Primal Grill - South Carolina Pulled Pork Shoulder with Memphis Mustard Slaw
INGREDIENTS
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Source:
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BBQ USA by Steven Raichlen (Workman, 2003)
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Method:
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Smoking/ indirect grilling
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Serves:
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12 to 14 -----------------------------------------------------------------------
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For the Rub and Boston butt:
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2 teaspoons dry mustard
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2 teaspoons sweet paprika
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2 teaspoons salt
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1 teaspoon freshly ground black pepper
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1 teaspoon ground white pepper
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1 teaspoon garlic powder
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1 teaspoon onion powder
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1/2 to 1 teaspoon cayenne pepper
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1 Boston butt (bone-in pork shoulder roast), 5 to 7 pounds
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For the mop sauce:
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2 cups distilled white vinegar
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1/2 cup Dijon-style mustard
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1/2 cup water
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1 tablespoon salt
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2 teaspoons freshly ground black pepper
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Memphis Mustard Slaw
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Makes 5 to 6 cups
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For the slaw:
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1 small or 1/2 large head green cabbage (about 1-1/2 pounds)
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1/2 red bell pepper
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For the dressing:
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1/4 cup yellow mustard
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1/4 cup mayonnaise
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1/4 cup sugar
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1/4 cup distilled white vinegar
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1/2 teaspoon celery seed
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1/2 teaspoon freshly ground black pepper, or more to taste
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Salt
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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 sliced or slivered, slaw); work in several batches if need
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Cut the bell pepper into fine dice.
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Make the dressing: Place the mustard, mayonnaise, and sugar in a large nonreactive mixing bowl and whisk until smooth. Whisk in the vinegar, celery seed, and black pepper. Add the cabbage and bell pepp er and stir to mix. Taste for seasoning, adding
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For serving:
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10 to 12 hamburger buns
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3 tablespoons butter (optional), melted)
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Thinly sliced sweet or dill pickles
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Memphis Mustard Slaw (recipe below)
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Youll also need:
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4 to 6 cups hardwood chips (preferably hickory), soaked in water to
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cover for 1 hour, then drained.
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