Prep 45 mins
Cook 8 hrs
This is from A&R BBQ, on Elvis Presley Blvd. in downtown Memphis, Tn. They say that the secret to BBQ is the cut of meat, the heat of the coals, and the sauce. This is one of my very favorite sandwiches. It's mouth-watering, succulent, oh-so-tender! Try it! Make sure to use a really good BBQ sauce. Have this with some crispy coleslaw and a great lager beer! I love to put the coleslaw right on my sandwich! Servings will vary, as the size of buns and the quantity of meat put on the buns.I will, for the sake of notating, call it 10 to 12 servings. That may be close. Times will vary, depending on the temperature of your coals.
- 1 (3 -4 lb) pork shoulder
- 12 sandwich buns, toasted
- 1⁄2 gallon Coleslaw
- 1⁄2 gallon barbecue sauce
- Place the pork shoulder, fat-or-skin side down, on a grill rack over a very hot pit. Cook for 5 hours. Turn and cook until the shoulder reaches an internal temperature of 180 ° in the thickest part when tested with a meat thermometer, about 3 hours longer.
- Remove the pork shoulder from the pit, and pull off the meat as you need it. You may leave meat to pull or chop it.
- Take large toasted bun, pour hot BBQ sauce over meat, and add coleslaw.
- This makes a awesome finger-licking sandwich.
With no way to get around it, I had to share this during a neighborhood BBQ party, & it was a big hit! One of my neighbors provided his own homemade BBQ sauce & it made for a wonderful tasting pork sandwich! Thanks for sharing this GREAT KEEPER! [Made & reviewed for my SANDWICH theme in My-3-Chefs cooking event]