America is a barbecue-loving nation as a whole. And as various parts of the country have different cultures and culinary preferences, it's not surprising that each region has its own way of making and flavoring slow-cooked meat.
Memphis-style barbecue is one of the most popular varieties all across Tennessee and some of its neighboring states. According to Time, what makes Memphis barbecue different is that it uses pork shoulder and is slathered with a sauce that has tomato as its base. The pulled pork is usually eaten as a sandwich.
Simply Whisked has a great recipe for Memphis pulled pork with coleslaw to match.
Slow Cooker Memphis Style Pulled Pork Sandwiches by Simply Whisked
For the pulled pork:
1 lean boneless pork loin roast
1 cup water
1 18-ounce bottle hickory-style barbecue sauce
1½ tablespoons Tabasco Chipotle Sauce
1 tablespoon Splenda Brown Sugar Twin
½ teaspoon salt
½ teaspoon pepper
Fore the coleslaw:
1 14-ounce bag prepared coleslaw mix
½ cup roughly diced onion
½ cup roughly diced green bell pepper
½ cup low-fat mayonnaise
1 tablespoon Dijon mustard
2 tablespoons apple cider vinegar
2 tablespoons water
½ teaspoon salt
1 teaspoon1 celery seed
For the sandwiches:
12 whole-wheat hamburger buns
The pork is cooked in a slow cooker for up to 7 hours, resulting to very tender meat that melts in your mouth.
Extraordinary BBQ published a recipe for a barbecue sauce that is authentic Memphis through and through.
Memphis Style Barbecue Nachos by Tom Hirschfeld
2/3c Brown Sugar
1/3c Real Maple Syrup or Molasses
6oz Tomato Paste
3 tbs Mustard
3 tbs Apple Cider Vinegar
1 tbs Sea Salt
1 tbs Dry Mustard
1 tbs Worcestershire Sauce
1 tbs Garlic Powder
1 tbs Onion Powder
2 tsp Thyme
1 tsp Black Pepper
1 tsp Paprika
1/2 tsp Cayenne
The great thing about this sauce is, it's sweet, sour and delicately spicy, you can use it for other dishes aside from barbecue.
There are a thousand other ways to serve pulled pork other than in a sandwich. Tom Hirschfeld has a recipe for Memphis barbecue served over a platter of nachos.
Memphis Style Pulled Pork Nachos by Tom Hirschfeld
Serves 6 to 8
For the barbecue sauce:
2 cups ketchup
1/2 cup cider vinegar
1/2 cup dark brown sugar
2 teaspoons Worcestershire sauce
1 teaspoon garlic, grated with a microplane
1 1/2 teaspoons shallot, grated with a microplane
1/4 teaspoon Colman’s mustard powder
1 teaspoon hot sauce (I like Crystals brand)
1 1/2 teaspoons freshly ground black pepper
For the nachos:
2 pounds pulled pork, smoked or not, warm
2 hearts of romaine, shaved
1 bag yellow corn chips
1 cup heavy cream
16 slices American cheese
1/2 cup red onion, small dice
1/2 cup green onion, sliced into thin rings
1 cup shredded mozzarella
TIP: Using a silicone mat when baking nachos will make it easier to sweep melted cheese with a chip. Plus, it's more environment friendly than using foil or parchment paper.
Know someone who loves Memphis barbecue? Sharing is CARING! :-)