Southern Grill Dinner – Memphis BBQ Magic

Allergens

Wheat (in BBQ sauce)

Ingredients

• 3 lbs pork shoulder, cut into 1
• inch cubes 2 cups wood chips (hickory or applewood) 1 cup apple cider vinegar 1/2 cup molasses 1/4 cup brown sugar 1/4 cup tomato paste 1/4 cup water 1 tbsp paprika 1 tbsp garlic powder 1 tbsp onion powder 1 tbsp dry mustard 1 tsp cayenne pepper (optional) Salt and pepper, to taste Fresh cilantro or parsley, for garnish

Instructions

1. Soak wood chips in water for at least 30 minutes.
2. In a large bowl, whisk together apple cider vinegar, molasses, brown sugar, tomato paste, water, paprika, garlic powder, onion powder, dry mustard, cayenne pepper (if using), salt, and pepper to taste. This will be your BBQ sauce.
3. Heat grill to medium high heat. Add soaked wood chips to the grill's smoker box or wrap in foil and place under the grate.
4. Season pork cubes with salt and pepper, then place on the preheated grill. Cook for 5 minutes per side, until browned.
5. Brush BBQ sauce onto the pork generously and continue cooking for another 10 12 minutes or until the internal temperature reaches 190°F (88°C), basting with additional sauce as needed.
6. Remove from grill and let rest for 10 minutes before serving. Garnish with fresh cilantro or parsley.

Chef’s Insight

Don't be afraid to experiment with different woods for smoking; each type will impart a unique flavor to your BBQ.

Notes

Adjust the spiciness to your preference by adding or reducing the amount of cayenne pepper.