|Nutritional Guidelines (per serving)|
|Servings: Serves 6 to 8|
|Amount per serving|
|% Daily Value*|
|Total Fat 51g||65%|
|Saturated Fat 18g||92%|
|Total Carbohydrate 35g||13%|
|Dietary Fiber 2g||9%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Memphis-style barbecue combines sweet, heat and savory. This recipe has both a rub and finishing sauce, perfect for a pulled pork sandwich.
- 1 boneless pork butt – about 5 to 6 pounds/2.3 to 2.7 kg
- For Memphis Rub:
- 2 tablespoons/30 mL paprika
- 1 tablespoon/15 mL salt
- 1 tablespoon/15 mL onion powder
- 2 teaspoons/10 mL black pepper (fresh ground)
- 1 1/2 teaspoons/7.5 mL cayenne
- For Finishing Sauce:
- 2 cups/475 mL ketchup
- 2 cups/475 mL chopped onion
- 1 cup/240 mL red wine vinegar
- 2 cloves garlic (minced)
- 1/4 cup/60 mL yellow mustard
- 1/4 cup/60 mL brown sugar
- 1/2 teaspoon/2.5 mL Louisiana hot sauce
In a medium mixing bowl, combine rub ingredients into a paste. Coat pork shoulder with rub, cover with plastic wrap and refrigerate 1 hour.
Preheat smoker and prepare for an 8-hour smoke. Make sure wood chips are soaked and drained before using. Add charcoal and wood chips as necessary to keep temperature low, or between 200 and 225 degrees F/95 to 110 degrees C. Smoke pork shoulder for about 8 hours or until internal temperatures reach 185 degrees F/85 degrees C.
Once pork is cooked, remove from smoker. Wrap tightly in foil and allow to sit for an hour. While pork is resting, prepare finishing sauce. Blend together everything except the ketchup.
Pour into a saucepan and add the ketchup. Simmer over low heat for 15 minutes. Remove from heat and set aside.
Unwrap pork butt and shred. Combine pork with 1/3 of the table sauce. Keep warm and serve on white bread buns with remaining sauce on the side. Top with cole slaw.