Southern Grill Lunch: Copycat Memphis Barbecue

Allergens

Soy (from Worcestershire sauce)

Ingredients

• 2 lbs pork tenderloin
• 1 cup apple cider vinegar
• 1 cup ketchup
• 1/2 cup brown sugar
• 1/4 cup molasses
• 1/4 cup water
• 2 tbsp Worcestershire sauce
• 2 tsp smoked paprika
• 1 tsp ground cumin
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp black pepper
• 1/2 tsp chili powder
• 1/4 tsp cayenne pepper
• Salt, to taste

Instructions

1. In a medium saucepan, combine apple cider vinegar, ketchup, brown sugar, molasses, Worcestershire sauce, smoked paprika, cumin, garlic powder, onion powder, black pepper, chili powder, and cayenne pepper. Bring to a boil, then reduce heat and let simmer for 15 minutes.
2. Season pork tenderloin generously with salt and black pepper. Preheat grill to medium high heat (about 375°F).
3. Grill the pork tenderloin over indirect heat for 20 25 minutes or until internal temperature reaches 145°F, turning occasionally and basting with barbecue sauce every 5 minutes.
4. Remove pork from grill, let rest for 5 minutes, then slice into thick pieces. Serve with extra barbecue sauce on the side.

Chef’s Insight

The key to a perfect Memphis-style barbecue is the balance of sweetness and tanginess in the sauce. Experiment with different amounts of brown sugar and apple cider vinegar to achieve your desired taste.

Notes

The flavors of this dish will take you straight to a bustling Friday night tailgate, where friends and family gather around the grill, sharing laughter and delicious food.