BBQ Pulled Pork with Bruce Mitchell | Blackstone Griddles

Savor Bruce Mitchell's Pulled Pork Sliders, slow-cooked to perfection on the Blackstone griddle with a savory BBQ blend. Enjoy them on fluffy King's Hawaiian rolls-a guaranteed hit with any crowd!
Pulled Pork Sliders: blackstoneprod...
Ingredients
Pork butt
King's Hawaiian rolls
BBQ sauce
1/2 stick unsalted butter
2-3 Tbsp Worcestershire sauce
1 Tbsp soy sauce
1 Tbsp hot sauce
Blackstone Outlaw BBQ seasoning
Olive oil
Yellow mustard (as a binder)
Aluminum foil
Directions
1. Preheat your Blackstone griddle to medium-high heat.
2. Add a little olive oil to the griddle and sear all sides of the pork butt. While the pork is searing, melt the butter in a small saucepan.
3. In a small bowl, combine the melted butter, Worcestershire sauce, soy sauce, hot sauce, and desired amount of Outlaw BBQ seasoning. Mix well and set aside.
4. Once the pork is seared on all sides, remove it from the griddle and let it cool slightly. Use yellow mustard as a binder, then season generously with Outlaw BBQ seasoning. Wrap the pork tightly in aluminum foil to trap the juices.
5. Clean any leftover oil from the griddle to prevent smoking and burning.
6. Turn one zone of the griddle to low heat. Place a warming rack on the griddle and put the wrapped pork on the rack. Cover with a dome or close the Blackstone lid. Cook for 3-4 hours or until the internal temperature reaches 180°F. Allow the pork to rest for 20 minutes.
7. After resting, tear or slice the pork and mix it with your favorite BBQ sauce. Serve on King's Hawaiian rolls with a pickle, and enjoy!
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