Southern Grill Dinner – Smoky Street Corn & Carolina Pulled Pork Sliders

Allergens

Wheat (Gluten) in the slider buns, Egg in mayonnaise.

Ingredients

• 4 ears of corn, shucked
• 2 pounds boneless pork shoulder
• 1 cup barbecue sauce
• 8 slider buns
• 4 tablespoons unsalted butter
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon chili powder
• 1/2 teaspoon ground cumin
• Salt and pepper, to taste
• 1/4 cup mayonnaise
• 1 tablespoon hot sauce
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder

Instructions

1. Preheat the grill to medium high heat.
2. In a small bowl, combine the smoked paprika, chili powder, cumin, salt, and pepper. Rub the pork shoulder with the spice mixture and place it on the grill. Cook for 3 hours, basting with barbecue sauce every 30 minutes until tender and shredded easily with a fork.
3. In another small bowl, mix together the mayonnaise, hot sauce, garlic powder, and onion powder. Set aside.
4. Brush the corn with melted butter and season with salt and pepper. Place the corn directly on the grill and cook until charred in spots, turning occasionally, about 8 10 minutes.
5. Remove the pork from the grill and shred it using two forks. Combine with remaining barbecue sauce.
6. Assemble sliders by spreading the mayonnaise mixture on the bottom of each bun, adding pulled pork, topping with corn, and placing the top half of the bun.

Chef’s Insight

The key to tender pulled pork is slow cooking over indirect heat and basting regularly with barbecue sauce.

Notes

The flavors in this dish combine perfectly for a bold, smoky experience that will transport you to a lively Southern grill party.