Awesome recipe, I cooked it in the slowcooker instead (and added 2 tsp liquid smoke to the beer mix to get that smokey taste) for 8-10 hours and followed the rest of the recipe exact. It is a regular in our house, and is also good in a quesadilla with cheese, dipped into sour cream and exra bbq sauce.
Memphis Pork and Coleslaw Sandwich
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.
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- Calories: 387
- Calories from fat: 35%
- Fat: 15.2g
- Saturated fat: 5.1g
- Monounsaturated fat: 6.3g
- Polyunsaturated fat: 2.2g
- Protein: 26.6g
- Carbohydrate: 33.7g
- Fiber: 2.3g
- Cholesterol: 74mg
- Iron: 3.5mg
- Sodium: 843mg
- Calcium: 120mg
- 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
- 1 2/3 cups Memphis Barbecue Sauce
- 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.
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