This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1 cup Bull's-Eye Guinness Draught Beer Blend Barbecue Sauce, divided
1 boneless pork shoulder (3 lb./1.4 kg)
1/2 cup beer
18 slider buns, split
Add To Shopping List
How do I make it ?
Heat barbecue for indirect grilling: Light one side of barbecue, leaving other side unlit. Close lid; heat barbecue to 350ºF.
Reserve 3/4 cup barbecue sauce. Place meat in disposable foil pan; brush with remaining barbecue sauce. Cover pan with foil. Place on barbecue grate over unlit area; cover. Grill 1-1/2 hours or until meat is done (160ºF). Remove from barbecue; let stand 10 min.
Cook remaining barbecue sauce and beer in large saucepan 5 min. or until heated through, stirring occasionally. Meanwhile, shred meat with 2 forks.
Add meat to barbecue sauce mixture; stir to evenly coat. Serve in buns.
Meat can be prepared ahead of time. Cool completely, then refrigerate up to 2 days. Reheat in microwave or on stove top before serving.
Substitute 1/2 cup additional barbecue sauce or beef broth for the beer.
Calories From Fat
% Daily Value
Total fat 16 g
Saturated fat 6 g
Cholesterol 105 mg
Sodium 710 mg
Total carbohydrate 43 g
Dietary fibre 2 g
Sugars 13 g
Protein 39 g
9 servings, 2 sliders (130 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.