This is one of our favorites to make in the smoker. It works well for crowds too.
Pork Shoulder Butt
Olive oil
Weber Dry Smoking Rub
Brown Sugar
Garlic powder
Foil pan
Spray bottle of water
Aluminum foil
King's Hawaiian Original Hawaiian Sweet Rolls
Mexican blend shredded cheese
Heat smoker to 250°. Place pork shoulder butt in foil pan. Mix together Weber Dry Smoking Rub, brown sugar and garlic powder. Rub the outside of the pork with olive oil. Then rub mixture over the outside of the pork. Place the foil pan, with the pork in it, in the smoker. Place thermometer into the center of the meat but not touching the bone. Cook for about 8 hours, spraying occasionally with water, until the thermometer reads 165°. Remove pork from the smoker and cover the top of the foil pan with aluminum foil. Place foil pan in the oven (not turned on) to cool for a half an hour. Remove from oven and shred the pork. Discard the bone and return the shredded pork to the pan with the cooking juices.
With a bread knife, cut the Hawaiian sweet rolls in half creating bun tops and bottoms. Cover the bottoms with shredded pork. Cover pork with shredded cheese. Place tops on top of the cheese. Microwave for about 1 minute and 30 seconds to melt the cheese. Using bread knife, cut the buns apart to create individual sliders.
Comments