliders on your Pellet Grill

bbq sauce

🥗Healthier: homemade tomato sauce

💰Cheaper: ketchup

Homemade sauce can reduce sugar and preservatives.

slider buns

🥗Healthier: whole grain buns

💰Cheaper: white bread

Whole grain adds fiber while white bread is more economical.

Trim some of the fat off the pork butt, leaving some for flavor.

Combine apple juice, vinegar, beef stock, Worcestershire sauce, maple syrup, butter, and 1 Tbs of BBQ rub in a bowl and mix until dissolved.

Inject the pork butt with the marinade thoroughly.

Refrigerate for at least 5 hours.

Generously sprinkle the rub mix over the pork butt and let it sit for at least an hour.

Set the Memphis Wood Fire Grill to 235°F and use apple, cherry, or maple pellets.

Place the pork butt on the grill with the fat side down and an aluminum pan with beef broth underneath to collect drippings.

Smoke for about 5 hours until the internal temperature reaches about 165°F, forming a nice red crust.

Wrap the pork butt tightly in aluminum foil once a nice bark forms.

Continue smoking until the internal temperature reaches about 205°F.

Collect the drippings and refrigerate to separate the fat.

Let the meat rest before shredding it into chunks and mixing in some of the drippings.

Serve on slider buns with coleslaw.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens