CookJunkie’s Memphis-Style BBQ Smokehouse Lunch

Allergens

Contains gluten, soy, and egg.

Ingredients

• For the Pulled Pork: 2 lbs pork shoulder, boneless 1 cup apple juice 1/2 cup apple cider vinegar 1/4 cup brown sugar 2 tbsp paprika 1 tbsp kosher salt 1 tsp black pepper 1 tsp onion powder 1 tsp garlic powder 1/2 tsp cayenne pepper 1/2 tsp dried thyme
• For the Coleslaw: 4 cups shredded cabbage (green and red) 1 cup mayonnaise 1/4 cup white vinegar 1/4 cup sugar 1/2 tsp salt 1/4 tsp black pepper

Instructions

1. Combine the pork shoulder with all pulled pork ingredients in a large bowl, mixing well to coat the meat evenly. Cover and refrigerate for at least 3 hours or overnight.
2. Remove the marinated pork from the fridge, let it sit at room temperature for about 30 minutes.
3. Preheat your smoker or grill to 250°F (120°C) with hickory wood chips for smoke. Place the pork on the grate and cook for about 8 hours, or until the internal temperature of the meat reaches 200°F (93°C). Wrap in foil and continue cooking until the meat shreds easily with a fork.
4. While the pork is cooking, prepare the coleslaw by combining all ingredients in a large bowl. Mix well and refrigerate until ready to serve.
5. Once the pulled pork is done, remove from the smoker or grill and let it rest for 10 minutes before shredding and mixing with a bit of its juices.
6. Serve pulled pork generously on plates with coleslaw, our secret sauce, and crusty rolls if desired.

Chef’s Insight

"This Memphis-style BBQ Smokehouse Lunch recipe captures the essence of a weekend get-together with its rich flavors, smoky aroma, and vibrant presentation. The key to success lies in the marination process and the right balance of spices."

Notes

Feel free to add additional spices or ingredients to personalize this recipe to your taste preferences. - Serve with a side of cornbread for an authentic Memphis BBQ experience.