Memphis-Style Pulled Pork

Memphis-style pulled pork sandwich
  • 8 hrs 20 mins
  • Prep: 20 mins,
  • Cook: 8 hrs
  • Yield: Serves 6 to 8
Ratings (4)

Memphis-style barbecue combines sweet, heat and savory. This recipe has both a rub and finishing sauce, perfect for a pulled pork sandwich.

What You'll Need

  • 1 boneless pork butt – about 5 to 6 pounds/2.3 to 2.7 kg
  • For Memphis Rub:
  • 2 tablespoons/30 mL paprika
  • 1 tablespoon/15 mL salt
  • 1 tablespoon/15 mL onion powder
  • 2 teaspoons/10 mL black pepper (fresh ground)
  • 1 1/2 teaspoons/7.5 mL cayenne
  • For Finishing Sauce:
  • 2 cups/475 mL ketchup
  • 2 cups/475 mL chopped onion
  • 1 cup/240 mL red wine vinegar
  • 2 cloves garlic (minced)
  • 1/4 cup/60 mL yellow mustard
  • 1/4 cup/60 mL brown sugar
  • 1/2 teaspoon/2.5 mL Louisiana hot sauce

How to Make It

1. In a medium mixing bowl, combine rub ingredients into a paste. Coat pork shoulder with rub, cover with plastic wrap and refrigerate 1 hour.

2. Preheat smoker and prepare for an 8-hour smoke. Make sure wood chips are soaked and drained before using. Add charcoal and wood chips as necessary to keep temperature low, or between 200 and 225 degrees F/95 to 110 degrees C. Smoke pork shoulder for about 8 hours or until internal temperatures reach 185 degrees F/85 degrees C.

3. Once pork is cooked, remove from smoker. Wrap tightly in foil and allow to sit for an hour. While pork is resting, prepare finishing sauce. Blend together everything except the ketchup. Pour into a saucepan and add the ketchup. Simmer over low heat for 15 minutes. Remove from heat and set aside.

4. Unwrap pork butt and shred. Combine pork with 1/3 of the table sauce. Keep warm and serve on white bread buns with remaining sauce on the side. Top with ​cole slaw.

Nutritional Guidelines (per serving)
Calories 971
Total Fat 51 g
Saturated Fat 18 g
Unsaturated Fat 23 g
Cholesterol 323 mg
Sodium 1,856 mg
Carbohydrates 35 g
Dietary Fiber 2 g
Protein 91 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)