Kansas City Eats vs. San Francisco Treats

fox11online.com/living/living-with-amy/kansas-city-bbq-pork-sliders

KC BBQ Pulled Pork Sliders:

1 – Bone in (preferred, not needed) Pork Butt (pork shoulder) 8-10 lbs., with rub
BBQ Sauce (below)
Pickled Onions
Hawaiian Sweet Buns (I like Kings Hawaiian)
1 to 2 cups apple cider vinegar

BBQ Rub:

1/4 cup Paprika
3 tablespoons kosher or sea salt
4 tablespoons brown sugar
2 1/2 tablespoons cumin (fresh toasted & ground preferred)
3 tablespoons ancho chili powder (regular store bought ok also)
2 tablespoons fresh cracked pepper
1 tablespoon cayenne pepper

For the Pork:

Take your pork butt and rub generously with the rub to ensure that you have the butt fully coated. Wrap the butt in plastic wrap and marinate in refrigerator for 2 hours minimum, but overnight is the best. When ready to cook, take butt out of refrigerator for at least 2 hours to come to room temperature. If using a smoker, set smoker at 225 – 250 degrees. Smoke low and slow for 6 hours. After the six hours, take the pork & wrap it in foil or put in aluminum pan. Add the vinegar (just enough to add a little moisture) and smoke an additional two hours. Take the pork off the smoker and let rest at least one hour still covered. Once rested, pork should pull easily with two forks.

If using slow cooker, put marinated pork in cooker on low with cider vinegar. Cook on low for eight hours until the pork is ready to shred.

To Make the Slider:

Make the slider by taking some pork on the nice soft bun, add some of your favorite sauce, and some pickled onions for tang. Enjoy!

Kansas City BBQ Sauce:

1 cup ketchup
1/2 cup molasses
1/4 cup apple cider vinegar
1/2 cup yellow mustard
3 tablespoon Worcestershire sauce
1 tablespoon garlic powder
1/4 tsp ground black pepper
1/2 tsp Louisiana hot sauce

Combine all ingredients in a pot, and warm on low for 15-20 minutes stirring occasionally.

and beers: