Bringing flavor, pizazz and panache to cooking

Bringing flavor, pizazz and panache to cooking

When we’d go to visit Aunt Jean and Uncle Jack Bobbitt in Memphis, and later in California, often Uncle Jack would fix Pulled Pork Sandwiches. They were very different sandwiches because they had cole slaw in the sandwich. Memphis style barbecue combines sweet, heat and savory to make great pork barbecue. The Texas-Style barbecue sandwiches I grew up with were chopped or sliced beef brisket with a different type of sauce and the cole slaw is served on the side. I loved this barbecue then and we continue to make it to this day, often substituting a North Carolina-Style Finishing Sauce which is vinegar-based with no tomato ketchup. (I’ll post the recipe soon.)

1 Boneless Pork Butt (about 5-6 pounds)

Memphis Rub:

2 Tbsp Paprika

1 Tbsp Salt

1 Tbsp Onion Powder

2 tsp fresh ground Black Pepper

1 1/2 tsp Cayenne

Jack Bobbitt with his Sharpei Prune

In a medium mixing bowl, mix rub ingredients into a paste. Coat pork shoulder with rub, cover with plastic wrap and refrigerate 1 hours. Preheat smoker and prepare for an 8 hour smoke.

Make sure wood chips are soaked and drained before using. Add charcoal and wood chips as necessary to keep temperature low, or between 200 – 225°F. Smoke pork shoulder for about 8 hours or until internal temperatures reach 185°F.

Corky’s Cole Slaw:

Here is the recipe for cole slaw from Corky’s in Memphis. This is the best I’ve tasted. Many ingredients are the same in other slaws – the difference must be the celery seeds, vinegar, and mustard. Don’t leave anything out. It is the perfect topping in a Memphis-style Pulled Pork Sandwich.

1 medium head of Green Cabbage, shredded

2 medium Carrots, grated

1 Green Pepper, finely diced

2 Tbsp Onion, grated

2 cups Mayonnaise

¾ cup Sugar

¼ cup Dijon Mustard

¼ cup Cider Vinegar

2 Tbsp Celery Seeds

1 tsp Salt

1/8 tsp White Pepper

Mix vegetables in a bowl. Mix remaining ingredients in another. Mix together and toss well. Cover and refrigerate 3-4 hours.

Once pork is cooked remove from smoker. Wrap tightly in foil and allow to sit for an hour.

Finishing Sauce:

2 cups Ketchup (Catsup)

2 cups Onion, chopped

1 cup Red Wine Vinegar

2 cloves Garlic, minced

1/4 cup Yellow Mustard

1/4 cup Brown Sugar

1/2 teaspoon Louisiana Hot Sauce

While pork is resting, prepare finishing sauce. Blend together everything except the ketchup. Pour into a saucepan and add the ketchup. Simmer over low heat for 15 minutes. Remove from heat and set aside.

Unwrap pork butt and shred. Combine pork with 1/3 of the finishing sauce. Serve on hamburger buns topped with Cole Slaw. Serve the remaining Finishing Sauce on the side.


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