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Big Poppa Smokers Presents

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Pulled Pork Sliders

Cooking Grill: Drum Smoker
Pit Temperature: 250
Desired Internal Temperature: 195
Cooking Time: 8 Hours
Pallets Used: Lump
Directions:
This is my first post on the Grillin Gallery as well as the first time I`ve smoked the coveted Pork Butt. I have to admit that I borrowed most of this recipe from friends, but put a little of my own spin on it. I injected the butt with a mix of apple juice, sugar and some other goodies, then rubbed it down with Wee Willies Porkie Pie seasoning. Once the butt hit 170 I foiled it and drenched it in Big Moe`s BBQ Sauce. Then I pulled it at 195 and let it sit for an hour before shredding and saucing with Miss Oddette`s Original Recipe BBQ Sauce. I used good `ol King`s Hawaiian rolls for the buns and put a dollop of home made coleslaw on top of the tasty pork. I made the slaw with cabbage, carrots, walnuts, dried apricots, sweet onion, apple and used Vidalia Onion Vinaigrette salad dressing instead of mayo. (Make sure to throw some cayenne in for a kick).




Posted on: 2016-03-12 16:31:58 Forum URL:: NO URL