BBQ Smokehouse Lunch: Memphis Street-Style Pulled Pork Sandwich

Allergens

Wheat (gluten)

Ingredients

• 2 lbs boneless pork shoulder
• 1 cup homemade Memphis barbecue sauce (recipe below)
• 4 soft hamburger buns
• 1 cup coleslaw
• 4 dill pickle slices

Instructions

1. Prepare your smoker or grill for indirect cooking at 250°F.
2. Season the pork shoulder generously with a blend of paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper.
3. Place the seasoned pork shoulder on the grate away from direct heat and cook for 6 hours or until it reaches an internal temperature of 195°F.
4. Remove the pork from the grill and let it rest for 15 minutes before shredding with two forks.
5. Toss the pulled pork in the Memphis barbecue sauce and return to the grill, cooking until heated through.
6. Assemble the sandwiches by placing the cooked pork on the buns, topping with coleslaw and a pickle slice.

Chef’s Insight

The key to tender pulled pork is low and slow cooking, allowing the meat to absorb the flavors of the spices and sauce.

Notes

Use a combination of hickory and applewood wood chips for smoking the pork shoulder.