Memphis-Style BBQ Sandwich

featuring our Perfectly Crafted Brioche Style Hamburger Buns

Servings: 8

Ingredients

• 8 Perfectly Crafted Brioche Style Hamburger Buns

• One 8-10 lb Bone-in Pork Shoulder
  
  Dry Rub:

• 4 Tbsp Brown sugar

• 2 Tbsp Granulated Garlic

• 2 Tbsp Kosher salt

• 2 Tbsp Black pepper

• 2 Tbsp Paprika

• 1 tsp Cumin

• 1 tsp Cinnamon

• 1, 12 oz lager
  
  Sauce:

• 1 small jar Dijon mustard

• 1/2 cup Apple cider Vinegar

• 1/2 cup Brown sugar

• 1 tsp salt

• 1 tsp pepper

• 1 tsp paprika

• 1 tsp granulated garlic

• 1 Mexican style bottle of Coca-Cola
  
  Creamy Coleslaw:

• 16oz shredded cabbage/carrot blend

• 1 cup quality mayonnaise

• 1/4 cup sour cream

• 1-1/2 tsp yellow mustard

• 2 Tbsp Apple cider vinegar

• 3 Tbsp granulated sugar

• 1 tsp celery seeds

• 1 tsp onion powder

• 3/4 tsp sea salt

• 1/2 tsp freshly ground black pepper

Directions

For the Dry Rub:

• In a small bowl, mix all the ingredients, except the lager.

• Rub the spice mixture thoroughly over the pork shoulder. Wrap the pork in plastic wrap and refrigerate for at least 8 hours and up to 24 hours.

  
  Cooking the Pork (Braised in Dutch Oven)

• Make pork: Preheat oven to 300°. Trim excess fat from pork and cut into large pieces to fit in a large Dutch oven.

• In the large Dutch oven over medium-high heat, heat oil. Working in batches, add pork and sear on all sides.

• Pour lager around pork and cover with a lid. Transfer to oven and cook until pork is beginning to turn tender about 2½ to 3 hours. Remove lid and cook until pork is very tender and pulls apart easily with a fork.

• Remove pork from Dutch oven and let rest while you prepare the barbecue sauce.
  
  For the Sauce:

• Blend all ingredients except a bottle of coke, once simmering, add Coke slowly and simmer again over medium-low heat.
  
  For the Coleslaw:

• Place the shredded cabbage and carrots in a large bowl and sprinkle a teaspoon of salt over them. Toss to combine. Let this sit for at least an hour to draw out excess water. Rinse and drain. Combine the dressing ingredients in a small bowl. Pour it over the cabbage mixture and stir until combined. Cover and refrigerate for at least 2 hours before serving.

• Serve bbq pork on warm buns, top with more sauce and a spoonful of slaw.