| Recipe Name: | Memphis BBQ Pork Shoulder |
| Category: | Main Dish |
| Notes: | Nana |
| Ingredients: | RUB: (Stores in cool place for 1 yr)
3TB each minced garlic, paprika and sugar
2T salt
1T black pepper
2 tsp each sage and ginger
1 tsp each cumin and dry mustard
1/2 tsp cayenne
BBQ SAUCE:
1C ketchup
8oz tomato sauce
1C each brown sugar and cider vinegar
1T each worcestershire and paprika
1 1 /2 tsp onion salt
1 tsp dry mustard
1 tsp tobasco
(Combine in sauce pan and simmer 10 minutes until thick)
MEAT:
1/4 C of the Rub
1 - 4lb. boneless pork butt or shoulder trimmed leaving a thin layer of fat
Hickory chips
10 sandwich buns
1 1/4 C Tennesse style BBQ sauce
|
| Directions: | Sprinkle Rub over pork. Wrap in plastic and refrigerate 3 hrs (or more).
1 hr before putting on grill, soak wood chips in water and bring pork to room temperature.
Heat grill fro indirect grilling. Add wood chips.
Place pork fat side up on grill and grill at 225-300F turning every hour or so. Cook 4-6 hrs until fork-tender.
Remove and cover loosely with foil for 15min. Slice or pull and serve on buns with BBQ sauce. |