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: blackstoneproducts.com/blogs/recipes/pulled-pork-sliders
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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Cook Anything, Anytime, Anywhere.
#BlackstoneGriddle #BlackstoneGriddleRecipes #PulledPork

[@pete91671]

Bruce you never disappoint with your cooking.

[@BlackstoneGriddles]

Thanks for watching!

[@Boomer9985]

I think I could spend a week's vacation with Mr.Bruce and cook with that genius

[@BlackstoneGriddles]

Thanks for watching!

[@davidmatke248]

There's nothing Mr. Bruce can't cook on the Blackstone!

[@BlackstoneGriddles]

💯

[@dollyyarborough2918]

Hello from NC Bruce….my husband has a Blackstone and loves your cooking programs. Everything looks delicious! I also love hearing your childhood stories. You were blessed with wonderful parents and grandparents. Thank you Bruce!

[@vingasoline1]

Since i saw bruce on swamp people i immediately became a fan. The best cooks on the planet are those who just wing it, no measuring cups, no science, just all passion and ingenuity. Sending love from the Philippines 😊

[@loritester4454]

I still remember your sweet dog Tyler who loved little debbie cakes....I miss that dog. and I know you miss him to.. Thanks for all you do on the Blackstone you have taught me a lot... 💖

[@jordansdad1221]

Tyler's favorite snack cake was the Zebra Cakes... I'm partial to them too...

[@battlecross8540]

Bruce is right about mustard. Me in particular I love mustard on Hotdogs and Sausage and Pepper sandmiches....but mustard is like glue for spice. Wether i am making whole ham, ribs, pork loin, or pulled pork I will rub mustard all over it the night before and cover it in a pork spice that soaks in all night long. It is Goooooooddddddddd!!!!

[@UncleKameha49]

Bruce is Tha Man!

[@BlackstoneGriddles]

🔥🔥🔥

[@michaelburress6075]

Just got my Blackstone 2 weeks ago! Love learning new recipes to cook on it

[@BlackstoneGriddles]

🔥🔥🔥 Welcome to Griddle Nation!

[@cjharpole13]

Sitting watching Bruce reminds me of sitting on the porch watching my Dad cook in the summer.

[@datastorm17]

I'm making this as soon as we come back from vacation. Thanks Bruce!

[@BlackstoneGriddles]

Hope you enjoy!

[@david8256]

Unreal 👍🏻 Good job Bruce!!!

[@joshm-ow8et]

A gator pickle! Seshhh I need me some of them

[@Blrtech77]

Bruce Thanks for the Video. You Make Cooking Look So Easy and You Made Me Hungry! BTW: Where Do You Get Those Gator Pickles?

[@jamesweems5301]

Cajun poor boy cooking!!yum yum!!

[@vincentgerdi28]

Bruce needs a blackstone cajon cookbook

[@JamesDICKSON-l6r]

Looks great

[@Janicem.Merriman]

I don't like anything hot as with hot peppers that kind but I can make your recipes and just leave the hot out. What I like about ur recipes it's easily done without loosing the flavor, just the hot.

[@stangiles2001]

one of my first bbq jobs was cooking pulled pork , 10,000 lbs first question whats pulled pork? had seasoning and huge rotisserre , 100 butts at a time , 2.5 hrs until 120 degrees then let it cook in a cooler for 4 hrs , bone slides out clean and everything falls apart I overcooked first batch , next batch better , 3rd batch as good as it gets

[@10-4CodyWade]

If you want to make a hot sandwich on the Blackstone I recommend cheese steaks, hamburgers, reubens, or even sloppy joes. Leave the pulled pork for your smoker!

[@michaelmello9510]

Looks delicious

[@BlackstoneGriddles]

Thanks for watching!

[@jerryu6850]

Wow, several days ago I was telling a friend you can do about anything on a griddle except pulled pork or baby backs, but my bad. Great video.

[@markcrispin6800]

Dang, that looks great Bruce. Will it tear apart with a couple claws? Love Sweet Baby Rays and KC Masterpiece and Sonny’s sauce is the bomb. If you get a chance, try some Nathan’s sweet horseradish pickles😋You’ll thank me later. Keep up the good work👍🏻

[@chicagorandy]

The meat looked a little tough. Probably could have used a couple more hours wrapped? This recipe would work very well -maybe better- on a pellet smoker.

