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Memphis Pork And Coleslaw Sandwich Recipe

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Memphis Pork And Coleslaw Sandwich
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Ingredients
39
Count
Nutrition
643
Calories
Total time
300
Minutes
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Ingredients:

Directions:

  1. To prepare pork, soak wood chunks in water about 16 hours; drain.
  2. Combine paprika and next 6 ingredients (through dry mustard); reserve 1 tablespoon paprika mixture. Rub half of remaining paprika mixture onto pork. Place in a large zip-top plastic bag; seal and refrigerate overnight.
  3. Remove pork from refrigerator; let stand at room temperature 30 minutes. Rub remaining half of paprika mixture onto pork.
  4. Combine reserved 1 tablespoon paprika mixture, 1/3 cup vinegar, Worcestershire, oil, and beer in a small saucepan; cook over low heat 5 minutes or until warm.
  5. Remove grill rack; set aside. Prepare grill for indirect grilling, heating one side to medium-low and leaving one side with no heat. Maintain temperature at 225°. Pierce bottom of a disposable aluminum foil pan several times with the tip of a knife. Place pan on heated side of grill; add half of wood chunks to pan. Place another disposable aluminum foil pan (do not pierce pan) on unheated side of grill. Pour 2 cups water in pan. Coat grill rack with cooking spray; place grill rack on grill.
  6. Place pork on grill rack over foil pan on unheated side. Close lid; cook 4 1/2 hours or until a thermometer registers 170°, gently brushing pork with beer mixture every hour (avoid brushing off sugar mixture). Add additional wood chunks halfway during cooking time. Discard any remaining beer mixture.
  7. Preheat oven to 250°.
  8. Remove pork from grill. Wrap pork in several layers of aluminum foil, and place in a baking pan. Bake at 250° for 2 hours or until a thermometer registers 195°. Remove from oven. Let stand, still wrapped, 1 hour or until pork easily pulls apart. Unwrap pork; trim and discard fat. Shred pork with 2 forks.
  9. While pork bakes, prepare slaw. Combine onion and next 5 ingredients (through 1/4 teaspoon salt) in a large bowl. Add cabbage, and toss to coat. Cover and chill 3 hours before serving. Serve pork and slaw on buns with Memphis Barbecue Sauce.
  10. Yields:
  11. 12 servings (serving size: 1 bun, 3 ounces pork, about 1/3 cup slaw, and about 1 1/2 tablespoons sauce)
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 642.55 Kcal (2690 kJ)
Calories from fat 141.3 Kcal
% Daily Value*
Total Fat 15.7g 24%
Cholesterol 84.85mg 28%
Sodium 2893.28mg 121%
Potassium 302.64mg 6%
Total Carbs 80.14g 27%
Sugars 29.9g 120%
Dietary Fiber 4.18g 17%
Protein 47.08g 94%
Vitamin C 22.5mg 38%
Iron 5mg 28%
Calcium 77.2mg 8%
Amount Per 100 g
Calories 132 Kcal (553 kJ)
Calories from fat 29.03 Kcal
% Daily Value*
Total Fat 3.23g 24%
Cholesterol 17.43mg 28%
Sodium 594.38mg 121%
Potassium 62.17mg 6%
Total Carbs 16.46g 27%
Sugars 6.14g 120%
Dietary Fiber 0.86g 17%
Protein 9.67g 94%
Vitamin C 4.6mg 38%
Iron 1mg 28%
Calcium 15.8mg 8%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 13.4
    Points
  • 17
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium

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