Memphis Pulled Pork Recipe
House roasted and pulled pork on toasted brioche, topped with Black Canyon BBQ sauce, and grilled pineapple cole slaw
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Ingredients
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Pulled Pork
Black Canyon BBQ Sauce
Grilled Pineapple Cole Slaw
Assembly
Method
Pulled Pork
- 1
Prepare the Pork
Rub the pork shoulder with paprika, brown sugar, salt, black pepper, garlic powder, onion powder, and cayenne pepper, covering it evenly.
- 2
Cook the Pork
Place the seasoned pork shoulder in a slow cooker. Add apple cider vinegar and water. Cook on low for 8-10 hours or until the pork is tender and easily pulled apart.
- 3
Shred the Pork
Once cooked, remove the pork from the slow cooker and shred it using two forks. Return the shredded pork to the slow cooker to soak in the juices.
Black Canyon BBQ Sauce
- 4
Make the BBQ Sauce
In a saucepan over medium heat, combine ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, smoked paprika, garlic powder, onion powder, salt, and black pepper. Stir well and bring to a simmer. Cook for 15-20 minutes until thickened.
Grilled Pineapple Cole Slaw
- 5
Prepare the Cole Slaw
In a large bowl, combine shredded cabbage, shredded carrots, and diced grilled pineapple.
- 6
Make the Dressing
In a separate bowl, whisk together mayonnaise, apple cider vinegar, sugar, salt, and black pepper.
- 7
Combine and Chill
Pour the dressing over the cabbage mixture and toss until everything is evenly coated. Refrigerate for at least 30 minutes before serving.
Assembly
- 8
Assemble the Sandwiches
Toast the brioche buns lightly. Pile the pulled pork on each bun, drizzle with Black Canyon BBQ sauce, and top with a generous scoop of grilled pineapple cole slaw. Serve immediately.