Memphis Rubbed and Smoked Pork Shoulder Sandwich

*This recipe was created for 4 servings. To adjust the serving quantity, enter a new yield (4 to 1,000 servings) then click resize. As with any recipe, changing the quantity may affect flavor intensity. Please adjust ingredients according to your taste.


Pork Shoulder
Pork shoulder, bone-in 10-12 lb
Water 10 L
Club House Sea Salt, French Mediterranean 925 g
Pickling spices 4 tbsp
Club House Bay Leaves, Whole 8 piece
Pineapple juice 2 L
Club House Pepper, Black Whole 2 tbsp
Garlic cloves, crushed 30 pieces
Club House Ancho Chili Pepper, Ground 3 tbsp
Oranges, halved and juiced 3 pieces
Memphis Rub
Club House Sea Salt, French Mediterranean 240 g
Club House Pepper, Black Ground 40 g
Club House Chili Powder 40 g
Club House Cayenne Pepper, Ground 40 g
Keen's Dry Mustard 40 g
Club House Garlic Powder 25 g
Brown sugar 40 g
Carolina Gold BBQ Sauce
Cattlemen’s® Carolina Tangy Gold™ BBQ Sauce 1 L
Apple cider vinegar 250 mL
Billy Bee Liquid White Honey 175 mL
Club House Garlic Powder 4 tbsp
French's® Tomato Ketchup 75 mL
Frank's® Redhot® Original Cayenne Pepper Sauce 75 mL
French's® Worcestershire Sauce 75 mL
Club House Chili Powder 1 tbsp
Hardwood (red oak) and fruitwood (peach or cherry), As needed
Brioche buns 4 each
Iceberg lettuce 4 pieces


This recipe was created for Club House for Chefs by: John Vetere, Executive Chef of Brushfire Smoke BBQ.

For the Brine: Mix water and ancho chili pepper in a tall pot and bring to a boil. Cool to room temperature and add in orange halves and juice. Submerge pork shoulder in brine and place in the fridge for two to three days. Remove pork shoulder from brine and air-dry on a wire rack for 12 hours.

For the Memphis Rub: Mix spices in a bowl and combine. Season pork shoulder generously with rub and set aside for use.

For Pork Shoulder: Place pork shoulder in a hotel pan and put in the smoker. Reduce temperature to 210°F-215°F and smoke overnight for 10-12 hours. Feel how tender the pork shoulder is. Wrap hotel pan in aluminum foil. Increase the smoker temperature to 255°F and cook for two hours or until shoulder bone can be removed with little to no resistance. Rest pork for two hours and pull apart. Season with Carolina Gold BBQ Sauce, salt, pepper and apple cider vinegar.

For the Carolina Gold BBQ Sauce: Mix spices, honey, mustard, ketchup and hot sauce in a bowl and cook for 15 minutes over medium heat. Cool to room temperature and reserve for use.

For Serving: Toast brioche buns. Add iceberg lettuce to the bottom of the bun and top with pork shoulder. Finish by topping the sandwich with extra Carolina Gold BBQ Sauce and bun.

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