Smoky Memphis Pulled Pork Sandwich with Southern Slaw

Allergens

Soy (Worcestershire sauce)

Ingredients

• 2 lbs boneless pork shoulder
• 1 cup yellow mustard
• 1/2 cup apple cider vinegar
• 1/2 cup brown sugar
• 1/4 cup honey
• 1/4 cup Worcestershire sauce
• 1 tbsp smoked paprika
• 1 tbsp chili powder
• 1 tbsp garlic powder
• 1 tsp ground cumin
• Salt and pepper to taste
• 6 hamburger buns
• 1 recipe Southern Slaw (see below)

Instructions

1. In a large mixing bowl, combine mustard, vinegar, brown sugar, honey, Worcestershire sauce, smoked paprika, chili powder, garlic powder, cumin, salt, and pepper to create the Memphis BBQ sauce. Whisk until well combined.
2. Season the pork shoulder generously with salt and pepper. Place it in a slow cooker, then pour the BBQ sauce over the top. Cover and cook on low for 8 hours or high for 4 5 hours until the meat is tender and pulls apart easily.
3. Remove the pork from the slow cooker and shred using two forks. Return the shredded meat to the slow cooker and stir to coat with any remaining sauce.
4. Toast the hamburger buns on a grill or in an oven until slightly crisp.
5. Assemble the sandwiches by placing a generous portion of pulled pork on each toasted bun, then top with Southern Slaw (recipe below). Serve immediately.

Chef’s Insight

The secret to tender pulled pork is cooking it slowly over low heat until it shreds easily with a fork.

Notes

The slaw recipe will be provided below under "Southern Slaw" section.