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Memphis-Style BBQ Sandwich Recipe

American · Main course · 260 min total

A classic pulled pork sandwich piled high with tangy coleslaw and drizzled with a vinegar-based sauce, served on a soft bun.

Ingredients

• 4 lbs pork shoulder (Boston butt)
• 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 (e.g., Tabasco)
• 1 tsp red pepper flakes
• 8 soft hamburger buns
• 2 cups prepared coleslaw (shredded cabbage with dressing)

Instructions

1. Mix salt, black pepper, paprika, and cayenne. Rub all over pork shoulder. Wrap in plastic and refrigerate overnight (or at least 4 hours).
2. Preheat oven to 300°F. Place pork in a roasting pan. Add 1/2 cup water, cover tightly with foil, and roast for 3.5–4 hours until fork-tender.
3. While pork cooks, make sauce: combine vinegar, ketchup, brown sugar, hot sauce, and red pepper flakes in a saucepan. Simmer 10 minutes, then set aside.
4. Remove pork from oven, let rest 15 minutes. Shred with two forks, discarding excess fat.
5. Toss shredded pork with about 1/2 cup of the sauce (or more to taste).
6. Toast buns if desired. Place a generous pile of pulled pork on each bun bottom, top with coleslaw, and drizzle with extra sauce. Close bun and serve.

Tips

• For authentic smoky flavor, cook pork on a smoker at 250°F for 6–8 hours instead of oven.
• Coleslaw can be homemade: mix shredded cabbage with mayo, vinegar, sugar, salt, and pepper.
• Leftover pulled pork freezes well for up to 3 months.

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