Memphis Smoked Pork

If you think this recipe is time-con­sum­ing, just keep in mind that it’s tra­di­tion­al to sit around and drink beer while you’re grilling.

  • Ingre­di­ents:
  • 1 cup fine­ly chopped onion
  • 8 oz. toma­to sauce
  • 34 cup bour­bon or beef broth
  • (If you use beef broth instead of bour­bon, Elvis will haunt you for­ev­er!)
  • 23 cup cider vine­gar
  • 14 cup packed brown sug­ar
  • 14 cup Worces­ter­shire sauce
  • 14 tsp. salt
  • 14 tsp. black pep­per
  • A dash of your favorite hot sauce
  • If you’re my insane broth­er-in-law Rob, use the whole bot­tle!
  • 4 12 — 5 lbs. bone­less pork shoul­der roast
  • 2 pounds of smoke
  • Just kid­ding! Make that 6–8 pieces of hick­o­ry

The Sauce!

For sauce, in a medi­um saucepan, com­bine onion, toma­to sauce, bour­bon, 13 cup vine­gar, brown sug­ar, Worces­ter­shire sauce, salt, black pep­per, and hot pep­per sauce.  Bring to a boil, then reduce heat and sim­mer, cov­ered, for 15 min­utes.  Remove 1 cup of sauce, cov­er and chill.

The Meat!

Trim fat from meat.  Place meat in a large reseal­able bag, set in a shal­low dish.  Pour mari­nade over meat. Seal bag, turn to coat meat.  Mar­i­nate in the fridge up to 24 hours, turn­ing meat occa­sion­al­ly.

The Wood!

For at least 1 hour pri­or to cook­ing, soak wood chunks in water.  Drain before using. 

Back to the Meat!

Drain meat, reserv­ing mari­nade.  Insert a meat ther­mome­ter in cen­ter of meat.

The Smoke!

In a smok­er, arrange wood chunks and water pan.  Heat 12 grill to medi­um if using gas.  Place meat on grill rack above water pan and smoke for 4 12 ‑5 hours until meat is done and inter­nal tem­per­a­ture is 160 degrees.  Baste occa­sion­al­ly with reserved mari­nade dur­ing the first 3 hours of smok­ing.  Add addi­tion­al water as need­ed dur­ing smok­ing.  Dis­card remain­ing mari­nade.

Remove meat from smok­er. Cov­er meat with foil and let stand for 15 min­utes.  Mean­while, in a small saucepan, cook the reserved sauce over medi­um heat until heat­ed through.  Slice meat and serve with sauce. 

Makes 12 serv­ings.