By Daniel Hale

Presented by Wildfire Outdoor Living

Pulled pork is one of those foods that may be even better the second time around.

For this installment of Back to Basics, we’re turning leftover pulled pork into a quick griddle meal that works just as well at home as it does at a tailgate.

Of course, here at BarbecueBible, we’re happy to smoke a pork shoulder from scratch. But if you already have pulled pork in the refrigerator—or pick some up from your favorite barbecue joint—you’re most of the way there.

For this recipe, I used the Wildfire Ranch Pro 30″ Griddle to turn the pork into crispy little slider patties. Think of them as pulled pork burgers, with bacon doing double duty as both topping and flavor.

Start With the Bacon

I started by cooking strips of bacon directly on the Wildfire griddle.

Once the bacon was crisp, I removed it from the griddle and set it aside for the sliders. More importantly, I left the rendered bacon fat right where it was.

That fat becomes the base for crisping the pulled pork.

You could certainly use butter or olive oil instead, but if bacon is going on the finished slider anyway, why not? Also: it’s bacon.

Turn Pulled Pork Into Crispy Patties

Instead of simply piling the pulled pork onto the griddle, I formed it into small patties about the size of the slider buns.

The patties don’t need to be packed tightly like hamburgers. Press them together just enough to hold their shape.

Place them directly in the hot bacon fat and let them cook without moving them around too much. You want the pork making solid contact with the griddle so the bottom develops a crisp, browned crust.

Flip the patties and crisp the second side.

The result is still tender pulled pork in the center, but with deeply browned edges and a crunchy exterior.

That contrast is what makes these different from simply reheating leftover barbecue.

Keep the Sliders Simple

Once the pork patties are crisp, the rest comes together quickly.

Chop the cooked bacon and pile it onto the pork. Add your favorite barbecue sauce if you like, then sandwich everything between slider buns.

Coleslaw makes a good topping, particularly if you want something cool and crunchy against the hot pork. Pickles would work, too.

But you don’t need much. The crispy pork and bacon should stay at the center of the slider.

A big thank you to Wildfire Outdoor Living for sponsoring this post.

Wildfire Outdoor Living is an Arizona-based company specializing in high-performance gas grills and premium outdoor kitchen solutions. Wildfire brings a commitment to cutting-edge technology and industry-leading innovation. Their 304 stainless steel design and illuminated LED knobs, cast stainless steel burners, and laser-cut stainless steel cooking grates create products that will provide peak performance. They also allow you to customize your outdoor kitchen with designer finish knobs and handles to meet the growing demand for designer outdoor kitchens.

The post Back to Basics: Crispy Pulled Pork Bacon Sliders appeared first on Barbecuebible.com.

5 Hour Smoked Pork Butt

There’s just something about pork cooking directly over hot coals. All that fat and meat juice drips down onto the fire, comes back up as smoke, and gives the pork a flavor you just can’t get cooking indirect.

That’s why this is one of my favorite ways to cook a pork butt.

For this cook, I started with a Tyson All Natural Fresh, Bone-In Pork Butt, ran the pit at 300°F and let it cook right over the coals for the first 3 hours to build that bark and charcoal-smoked flavor. Then I wrapped it with a little BBQ sauce and let it go until it was tender.

The whole cook takes about 5 hours, but there is one part you don’t want to rush. Give that pork butt a good rest before you pull it. After at least an hour, it’ll still be hot and tender, the juices have had time to settle back into the meat, and you’re ready to pull it and serve.

WHAT MALCOM USED IN THIS RECIPE:

• Killer Hogs The BBQ Rub
• Killer Hogs AP Seasoning
• Killer Hogs The BBQ Sauce
• Disposable BBQ Cutting Boards
• Red Handle 5″ Flexible Curved Knife
• BBQ Gloves

Print

5 Hour Smoked Pork Butt

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Malcom Reed

Print Recipe

Pin Recipe

Description

This pork butt cooks hot and fast over charcoal, where the drippings hit the coals and add even more smoke and flavor. After about 5 hours, you’ve got tender, juicy pulled pork with plenty of bark.

---

Ingredients

• 1 whole pork butt
• Killer Hogs AP Seasoning
• Killer Hogs The BBQ Rub
• Killer Hogs The BBQ Sauce

Cook Mode Prevent your screen from going dark

---

Instructions

1. Prepare a smoker for cooking at 300°F. For this method, you need a cooker that allows the pork to sit 22–24 inches directly above the hot coals, with no heat deflector between the meat and the fire. That distance is important. It allows the pork to cook over the coals without being too close to the fire, while the drippings can still fall onto the coals and create that signature flavor. A drum smoker is ideal for this setup.
2. Score the fat cap in a grid pattern, cutting through the fat but not deep into the meat. This helps the fat render and allows more seasoning and smoke to penetrate. It also creates those little barked-up pieces of fat cap that make some of the best bites at the end.
3. Season the pork butt all over with a base layer of Killer Hogs AP Seasoning, then apply a heavy coat of Killer Hogs The BBQ Rub. Work the seasoning into the scored fat cap and make sure the pork is coated well on all sides.
4. Place the pork butt on the cooking grate fat side up, directly over the hot coals.
5. Cook at 300°F for 3 hours. As the pork cooks, the fat and meat juices drip onto the hot coals, creating smoke that comes right back up around the meat and builds that distinct charcoal-smoked flavor.
6. After 3 hours, remove the pork butt from the pit and place it on a large sheet of heavy-duty aluminum foil. Pour Killer Hogs The BBQ Sauce over the pork, then wrap it tightly.
7. Insert a meat probe through the foil into the pork butt and return it to the smoker.
8. Continue cooking at 300°F for about 2 more hours, or until the internal temperature reaches 202°F and the pork is tender.
9. Don’t skip the rest. After cooking this pork hot and fast, it needs time to rest before you pull it. Place the wrapped pork butt in a dry cooler for at least 1 hour. This gives the juices time to redistribute so they stay in the meat instead of running out when you pull it.
10. Unwrap the pork butt and pull the meat, mixing in the bark and those pieces of rendered fat cap. Serve with Killer Hogs The BBQ Sauce.

Malcom Reed
Connect on Facebook
Follow me on TikTok
Subscribe to my YouTube Channel
Follow me on Instagram

The post 5 Hour Smoked Pork Butt appeared first on HowToBBBQRight.

I always end up with more pulled pork than I know what to do with after a smoke, and this is my go-to way to use it up. Melty cheese and smoky pork between two crispy slices of buttered sourdough is hard to beat, and it comes together in about the time it takes to […]

The post Pulled Pork Grilled Cheese Sandwich appeared first on Simply Meat Smoking.

Pork is honestly one of the best things you can put on a smoker. It’s forgiving, flavorful, and there’s so much you can do with it — from a low-and-slow pork butt that shreds into the most incredible pulled pork, to sticky ribs, crispy pork belly, glazed ham, and everything in between. This round-up covers […]

The post 34 Easy Smoked Pork Recipes appeared first on Simply Meat Smoking.