Memphis Style Pulled Pork Recipe

Name: Memphis Style Pulled Pork
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 boneless pork butt (about 5-6 pounds); For Memphis Rub:; 2 tablespoons paprika; 1 tablespoon salt; 1 tablespoon onion powder; 2 teaspoons fresh ground black pepper; 1 1/2 teaspoons cayenne; For Finishing Sauce:; 2 cups ketchup; 2 cups chopped onion; 1 cup red wine vinegar; 2 cloves garlic, minced; 1/4 cup yellow mustard; 1/4 cup brown sugar; 1/2 teaspoon Louisiana hot sauce

Servings: persons

1 boneless pork butt (about 5-6 pounds)
For Memphis Rub:
2 tablespoons paprika
1 tablespoon salt
1 tablespoon onion powder
2 teaspoons fresh ground black pepper
1 1/2 teaspoons cayenne
For Finishing Sauce:
2 cups ketchup
2 cups chopped onion
1 cup red wine vinegar
2 cloves garlic, minced
1/4 cup yellow mustard
1/4 cup brown sugar
1/2 teaspoon Louisiana hot sauce

1
In a medium mixing bowl, mix rub ingredients into a paste. Coat pork shoulder with rub, cover with plastic wrap and refrigerate 1 hours. Preheat smoker and prepare for an 8 hour smoke.
2
Make sure wood chips are soaked and drained before using. Add charcoal and wood chips as necessary to keep temperature low, or between 200 - 225u00b0F. Smoke pork shoulder for about 8 hours or until internal temperatures reach 185u00b0F.
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. 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 and favorite finishing sauce.

328

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 boneless pork butt (about 5-6 pounds), For Memphis Rub:, 2 tablespoons paprika, 1 tablespoon salt, and more.

Yes, Memphis Style Pulled Pork falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Memphis Style Pulled Pork

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions