Pulled Pork Sliders with Pork Infused Green Beans

Chef Papa


Description: My dad was always smoking meats throughout my childhood. Whenever he pulled off a pork butt, I was always the first taste tester in line (important job). I was obsessed… still am. It was one of the first meats I learned how to cook, and is still my go-to. This is a painless way to cook pork in the oven while still achieving BBQ pit master flavor.
$ 45.09
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Serves: 6
Time: 8 h 30 m (30 m prep, 8 h cook)
(Ingredients and measurements subject to availability)


  1. 3-4 pound pork shoulder (some call it butt even though it is actually the shoulder)
  2. 1 package of 12 mini Hawaiian rolls
  3. BBQ concentrate
  4. Bread and Butter pickles, sliced 1/2 each
  5. Tooth picks

Green Beans

  1. 1 pound fresh green beans, stemmed removed
  2. 2 smoked pork jowels
  3. 1 small onion, diced
  4. 1 chicken bullion cube
  5. 6-8 garlic cloves, minced

*Not provided:
Salt and pepper
Glass Baking pan



  1. Pre-heat oven to 220
  2. Line the baking pan with foil (easier clean up this way)
  3. Place the pork shoulder in the baking pan and poor all the BBQ concentrate onto the butt
  4. Wrap up the pork with foil. This helps it remain moist and more tender
  5. Pending on your work schedule you can place this on the oven before work and come home to your house smelling amazing. Usually needs about 8 hours
  6. Remove foil and poor out 3/4 extra fluid surrounding the meat (usually this is all fat but a little can help make it real tasty without being too greasy)
  7. Pull apart the meat. This should be super easy and tender
  8. Toast the Hawaiian rolls and load them up with some MEAT!
  9. Toothpicks to go in the middle of the sliders to help keep if from falling apart and add some sliced pickles on top to give it a finishing touch

Green Beans:

  1. Place all ingredients in a pot
  2. Add enough water to cover all ingredients
  3. Bring to a boil and cover. Simmer for about 2-3 hours and serve

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