Beer-Basted Pulled Pork Sliders

Ingredients

• 1 bottle (12-ounce) dark beer
• 1 bottle KC Masterpiece® Original Barbecue Sauce
• 1 cup (2 sticks) butter
• 1 pork butt (7–8 pounds)
• 1 tablespoon dark brown sugar
• 1 tablespoon paprika
• 1 tablespoon sugar
• 1 teaspoon ground cumin
• 11/4 cup cider vinegar
• 11/4 cup distilled white vinegar
• 11/2 tablespoon fresh lemon juice
• 2 tablespoons granulated sugar
• 2 tablespoons salt
• 2 teaspoons black pepper
• 2 teaspoons dry mustard
• 2 teaspoons paprika
• 24 slider buns
• 3 tablespoons chili powder
• 31/2 teaspoons garlic salt
• 4 teaspoons kosher salt
• 1/4 cup soy sauce
• 1/4 teaspoon black pepper
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon ground cumin
• 1/4 teaspoon oregano
• 1/2 cup Worcestershire sauce
• 3/4 teaspoon chili powder

Instructions

1. While the pork is cooking, combine all of the baste ingredients in a medium saucepan and mix well. Place over medium-low heat and simmer until the butter melts. Keep baste on low heat until ready to use.
2. Build a charcoal fire for indirect cooking by situating the coals on only one side of the grill, leaving the other side void. Add a small aluminum pan to the void side of the grill and fill it halfway with water.
3. In a small bowl, combine the dry rub ingredients. Coat the pork evenly with dry rub, patting gently until the mixture adheres to the meat.
4. When the grill reaches 250˚F, place pork butt on the void side of the grill over the water pan, close the lid, and cook over indirect heat for four hours.

Credit

1. Chris Lilly