Memphis-Style BBQ Sandwich

Pork Sandwich_1-Hero.jpg

featuring our Perfectly Crafted Brioche Style Hamburger Buns

See product

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.

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