Smoky Mountain Street BBQ Smokehouse Lunch

Allergens

None

Ingredients

• 2 lbs boneless pork shoulder
• 1 cup apple cider vinegar
• 1/2 cup brown sugar
• 1/4 cup molasses
• 1 tbsp paprika
• 1 tsp ground cumin
• 1 tsp salt
• 1 tsp black pepper
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp cayenne pepper (optional)
• 6 hamburger buns
• Coleslaw, for serving
• Pickles, for serving

Instructions

1. Combine apple cider vinegar, brown sugar, molasses, paprika, cumin, salt, black pepper, garlic powder, onion powder, and cayenne pepper (if using) in a large bowl. Mix well to create the BBQ sauce.
2. Trim any excess fat from the pork shoulder and cut into 1 inch thick slices. Marinate the pork slices in half of the BBQ sauce for at least 30 minutes, or up to overnight in the refrigerator.
3. Preheat your grill to medium heat (around 350°F). Place the marinated pork slices on the grill and cook for 4 6 minutes per side until cooked through and slightly charred. Brush with more BBQ sauce during the cooking process for extra flavor.
4. Toast the hamburger buns on the grill for 1 2 minutes, or until lightly golden brown.
5. Assemble the BBQ Smokehouse Lunch by placing a generous portion of cooked pork on each bun, topping with coleslaw and pickles, and serving with extra BBQ sauce on the side.

Chef’s Insight

The key to this dish is the balance of flavors - smoky, sweet, tangy, and slightly spicy. Don't be afraid to adjust the seasonings to your taste preference.

Notes

The BBQ sauce can be made ahead of time to save time on the day of cooking.