Memphis Pork And Coleslaw Sandwich Recipe

Name: Memphis Pork And Coleslaw Sandwich
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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
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 225u00b0. 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 170u00b0, 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 250u00b0.
8
Remove pork from grill. Wrap pork in several layers of aluminum foil, and place in a baking pan. Bake at 250u00b0 for 2 hours or until a thermometer registers 195u00b0. 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.

693

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 26 ingredients. The key ingredients include: Pork:, 8 hickory wood chunks (about 4 pounds), 2 tablespoons paprika, 1 tablespoon freshly ground black pepper, and more.

Yes, Memphis Pork And Coleslaw Sandwich falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Memphis Pork And Coleslaw Sandwich

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions