Memphis Pork and Coleslaw Sandwich

Memphis Pork and Coleslaw Sandwich Recipe
Photo: Randy Mayor; Styling: Leigh Ann Ross
If you've never eaten slaw on rather than with a sandwich, you're in for a treat. You'll need to start the pork and soak the wood chunks a day ahead; you can make the mustard-laced slaw a day in advance as well. If you'd rather not have sandwiches, serve the meat as is or use it to flavor baked beans.


13 servings (serving size: 1 bun, 3 ounces pork, about 1/3 cup slaw, and about 1 1/2 tablespoons sauce)

Recipe from

Cooking Light

Nutritional Information

Calories 387
Caloriesfromfat 35 %
Fat 15.2 g
Satfat 5.1 g
Monofat 6.3 g
Polyfat 2.2 g
Protein 26.6 g
Carbohydrate 33.7 g
Fiber 2.3 g
Cholesterol 74 mg
Iron 3.5 mg
Sodium 843 mg
Calcium 120 mg


8 hickory wood chunks (about 4 pounds)
2 tablespoons paprika
1 tablespoon freshly ground black pepper
1 tablespoon turbinado sugar
1 1/2 teaspoons kosher salt
1 1/2 teaspoons garlic powder
1 1/2 teaspoons onion powder
1 1/2 teaspoons dry mustard
1 (5-pound) bone-in pork shoulder (Boston butt)
1/3 cup white vinegar
1 tablespoon Worcestershire sauce
1 teaspoon canola oil
1 (12-ounce) can beer
2 cups water
Cooking spray
1/4 cup finely chopped onion
1 1/2 tablespoons prepared mustard
1 1/2 tablespoons white vinegar
1 tablespoon reduced-fat mayonnaise
1 1/2 teaspoons granulated sugar
1/4 teaspoon salt
6 cups chopped green cabbage
Remaining ingredients:
13 hamburger buns


To prepare pork, soak wood chunks in water about 16 hours; drain.

Combine paprika and next 6 ingredients (through dry mustard); reserve 1 tablespoon paprika mixture. Rub half of remaining paprika mixture onto pork. Place in a large zip-top plastic bag; seal and refrigerate overnight.

Remove pork from refrigerator; let stand at room temperature 30 minutes. Rub remaining half of paprika mixture onto pork.

Combine reserved 1 tablespoon paprika mixture, 1/3 cup vinegar, Worcestershire, oil, and beer in a small saucepan; cook over low heat 5 minutes or until warm.

Remove grill rack; set aside. Prepare grill for indirect grilling, heating one side to medium-low and leaving one side with no heat. Maintain temperature at 225°. Pierce bottom of a disposable aluminum foil pan several times with the tip of a knife. Place pan on heated side of grill; add half of wood chunks to pan. Place another disposable aluminum foil pan (do not pierce pan) on unheated side of grill. Pour 2 cups water in pan. Coat grill rack with cooking spray; place grill rack on grill.

Place pork on grill rack over foil pan on unheated side. Close lid; cook 4 1/2 hours or until a thermometer registers 170°, gently brushing pork with beer mixture every hour (avoid brushing off sugar mixture). Add additional wood chunks halfway during cooking time. Discard any remaining beer mixture.

Preheat oven to 250°.

Remove pork from grill. Wrap pork in several layers of aluminum foil, and place in a baking pan. Bake at 250° for 2 hours or until a thermometer registers 195°. Remove from oven. Let stand, still wrapped, 1 hour or until pork easily pulls apart. Unwrap pork; trim and discard fat. Shred pork with 2 forks.

While pork bakes, prepare slaw. Combine onion and next 5 ingredients (through 1/4 teaspoon salt) in a large bowl. Add cabbage, and toss to coat. Cover and chill 3 hours before serving. Serve pork and slaw on buns with Memphis Barbecue Sauce.

Bill and Cheryl Jamison,

Cooking Light

July 2007
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