In episode 2 of Red, White & Que, the atbbq.com crew visits Stroot Locker in Mulvane, Kansas where Butcher Justin Stroot breaks down a half hog into its primal cuts. Back at All Things Barbecue Chef Tom then smokes the whole shoulder and prepares a Pulled Pork Beer Can Cheeseburger.
Category
Entree
Cuisine
American
Servings
4
Prep Time
1 hour
Cook Time
5 hours 30 minutes
Calories
1288
For a truly delicious experience, try Chef Tom's recipe for a Pulled Pork Beer Can Cheeseburger. Enjoy smoky, tender flavor of slow-cooked pork shoulder, toasted brioche bun and melted cheese.
Ingredients
- 2 lb 80/20 ground beef
- 3-4 cups pulled pork
- 4 slices Gouda cheese
- Thin sliced red onion
- 4 onion buns
- 1 cup heavy whipping cream
- 8 oz white American cheese, grated
- 4 oz smoked cheddar, grated
- 1 can of light/wheat beer
-
2 tbsp Holmes Made Smoky Cowboy Mustard
- 4 tsp cornstarch
-
Killer Hogs Hot Sauce, to taste
-
Noble Saltworks Smoked Salt
- Fresh ground black pepper
- 4 cups slaw mix
- 1/2 cup pickled jalapeños, diced
- 1/2 cup mayonnaise
-
2 tbsp Big Rick’s Jalapeño Honey Mustard
-
2 tbsp Firebug Hot Grillin’ Sauce
-
Killer Hogs The BBQ Rub, to taste
- 1 whole pork shoulder, skin off
-
Smoke on Wheels Pork Marinade & Injection
-
Plowboys BBQ Yardbird Rub
For the Beer Cheese Sauce:
For the BBQ Slaw:
For the pulled pork:
Directions
To make the pulled pork, preheat your Yoder Smokers YS640s Pellet Grill to 340ºF, set up for indirect grilling. Trim the fat cap from the pork shoulder, as well as any stringy tissues. Inject the shoulder in a grid pattern with the Smoke on Wheels Pork Marinade & Injection. Season generously with Plowboys BBQ Yardbird Rub.
Roast the pork until a dark mahogany bark is formed, about 4 - 4.5 hours. Wrap tightly in Yoder Smokers Butcher Paper. Return to the grill and continue cooking until the internal temperature exceeds 200ºF, and the meat is tender enough to shred. Remove from the grill and rest 30 minutes before pulling the meat from the bones.
- To make the BBQ Slaw, combine all ingredients in a bowl and mix well. Store in the refrigerator until ready to use. It’s best to assemble the slaw hours before serving, even the day before.
- To make the beer cheese sauce, ring the cream, 1 cup of the beer and the mustard to a simmer. Slowly whisk in cheeses. Combine the cornstarch with 2 tablespoons of the remaining beer and whisk together. Pour the mixture into the sauce and continue cooking and whisking until the sauce is thickened. Season with hot sauce, salt and pepper to taste.
- To make the Beer Can Cheeseburger, first stabilize your Yoder Smokers YS640s Pellet Grill at 275ºF.
- Divide the beef into 4 (1/2 lb) balls. Press a beer can into the center of each ball and form a sort of bowl around the bottom of the can. Remove the can from the meat. Wrap a slice of bacon around each patty. Fill the burger bowl with pulled pork and beer cheese sauce. You won’t need all the beer cheese sauce, so save the leftover sauce to reheat for topping the burger. Top each burger with a slice of smoked Gouda. Place a little more pulled pork on top of each slice of cheese.
- Smoke the Pulled Pork Beer Can Cheeseburgers until the internal temperature of the inside of the beef patty reaches 160ºF. Remove from the grill.
- To build the burgers, cover the toasted bottom bun with the BBQ Slaw. Place the Pulled Pork Beer Can Cheeseburger on top of the slaw. Top the burger with more of the beer cheese sauce, as well as the thin sliced red onions, then the top toasted onion bun.
Nutrition
Nutrition
- Serving Size
- 38.41 oz
- per serving
- Calories
- 1288
- Carbs
- 59 grams
- Protein
- 113 grams
- Fat
- 61 grams
- Sodium
- 1506 milligrams
