Category: Main Course
Memphis-Style Smoked Pork with Bourbon Sauce - TastyPlanner.com
For tenderness and flavor, the pork is marinated in a thin, vinegary, tangy-sweet sauce for 24 hours before being grilled in a smoker. Serve this main dish sandwich the traditional way, on rolls or buns topped with coleslaw and more Memphis-style sauce.
Recipe Source: http://www.recipe.com/memph...
1 8-oz. can tomato sauce
1 cup chopped onion (1 large
3/4 cup bourbon or beef broth
2/3 cup cider vinegar
1/4 cup packed brown sugar
1/4 cup Worcestershire sauce
1/4 tsp. salt
1/4 tsp. black pepper
dash bottled hot pepper sauce
1 4-1/2- to 5-lb. boneless pork shoulder roast
6 to 8 hickory wood chunks
12 kaiser rolls or hamburger buns, split and toasted (optional)
Purchased coleslaw (optional)
1. For sauce, in a medium saucepan, combine tomato sauce, onion, bourbon, 1/3 cup of the vinegar, the brown sugar, Worcestershire sauce, salt, black pepper, and hot pepper sauce. Bring mixture to boiling; reduce heat. Simmer, covered, for 15 minutes. Remove from heat and cool completely. Reserve 1 cup of sauce; cover reserved sauce and chill until ready to serve.
2. Trim fat from meat. Place meat in a reasealable plastic bag set in a shallow dish. For marinade, combine the remaining sauce and the remaining 1/3 cup vinegar. Pour over meat; seal bag. Marinate in the refrigerator for 24 hours, turning bag occasionally. Drain meat, reserving marinade.
3. At least 1 hour before smoke cooking, soak wood chunks in enough water to cover. Drain before using.
4. In a smoker, arrange preheated coals, drained wood chunks, and water pan according to the manufacturer’s directions. Pour water into pan. Place meat on the grill rack over water pan. Cover; smoke for 4-1/2 to 5-1/2 hours or until meat is tender and an instant-read thermometer inserted in the center of the meat registers 160 degrees F. Baste occasionally with the reserved marinade during the first 3 hours of smoking. Discard any remaining marinade. Add additional coals ane water as needed to maintain temperature and moisture. Remove meat from smoker.
5. Cover meat with foil; let stand 15 minutes before carving. Meanwhile, in a small saucepan, cook the reserved 1 cup sauce over medium heat until heated through. Slice meat and serve with sauce. If desired, serve on rolls or buns and top with coleslaw. Make 12 servings.
Calories 354, Total Fat 17 g, Saturated Fat 6 g, Cholesterol 112 mg, Sodium 253 mg, Carbohydrate 6 g, Fiber 0 g, Protein 30 g. Daily Values: Vitamin A 0%, Vitamin C 18%, Calcium 1%, Iron 16%. Percent Daily Values are based on a 2,000 calorie diet