Memphis BBQ Smokehouse Dinner – A Southern Classic with a Twist

Allergens

Gluten, Dairy (optional)

Ingredients

• 1 (7 lb) bone
• in Boston butt pork shoulder
• 2 cups barbecue rub (salt, black pepper, paprika, garlic powder, onion powder, brown sugar, and cayenne pepper)
• 1 cup applewood smoked BBQ sauce
• 6 cups coleslaw mix (cabbage, carrots, and red onions)
• 2 cups mayonnaise
• 2 tablespoons apple cider vinegar
• 1 tablespoon sugar
• Salt and pepper to taste
• 8 cornbread muffins
• Optional: Hot sauce for serving

Instructions

1. Preheat a charcoal or gas grill to medium high heat (350°F). Place the pork shoulder on the grill, fat side up, and cook for 4 hours with indirect heat, using a water pan to maintain moisture.
2. While the pork is cooking, prepare the coleslaw: In a large bowl, combine the coleslaw mix, mayonnaise, apple cider vinegar, sugar, salt, and pepper. Toss until well mixed and refrigerate until ready to serve.
3. After 4 hours, wrap the pork in heavy duty aluminum foil and continue cooking for another 2 hours or until the internal temperature reaches 195°F.
4. In a small saucepan, warm the BBQ sauce over low heat.
5. Once the pork reaches the desired temperature, remove from the grill, wrap in a towel, and let it rest for 30 minutes. Then shred the meat using two forks and toss with half of the barbecue sauce.
6. Toast the cornbread muffins on the grill until golden brown.
7. To serve, place a few cornbread muffins on a plate, top with pulled pork, coleslaw, and drizzle with more BBQ sauce. Add hot sauce if desired.

Chef’s Insight

The key to a successful BBQ Smokehouse Dinner is patience and time. Allow the pork shoulder to cook slowly, resulting in tender, smoky pulled pork.

Notes

Serve with a cold beer or a tangy lemonade to complement the smoky flavors.