BBQ Pulled Pork Sliders
ID: 80367731...
Tender and juicy pulled pork sliders slow-cooked to perfection directly on the Blackstone griddle. The pork is seared to lock in juices, injected with a savory butter marinade, heavily seasoned, and wrapped tightly in foil to steam until fall-apart tender.
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🍳 Cooking Flow
Preheat the griddle to medium-high and sear all sides of the pork butt in olive oil. → Prepare the butter-based marinade, inject it into the pork, apply a mustard binder, and cover with BBQ rub. → Wrap the pork tightly in aluminum foil to trap moisture. → Place the foil packet on a warming rack, close the griddle lid, and slow-cook on low heat for 3-4 hours (internal temp 180°F). → Rest, shred, mix with BBQ sauce, and serve on sweet rolls with pickles.
Cooking Steps
Brief Cooking Order
Preheat the griddle to medium-high and sear all sides of the pork butt in olive oil. → Prepare the butter-based marinade, inject it into the pork, apply a mustard binder, and cover with BBQ rub. → Wrap the pork tightly in aluminum foil to trap moisture. → Place the foil packet on a warming rack, close the griddle lid, and slow-cook on low heat for 3-4 hours (internal temp 180°F). → Rest, shred, mix with BBQ sauce, and serve on sweet rolls with pickles.
Introduction
Tender and juicy pulled pork sliders slow-cooked to perfection directly on the Blackstone griddle. The pork is seared to lock in juices, injected with a savory butter marinade, heavily seasoned, and wrapped tightly in foil to steam until fall-apart tender.
Step 1
Preheat the Blackstone griddle to medium-high heat. Drizzle with olive oil and place a small metal bowl containing 1/2 stick of butter on the griddle to melt.
Step 2
Place the pork butt onto the oiled griddle, fat-cap side down, to begin searing.
Step 3
Sear all sides of the pork butt thoroughly to develop a nice, flavorful outer crust.
Step 4
Prepare the injection marinade in the bowl with the melted butter by adding Worcestershire sauce, soy sauce, hot sauce, and Outlaw BBQ seasoning. Mix well.
Step 5
Spray cooking oil onto the syringe plunger of your meat injector for smooth operation. Draw up the marinade and inject it deep into multiple areas of the seared pork butt.
Ingredients List
Important Notes
Searing the pork fat-cap side down first renders out delicious pork fat that helps sear the remaining sides.
Lubricating the meat injector plunger with cooking spray prevents it from sticking or seizing up.
Cleaning the griddle surface before the slow-cooking process is crucial to prevent oil from burning and creating bitter smoke over the 4-hour cook time.
Letting the meat rest after cooking keeps the juices locked inside, resulting in much more tender pulled pork.
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