I’ve Been Perfecting This Sandwich for 18 Years | 50 States, 50 Plates | Tennessee

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Pulled pork sandwiches don’t get much better than this my friends.

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Memphis Dry Rub:
1/2 cup brown sugar
1/2 cup white sugar
1/3 cup paprika
2 tsp ground ginger
2 tbsp onion powder
1 tbsp garlic powder
3 tbsp kosher salt
1 tbsp black pepper
1 tsp celery seed
1 tbsp cayenne pepper
1 tbsp chili powder
2 tsp ground allspice
2 tsp ground cumin
1 tbsp ground mustard

Creamy Memphis Coleslaw
Dressing:
1 cup mayo
3 tbsp Apple cider vin
1 tsp celery seed
2 tsp sugar
1/2 tsp salt
1/2 tsp white pepper
2 tbsp mustard
1/2 small yellow onion grated
1/2 head green cabbage finely sliced
1/2 head red cabbage finely sliced
3 large carrots finely sliced

Pork shoulder or butt:
Cover pork shoulder with homemade Memphis dry rub
Smoke with hickory and pecan wood at 275 until the pork hits an internal temp of 165 degrees
Wrap it up with butchers paper and continue cooking until it hits 204 internal
Rest for 1 1/2 hours before shredding up, add more seasoning if necessary.

BBQ sauce tutorial – https://youtu.be/yImShRTO8kM

Chipotle BBQ sauce
2 tbsp cooking oil
1 large yellow onion
1/3 cup malt vinegar
1/2 cup apple cider vinegar
1/2 cup water
2 cup ketchup
2 1/2 tbsp molasses
6 oz chipotle in adobo
1/3 cup soy sauce
1/3 cup dark brown sugar
2 tbsp honey
1 1/2 tbsp onion powder
2 tsp garlic powder
1 tsp black pepper

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What’s up dude welcome back to 50 states 50 plates where I’m cooking up a famous recipe from every state in America today we’re departing from Mississippi and heading into the music-filled state of Tennessee and if you thought this state was only about whiskey barbecue and Country Music well you were absolutely

Right in all seriousness Tennessee is an absolutely beautiful state with a lot to offer so today I thought we’d skip the traditional moon pies and Nashville hot chicken and instead recreate one of memphis’s most famous pulled pork sandwiches from the restaurant Central Barbecue smoked pork shoulder with Tangy barbecue sauce and creamy Memphis

Coleslaw all enclosed in a perfectly Toasted Bun this one is gonna be tasty my friends and as always there is no time to waste now let’s go Thank you Like most good barbecue recipes this Memphis style pulled pork is all starting with a good dry rum starting with white sugar brown sugar kosher salt paprika onion powder garlic powder ground ginger mustard powder allspice Chipotle powder cayenne pepper cumin little celery seed and black pepper give

It all a good thorough mix I’ll just pop that into a jar and store this somewhere in a cool dark place it’s going to last you for months you’re going to be happy to have it around here I have two pieces of bone-in butt roast pork shoulder both

The butt roast and shoulder Cuts come from the shoulder of the pig it’s just one is further up and one is lower down doesn’t really matter which one you’re using they both need to be slow cooked my shoulders actually came perfectly trimmed if yours has an excessive amount

Of fat you might want to trim it down to a quarter inch or so if you want you can try and find just one big piece however I chose two smaller pieces to cut down on the cook time a little bit I’ve got some of my spice mix and a little Shaker

Here and I’m just going to start applying to the pork nice generous amount of seasoning Hefty amount of seasoning on here now if you have the foresight I think it could be a good idea to wrap up these pork shoulders like so and let them sit in the fridge

Overnight for about 10-12 hours or so although I didn’t have the foresight so I’m just going to do it for a couple hours after taking a look at Central Barbecue’s website I see they smoke their meat with a combination of Hickory and pecan pecan pecan I don’t know

