Memphis Bbq Pulled Pork Recipe

Prepare pork and rub

Pat the pork shoulder dry with paper towels. Combine kosher salt, black pepper, paprika, brown sugar, garlic powder, onion powder, dry mustard and cayenne in a small bowl. Rub olive oil over the pork, then massage the dry rub all over the exterior, pressing to adhere. Let rest at room temperature for 30 minutes or refrigerate up to overnight for deeper flavor.

Slow-roast

Preheat oven to 275°F (135°C). Place the pork, fat side up, on a rack in a shallow roasting pan or Dutch oven. Pour apple cider vinegar and apple juice (or water) into the bottom of the pan (this keeps the environment moist and will be used to baste). Cover tightly with foil or a lid. Roast until the internal temperature reaches about 195–205°F (90–96°C) and the meat is very tender and pulls apart easily, about 6 to 7 hours for a 4 lb shoulder. Check every 2 hours: baste the pork with pan juices and add a little water if the pan is nearly dry.

Rest and shred

Remove the pork from the oven and let rest, covered, for 20–30 minutes. Using two forks or meat claws, shred the pork into bite-sized pieces, discarding large pieces of fat and bone. Reserve 1/2 to 1 cup of the pan juices and mix into the shredded pork to keep it moist.

In a small saucepan over medium heat, combine ketchup, honey, apple cider vinegar, brown sugar, Worcestershire sauce, smoked paprika, onion powder, minced garlic, hot sauce, salt and black pepper. Bring to a gentle simmer, stirring frequently. Reduce heat to low and simmer 8–10 minutes until slightly thickened and glossy. Taste and adjust sweetness, acidity or heat. Remove from heat and let cool slightly.

Reserve about 1/2 cup of sauce to brush the shredded pork and serve extra on the side. Toss shredded pork with 3/4 cup of the sauce (or to taste) so the meat is evenly coated but not soupy.

In a large bowl, whisk together mayonnaise, apple cider vinegar, honey, Dijon mustard, celery seed, salt and black pepper until smooth. Add shredded cabbage and grated carrot and toss to coat evenly. Taste and adjust seasoning: add more vinegar for tang, a pinch more sugar or honey for sweetness, or more salt if needed. Refrigerate slaw at least 30 minutes before serving to let flavors meld.

Split brioche buns and lightly butter cut sides. Heat a large skillet or griddle over medium heat and toast buns butter-side down until golden, about 1–2 minutes. Alternatively, grill face-down over medium-high heat for 30–60 seconds.

To assemble: pile a generous portion (about 1/2 to 3/4 cup) of sauced pulled pork onto the bottom bun. Top with 1/3 to 1/2 cup of cole slaw, add pickles if desired, and spoon an additional tablespoon of barbecue sauce over the slaw if you like it saucier. Finish with the top bun and garnish with chopped parsley if using.

Serve immediately with extra barbecue sauce on the side and remaining cole slaw. Leftover pork keeps well refrigerated up to 4 days; reheat gently in a skillet with a splash of reserved pan juices or sauce.