[@rlrifle71]

I want to purchase a Blackstone do you have a referral code?

[@MikeRoloff-kh9dz]

Just awesome, don't pay attention to the ???

[@copernicus2396]

I’m thinking bayou cooking has been gentrified since bruce was a boy. The sauces , the different meats etc. still love it , but I can get almost all his ingredients in a shop! Where’s the collard greens tho? Not many veges in his cooking excepting the trinity and waxy okra.

[@handgranate2008]

I dont have a grill like that, but for anyone who has it wouldnt put some water that steams makes it more tender?, i cant try it i cant even get any of the seasonings only the grills itself but the water steam would double cook it like when you do it when you make bread on your own when you dont have industrial bakery ovens

[@lesterhertel2945]

Yummy 😊😊😊😊

[@adamalicki]

I have often read to not keep the cover on for more than 4-5 minutes. Is it really okay to leave it closed for 3-4 hours on low?

[@lutherprince9304]

Yeah I understand! But Ol Bruce he don’t live out west he lives in south Louisiana 👍🏻

[@jerryshowens3049]

That looks awesome. Sweet Baby Ray's is the only BBQ sauce that we use.

[@BlackstoneGriddles]

It's delicious!

[@tomasmaldonado9032]

Hey Bruce can you do some crabs in a video

[@semigoth299]

Anything worth doing is doing well.

[@mikecoughlin4128]

You do t need to oil the griddle and then push it all off later. You started with the fat side down so you will get plenty fat rendered to continue browning.

[@joanneganon7157]

Happy Sunday Chefy 👋 ! Happy Fourth of July Bruce and Miss Janet🎉🎊💥🇺🇲. Delicious ❤ JO JO IN VT 💞

[@semigoth299]

🤤🤤🤤💡

[@DimasFajar-ns4vb]

use pork as fruit or vegetables plant fertilizer

[@Corfatt]

Looks good...but that would be "Cut Pork" not "Pulled Pork" JS

[@williamseale]

I like to cook mine on a George Foreman

[@marlenececil2594]

No way that is done. I take mine to 203-205. 180 is tough

[@mikecoughlin4128]

Pork is. Considered cooked and safe to eat at 145. 180 is a typical slicing temp. 203, as you mention, is typical pull temp and the bone should pull out clean. I would agree with you that 180 is not appropriate the way he’s using the meat plus he calls it pulled.

[@sidneyevans2166]

Yeah he could have cooked it prob another hour or two, still love his videos.

[@GuyIncognito486]

Pulled pork without smoke is a sin...

[@bernieheckerman6635]

How big of a pork butt is he using in this video? I want to try this next weekend!!

[@stangiles2001]

i never had to pull my pork , I slide the pork butt bone out clean , smacked th pork butt , it just gave up surrenderd all on its own

[@stangiles2001]

what no coleslaw , that aint right

[@TheRealChetManley]

Love bruce but that is not how to make pulled pork. You can do it on a Blackstone, heck you can do it in an oven or crock pot, but it needs to be 195-205 to be done. Always go over 200 to be sure. Then it will fall apart easily. This one was not finished cooking.

[@nozunknown626]

Mr perfect BBQ man right lol just enjoy the show. Or diy self

[@KellieLeigh48]

Your name is Chet, so your opinion immediately doesn't matter

[@mikecoughlin4128]

⁠@@KellieLeigh48it might not matter to you but Chet is right.

[@lewistodd4458]

That’s not pulled pork it’s chop pork 😢

[@john-j7e7e]

ive had enough of soy sauce as an ingredient in western cooking. stopped watching after that.

[@BlackstoneGriddles]

Feel free to leave the soy sauce out!

[@JohnnyWilliamson-o7w]

That definitely is not pulled pork I have cooked probably more pork butts pork shoulders then Bruce Mitchell has seen that is totally disgusting. calling that a pork butt .pork butt is smoked about 235, 250° 8.10 hrs. the only thing that you add to it if you baste it is apple cider vinegar and apple juice that is it that is just totally awful. Maybe Blackstone needs to give him a grill so he can cook on it.

[@joeybagofdoughnuts6664]

IM FROM CHICAGO WHAT THE FUCK IS A YALL?

[@copernicus2396]

It’s the singular of y’all y’all .