The Memphis Brush That Pork Off Your Shoulder
1. In a crock pot (or pressure cooker), place 1 pork shoulder inside and rub with 1/4 cup paprika, 2 tsp salt, 1 tsp black pepper, 2 tsp cayenne pepper, 1 tsp cumin, and 1/2 cup brown sugar. Pour in 1/2 cup apple cider vinegar and 1/2 cup dark beer.
2. Cook for 7 hours on low in crock pot (2 hours in pressure cooker on high) until pork is tender and shreds easily with a fork. Shred pork and remove excess juices, setting aside for later use.
3. Stir in 1 cup of your favorite BBQ sauce and then cook for an additional hour (15 minutes on high in the pressure cooker).
4. In a bowl mix together 1 bag coleslaw mix, 3/4 cup mayo, 1/4 cup apple cider vinegar, 1 tsp brown sugar, 1 sliced jalapeño, and season with salt and pepper.
5. Divide pork shoulder on 6 ABO Sesame Sandwich Buns and top with coleslaw. Bring a little bit of Memphis sun to your day!
Shop Ingredients
Directions
1. In a crock pot (or pressure cooker), place 1 pork shoulder inside and rub with 1/4 cup paprika, 2 tsp salt, 1 tsp black pepper, 2 tsp cayenne pepper, 1 tsp cumin, and 1/2 cup brown sugar. Pour in 1/2 cup apple cider vinegar and 1/2 cup dark beer.
2. Cook for 7 hours on low in crock pot (2 hours in pressure cooker on high) until pork is tender and shreds easily with a fork. Shred pork and remove excess juices, setting aside for later use.
3. Stir in 1 cup of your favorite BBQ sauce and then cook for an additional hour (15 minutes on high in the pressure cooker).
4. In a bowl mix together 1 bag coleslaw mix, 3/4 cup mayo, 1/4 cup apple cider vinegar, 1 tsp brown sugar, 1 sliced jalapeño, and season with salt and pepper.
5. Divide pork shoulder on 6 ABO Sesame Sandwich Buns and top with coleslaw. Bring a little bit of Memphis sun to your day!