Memphis Style Pulled Bbq Pork
Experience the smoky, tangy perfection of Memphis Style Pulled BBQ Pork, a mouthwatering Southern classic that's as authentic as it is irresistible. This slow-cooked masterpiece starts with a well-seasoned pork shoulder coated in a flavorful dry rub featuring smoked paprika, brown sugar, and a touch of heat from cayenne pepper. The pork is carefully smoked over low heat with wood chips like pecan or applewood, resulting in tender, pull-apart meat with a signature bark. Every bite is infused with the bold flavors of an apple cider vinegar spritz and finished with a tangy Memphis-style barbecue sauce. Perfectly paired with toasted brioche buns, this recipe is a must-try for BBQ lovers and pairs beautifully with creamy coleslaw for a true Southern feast. Ideal for backyard get-togethers and game day celebrations, this pulled pork recipe is a guaranteed crowd-pleaser!
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Recipe Information
Ingredients
- 5 lbs Pork shoulder (Boston butt)
- 2 tbsp Kosher salt
- 2 tbsp Black pepper
- 2 tbsp Paprika (smoked preferred)
- 3 tbsp Brown sugar
- 1 tbsp Chili powder
- 1.5 tsp Garlic powder
- 1.5 tsp Onion powder
- 0.5 tsp Cayenne pepper
- 1 tsp Mustard powder
- 1 cup Apple cider vinegar
- 1 cup Apple juice
- 1 cup Barbecue sauce (Memphis style, vinegar-based)
- 6 pieces Brioche buns
Instructions
Trim any excess fat from the pork shoulder, leaving a thin layer for flavor and moisture.
In a small bowl, mix together the salt, black pepper, paprika, brown sugar, chili powder, garlic powder, onion powder, cayenne pepper, and mustard powder to create the dry rub.
Pat the pork shoulder dry with paper towels, then generously coat it with the dry rub, ensuring even coverage on all sides. Let the meat rest at room temperature for 30 minutes or refrigerate overnight for deeper flavor.
Preheat your smoker to 225°F (107°C). If you don’t have a smoker, you can use a kettle grill set up for indirect heat, or your oven in a pinch.
Place the pork shoulder in the smoker or grill with the fat cap facing up. Add wood chunks or chips (pecan, hickory, or applewood work well) to generate smoke.
Smoke the pork shoulder for approximately 5-6 hours, or until the internal temperature reaches 195-205°F (91-96°C). During cooking, spritz the pork with a mixture of the apple cider vinegar and apple juice every hour to maintain moisture and enhance flavor.
Once the pork reaches the desired internal temperature, remove it from the smoker and tent it with aluminum foil. Allow it to rest for at least 30 minutes to let the juices redistribute.
Using two forks or meat claws, shred the pork into pieces, discarding any large pieces of fat or connective tissue. Toss the shredded pork with 1 cup of Memphis-style barbecue sauce, adjusting the quantity to taste.
Serve the pulled pork on toasted brioche buns. Optional: pair with coleslaw as a topping or on the side.
Nutrition Facts
Calories |
1202 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 75.2 g | 96% | |
| Saturated Fat | 27.4 g | 137% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 281 mg | 94% | |
| Sodium | 1396 mg | 61% | |
| Total Carbohydrate | 61.8 g | 22% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 25.1 g | ||
| Protein | 68.2 g | 136% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 95 mg | 7% | |
| Iron | 7.0 mg | 39% | |
| Potassium | 1185 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
