pork |
8 hickory wood chunks (about 4 pounds) |
2 tablespoons paprika |
1 tablespoon freshly ground black pepper |
1 tablespoon turbinado sugar |
1 1/2 teaspoons kosher salt |
1 1/2 teaspoons garlic powder |
1 1/2 teaspoons onion powder |
1 1/2 teaspoons dry mustard |
1 (5-pound) bone-in pork shoulder (boston butt) |
1/3 cup white vinegar |
1 tablespoon worcestershire sauce |
1 teaspoon canola oil |
1 (12-ounce) can beer |
2 cups water |
cooking spray |
slaw |
1/4 cup finely chopped onion |
1 1/2 tablespoons prepared mustard |
1 1/2 tablespoons white vinegar |
1 tablespoon reduced-fat mayonnaise |
1 1/2 teaspoons granulated sugar |
1/4 teaspoon salt |
6 cups chopped green cabbage |
remaining ingredients |
13 hamburger buns |
1 2/3 cups memphis barbecue sauce |
memphis barbecue sauce |
1 cup ketchup |
3/4 cup white vinegar |
2 tablespoons brown sugar |
1 tablespoon onion powder |
2 tablespoons worcestershire sauce |
2 tablespoons prepared mustard |
1/2 teaspoon freshly ground black pepper |
1/4 teaspoon salt |
1/8 teaspoon ground red pepper |
preparation |
combine all ingredients in a medium saucepan; bring to a simmer. cook 5 minutes; serve warm. |