Memphis Pork and Coleslaw Sandwich

Name: Memphis Pork and Coleslaw Sandwich
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 13
Cuisine: Global
Ingredients: 394 milliliters Memphis Barbecue Sauce; 340 grams beer; 1 Tbsp freshly ground black pepper; 2 kilograms bone-in pork shoulder (Boston butt); 1 teaspoon canola oil; 2 teaspoons dry mustard; 2 teaspoons garlic powder; 2 teaspoons granulated sugar; 1 liters chopped green cabbage; 13 hamburger buns; 2 teaspoons kosher salt; 1 Tbsp reduced-fat mayonnaise; 2 Tbsps prepared mustard; 59 milliliters finely chopped onion; 2 teaspoons onion powder; 2 Tbsps paprika; 0 teaspoons salt; 1 Tbsp turbinado sugar; 473 milliliters water; 79 milliliters white vinegar; 2 Tbsps white vinegar; 2 kilograms hickory wood chunks (about; 1 Tbsp Worcestershire sauce

Memphis Pork and Coleslaw Sandwich is a dairy free main course. This recipe serves 13. One portion of this dish contains around 91g of protein, 10g of fat, and a total of 812 calories. It can be enjoyed any time, but it is especially good for The Fourth Of July. Head to the store and pick up mustard, garlic powder, salt, and a few other things to make it today. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert.

Instructions

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

Ingredients you will need

Water

Pork

Combine paprika and next 6 ingredients (through dry mustard); reserve 1 tablespoon paprika mixture. Rub half of remaining paprika mixture onto pork.

Ingredients you will need

Mustard Powder

Paprika

Pork

Dry Seasoning Rub

Place in a large zip-top plastic bag; seal and refrigerate overnight.

Equipment you will use

Ziploc Bags

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

Ingredients you will need

Paprika

Pork

Dry Seasoning Rub

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.

Ingredients you will need

Worcestershire Sauce

Paprika

Vinegar

Beer

Cooking Oil

Equipment you will use

Sauce Pan

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 22

Equipment you will use

Grill

Pierce bottom of a disposable aluminum foil pan several times with the tip of a knife.

Equipment you will use

Aluminum Foil

Knife

Frying Pan

Place pan on heated side of grill; add half of wood chunks to pan.

Equipment you will use

Grill

Frying Pan

Place another disposable aluminum foil pan (do not pierce pan) on unheated side of grill.

Equipment you will use

Aluminum Foil

Grill

Frying Pan

Pour 2 cups water in pan. Coat grill rack with cooking spray; place grill rack on grill.

Ingredients you will need

Cooking Spray

Water

Equipment you will use

Grill

Frying Pan

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).

Ingredients you will need

Sugar