Memphis Style Pulled Pork Sandwich Combo W/ 2 Sides Recipe

Trim and season

Trim excess heavy fat from the pork shoulder leaving a thin fat cap for flavor. Pat the pork dry with paper towels. In a small bowl combine kosher salt, black pepper, sweet paprika, brown sugar, garlic powder, onion powder, ground mustard and cayenne. Rub the pork all over with the yellow mustard (acts as a binder), then coat thoroughly with the dry rub, massaging into crevices.

Sear (optional)

Preheat a large Dutch oven over medium-high heat and add 1 tablespoon vegetable oil. Sear the pork shoulder on all sides until browned, about 3–4 minutes per side. This step adds color and flavor but can be skipped if using a slow cooker or smoker.

Roast low and slow

Preheat oven to 135°C (275°F). Place seared pork in the Dutch oven (or roasting pan). Add 120 ml apple cider vinegar and 240 ml apple juice to the pan (these provide moisture and a touch of acidity). Cover tightly with lid or foil and roast for 5–6 hours, or until internal temperature reaches 95°C (203°F) and the meat pulls apart easily with forks. Check at 3–4 hours and add a few tablespoons of water if the pan is dry.

Rest and pull

Remove pork from oven and transfer to a cutting board. Let rest, tented, for 20–30 minutes to let juices redistribute. Using two forks or meat claws, shred the pork into bite-sized pieces, removing any large pieces of fat. Skim the juices from the pan and reserve about 120 ml to moisten the pulled pork as needed.

Finish with Memphis style sauce

Combine pulled pork with 120–180 ml of the reserved pan juices and 60–90 ml of the Memphis-Style Sauce (reserve extra sauce for serving). Toss gently to coat; meat should be moist but not swimming in sauce. Taste and adjust seasoning.

In a small saucepan combine ketchup, 60 ml apple cider vinegar, brown sugar, Worcestershire sauce, yellow mustard, smoked paprika, hot sauce, salt and pepper. Bring to a low simmer over medium heat, stirring, until sugar dissolves and sauce thickens slightly, 5–7 minutes. Cool slightly. Use about 60–90 ml to finish the pulled pork and serve the remainder alongside sandwiches for dipping.

Split buns and butter cut sides lightly. On a griddle or in a skillet over medium heat, toast buttered sides until golden, about 1–2 minutes. Keep warm.

Place 120–150 g of shredded pulled pork on each bottom bun. Top with 1–2 tablespoon(s) of Memphis-style sauce (or to taste), a generous spoonful of coleslaw if desired (for a traditional Memphis dry/ wet contrast some place coleslaw on the side instead), and 3–4 pickle slices. Close with top bun and serve immediately.

Prepare vegetables

Finely shred green and red cabbage and grate the carrots. Place in a large mixing bowl.

Make dressing & combine

Whisk together mayonnaise, 2 tablespoons apple cider vinegar, sugar, 1 teaspoon salt and 1/4 teaspoon black pepper in a small bowl until smooth. Pour dressing over shredded vegetables and toss until evenly coated. Refrigerate at least 30 minutes before serving to let flavors meld. Taste and adjust salt/sugar as needed.

Cook potatoes

Place baby potatoes in a pot and cover with cold salted water. Bring to a boil, then simmer until potatoes are tender when pierced with a fork, 12–18 minutes depending on size. Drain and let cool slightly.

Combine salad

While potatoes are warm, halve larger ones so pieces are bite-sized. In a large bowl combine warm potatoes, chopped hard-boiled eggs, diced celery and onion, sweet pickle relish. In a separate bowl mix mayonnaise, yellow mustard, 1 teaspoon salt and 1/2 teaspoon pepper. Pour dressing over potato mixture and fold gently until combined. Refrigerate at least 1 hour for best flavor. Sprinkle paprika over before serving.