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Memphis-style BBQ Pork Sandwich Recipe

American · Main course · 260 min total

A classic Memphis-style pulled pork sandwich with a tangy, vinegar-based sauce, topped with coleslaw for crunch, served on a soft bun.

Ingredients

• 4 lbs bone-in pork shoulder
• 2 tbsp kosher salt
• 1 tbsp black pepper
• 1 tbsp paprika
• 1 tsp cayenne pepper
• 1 cup apple cider vinegar
• 1/2 cup ketchup
• 1/4 cup brown sugar
• 1 tbsp hot sauce
• 1 tsp red pepper flakes
• 8 soft hamburger buns
• 2 cups prepared coleslaw

Instructions

1. Mix salt, black pepper, paprika, and cayenne. Rub all over pork shoulder. Let rest 30 minutes.
2. Place pork in a large pot or Dutch oven. Add 1 cup water. Cover and cook over low heat (or in a 300°F oven) for 3-4 hours until fork-tender.
3. Remove pork from pot, let cool slightly, then shred with two forks. Discard bone and excess fat.
4. In a bowl, whisk together apple cider vinegar, ketchup, brown sugar, hot sauce, and red pepper flakes to make the sauce.
5. Toss shredded pork with about 1 cup of the sauce (or to taste). Reserve remaining sauce for serving.
6. Toast buns if desired. Pile pulled pork on bottom bun, top with coleslaw, and drizzle with extra sauce. Close bun and serve.

Tips

• For smokier flavor, cook pork in a smoker at 225°F for 6-8 hours instead of stovetop/oven.
• Coleslaw can be homemade or store-bought; use a vinegar-based slaw for authentic Memphis style.
• Leftover pulled pork keeps refrigerated for 3 days or frozen for 3 months.

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