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Memphis Pork and Coleslaw Sandwich Recipe

  • 12servings
  • 300minutes

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Source: www.grouprecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B2, B3, B9, C, P
MineralsCopper, Natrium, Silicon, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. Pork:

  2. 8 hickory wood chunks (about 4 pounds)

  3. 2 tablespoons paprika

  4. 1 tablespoon freshly ground black pepper

  5. 1 tablespoon turbinado sugar

  6. 1 1/2 teaspoons kosher salt

  7. 1 1/2 teaspoons garlic powder

  8. 1 1/2 teaspoons onion powder

  9. 1 1/2 teaspoons dry mustard

  10. 1 (5-pound) bone-in pork shoulder (Boston butt)

  11. 1/3 cup white vinegar

  12. 1 tablespoon worcestershire sauce

  13. 1 teaspoon canola oil

  14. 1 (12-ounce) can beer

  15. 2 cups water

  16. cooking spray

  17. Slaw:

  18. 1/4 cup finely chopped onion

  19. 1 1/2 tablespoons prepared mustard

  20. 1 1/2 tablespoons white vinegar

  21. 1 tablespoon reduced-fat mayonnaise

  22. 1 1/2 teaspoons granulated sugar

  23. 6 cups chopped green cabbage

  24. Remaining ingredients:

  25. 13 hamburger buns

  26. 1 2/3 cups Memphis barbecue sauce (Recipe follows)

  27. Memphis Barbecue Sauce:

  28. 1 cup ketchup

  29. 3/4 cup white vinegar

  30. 2 tablespoons brown sugar

  31. 1 tablespoon onion powder

  32. 2 tablespoons worcestershire sauce

  33. 2 tablespoons prepared mustard

  34. 1/2 teaspoon freshly ground black pepper

  35. 1/4 teaspoon salt

  36. 1/8 teaspoon ground red pepper

  37. Preparation

  38. Combine all ingredients in a medium saucepan; bring to a simmer. Cook 5 minutes; serve warm.

Instructions Jump to Ingredients ↑

  1. To prepare pork, soak wood chunks in water about 16 hours; drain.

  2. Combine paprika and next 6 ingredients (through dry mustard); reserve 1 tablespoon paprika mixture. Rub half of remaining paprika mixture onto pork. Place in a large zip-top plastic bag; seal and refrigerate overnight.

  3. Remove pork from refrigerator; let stand at room temperature 30 minutes. Rub remaining half of paprika mixture onto pork.

  4. Combine reserved 1 tablespoon paprika mixture, 1/3 cup vinegar, Worcestershire, oil, and beer in a small saucepan; cook over low heat 5 minutes or until warm.

  5. Remove grill rack; set aside. Prepare grill for indirect grilling, heating one side to medium-low and leaving one side with no heat. Maintain temperature at 225°. Pierce bottom of a disposable aluminum foil pan several times with the tip of a knife. Place pan on heated side of grill; add half of wood chunks to pan. Place another disposable aluminum foil pan (do not pierce pan) on unheated side of grill. Pour 2 cups water in pan. Coat grill rack with cooking spray; place grill rack on grill.

  6. Place pork on grill rack over foil pan on unheated side. Close lid; cook 4 1/2 hours or until a thermometer registers 170°, gently brushing pork with beer mixture every hour (avoid brushing off sugar mixture). Add additional wood chunks halfway during cooking time. Discard any remaining beer mixture.

  7. Preheat oven to 250°.

  8. Remove pork from grill. Wrap pork in several layers of aluminum foil, and place in a baking pan. Bake at 250° for 2 hours or until a thermometer registers 195°. Remove from oven. Let stand, still wrapped, 1 hour or until pork easily pulls apart. Unwrap pork; trim and discard fat. Shred pork with 2 forks.

  9. While pork bakes, prepare slaw. Combine onion and next 5 ingredients (through 1/4 teaspoon salt) in a large bowl. Add cabbage, and toss to coat. Cover and chill 3 hours before serving. Serve pork and slaw on buns with Memphis Barbecue Sauce.

  10. Yields:

  11. servings (serving size: 1 bun, 3 ounces pork, about 1/3 cup slaw, and about 1 1/2 tablespoons sauce)

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