Memphis Mustard Pork Sandwich

Name: Memphis Mustard Pork Sandwich
Cuisine: American
Ingredients: 2 cups chopped cabbage; 2½ tablespoons yellow mustard; 3 tablespoons unsalted butter; ¼ cup minced onion; 1 cup white vinegar; 1 cup tomato sauce; ¼ cup Worcestershire sauce; 2 teaspoons sugar; 1 teaspoon table salt; ½ teaspoon freshly ground black pepper; ⅛ teaspoon cayenne or crushed red chile flakes; ⅛ teaspoon cayenne or crushed red chile flakes; Dash of Tabasco or other hot pepper sauce; Dash of Tabasco or other hot pepper sauce; About 3 cups pulled or chopped smoked pork shoulder, such as meat from The Renowned Mr. Brown, Red-Eye Butt, Perfect Picnic, or Going Whole Hog, warmed; 6 to 8 Yeast Bunsor spongy white bread buns; 6 to 8 Yeast Bunsor spongy white bread buns

Preparation info

Serves
6 to 8

Difficulty
Easy

Appears in

Smoke & Spice

By Cheryl Alters Jamison and Bill Jamison

Published 2014

About

This is a tasty variation on the standard pork sandwich, based on a version we had in Memphis at Payne’s, a former gas station converted mainly in its menu of fuels. The slaw and sauce can be made a day ahead of serving, if desired.

Ingredients

Memphis Mustard Slaw

2 cups chopped cabbage
½ cup minced onion
2½

Americas
United States
Sandwich
Fish course
Pescatarian
Gluten-free

Method

To make the slaw, mix all the ingredients in a bowl. Refrigerate, covered, for at least 30 minutes.
To make the sauce, melt the butter in a heavy saucepan over medium heat. Add the onion and sauté until softened. Mix in the remaining ingredients and simmer until the sauce has thickened and reduced, about 25 minutes. Refrigerate the sauce, too, if you are not pl