Memphis Pulled Pork Bbq With Coleslaw On A Brioche Bun Recipe

Prep and rub

Pat the pork shoulder dry with paper towels. Mix salt, brown sugar, paprika, black pepper, garlic powder, onion powder, and cayenne in a small bowl to make the dry rub. Rub the pork all over with yellow mustard, then massage the dry rub evenly over the entire surface. Let rest at room temperature 30 minutes or refrigerate up to overnight for deeper flavor (if refrigerating, bring back to room temp for 30 minutes before cooking).

Sear (optional, for more crust)

Preheat a heavy Dutch oven or large oven-safe pot over medium-high heat and add the neutral oil. When shimmering, sear the pork on all sides until browned, about 3–4 minutes per side. Remove pork and set aside.

Braise

Reduce heat to medium, add apple juice and apple cider vinegar to deglaze the pot, scraping up browned bits. Stir in liquid smoke if using. Return the pork to the pot, add 1 cup water (or more to come halfway up the pork but not submerge), cover with a tight-fitting lid, and transfer to a 300°F (150°C) oven. Braise until fork-tender and internal temperature reaches about 195–205°F (90–96°C), about 3.5–4.5 hours depending on size.

Rest and shred

Remove pork to a cutting board and let rest 15–20 minutes. Reserve the braising liquid. Using two forks (or meat claws), shred the pork into bite-sized strands, discarding excess fat. Skim fat from the reserved braising liquid and spoon a few tablespoons of the liquid over the shredded pork to keep it moist; reserve extra liquid to mix into sauce if desired.

Combine ketchup, brown sugar, apple cider vinegar, Worcestershire sauce, yellow mustard, smoked paprika, minced garlic, hot sauce, and salt in a small saucepan. Bring to a gentle simmer over medium-low heat, stirring, and cook for 8–10 minutes until slightly thickened and glossy. Taste and adjust seasoning: more vinegar for tang, more sugar for sweetness, or a pinch of cayenne for heat. Remove from heat and let cool slightly.

To finish the pork, toss shredded pork with 1 to 1 1/2 cups of the sauce (more or less to taste). If pork seems dry, add a few tablespoons of reserved braising liquid to reach the preferred juiciness. Keep warm until assembly.

In a large bowl whisk together mayonnaise, apple cider vinegar, Dijon mustard, sugar, celery seed, salt, black pepper, and lemon juice (if using) until smooth and emulsified.

Add shredded green cabbage, red cabbage, and grated carrot to the dressing. Toss thoroughly to coat. Taste and adjust seasoning—add more salt, pepper, or vinegar as needed. Chill at least 30 minutes to let flavors meld, or up to 2 hours. Drain any excess liquid before assembling if it becomes watery.

Toast buns: split brioche buns and spread a thin layer of softened butter on cut sides. Toast in a hot skillet or under a broiler until golden, about 1–2 minutes per side. Keep warm.

Build sandwiches: Place a generous portion (about 4 oz / 1/2 cup) of sauced pulled pork on the bottom bun. Top with a heaping tablespoon or two of coleslaw (to taste) and a couple of pickle slices if desired. Cap with top bun.

Serve immediately with additional BBQ sauce on the side. Leftover pulled pork keeps well refrigerated for 3–4 days; reheat gently with a splash of reserved braising liquid or sauce to prevent drying.