Memphis Que (Pulled Pork With Mustard Cole Slaw Recipe

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Memphis Que (Pulled Pork With Mustard Cole Slaw
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Ingredients
14
Count
Nutrition
348
Calories
Total time
420
Minutes
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Ingredients:

Directions:

  1. Make the slaw: remove the core from the cabbage and discard it; cut the cabbage into 8 chunks.
  2. 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.
  3. Cut the bell pepper into the finest possible dice.
  4. 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.
  5. Taste for seasoning, add salt and more pepper if necessary; the slaw can be made up to 1 day ahead.
  6. Make the pork: generously season the pork all over with salt and pepper.
  7. 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).
  8. 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.
  9. 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).
  10. 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.
  11. Transfer the cooked pork to a cutting board, cover it loosely with foil; let rest for 10 minutes.
  12. 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).
  13. Pull the pork into large pieces, discarding any bones or lumps of fat (wear gloves when doing this).
  14. Using your fingertips or a fork, pull each piece of pork into thin shreds; or use a cleaver to finely chop it.
  15. 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.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 347.61 Kcal (1455 kJ)
Calories from fat 93.81 Kcal
% Daily Value*
Total Fat 10.42g 16%
Cholesterol 35.02mg 12%
Sodium 440.81mg 18%
Potassium 250.23mg 5%
Total Carbs 46.1g 15%
Sugars 12.4g 50%
Dietary Fiber 2.76g 11%
Protein 17.1g 34%
Vitamin C 22.9mg 38%
Vitamin A 0.1mg 5%
Iron 4.3mg 24%
Calcium 53.5mg 5%
Amount Per 100 g
Calories 173.42 Kcal (726 kJ)
Calories from fat 46.8 Kcal
% Daily Value*
Total Fat 5.2g 16%
Cholesterol 17.47mg 12%
Sodium 219.92mg 18%
Potassium 124.84mg 5%
Total Carbs 23g 15%
Sugars 6.19g 50%
Dietary Fiber 1.38g 11%
Protein 8.53g 34%
Vitamin C 11.4mg 38%
Vitamin A 0.1mg 5%
Iron 2.1mg 24%
Calcium 26.7mg 5%

* 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

  • 7.3
    Points
  • 9
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol

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