Memphis Que (Pulled Pork With Mustard Cole Slaw

READY IN: 7hrs




  • Make the slaw: remove the core from the cabbage and discard it; cut the cabbage into 8 chunks.
  • Finely chop the cabbage in a food processor using the metal blade and pulsing the motor (this is a chopped, not a sliced or slivered slaw); work in batches so as not to overcrowd the processor bowl.
  • Cut the bell pepper into the finest possible dice.
  • Add the mustard, mayonnaise, and sugar in a mixing bowl; whisk until smooth; whisk in the vinegar, celery seed, and black pepper; add in the chopped cabbage and diced bell pepper; stir to mix.
  • Taste for seasoning, add salt and more pepper if necessary; the slaw can be made up to 1 day ahead.
  • Make the pork: generously season the pork all over with salt and pepper.
  • Set up grill for indirect grilling and preheat to medium (to be strictly authentic, you’d use charcoal; but can be made on a gas grill; if using charcoal grill, place a large drip pan in the center).
  • When ready to cook, place the pork skin side up, if there is one, in the center of the hot grate, over the drip pan and away from the heat; cover the grill.
  • Cook the pork until very tender, 4-5 hours; to test for doneness, use an instant-read meat thermometer; internal temperature should be about 195° (the cooking time will depend on the size of the Boston Butt and the heat of the grill).
  • If the pork starts to brown too much, cover it loosely with foil; if using a charcoal grill, every hour you will need to add 12 fresh coals to each side.
  • Transfer the cooked pork to a cutting board, cover it loosely with foil; let rest for 10 minutes.
  • Pull off the brown skin and finely chop it with a cleaver (these crispy bits are called brownies and they’re indispensable for a proper Memphis pork sandwich).
  • Pull the pork into large pieces, discarding any bones or lumps of fat (wear gloves when doing this).
  • Using your fingertips or a fork, pull each piece of pork into thin shreds; or use a cleaver to finely chop it.
  • To serve: pile the pulled pork and brownies on the hamburger buns; top each with a mound of mustard slaw and, if desired, a dollop of barbecue sauce; serve.