Whatever you say so that’s what we’re gonna do and obviously big pieces of hardwood would be best but to keep things simple today we’re just gonna head outside and use the pellet smoker that I have I’ll start by cooking these shoulders at 275 degrees Fahrenheit we’ll cook them at that temperature

Until some really good bark has developed on the outside of the shoulder or until that internal temperature hits about 165 Fahrenheit and they begin to stall out meaning it’s hard for them to cross that 165 Threshold at this point I think it’s a good idea to wrap them in

Butcher’s paper and then return them to the smoker at 275 degrees Fahrenheit once more until they hit an internal temp of about 204 degrees Fahrenheit at this point we’ll take them out and just let them rest for an hour hour and a half and that’s your pork shoulder done

Now for the funnest part of all which for me is definitely to shred up the pork by hand but before we do that let me introduce today’s partner trade Trade coffee is a coffee subscription service that partners with 55 of the nation’s top rated independent Roasters and they

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Purchased drinktrade.com that you can cook now let’s go shred up this pork just get in there I had to put gloves on it’s not because I’m afraid of the pork it’s a little hot it’s a little bit hot ah God Jesus Christ and I’m tossing it in that juice oh I’m

Gonna give it one final taste because it’s at this point I want to check it for seasoning and I can just add a little bit more of my barbecue rub if I want to season it up and I do and there you go my friends your Memphis style

Pork is done this sandwich wouldn’t be complete without some creamy Memphis coleslaw to top it all off it’s a super solid recipe for American coleslaw here’s how you make it starting with some mayonnaise apple cider vinegar some finely grated onion I just did that on the finest setting of a box grater sugar

Salt celery seed white pepper and I’m using a little bit of this French Sephora mustard it’s kind of like American yellow mustard just way better although feel free to just use Dijon mustard or another mustard of your choice give it all a really good whisk and your coleslaw dressing is done my

Friends really really solid recipe to have around in your fridge now I’m going to slice in half a whole head of red cabbage and then into quarters same deal with some regular cabbage and finally I’ll just peel up some carrots before slicing into pieces about this size and

All I’m going to do now is slice this up on my trusty mandolin a tool everybody freaking needs I’ll put a link to this one in the description and of course if you want you can just do one cabbage you don’t have to do both red and green

Although I love the way it looks when it’s mixed I mean look at that beautiful and then I’ll just put these teeth in for the carrots so we can get these little shoestring shapes I’ll just give this a really good mix bag it up in some gallon Ziploc bags and dress it to

Order as I see fit I’m also serving this sandwich with some of my homemade Chipotle barbecue sauce which in terms of barbecue sauces is just a clear winner it’s amazing I’ve been making it for literally 20 years now I’ll put a link to that video and recipe down in

The description and last but not least we need to toast up a bun I personally like doing this in clarified butter and I’m not sure how Memphis style this is but I am using a brioche bun which probably isn’t very Memphis but I just like them and I always roll the bun

Around in the butter make sure to get in all the nooks and crannies I’ll even peek at it and make sure it’s all covered a little bit of pressure barely any medium low heat three four minutes something like that or just until your bun is perfectly toasted like you see

Right here all you need to do now is make an epic assembly of your sandwich Foreign Come on down we haven’t eaten anything today so there’s some Hunger going on here oh thank you dink I hope I’ve never done that I feel good right the sweet spicy Tangy barbecue sauce the creamy coleslaw with all that flavor the soft Toasted Bun come on you can make a sandwich as good you can’t make one better if you’re enjoying this series check out the last state we visited of Mississippi

Right here and if you’re watching at the right time we’re heading to Alabama next and that video is right there and if you are currently watching from any of these three states right here we would love to hear your recommendations on what I should cook the recipe as well as a

Bunch of products I love to use on my channel is linked down in the description and this channel also has some awesome merch now available for purchase thanks for watching and until next time love you when I’m out foreign