Are you ready to celebrate grilling, Hawaiian style? Master the perfect summer appetizer or meal with these tangy Hawaiian Sliders mixed with coleslaw and leftover pulled pork and turn any grill out into a luau!
Kick up your pulled pork with this Smoked Pork Butt with Sweet Chili Injection. Injecting pork with a liquid spreads delicious flavor throughout the meat, while adding moisture and preventing it from drying out. In this version, the pork is seasoned with a bold mixture of sweet chili and Blackened Sriracha, then injected throughout with a rich and tangy stock with rice vinegar and lime. The pork is smoked, then braised until succulent and flavorful. Serve with pan juices over rice and your favorite grilled veggies.
A new take on both the classic smoked pork loin and the iconic Cuban Sandwich, the Almirola Family Cuban Stuffed Pork Loin, named after a recipe from Pit Boss Ambassador Aric Almirola's heritage, will leave you wondering why you ever did it any other way. We commissioned Pit Boss Ambassador Paul Wickey (@wicked.bbq on Instagram) to execute this masterpiece, and he did so to perfection. First, assemble all of your classic Cubano fixins, then stuff them into a butterflied pork loin before smoking it low and slow on your Pit Boss Lockhart Platinum Series Combo Grill. Serve it up with some roasted garlic cauliflower for the perfect race day meal or just an excuse to try this merger of two timeless comfort foods.
Here’s a simple side you can grill up alongside your favorite protein for a quick weeknight dinner. This bacon wrapped asparagus is also keto friendly and can make a tasty game day snack or appetizer as well. It is also a creative way to try to get your children to eat their veggies!
This melt-in-your-mouth beer braised pork belly is a show-stopping meal for any occasion. Slow braised in beer and a sticky sweet Asian sauce, the result is what bacon dreams are made of. Serve it up with white rice, Asian-style noodles or just eat it by itself.
Get ready to whip up one of the best sandwiches you’ll ever eat! Courtesy of former Master Chef winner Shaun O’Neale, these Vietnamese-inspired BBQ Pork Belly Banh Mi Sandwiches are filled with luscious smoked and braised pork belly, crunchy fresh vegetables, homemade pickles and a zippy sriracha lime sauce, all nestled in a hearty ciabatta roll. The pork belly gets the Boss treatment and is smoked on the grill for a little kick of wood-fired flavor before being drizzled in a sweet and tangy Asian sauce. The whole family will love the combination of flavors and textures!
This recipe might settle the dry rub vs wet rub debate once and for all. Well, maybe not, but these Dry Rub Smoked Ribs are so easy to make and packed with simple, sweet rib flavors, you might discover a new favorite way to season your baby back ribs. Our Pit Boss Sweet Heat Rub is a fan favorite because it doesn’t overpower the meaty and smoky flavors of the ribs. Instead it is just enough sweet and heat to be a perfect compliment.