Photo by Randy Mayor; Styling by Leigh Ann Ross
8 hickory wood chunks (about 4 pounds)
2 tablespoons paprika
1 tablespoon freshly ground black pepper
1 tablespoon turbinado sugar
1 1/2 teaspoons kosher salt
1 1/2 teaspoons garlic powder
1 1/2 teaspoons onion powder
1 1/2 teaspoons dry mustard
1 (5-pound) bone-in pork shoulder (Boston butt)
1/3 cup white vinegar
1 tablespoon Worcestershire sauce
1 teaspoon canola oil
1 (12-ounce) can beer
2 cups water
1/4 cup finely chopped onion
1 1/2 tablespoons prepared mustard
1 1/2 tablespoons white vinegar
1 tablespoon reduced-fat mayonnaise
1 1/2 teaspoons granulated sugar
1/4 teaspoon salt
6 cups chopped green cabbage
13 hamburger buns
1 2/3 cups Memphis Barbecue Sauce
To prepare pork, soak wood chunks in water about 16 hours; drain.
Combine paprika and next 6 ingredients (through dry mustard); reserve 1 tablespoon paprika mixture. Rub half of remaining paprika mixture onto pork. Place in a large zip-top plastic bag; seal and refrigerate overnight.
Remove pork from refrigerator; let stand at room temperature 30 minutes. Rub remaining half of paprika mixture onto pork.
Combine reserved 1 tablespoon paprika mixture, 1/3 cup vinegar, Worcestershire, oil, and beer in a small saucepan; cook over low heat 5 minutes or until warm.
Remove grill rack; set aside. Prepare grill for indirect grilling, heating one side to medium-low and leaving one side with no heat. Maintain temperature at 225°. Pierce bottom of a disposable aluminum foil pan several times with the tip of a knife. Place pan on heated side of grill; add half of wood chunks to pan. Place another disposable aluminum foil pan (do not pierce pan) on unheated side of grill. Pour 2 cups water in pan. Coat grill rack with cooking spray; place grill rack on grill.
Place pork on grill rack over foil pan on unheated side. Close lid; cook 4 1/2 hours or until a thermometer registers 170°, gently brushing pork with beer mixture every hour (avoid brushing off sugar mixture). Add additional wood chunks halfway during cooking time. Discard any remaining beer mixture.
Preheat oven to 250°.
Remove pork from grill. Wrap pork in several layers of aluminum foil, and place in a baking pan. Bake at 250° for 2 hours or until a thermometer registers 195°. Remove from oven. Let stand, still wrapped, 1 hour or until pork easily pulls apart. Unwrap pork; trim and discard fat. Shred pork with 2 forks.
While pork bakes, prepare slaw. Combine onion and next 5 ingredients (through 1/4 teaspoon salt) in a large bowl. Add cabbage, and toss to coat. Cover and chill 3 hours before serving. Serve pork and slaw on buns with Memphis Barbecue Sauce.
Memphis Barbecue Sauce
1 cup ketchup
3/4 cup white vinegar
2 tablespoons brown sugar
1 tablespoon onion powder
2 tablespoons Worcestershire sauce
2 tablespoons prepared mustard
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
1/8 teaspoon ground red pepper
Combine all ingredients in a medium saucepan; bring to a simmer. Cook 5 minutes; serve warm.
Borrowed from Cooking Light, July 2007