Smokey Lew
Head Chef
My wife is a school teacher and once a month she and a bunch of her teacher friends get together for a dice game called Bunko. It's at our house this Tuesday evening and she asked if I would provide them with some BBQ. I couldn't think of anything better than pulled pork sliders. This is the same dish I prepared for my son's wedding reception one month ago.
I seasoned two eight lb. pork butts with SuckleBusters Hog Waller rub and injected them with Kosmo's Pork Injection mixed with Guava juice. Then I wrapped them in plastic and put them in the fridge for about 12 hours.
Set up the WSM with a bottom layer of Stubb's briquets and some pecan wood for smoke. Finished filling the charcoal ring to the top with Royal Oak lump charcoal and topped that with some apple wood. Lit the coals at bout 11:30 P.M. and got the butts on about midnight. Went to bed about 1:30 a.m. after the temp in the WSM settled in and my wife unlocked the sliding door to let me back in the house. Needless to say, she wasn't real happy that I locked myself outside that early in the morning.
Woke up about 5:30 a.m. this morning and the rack temp was steady at 256 and the internal temp on the butt was 186 degrees. I let them cook until I got a 203 internal reading. I think the probe was in a fat pocket because my thermapen readings were a lot lower in other parts of the butt.
Let the butts rest foiled in a cooler for about two hours before pulling them. My eldest son got me a pork pulling drill gizmo for Father's Day so I was looking forward to trying it out. It made short work of the butts. You have to go easy with it or you'll end up with pork pate.
The pulled pork sliders were great. I had two for lunch as a test. I make them on a Costco sweet dinner roll with some apple butter spread on the bottom, then the pork and a layer of KFC coleslaw. Dressed the sliders with Reverend Marvin's on one and SuckleBuster's BBQ sauce on the other. These came out fantastic. Those teachers should be as happy as pigs in ____ on Tuesday night.
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I seasoned two eight lb. pork butts with SuckleBusters Hog Waller rub and injected them with Kosmo's Pork Injection mixed with Guava juice. Then I wrapped them in plastic and put them in the fridge for about 12 hours.
Set up the WSM with a bottom layer of Stubb's briquets and some pecan wood for smoke. Finished filling the charcoal ring to the top with Royal Oak lump charcoal and topped that with some apple wood. Lit the coals at bout 11:30 P.M. and got the butts on about midnight. Went to bed about 1:30 a.m. after the temp in the WSM settled in and my wife unlocked the sliding door to let me back in the house. Needless to say, she wasn't real happy that I locked myself outside that early in the morning.
Woke up about 5:30 a.m. this morning and the rack temp was steady at 256 and the internal temp on the butt was 186 degrees. I let them cook until I got a 203 internal reading. I think the probe was in a fat pocket because my thermapen readings were a lot lower in other parts of the butt.
Let the butts rest foiled in a cooler for about two hours before pulling them. My eldest son got me a pork pulling drill gizmo for Father's Day so I was looking forward to trying it out. It made short work of the butts. You have to go easy with it or you'll end up with pork pate.
The pulled pork sliders were great. I had two for lunch as a test. I make them on a Costco sweet dinner roll with some apple butter spread on the bottom, then the pork and a layer of KFC coleslaw. Dressed the sliders with Reverend Marvin's on one and SuckleBuster's BBQ sauce on the other. These came out fantastic. Those teachers should be as happy as pigs in ____ on Tuesday night.
Uploaded with ImageShack.us
