When I hear ďMemphis,Ē I think barbecue. Numerous restaurants all over the city specialize in their distinctive brand of barbecue, which is slow-cooked meats served with a flavorful, smoky sauce on the side. Iíve even noticed that whenever I walk off an airplane into the Memphis airport, the wonderful smell of Barbecue envelopes me. Without thinking, I find myself in line for a sandwich at either Corky's or Jim's Interstate, depending on which side of the airport Iím on!
Barbecue sandwiches arenít complete without coleslaw, which is not served on the side; rather it is placed on top of the meat and sauce inside of the sandwich. The combination of the coleslaw and barbecue makes for flavor and texture worth dreaming about! Make sure you serve the traditional baked beans on the side.
These sandwiches are perfect for serving at your next backyard picnic; everybody loves them. The sauce can be prepared one week ahead and refrigerated; since youíll already have the shredded pork in the freezer (the Basic Pork Module link is at the bottom of this article), this is a very Quick dinner.
2 cups catsup
1 cup brown sugar
2 teaspoons dry mustard
1 tablespoon Worcestershire sauce
1/2 teaspoon crushed red hot pepper, (optional)
2 teaspoons liquid smoke, (optional)
1/2 cup degreased pork juices, (from cooking pork shoulder)
4 cups shredded pork (1/2 batch of the basic pork module)
salt and freshly ground pepper to taste
12 seeded hamburger buns
2 cups coleslaw, preferably homemade (drained well)
Mix the sauce ingredients in a microwaveable bowl. Microwave, stirring occasionally, until boiling. Taste the pork for seasoning; add salt and pepper if necessary, then pour the sauce over and mix well. Transfer the mixture to a slow cooker or small roaster oven on low heat; stir occasionally. The mixture can be kept warm for 2-3 hours.
Assembly: Pile the pork mixture on the buns, top with coleslaw, then serve immediately. Enjoy!! but have plenty of napkins to avoid spills.
Basic Pork Module