Make some quick cuban pulled pork sliders, LOADED with flavor! Fire up your cooker, and and make this delicious crowd pleaser.
Big thanks to Alex Braunshteyn (@braunbecue) for sharing this recipe with our community!
To make pulled pork sliders, you first have to, well, pull some pork! And to do that, you will need to smoke a bone-in pork butt or boston butt. Here's a quick rundown of how to do this.
First, set up your pit for indirect cooking, somewhere in the range of 225-250ºF (107-121ºC). While that's heating up, take the time to season the pork butt. Slathering it with yellow mustard first is a great (optional) binder. Our Sweet Honey Pecan rub is a great choice, but feel free to use whatever you like!
Next, once the smoker is up to temp, place the pork butt on indirect heat, and cook to an internal temperature of 165ºF (74ºC), move it to a disposable half tray pan, crack open the canned pineapple add just the pineapple juice. Add some water if necessary. Then cover the pork & pan with foil, and place back on the cooker.
This time, let it come all the way up to 203ºF (95ºC). When done, bring it off the cooker, and crack open the foil to stop the cooking process. Let it rest for an hour, then pull the pork right there in the tray! Done and done, juicy and sweet.
You've got the meat, but you don't have pork sliders untill you've got some good toppings to match! So, while the pork is resting, throw some pineapple rings over direct, medium heat to allow them to caramelize. One or two minutes per side will do.
Also give the buns a quick toast for some crunchy sweet bread action!
You've got everything at the ready - only thing left is to assemble some cuban pulled pork sliders!
Grab the bottom bun sliders and spread some mustard on them. Add 4 slices of swiss cheese, followed by a generous amount of pulled pork (try to strain the liquid first). Next the grilled pineapple rings followed by more swiss cheese. Finally, a pickle on each slider bun, and your top slider buns. Paint on some melted butter with the garlic and herb seasoning, and place back on your smoker or oven at 350ºF (177ºC) for 15 minutes to melt the cheese.
And you're good to go! Be careful when slicing the sliders, it's bound to get messy - but messy is how we like it.
Once more, big thanks to Alex Braunshteyn (@braunbecue) for sharing this truly amazing recipe with our community.
Catch you on the next recipe!
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