🍖Smoker BBQ
Memphis Pulled Pork Shoulder
Low-and-slow pork shoulder pulled into smoky strands, the foundation of a Memphis pork sandwich.
30 min
Prep
12 hr
Cook
Involved
Difficulty
9
Ingredients
7
Steps
Ingredients
Servings
- 1.5 kg pork shoulder (Boston butt), bone-in
- 2 tbsp brown sugar
- 1 tbsp paprika
- 1 tbsp salt
- 1 tsp black pepper
- 1 tsp garlic granules
- 1 tsp mustard powder
- Yellow mustard, for binder
- Hickory or apple wood
Method
- 1
Pat the shoulder dry, coat with a thin layer of mustard and apply the combined rub all over.
- 2
Smoke at 110°C (225°F) until the bark is deep mahogany and the internal temperature reads 74°C (165°F) — about .
- 3
Wrap in foil with a splash of apple juice and continue cooking.
- 4
Pull when the internal temperature hits 96°C (205°F) and the bone wiggles free — a further 4–.
- 5
Rest, wrapped, for at least .
- 6
Pull the pork by hand or with forks, discarding excess fat, and mix the bark back through.
- 7
Pile onto a bun with slaw; serve sauce on the side.
Notes
- Makes plenty — pulled pork freezes brilliantly in its own juices.
- Classic Memphis touch: a scoop of coleslaw inside the sandwich.