Smoky Southern Grill Lunch: Famous Pitmaster’s Copycat Recipe

Allergens

Soy (Worcestershire sauce), Wheat (for those using store-bought buns)

Ingredients

• 1. 3 lbs boneless pork shoulder, cut into 2
• inch cubes 2. 1 cup apple cider vinegar 3. 1/2 cup dark brown sugar 4. 1/2 cup tomato ketchup 5. 1/4 cup molasses 6. 1/4 cup Worcestershire sauce 7. 1/4 cup yellow mustard 8. 1 tablespoon smoked paprika 9. 1 teaspoon chili powder 10. 1 teaspoon ground cumin 11. 1 teaspoon ground black pepper 12. 1 teaspoon garlic powder 13. 1 teaspoon onion powder 14. 1 teaspoon kosher salt 15. 6 hamburger buns 16. Coleslaw, for serving 17. Pickles, for serving

Instructions

1. In a large bowl, combine the pork cubes, apple cider vinegar, dark brown sugar, tomato ketchup, molasses, Worcestershire sauce, yellow mustard, smoked paprika, chili powder, ground cumin, ground black pepper, garlic powder, onion powder, and kosher salt. Mix well to coat the pork evenly. Cover and refrigerate for at least 4 hours or overnight.
2. Preheat your grill to medium high heat (approximately 375°F). Remove the pork from the marinade, allowing any excess to drip off. Reserve the marinade for basting.
3. Grill the pork cubes over direct heat, turning occasionally and basting with the reserved marinade, until they reach an internal temperature of 145°F (about 20 25 minutes). Remove from the grill and let rest for 5 minutes before serving.

Chef’s Insight

The combination of flavors in this recipe creates a symphony of tastes that will transport you straight to a Friday-night tailgate or your favorite street-food spot. Don't be afraid to experiment with different types of meat or sauces to make the dish your own!

Notes

This recipe is inspired by the famous Pitmaster's Street Food found in the South. It showcases a fusion of sweet and tangy flavors that define Southern cuisine while adding a creative twist to make it uniquely yours.