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Almost Memphis Barbecue

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It is hot outside, and so are these recipes from the pork Barbecue capital of the world.

Vicki’s almost Memphis Barbecue – pulled Pork Sandwich
(Adapted from “Cookin with Corky’s”- Larry Eason)
 
2 - 3 kilo pork shoulder                                                                              Serves 6 - 8
1 2.5 dl cola
Hamburger Buns
 
The easy way – cook in a slow cooker overnight for for 8 – 10 hours.
Lightly grease the slow cooker.  Place the shoulder in the cooker.  Pour the Bar-B-Q sauce and cola over the roast. Cover and cook on low until the meats pulls easily apart.
 

Photo: Karen Landolt

How to construct the sandwich:
Toast hamburger buns; spread barbecue sauce on both sides.  Add shredded meat to the bottom of the bun.  Spread a thin layer of Cole slaw on top.  Top with the other bun half. ENJOY – En Gueta!


Photo: Karen Landolt
 
Barbecue sauce (see recipe)  - of course you can use store-bought barbecue sauce, or make your own from scratch, or a combination of the two which is what I did below.
 
The traditional way – slow smoke the shoulder on the grill, but not over the fire – off to the side, for several hours using a dry rub. Just before removing the roast, coat it with barbecue sauce.


Both are fantastic.
 
 
Barbecue Sauce - Antebellum Swiss Style
 
Heinz (available at Coop, Migro and CC) large barbecue sauce
3 T. maple syrup
2 T. red wine vinegar
3 T. Tomato paste
1 T. worchestire sauce
1 T. mustard
1 t. paprika
1 t. chili powder
½ t. cayenne pepper (more if you like it spicier)
1 T. ground cumin
3 clove garlic – pressed
2 red onions – halved
 
Add all ingredients to a sauce pan and cook over low heat for 2 hours.  The longer it cooks, the better it tastes.  Make sure not to turn the heat up high, it will stick and burn.
 
Dry Rub
 
1 T. dry mustard
1 T. paprika
1 t. chili powder                                                                             
½ t. cayenne pepper (more if you like it spicier)                              .
1 T. ground cumin
1 t. brown sugar
 
Mix all ingredients together. Rub all over the meat.
If you triple the recipe, you can keep it in a container and be ready for the next Bar-b-Q!
 
 
If this proves to be too much work for you, come to the Reflex Bar in Buchs.  I would love to cook for you Saturday’s starting the 29th of August.