I don't know if Memphis invented it,but it is very popular there.
Neely's Interstate is the most popular,but if you are downtown on Madison try it at the Bar-b-q Shop Restaurant.
An easy approach is cook up a pound of spaghetti and set aside.
Fry up a medium onion and a couple cloves of garlic in some butter,add a couple cups of chopped or pulled shoulder.
Add about a cup, or a little more, of a Memphis style red sauce[not too sweet] and mix well.
Plenty of fresh ground black pepper.
Mix the cooked pasta into the pan and mix well,pour out onto a platter and throw a handful of chopped onion over top.
Add only enough sauce to coat the pasta.
Serve with ice cold draft beer.
I didn't mean for this to be a recipe,so Smokin' is welcome to move it if he sees fit.