Memphis Style Pulled Pork Sandwich Combo Recipe

prep

Trim excess heavy fat from the pork shoulder, leaving a thin fat cap. Pat the meat dry with paper towels.

Preheat oven to 300°F (150°C) or prepare smoker to maintain 250–275°F (120–135°C).

Make a dry rub by combining kosher salt, black pepper, paprika, brown sugar, garlic powder, onion powder, and cayenne pepper in a bowl.

Rub the pork all over with yellow mustard (this helps the dry rub adhere), then coat evenly with the dry rub. Let sit at room temperature 30 minutes or refrigerate up to overnight for deeper flavor.

Heat vegetable oil in a heavy ovenproof pot or Dutch oven over medium-high heat. Sear the pork on all sides until well browned, about 3–4 minutes per side.

Add apple cider vinegar and stock to the pot (pour around the meat, not over the rub). Cover with lid and transfer to the oven. Cook until the pork is fork-tender and internal temperature reaches ~195–205°F (90–96°C), about 4–5 hours depending on size. If using a smoker, smoke until same internal temp and tenderness.

Every 60–90 minutes, baste the pork with cooking juices. If the pot liquids evaporate, add a little more stock or water.

When done, transfer pork to a large tray. Let rest 20 minutes, then use two forks to shred the meat, discarding large pieces of fat and any bones. Reserve cooking juices.

Taste the reserved juices and mix a few tablespoons into the shredded pork to moisten. Reserve additional juices or sauce for serving.

Combine ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, yellow mustard, smoked paprika, garlic powder, onion powder, hot sauce (if using), and salt in a saucepan over medium heat.

Bring to a gentle simmer, stirring until sugar dissolves. Reduce heat and simmer 8–10 minutes until slightly thickened and flavors meld. Taste and adjust seasoning (more vinegar for tang, more brown sugar for sweetness).

Stir 1/2 to 1 cup of sauce into the shredded pork to coat (adjust to taste). Keep remaining sauce warm for serving.

If desired, split buns and lightly butter the cut sides. Toast them on a griddle or in a skillet over medium heat until golden, about 1–2 minutes per side.

Pile about 1/2 cup to 3/4 cup of sauced pulled pork onto the bottom bun (roughly 3.5–4 oz cooked pork per sandwich). Top with 2–3 tablespoons of coleslaw and 2–3 pickle slices. Cover with top bun.

Serve immediately with choice of side (baked beans, coleslaw, or a piece of cornbread) and extra Memphis sauce on the side.

Preheat oven to 350°F (175°C) if baking the beans; alternatively cook on stovetop.

In a medium ovenproof skillet or saucepan, cook diced bacon over medium heat until fat renders and bacon is crisp, about 6–8 minutes. Remove most of the bacon fat if there is excess, leaving about 1 tablespoon.

Add chopped onion to the bacon pan and cook until softened, 4–5 minutes.

Stir in drained beans, ketchup, brown sugar, apple cider vinegar, Dijon mustard, and Worcestershire sauce. Mix to combine and bring to a gentle simmer.

Transfer to the oven and bake uncovered 25–30 minutes until bubbling and slightly thickened, or simmer on stove 15–20 minutes. Stir in cooked bacon pieces before serving.

Taste and adjust seasoning with salt and pepper as needed.

In a large bowl combine shredded green cabbage, shredded red cabbage, and grated carrot.

In a small bowl whisk together mayonnaise, apple cider vinegar, sugar, salt, and pepper until smooth.

Pour dressing over cabbage mixture and toss to coat evenly. Chill at least 30 minutes before serving to let flavors meld. Stir again before plating.

Preheat oven to 400°F (200°C). Grease an 8-inch square pan or a cast-iron skillet.

In a bowl whisk together cornmeal, flour, sugar, baking powder, and salt.

In a separate bowl whisk milk, egg, and melted butter until combined.

Pour wet ingredients into dry and stir just until combined (do not overmix). Batter will be slightly lumpy.

Pour batter into prepared pan and bake 18–22 minutes until golden and a toothpick inserted in center comes out clean.

Cool 5 minutes, then slice and serve warm with the sandwich.