Memphis Barbeque Pork Sandwich

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Dry rub:
  • 2 tablespoons salt
  • 2 tablespoons black pepper
  • 2 tablespoons dark brown sugar
  • 2 tablespoons paprika
  • 1/2 tablespoon cayenne pepper
Barbeque Pork:
  • 4 pound shoulder pork roast
  • 2 cups apple juice
  • 1 cup apple cider vinegar
  • 2 tablespoons Worcestershire
  • 1/2 tablespoon liquid smoke
  • 1/2 tablespoon garlic powder
  • 6 soft sandwich buns
  • Favorite BBQ sauce

  1. Preheat oven to 325 degrees.
  2. Mix the dry rub ingredients in small bowl. Sprinkle dry rub all over the pork roast, pressing into the pork.
  3. Cover with plastic and refrigerate for at least 2 hours, preferably overnight. 
  4. Combine liquid ingredients and the garlic powder in a medium bowl and pour into a large Dutch oven. Place pork in the oven and tightly cover with aluminum foil then lid. Roast for 4 hours or until fork tender and shreds easily.
  5. Brush the roast with cooking liquid every hour, if possible. 
  6. Remove from oven and let stand until cool enough to handle. Shred the pork with a fork into bite size pieces. 
  7. Serve on buns topped with barbeque sauce and slaw.

Cooking With Crevolyn
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