Beer Cheese Pulled Pork Sliders
Tags:
10 minutes
6 hours
Up your pulled pork game with a beer cheese pulled pork bread bowl and sliders. This is sure to be a hit on game day and parties.
Directions
- Slather a binder ( mustard) on the pork butt and then coat generously with your favorite rub. We used our pork privilege and sweet martha. Be sure to get all sides.
- While pork butt sits for a bit. Fire up the smoker to 275f
- Place butt in smoker and leave untouched for 3 hours.
- After three hours give it a spritz with some beer and then spritz every 40 mins or so after.
- When butt reaches about 165 - 170 place it in an aluminum pan, pour in some beer and cover with foil. Return to smoker.
- In an aluminum pan add 2 blocks cream cheese, the cheddar cheese and mozzarella cheese. Pour in some heavy cream and some beer and season with your favorite bbq rub.
- Place in the smoker beside the pork butt.
- After about 15 minutes the beer cheese should start to soften so give it a good mix and let it continue to smoke mixing every 10-15mins or so.
- After 5-6hrs since start the pork butt should be ready. Check for probe tenderness or am internal temp of 210f. Remove if ready and let rest for 15minutes or so covered.
- When beer cheese is mixed well and still a bit liquidy remove from smoker.
- Cut the top off a bread loaf and remove the inner bread to make a bowl.
- Mix together some pulled pork with the beer cheese and put into the bread bowl and then top with some extra beer cheese.
- Serve immediately with some slider buns or as is.
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