Recipe

Memphis Pork And Coleslaw Sandwich Recipe

Add Step-by-Step Photos	Mountainmama / All my dishes 1 year, 1 month ago Memphis offers a blends that provides a moderate amounts of sweet, heat, and tang, which add up to a lot of flavor. SO GOOD! Prep:25m Cook:300m Servings:12	Mountainmam
	hickory sweet tang hot

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Ingredients

Pork:

8 hickory wood chunks (about 4 pounds)

2 tablespoons paprika

1 tablespoon freshly ground black pepper

1 tablespoon turbinado sugar

1 1/2 teaspoons kosher salt

1 1/2 teaspoons garlic powder

1 1/2 teaspoons onion powder

1 1/2 teaspoons dry mustard

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

1/3 cup white vinegar

1 tablespoon Worcestershire sauce

1 teaspoon canola oil

1 (12-ounce) can beer

2 cups water

Cooking spray

Slaw:

1/4 cup finely chopped onion

1 1/2 tablespoons prepared mustard

1 1/2 tablespoons white vinegar

1 tablespoon reduced-fat mayonnaise

1 1/2 teaspoons granulated sugar

1/4 teaspoon salt

6 cups chopped green cabbage

Remaining ingredients:

13 hamburger buns

1 2/3 cups Memphis Barbecue Sauce (Recipe follows)

Memphis Barbecue Sauce:

1 cup ketchup

3/4 cup white vinegar

2 tablespoons brown sugar

1 tablespoon onion powder

2 tablespoons Worcestershire sauce

2 tablespoons prepared mustard

1/2 teaspoon freshly ground black pepper

1/4 teaspoon salt

1/8 teaspoon ground red pepper

Preparation

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

Directions

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.

Yields:

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

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