Memphis On My Mind Recipe
Pulled pork, coleslaw, BBQ sauce, white cheddar and tobacco-onions. Served on an artisan challah bun.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Pulled Pork
Coleslaw
BBQ Sauce
Tobacco-Onions
Assembly
Method
Pulled Pork
- 1
Prepare and Cook the Pork
Rub the pork shoulder with paprika, brown sugar, garlic powder, onion powder, salt, black pepper, and cayenne pepper. Place the pork in a slow cooker, add apple cider vinegar and chicken broth, then cook on low for 8 hours or until tender. Once cooked, shred the pork with two forks.
Coleslaw
- 2
Make the Coleslaw
In a large mixing bowl, combine the shredded cabbage and carrots. In a separate bowl, whisk together mayonnaise, apple cider vinegar, sugar, salt, and black pepper. Pour the dressing over the cabbage mixture and toss until evenly coated. Refrigerate for at least 30 minutes before serving.
BBQ Sauce
- 3
Prepare the BBQ Sauce
In a saucepan, combine ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, smoked paprika, garlic powder, salt, and black pepper. Bring to a simmer over medium heat, stirring frequently. Reduce heat to low and let simmer for 15 minutes, then remove from heat.
Tobacco-Onions
- 4
Prepare the Tobacco-Onions
In a bowl, mix flour, cornstarch, salt, and black pepper. Dredge the thinly sliced onions in the mixture, shaking off excess. Heat oil in a deep pan over medium-high heat. Fry the onions in batches until golden brown and crispy, about 2-3 minutes. Remove and drain on paper towels.