bbq pulled pork sliders
1 Pound Persian Cucumbers
1 Cup salt
1/2 Cup sugar
6 Clove garlic
4 dried bay leaves
4 Tablespoon black peppercorn
2 Tablespoon Peppercorn, White
4 Tablespoon dried fennel seed
1 Tablespoon Coriander, Whole
1 Tablespoon red pepper flakes
1 Bunch Dill Weed, fresh
2 Cup white wine vinegar
2 Cup ice water
2 Tablespoon mayonnaise
1 Tablespoon ketchup
2 Teaspoon Pickle Relish
1/2 Teaspoon sugar
1/2 Teaspoon white wine vinegar
10 Pound bone-in pork shoulder
6 Ounce Your Favorite Big Game Rub
8 Fluid Ounce Your Favorite Apricot BBQ Sauce
24 Sesame Slider Buns
When ready to cook, start the Z Grill according to grill instructions. Set the temperature to the Smoke setting and preheat, lid closed, for 5-10 minutes.
For the homemade pickles: Place the whole, washed cucumbers directly on the grill grate and smoke for 30-45 minutes. Remove from grill and cut thinly. Set aside until the brine is ready.
In a medium sized saucepan, bring all remaining ingredients, except dill and ice water, to a boil over medium-high heat. Simmer for 5-10 minutes then remove from heat and steep 20 minutes more.
Pour brine over ice water to cool. Once brine has cooled, pour over the cucumbers and weigh the cucumbers down with a few plates to ensure they are completely submerged. Let sit 24 hours before use.
For the Special Sauce: Combine mustard, ketchup, Z Grill BBQ sauce, mayonnaise and chopped pickles. Refrigerate until ready to use.
For the Pulled Pork: Generously season all sides of the pork butt with the rub and let rest at room temperature for 45 minutes.
When ready to cook, start the Z Grill grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 225 degrees F and preheat, lid closed, for 10 to 15 minutes.
Put the roast on the grill grate, fat-side down, and smoke for 3 hours. Transfer to a disposable aluminum foil pan large enough to hold the pork butt and cover the pan with foil.
Increase the temperature to 275 degrees F, and roast for 3 to 5 additional hours, or until an instant-read meat thermometer inserted in the thickest part, but not touching bone, registers 200 degrees F.
Carefully transfer the pork roast to a clean disposable pan and let it rest for 20 minutes. Pour the juices from the bottom of the pan into a gravy separator.
With your hands (preferably protected from the heat with lined, heavy-duty rubber gloves), pull the pork into chunks. Discard the bone and any lumps of fat, including the cap.
Pull each chunk into shreds, and transfer to a large mixing bowl. Season with additional rub and moisten with the reserved pork juice. Discard any fat that has floated to the top.
Add barbecue sauce and mix well. Pile the pork mixture on the slider buns and top with pickles and special sauce. Enjoy!