I made a batch of pulled Pork Sliders and coleslaw for a Bourbon party at my buddy Dan’s house. He is the host over at Mantitlement and he threw an awesome Bourbon Party!
The party was a great time and even a bit challenging as Dan turned it into a tasting contest.
We arrived to find he had tasting stations set up for each of us. Each station had 4 samples along with tasting notes for each Bourbon. We then had to use our tasting skills and try to figure out which Bourbon was which.
There was plenty of food at the party and Dan (or his wife Christie) even made some Bourbon-Bacon Chocolate Chip Cookies. Because every good day always ends with dessert.
I was tasked to bring my pulled pork. Since there was going to be plenty of other food I decided to make pulled pork sliders and even mixed up some coleslaw to put on top. I trimmed up the pork shoulder and mixed up a spicy dry rub using Ghost Pepper Salt, which is crazy hot, so I used it sparingly. i also added garlic powder, Kosher salt, black pepper, cayenne pepper, and some brown sugar. I mixed this up to taste, so I am not sure how much I added of each spice.
I set the Big Green Egg to 250 degrees and put the pork shoulder in. I left it on the Egg until it hit an internal temp of 195 degrees. That temp makes the meat just fall apart. Once I pulled the meat from the Egg, I let it rest for about 25 minutes. Resting is really a required step for any grilled or smoked meat because it lets the juices set up. It is also a good idea when you are going to “pull” the pork apart. It lets it cool off a bit. I “pull” the meat using a pair of insulated gloves, so letting it cool a bit helps.