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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 4875 times Last modified on Tuesday, 16 August 2016 10:40
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