logo
g Text Version
Beauty & Self
Books & Music
Career
Computers
Education
Family
Food & Wine
Health & Fitness
Hobbies & Crafts
Home & Garden
Money
News & Politics
Relationships
Religion & Spirituality
Sports
Travel & Culture
TV & Movies

dailyclick
Bored? Games!
Nutrition
Postcards
Take a Quiz
Rate My Photo

new
Painting
Heart Disease
Horror Literature
Dating
Hiking & Backpacking
SF/Fantasy Books
Healthy Foods


dailyclick
All times in EST

Clairvoyance: 08:00 PM

Full Schedule
g
g Quick Cooking Site

BellaOnline's Quick Cooking Editor

g

Memphis Style Pulled Pork Barbecue Recipe


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.

12 Servings

Sauce
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



Add Memphis+Style+Pulled+Pork+Barbecue+Recipe to Twitter Add Memphis+Style+Pulled+Pork+Barbecue+Recipe to Facebook Add Memphis+Style+Pulled+Pork+Barbecue+Recipe to MySpace Add Memphis+Style+Pulled+Pork+Barbecue+Recipe to Del.icio.us Digg Memphis+Style+Pulled+Pork+Barbecue+Recipe Add Memphis+Style+Pulled+Pork+Barbecue+Recipe to Yahoo My Web Add Memphis+Style+Pulled+Pork+Barbecue+Recipe to Google Bookmarks Add Memphis+Style+Pulled+Pork+Barbecue+Recipe to Stumbleupon Add Memphis+Style+Pulled+Pork+Barbecue+Recipe to Reddit




RSS | Related Articles | Editor's Picks Articles | Top Ten Articles | Previous Features | Site Map


For FREE email updates, subscribe to the Quick Cooking Newsletter


Past Issues


print
Printer Friendly
bookmark
Bookmark
tell friend
Tell a Friend
forum
Forum
email
Email Editor


Content copyright © 2013 by Karen Hancock. All rights reserved.
This content was written by Karen Hancock. If you wish to use this content in any manner, you need written permission. Contact Karen Hancock for details.

g


g features
Quick Easter Bunny Buns Recipe

Ham, New Potato, & Asparagus Soup Recipe

Sweet & Spicy Slow Cooked Ham Recipe

Archives | Site Map

forum
Forum
email
Contact

Past Issues
memberscenter


vote
Poetry
Daily
Weekly
Monthly
Less than Monthly



BellaOnline on Facebook
g


| About BellaOnline | Privacy Policy | Advertising | Become an Editor |
Website copyright © 2013 Minerva WebWorks LLC. All rights reserved.


BellaOnline Editor