Memphis Pork And Coleslaw Sandwich Recipe

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Memphis Pork And Coleslaw Sandwich
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Ingredients
27
Count
Nutrition
481
Calories
Total time
390
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.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 481.13 Kcal (2014 kJ)
Calories from fat 77.11 Kcal
% Daily Value*
Total Fat 8.57g 13%
Cholesterol 78.32mg 26%
Sodium 2463.87mg 103%
Potassium 246.53mg 5%
Total Carbs 61.24g 20%
Sugars 25.12g 100%
Dietary Fiber 2.96g 12%
Protein 42.21g 84%
Vitamin C 16.1mg 27%
Iron 4.3mg 24%
Calcium 55.3mg 6%
Amount Per 100 g
Calories 117.28 Kcal (491 kJ)
Calories from fat 18.8 Kcal
% Daily Value*
Total Fat 2.09g 13%
Cholesterol 19.09mg 26%
Sodium 600.6mg 103%
Potassium 60.09mg 5%
Total Carbs 14.93g 20%
Sugars 6.12g 100%
Dietary Fiber 0.72g 12%
Protein 10.29g 84%
Vitamin C 3.9mg 27%
Iron 1mg 24%
Calcium 13.5mg 6%

* 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

  • 9.7
    Points
  • 12
    PointsPlus

Good Points

  • low fat,
  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium

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