The Memphis Recipe

Time8h

Serves4

Applewood smoked pulled pork, topped with Brothers 'Kicked-Up' coleslaw piled on a fresh roll.

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Ingredients

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1
Prepare the Pork
Rub the pork shoulder with salt, black pepper, garlic powder, and onion powder. Let it rest for at least 30 minutes.
2
Smoke the Pork
Soak the applewood chips in water for 30 minutes. Preheat your smoker to 225°F (107°C). Place the pork shoulder in the smoker and add the soaked applewood chips. Smoke for about 6-8 hours, or until the internal temperature reaches 195°F (90°C).
3
Shred the Pork
Once cooked, remove the pork from the smoker and let it rest for 30 minutes. Shred the pork using two forks and mix it with BBQ sauce.