Memphis Pork and Coleslaw SandwichFrom greekgirrrl 8 years ago
- Pork: shopping list
- 8 hickory wood chunks (about 4 pounds) shopping list
- 2 tablespoons paprika shopping list
- 1 tablespoon freshly ground black pepper shopping list
- 1 tablespoon turbinado sugar shopping list
- 1 1/2 teaspoons kosher salt shopping list
- 1 1/2 teaspoons garlic powder shopping list
- 1 1/2 teaspoons onion powder shopping list
- 1 1/2 teaspoons dry mustard shopping list
- 1 (5-pound) bone-in pork shoulder (Boston butt) shopping list
- 1/3 cup white vinegar shopping list
- 1 tablespoon worcestershire sauce shopping list
- 1 teaspoon canola oil shopping list
- 1 (12-ounce) can beer shopping list
- 2 cups water shopping list
- cooking spray shopping list
- Slaw: shopping list
- 1/4 cup finely chopped onion shopping list
- 1 1/2 tablespoons prepared mustard shopping list
- 1 1/2 tablespoons white vinegar shopping list
- 1 tablespoon reduced-fat mayonnaise shopping list
- 1 1/2 teaspoons granulated sugar shopping list
- 1/4 teaspoon salt shopping list
- 6 cups chopped green cabbage shopping list
- Remaining ingredients: shopping list
- 13 hamburger buns shopping list
- 1 2/3 cups Memphis barbecue sauce ( or really any BBQ you like) shopping list
How to make it
- To prepare pork, soak wood chunks in water about 16 hours; drain.
- 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.
- Remove pork from refrigerator; let stand at room temperature 30 minutes. Rub remaining half of paprika mixture onto pork.
- 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.
- 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.
- 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.
- Preheat oven to 250°.
- 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.
- 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.
The Cookgreekgirrrl Huntington Village, NY
The Rating8 people
wow great recipe thanksmomo_55grandma in Mountianview loved it
OH.. this is so sweet! Will have to do chips on our gas grill.. Great recipe! YummmmmmmmmYlinebb956 in La Feria loved it
I can't speak this looks so good! Can't you just have me over for dinner? LOL
Bettyrecipesrule in Winnipeg loved it
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