Non-VegetarianSouthern cuisine Main Course

Memphis Pulled Pork Sandwich with Slaw

Name: Memphis Pulled Pork Sandwich with Slaw
Prep time: 25 min
Cook time: 8 h
Total time: 8 h 25 min
Yield: 8 servings
Cuisine: Southern
Ingredients: 1 piece Pork shoulder; 0.25 cup dry rub; 8 piece Hamburger buns; 1 cup Barbecue sauce; 3 cup Cabbage; 0.5 cup Mayonnaise; 2 tbsp Apple cider vinegar; 1 tbsp Sugar; salt and pepper

Slow-smoked pork shoulder piled on a soft bun and topped with tangy coleslaw, a Memphis barbecue staple.

🇺🇸United States· Tennessee

Prep: 25 min
Cook: 480 min
Total: 505 min
Servings: 8
Difficulty: Hard
Calories: 540 kcal

Equipment

•Smoker
•Meat thermometer

Nutrition

Per serving, approximate

Calories: 540 kcal
fat: 24
carbs: 42
protein: 34
calories: 540

Instructions

1
Rub the dry rub heavily all over the pork shoulder. Chill in the refrigerator for at least 2 hours or overnight.
2
Smoke at 225°F using hickory or oak wood for about 8 hours. Cook until the internal temperature reaches 200°F.
3
Wrap the pork tightly in foil. Let it rest for 30 minutes.
4
Pull the pork apart into shreds using two forks. Throw away any extra fat.
5
Toss the shredded cabbage with mayonnaise, vinegar, sugar, salt, and pepper to make the slaw.
6
Toast the buns lightly until warmed through.
7
Pile the pulled pork onto the buns. Drizzle barbecue sauce over the meat.
8
Top generously with coleslaw and serve right away.

Chef's tips

Shred the pork while it is still warm so it pulls apart easily. Toast the buns lightly to stop them from getting soggy.

Storage

Refrigerate pulled pork up to 4 days, slaw up to 2 days, separately.

Reheating

Reheat pork in a covered skillet with a splash of broth over low heat.

Common mistakes to avoid

•Pulling the pork before it reaches 195–203°F internal temperature and becomes completely tender
•Building the sandwiches too early, which makes the buns soggy