Hey Backyard Farm Girls,
Labor day is right around the corner and summer is winding down. It’s time to start prepping for the holiday weekend. Whether you have a huge party planned or just simply going to hand out at home with the family, Big D’s Triple Oinkers are sure to please!
My hubby Dana is an avid hunter and competitive meat smoker. He’s always looking for interesting ways to put a new twist on an old recipe and I think he hit the jackpot with this one. Seriously,who doesn’t love bacon…bacon and more bacon? Or maybe it’s Pig…Pig and more Pig…? One thing is for sure, you will be the hit of the party with this recipe.
Big D’s Beer Can Burger Triple Oinkers Recipe
-Pulled pork (leftover)
-Big D’s Dry Rub (click here for the recipe)
-12 oz can
Divide the pork burger into 1/2 pound increments, forming into a ball. Press can down onto the top of the burger ball to form the stuffing pocket. This is a bit tricky and the burger will break around the side but just form the burger back around the side of the can as evenly as possible. Be sure not to push the can completely through the burger, as you are only creating a bowl shape. Once you’re all shaped up, wrap a piece of bacon around the outside of your bowl. Carefully pull the can up out of the meat.
Now that your burger bowl is made, season liberally with Big D’s Dry Rub. Fill it up with the pulled pork and hit it again with the Big D’s. From here you can do whatever you want…you might want to leave it topless, maybe cover it in cheese, or if you REALLY love pork, top that baby with more BACON!!
Transfer your burgers to the smoker and smoke for approximately 1 1/2 hours at 225 degrees. With about 15 minutes remaining, brush burgers with a thin Vidalia Onion Barbecue sauce, which was a perfect compliment and added flavor profile. No need to let this one rest, so dig right in and pig out! Enjoy!