@ryanbramich3: Pulled Pork Smashburgers are a delicious way to level up your pulled pork and a must-try! METHOD ⬇️ 1️⃣ Season pork collar or pork butt with seasoned salt followed by coarse black pepper. 2️⃣ Smoke at 250°-275° for 4-6 hours until the bark has set and the temp reads 165-175° internal. 3️⃣ Remove from smoker and wrap in foil until internal temp reaches around 205° and meat is probe tender. 4️⃣ Pack pork tightly into 3 oz balls and coat outside with a little oil only if needed to hold the meat together. Get cast iron pan or grill insert up to 500° and smash a minute on first side. Season with s&p, flip and place cheese on top. Repeat process for second patty and place on toasted buns. 5️⃣ Assemble burger with pickles and Carolina Gold BBQ sauce on bottom bun. Lay down both patties and top with pickled onions and jalapeños (optional) followed by a drizzle of more Carolina Gold sauce. 💡 Inspired by @Max The Meat Guy viral video / method 🔥 @SNS Grills Master Kettle 💦 @Lillie’s Q Gold Barbeque Sauce 🪵 @WECS Woodworking cutting board (use code KCFIRE for 10% off) 🐖 @CompartDuroc pork collar #pulledpork #pulledporksmashburger #snsgrills #slownsear

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Tuesday 19 May 2026 15:19:10 GMT