Memphis is arguably the granddaddy of BBQ centers and its style features spices and sloooow cooking.  When you’re in the mood for something a little more mobile and decidedly different than a rack of ribs, you can always find a delicious pulled sandwich.   This recipe delivers the tenderness and authentic flavour of the area without the effort of buying and running a wood smoker.



  • Ranch Hand’s Beale Street BBQ Rub– 3  tablespoons (will depend on the size of the cut)
  • One pork shoulder, rind removed and saved, chopped into quarters
  • One large onion
  • 1 red capsicum, stem and seeds removed (optional – replace with or add in a nice big red cayenne chille for heat).
  • Water – 3 tablespoons
  • ½ cup of Ranch Hand Sweet Hickory Sauce to finish
  • A dollop of cole slaw is optional (any creamy recipe will do)



  1. The night before, rub the de-rinded pork with the Beale Street rub thoroughly.  Place in a bag, seal and leave in the fridge overnight to dry marinate.  Save the rind!
  2. Heat a frying pan over high heat with a small amount of oil until hot.   The frying pan should be large enough to lay the pieces in easily, or do in batches.
  3. Sear quickly on all sides to caramelise without cooking through. This adds flavour to the finished dish 
  4. Pre-heat oven to 150C.  ***OR*** Place your benchtop slow cooker on “low”
  5. Place the meat either in a roasting pan (oven) or your slow cooker.   Pour the water into the bottom of the pan or slow cooker. 
  6. Slice the onion, capsicum and/or chillis thinly and place on top of the pork.
  7. Cover the pan aluminium foil. If using your slow cooker, place the lid on the cooker tightly.
  8. Let cook for 6 hours (or more) for maximum tenderness.
  9. When finished, place pork in a large bowl and allow to rest and cool for 15 minutes.  Save the drippings in the pan/slow cooker!
  10. Using two table forks, shred the meat by pulling both in opposite directions.  The meat should be tender and pliable.  Continue until the pork is transformed into loose, seasoned strands.  Spoon a couple spoonfuls of the drippings from the pan over the shredded meat and toss.
  11. At this point, you may also add the Sweet Hickory BBQ sauce and toss with the meat.  Or leave it and add at the time of making a sandwich, as you or your guests wish.
  12. Finishing the sandwich with a dollop of cole slaw on top is the authentic way, and adds a crunch and zest that cuts through the sweetness.  Beautiful!


Alternatives. Additions and Serving Suggestions



  • Lovely on a whole grain roll along with a stack of hot chips
  • A little hot mustard is an interesting twist tossed into the finished dish before serving
  • Trim most of that fat from that removed rind (skin), rub the skin liberally with medium coarse salt (about the grain of kosher salt), and crisp it up under the grill.  Careful, when it’s ready, it will char quickly.    Delicious chopped and served with or on the sandwich. 
Read 4823 times Last modified on Tuesday, 16 August 2016 10:40
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Ranch Hand Foods

PO Box 1175

Blackburn North, VIC, Australia 3130

Phone: 0434 481 891

ABN: 19446992924

Email: info (at)

About Ranch Hand Foods

Ranch Hand is a small local Australian company that is dedicated to bringing authentic flavours of the south and southwest of our native America to our new home here in Australia. The recipes are delicious and unique and all ours. We feel they are the best of their type, not only for those made here in Australia but the world. 

We do it by sticking with the right way of going about things. Produce that comes from farmers we know. Old fashioned preserving methods without the chemicals. Pure King Valley honey, not HFCS. Never GMO.

We're just making salsas, sauces and rubs the way I learned 30+ years ago in Texas and the deep south.. We hope you like them.

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