Pig Mac – As Seen on Restaurant: Impossible : Robert Irvine
Prepared pork butt slow-roasted then pulled and slathered in Memphis BBQ sauce, served on a toasted brioche with Thousand Island dressing, lettuce, tomato, and pickles; garnish with crispy French...
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Ingredients
- 8 lbs pork butt, bone out
- 1 tbsp smoked paprika
- 1 tsp Cajun spice
- 1 tsp ground cumin
- 4 oz BBQ spice
- 2 qts Memphis style BBQ sauce (reserve 2 oz for garnish)
- Salt
- pepper
- ½ cup ketchup
- ½ cup mayonnaise
- 2 tbsp hot sauce
- 4 brioche buns
- 2 tbsp grapeseed oil
- 1 tomato, thinly sliced
- 1 cup shredded iceberg lettuce
- 8 thin slices dill pickles
- 16 oz French fries
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