Southern Grill Lunch: Memphis BBQ Burger Bowl
A delicious and easy-to-follow recipe for a Memphis BBQ Burger Bowl, featuring pulled pork, coleslaw, and crispy onion rings. Perfect for game day or a weekend lunch with friends and family.
Allergens
Milk, Wheat
Ingredients
- 1 lb boneless pork shoulder 2 cups BBQ sauce (preferably Memphis
- style) 1 large onion, sliced into rings 1 cup all
- purpose flour 1 cup buttermilk Oil, for frying Salt and pepper, to taste 4 cups coleslaw mix 1/2 cup mayonnaise 2 tablespoons apple cider vinegar 2 tablespoons sugar 1/2 teaspoon celery seeds
Instructions
- Season the pork shoulder with salt and pepper. Place it in a slow cooker and pour in 1 cup of BBQ sauce. Cook on low for 8 hours or high for 4 hours until the meat is tender and shreds easily.
- In a large bowl, mix together the coleslaw ingredients: coleslaw mix, mayonnaise, apple cider vinegar, sugar, celery seeds, and salt and pepper to taste. Refrigerate until ready to use.
- Prepare the onion rings by dipping the onion slices in buttermilk and then in flour. Fry in hot oil until golden brown and crispy. Drain on paper towels.
- When the pork is cooked, shred it using two forks and mix with the remaining BBQ sauce.
- Assemble the burger bowls by dividing the pulled pork, coleslaw, and onion rings evenly between two large bowls. Serve immediately.
Chef’s Insight
The key to tender pulled pork is using a boneless pork shoulder and slow cooking it until it reaches the desired tenderness.
Notes
This recipe is perfect for a game day, family dinner, or any time you're craving a hearty, flavorful meal.