25 FORGOTTEN Smokehouse Suppers Memphis Families Made From One Pork Shoulder

One pork shoulder used to feed a Memphis house from Saturday to Friday, and nothing went in the trash, not even the bone. Here are 25 suppers families made from it, counted down to the one my mother made last. What you'll need (for the shoulder and the number one pot) - 1 pork shoulder, bone in (a skin-on picnic if you want cracklins) - Your dry rub, hickory and a little oak - 1 pound dry white beans, soaked overnight and drained - 1 onion, halved - Salt and plenty of black pepper, added at the end - For hot water cornbread: 2 cups cornmeal, 1 teaspoon salt, boiling water, fat for frying In this video - The Saturday shoulder: pit around 225°F, about 1.5 to 2 hours a pound, pulled at about 195 to 205°F, for tenderness, not safety - The young ones: barbecue egg rolls, barbecue nachos, stuffed baked potato, pork mac and cheese, hash browns with pork and eggs - Weeknight plates: pork fried rice, tamale pie, pulled pork chili, pork over grits, fried cabbage, butter beans - Memphis and its neighbors: barbecue pizza, pozole, Delta hot tamales, smothered pork and rice, red beans and rice - The old ones: cracklin' cornbread, pork biscuits after church, Hoppin' John, collards and pot likker, hash and rice, barbecue spaghetti, Brunswick stew - The sandwich with the slaw inside, and the Friday pot at number one Food safety: whole pork is safe at 145°F with a 3-minute rest; leftovers go in the fridge within 2 hours, keep 3 to 4 days and reheat to 165°F; slaw stays at 40°F or below, out no more than 2 hours (1 hour above 90°F); for dry red kidney beans: soak, drain, then boil hard in fresh water, the FDA says a good half hour, before any slow cooking; canned beans are already safe; charcoal stays outdoors, always. Roscoe is a fictional character; this channel is made with the help of AI tools. The recipes and temperatures are real. What was the end of the week supper in your family, and who made it? #roscoespit #memphisbbq #pulledpork