Memphis-Style BBQ Smokehouse Dinner

Allergens

Wheat, Soy (in barbecue sauce)

Ingredients

• 2 lbs. pork shoulder
• 1 cup barbecue sauce
• 2 cans baked beans
• 4 cups chopped collard greens
• 1 onion, diced
• 3 cloves garlic, minced
• 2 tbsp oil
• Salt and pepper to taste

Instructions

1. Preheat your grill to medium heat (around 350°F).
2. In a large aluminum foil pan, combine the pork shoulder, onion, garlic, salt, and pepper. Pour half of the barbecue sauce over the pork mixture.
3. Cover the pan with aluminum foil and place it on the grill. Cook for 3 hours or until the meat is tender and pulls apart easily with a fork.
4. In a separate pan, combine the baked beans, collard greens, and remaining barbecue sauce. Cook for 20 25 minutes, stirring occasionally, until heated through.
5. Once the pork is cooked, remove it from the grill and shred using two forks. Return the shredded pork to the pan and mix well with the beans and greens.
6. Serve immediately, family style, in large bowls or on a platter. Enjoy!

Chef’s Insight

Use a smoky barbecue sauce to enhance the grilled flavors of the dish.

Notes

For added heat, add a dash of your favorite hot sauce to the pulled pork mixture.