Memphis BBQ Smokehouse Snack – Fire-Grilled Fusion

Allergens

Wheat (gluten), Dairy (if using cheese)

Ingredients

• 1 lb pulled pork, pre
• cooked
• 2 cups coleslaw (store
• bought or homemade)
• 1 package cornbread mix (or your favorite cornbread recipe)
• 1 tbsp Memphis BBQ Smokehouse Rub (recipe below)
• 1/4 cup barbecue sauce (preferably a Memphis
• style sauce) Memphis BBQ Smokehouse Rub:
• 2 tbsp paprika
• 1 tsp black pepper
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp cumin
• 1 tsp brown sugar
• 1/4 tsp ground cayenne pepper (optional)
• Salt to taste

Instructions

1. Preheat the grill or oven to 350°F (175°C).
2. In a small bowl, combine the Memphis BBQ Smokehouse Rub ingredients. Set aside.
3. Assemble your pulled pork, coleslaw, and cornbread according to package instructions or recipe.
4. Lightly oil the grill grates or a baking sheet. Place the cornbread on the grill or in the oven and cook until warm and golden brown.
5. Remove the cornbread from the heat and let it cool slightly. Spread barbecue sauce evenly onto one side of each piece of cornbread. Sprinkle the prepared Memphis BBQ Smokehouse Rub on the other side.
6. Layer pulled pork and coleslaw on top of one piece of cornbread, then cover with the second piece of bread to complete your BBQ Smokehouse Snack. Press gently to secure.
7. Place the assembled snack back on the grill or in the oven for 5 7 minutes until heated through and the cheese (if using) has melted.
8. Remove from heat, let it rest for a minute, then cut into quarters or wedges and serve immediately.

Chef’s Insight

Make sure to cook the cornbread until it's slightly crispy to complement the smoky flavors of the pulled pork and coleslaw.

Notes

For an extra touch of smokiness, consider using hickory or mesquite wood chips when grilling the cornbread.