Beer-Basted Pulled Pork Sandwiches Print this recipe
Cook time: 7 hours Prep time: 20 minutes
- 1 12-ounce can Budweiser® beer
- 1 cup KC Masterpiece® Southern-Style Barbecue Sauce
- 1 bottle KC Masterpiece® Southern-Style Barbecue Sauce divided
- 1 pork butt (7–8 pounds)
- 12 King's Hawaiian® Sandwich Rolls
- 1 tablespoon dark brown sugar
- 1 tablespoon paprika
- 2 tablespoons granulated sugar
- 3½ teaspoons garlic salt
- 4 teaspoons kosher salt
- ¼ teaspoon ground cumin
- ¼ teaspoon black pepper
- ¼ teaspoon cayenne pepper
- ¼ teaspoon oregano
- ¾ teaspoon chili powder
- Build a charcoal fire for indirect cooking with Kingsford® charcoal 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.
- 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.
- 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. While the pork is cooking, combine the beer and barbecue sauce in a medium bowl. Cook pork an additional three hours basting the pork every half hour until the internal temperature of the pork reaches 190°F. Continually monitor the grill temperature and add hot charcoal as needed, to maintain the grill temperature of 250°F.
- Remove the pork butt from the charcoal grill and let it rest for 15 minutes. Pull the cooked meat from the bone and place in a skillet with any remaining marinade and toss. Cook over medium heat for 10 minutes to heat through and keep the mixture moist. To serve, brush on some of the remaining Southern-Style barbecue sauce onto the inside of a sandwich roll and stuff with some of the pulled pork mixture.