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Memphis-Style Pulled Pork

User Rating 4.5 Star Rating (2 Reviews)


Pulled pork sandwich
Memphis style barbecue combines sweet, heat and savory to make great barbecue. This recipe adapts those flavors to this great Southern Barbecue Pulled Pork.

Prep Time: 20 minutes

Cook Time: 8 hours

Total Time: 8 hours, 20 minutes

Yield: Serves 6 to 8


  • 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


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.

Make sure wood chips are soaked and drained before using. Add charcoal and wood chips as necessary to keep temperature low, or between 200 - 225°F. Smoke pork shoulder for about 8 hours or until internal temperatures reach 185°F.

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.

User Reviews

Reviews for this section have been closed.

 5 out of 5
Our Favorite Smoked Meat, Member pdvroenen

This will be the second time we are making this recipie. We love it and all of our friends beg my husband to make it. We save it for special occasions. I would definately recommend this!!!!

26 out of 29 people found this helpful.

See all 2 reviews

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