Memphis Que Pulled Pork With Mustard Cole Slaw Food

TANGY SOUTHERN MUSTARD COLESLAW RECIPE

Steps:

• Combine the green cabbage, purple cabbage, onion, bell pepper, carrot, and celery in a large bowl and mix well.
• In a medium-size bowl, whisk together the apple cider vinegar, yellow prepared mustard, ketchup, sour cream, mayonnaise, salt, and cayenne pepper until smooth.
• Pour the dressing over cabbage mixture and stir to coat evenly.
• Chill at least 1 hour and serve.

MEMPHIS QUE (PULLED PORK WITH MUSTARD COLE SLAW

Steps:

• Make the slaw: remove the core from the cabbage and discard it; cut the cabbage into 8 chunks.
• Finely chop the cabbage in a food processor using the metal blade and pulsing the motor (this is a chopped, not a sliced or slivered slaw); work in batches so as not to overcrowd the processor bowl.
• Cut the bell pepper into the finest possible dice.
• Add the mustard, mayonnaise, and sugar in a mixing bowl; whisk until smooth; whisk in the vinegar, celery seed, and black pepper; add in the chopped cabbage and diced bell pepper; stir to mix.
• Taste for seasoning, add salt and more pepper if necessary; the slaw can be made up to 1 day ahead.
• Make the pork: generously season the pork all over with salt and pepper.
• Set up grill for indirect grilling and preheat to medium (to be strictly authentic, you'd use charcoal; but can be made on a gas grill; if using charcoal grill, place a large drip pan in the center).
• When ready to cook, place the pork skin side up, if there is one, in the center of the hot grate, over the drip pan and away from the heat; cover the grill.
• Cook the pork until very tender, 4-5 hours; to test for doneness, use an instant-read meat thermometer; internal temperature should be about 195° (the cooking time will depend on the size of the Boston Butt and the heat of the grill).
• If the pork starts to brown too much, cover it loosely with foil; if using a charcoal grill, every hour you will need to add 12 fresh coals to each side.
• Transfer the cooked pork to a cutting board, cover it loosely with foil; let rest for 10 minutes.
• Pull off the brown skin and finely chop it with a cleaver (these crispy bits are called brownies and they're indispensable for a proper Memphis pork sandwich).
• Pull the pork into large pieces, discarding any bones or lumps of fat (wear gloves when doing this).
• Using your fingertips or a fork, pull each piece of pork into thin shreds; or use a cleaver to finely chop it.
• To serve: pile the pulled pork and brownies on the hamburger buns; top each with a mound of mustard slaw and, if desired, a dollop of barbecue sauce; serve.

MEMPHIS MUSTARD COLESLAW TANGY AND HOT!

Steps:

• Place mustard and sugar in a non-reactive mixing bowl and whisk to mix. Gradually whisk in vinegar, oil and hot sauce. Season with salt and pepper to taste; the dressing should be highly seasoned. Set dressing aside.
• Finely chop cabbage in a food processor fitted with a metal chopping blade, running the machine in short bursts; this is a chopped, not a shredded, slaw. Work in several batches so as not to overcrowd processor bowl.
• Finely grate carrot by hand or use shredding disk of food processor.
• Add cabbage and carrot to dressing and toss to mix. Taste for seasoning, adding more salt and vinegar as necessary.
• The slaw tastes best served within a few hours of being made but can be refrigerated, covered, for a day or two.

EMERIL LAGASSE'S BARBECUED PULLED PORK SANDWICHES

Steps:

• Wet Mop Basting Sauce: The night before you cook the pork, combine all the ingredients in a large bowl and whisk well.
• Refrigerate and let the flavors blend overnight.
• Barbecued Pulled Pork: Place the pork in a baking dish.
• In a bowl, combine the spices.
• Rub the seasoning evenly over the pork to coat.
• Cover with plastic and refrigerate at least 4 hours or overnight.
• Preheat oven or smoker to 225 degrees F.
• Bring the pork to room temperature and place in a roasting pan, fat side up.
• Slow cook in the oven, basting with the Wet Mop Basting Sauce every 45 minutes, until tender and the internal temperature reaches 160 degrees F.
• (The cooking should take about 6- 7 hours.) Remove from the oven and let rest for 20 minutes.
• With a knife and fork, pull the meat apart into small slices of chunks.
• Toss with the barbecue sauce, to taste, and divide among the buns.
• Top with Emeril's cole slaw.
• Barbecue Sauce: In a bowl, combine all the ingredients and whisk well to dissolve the sugar.
• Place in a squeeze bottle and dress the pulled pork to taste.

MEMPHIS-STYLE PULLED PORK

Steps:

• Gather the ingredients.
• In a medium mixing bowl , combine rub ingredients into a paste. Coat pork shoulder with rub, cover with plastic wrap and refrigerate 1 hour.
• Preheat smoker and prepare for an 8-hour smoke. Make sure wood chips are soaked and drained before using them. Add charcoal and wood chips as necessary to keep the temperature low, or between 200 and 225 F/95 to 110 C. Smoke pork shoulder for about 8 hours or until internal temperatures reach 185 F/85 C.
• Once the pork is cooked, remove from the smoker. Wrap tightly in foil and allow to sit for an hour. While pork is resting, prepare finishing sauce. Blend together everything except the ketchup.
• Pour into a saucepan and add the ketchup. Simmer over low heat for 15 minutes. Remove from heat and set aside.
• Unwrap pork butt and shred. Combine pork with 1/3 of the table sauce. Keep warm and serve on white bread buns with remaining sauce on the side. Top with coleslaw .
• Enjoy!

MEMPHIS STYLE PULLED PORK SANDWICHES

Steps:

• Remove ends and peel from onion; slice thickly and place in slow cooker with peeled garlic cloves. Stir in broth, bbq sauce, sugar, vinegar and pepper; add pork roast gently. Cover and cook on high 6-8 hours or until pork is fork tender.
• Remove pork from slow cookerl Combine cornstarch and water in small bowl until blended. Stir into sauce mixture in slow cooker; bring to a boil. Boil 4-5 min or until slightly thickened.
• Meanwhile, shred pork using 2 forks. Split hamburger rolls, if needed. Strain sauce into medium bowl (discard onions and garlic). Serve pork on rolls topped with sauce. (Pork makes 6 servings; sauce makes 24 servings.).