Memphis-Style Smoked Pork with Bourbon Sauce Recipe

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Memphis-Style Smoked Pork with Bourbon Sauce

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.

  • 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)
  • 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.
  • Trim fat from meat. Place meat in a resealable 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.
  • At least 1 hour before smoke cooking, soak wood chunks in enough water to cover. Drain before using.
  • 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 and water as needed to maintain temperature and moisture. Remove meat from smoker.
  • Cover meat with foil; let stand for 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. Makes 12 servings.
Nutrition Facts
  • 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
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