Aric Almirola's Pit Stop Pork Sliders
Category
Pork
Servings
12
Prep Time
20 minutes
Cook Time
8 Hours
If you're looking for a simple way to feed a small army of people with delicious and high-quality barbecue, pulled pork sandwiches are always a fan favorite. Pork butt is cooked low and slow on the Pit Boss Pellet Grill then shredded and mixed with tangy barbecue sauce where it is piled onto a soft Kaiser Roll and topped with creamy coleslaw for a deeply satisfying sandwich.
Author:
Pit Boss Kitchen
Pit Boss Kitchen
Ingredients
- Coleslaw, Prepared
- 12 Kaiser Rolls
- 8-10lbs Pork Butt Roast, Bone-In
- 5 oz Sugar
- 1 Cup Yellow Mustard
Special Tools
- Aluminum Foil
Directions
- Set your Pit Boss Grill to 225°F. While your grill is heating, remove the pork roast from its packaging and place on a cookie sheet. Rub the pork roast down with yellow mustard.
- Mix Memphis Hickory & Vinegar BBQ Sauce and sugar in a bowl. Rub the roast down with entire mixture, allowing time for the rub to melt into the meat.
- Place the roast in the smoker and cook for 6 hours.
- After 6 hours, remove the roast and double wrap in tin foil. Turn the grill up to 250°F and cook the roast for another 2 hours or until the roast is probe tender (around an internal temperature of 204°F). Let the pork butt rest in the foil for up to an hour before pulling.
- Cut each Kaiser roll in half, mix pulled pork with some more barbecue sauce and pile on each half of roll. Top with coleslaw and green onions. Don't mix all the pulled pork with barbecue sauce so that you can use the extra pulled pork for different recipes. Serve hot and enjoy!