BBQ Smokehouse Lunch: Memphis-Style Pulled Pork Sandwich

Allergens

Gluten (if using a gluten-containing BBQ sauce)

Ingredients

• 1. 2 lbs boneless pork shoulder 2. 1 cup apple juice 3. 1 cup BBQ sauce (Memphis
• style) 4. 1/2 cup brown sugar 5. 1/4 cup apple cider vinegar 6. 1/4 cup molasses 7. 2 tbsp paprika 8. 2 tbsp chili powder 9. 1 tsp ground cumin 10. 1 tsp ground coriander 11. 1 tsp onion powder 12. 1 tsp garlic powder 13. 1/2 tsp cayenne pepper 14. 1/2 tsp black pepper 15. Salt, to taste

Instructions

1. In a large saucepan, combine apple juice, BBQ sauce, brown sugar, apple cider vinegar, molasses, paprika, chili powder, cumin, coriander, onion powder, garlic powder, cayenne pepper, black pepper, and salt. Whisk until well combined.
2. Trim excess fat from pork shoulder and cut into 2 inch cubes.
3. Add pork cubes to the saucepan, ensuring they are fully submerged in the liquid mixture.
4. Bring the mixture to a boil, then reduce heat to low and simmer for 1 hour and 45 minutes or until the meat is tender and falls apart easily.
5. Remove pork from sauce and shred using two forks.
6. Return shredded pork to sauce and stir to combine. Simmer for an additional 30 minutes, allowing flavors to meld together.

Chef’s Insight

The key to tender, succulent pulled pork is slow cooking and regular basting.

Notes

For an extra smoky flavor, cook the pulled pork on a wood-fired grill.