In the southern states of the USA for making sandwiches most often use smoked pork shoulder meat. Pork marinated and smoked for hours until the meat breaks down easily fiber. Then they tear it with your hands or a fork and put it on the sandwiches. The meat taken from the surface of the shoulder blade is considered especially delicious, because its fibers are more crispy and crispy. Season the meat with North Carolina Sauce (named after the state where barbecue use vinegar-based sauces) and put it on a sandwich or between two halves of a bun. Enjoy sweet and sour taste and spicy aroma of own meat smoked. Share with friends: 
Time: 2 hours. plus pickling time Difficulty: easy Servings: 8 – 10 Recipes use volumetric containers with a volume of: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cups (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp. l.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Contents
Ingredients for the recipe:
Pork
- 1 (3.5 kg.) Pork shoulder on bone, with skin
- 1 clove garlic, peeled and peeled
- 3/4 Art. Memphis marinade recipe see below
- 2 servings of North Carolina BBQ Vinegar Sauce, see recipe. below
- 8 to 10 soft burger rolls
- 450 gr Cole Slow
- Additionally: 5 tbsp. apple or any other chips, soaked in water for 30 minutes
Memphis Shake Marinade
- 1/4 Art. sweet paprika
- 3 tbsp. l brown sugar
- 2 tbsp. l dried oregano
- 2 tbsp. l granulated garlic
- 1 tbsp. l ground pepper ancho
- 2 tsp coarse salt
- 1 tsp celery salt
North Carolina Barbecue Vinegar Sauce
- 3 tbsp. cider vinegar
- 3/4 Art. Sahara
- 1/3 Art. ketchup
- 1/4 Art. honey
- 1/4 Art. coarse salt
- 2 tbsp. l crushed red pepper flakes
- 1.5 tsp ground black pepper
Recipes with similar ingredients: pork, hamburger buns, barbecue sauce, apple cider vinegar, pepper ancho, paprika, celery salt, oregano, ketchup, honey
Recipe preparation:
- With a sharp knife, make small cuts and insert garlic cloves into them. Then the meat is completely grate with dry Memphis marinade, cover and place in refrigerator at night. Northern style barbecue vinegar sauce Carolina: In a medium-sized saucepan over medium heat, heat vinegar and sugar until dissolved. Turn off the stove, intervene to vinegar ketchup, honey, salt, red pepper and ground black pepper.
- Preheat the outdoor grill for indirect, moderately intense heat, burning a mixture of briquetted and charcoal on one side grilling. Set the grill over the coals. Put a piece of pork skin up in an aluminum pan filled with 1.5 tbsp. water. Put pan to the cooler side of the grill. Throw 1 tbsp. soaked chips on the coals and close the lid so that the ventilation holes were located directly above the meat.
- When the coals have cooled to a moderate to moderate heat, warm Starter fully filled with briquetted and charcoal. When the smoke stops coming out of the holes, about every hour, add charcoal and 1 tbsp to the grill soaked wood chips. Necessary maintain a moderate, smoky heat (do not worry if he stronger when coal is added and weaker when it is heated). Each once you fling coal, turn the meat so that it smoked evenly.
- Smoke the shoulder blade for about 6 hours. Thermometer stuck in the very a thick portion of meat should show a temperature of 82 ° C. Pour 1 liter. North Carolina Style Barbecue Sauce And Trail. When meat temperature reaches 82 ° C, start lubricating the whole surface with the remaining sauce and the juice secreted every 20 minutes. Continue to smoke the meat under the closed lid of the grill for another 1 – 2 hours. The pork will be ready when the thermometer shows the inside meat temperature 93 ° C.
- Put the spatula on a chopping board and leave to “rest” for 15 minutes. Then remove the skin. Tear off two large bones piece of meat and chop it with your hands or with a fork, or chop. Mix ragged meat with barbecue sauce, 1 tbsp. sauce for every 3 Art. meat.
- Stuff two halves of soft rolls with meat and serve with Cole Slow salad. Torn pork recipe on buns with Cole salad Slow. ”
Memphis Shake Marinade
In a small bowl, mix paprika, brown sugar, oregano, garlic, anchovy, salt and celery salt. The mixture can be stored in tightly closed containers in a cool, dry place for 2 months.
