Ultimate Memphis BBQ Smokehouse Lunch

Allergens

Wheat (for coleslaw)

Ingredients

• 2 pounds pork shoulder, trimmed
• 1/4 cup yellow mustard
• 1/4 cup brown sugar
• 1 tablespoon paprika
• 1 teaspoon cayenne pepper
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon kosher salt
• 1/2 cup BBQ sauce, your favorite brand
• 1/4 cup apple cider vinegar
• 1 tablespoon Worcestershire sauce
• 2 cups coleslaw mix
• 1/2 cup mayonnaise
• 1 tablespoon sugar
• 1 teaspoon white vinegar

Instructions

1. Prepare your grill for indirect cooking by setting up a heat zone and a cooler zone. Preheat the grill to 300°F (150°C).
2. In a small bowl, mix together mustard, brown sugar, paprika, cayenne pepper, black pepper, garlic powder, onion powder, and kosher salt to create a dry rub.
3. Apply a thin layer of yellow mustard to the entire surface of the pork shoulder.
4. Coat the pork with the dry rub, pressing it onto the meat for even coverage.
5. Place the pork on the cooler side of the grill and cook, with the lid closed, for 1 hour.
6. In a small bowl, mix together BBQ sauce, apple cider vinegar, and Worcestershire sauce. Set aside.
7. After 1 hour, baste the pork with half of the prepared BBQ sauce mixture. Continue cooking, with the lid closed, for another 30 minutes.
8. Flip the pork and repeat the basting process with the remaining BBQ sauce mixture. Cook for an additional 30 minutes or until the internal temperature reaches 195°F (90°C).
9. Remove the pork from the grill and let it rest for 10 minutes before slicing.
10. In a large bowl, combine coleslaw mix, mayonnaise, sugar, and white vinegar. Toss well to coat.

Chef’s Insight

For an extra smoky flavor, add a pinch of liquid smoke to the dry rub.

Notes

Adjust cooking time according to your grill's temperature and the thickness of the pork shoulder.