Memphis Pulled Pork Recipe
Dry rubbed pork smoked for hours then hand-pulled. Tossed in barbecue sauce, topped with house coleslaw. Served on a gourmet bun
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Pork and Rub
Barbecue Sauce
Coleslaw
Assembly
Method
Preparing the Pork
- 1
Prepare the Rub
In a bowl, mix together the brown sugar, paprika, kosher salt, black pepper, garlic powder, onion powder, and cayenne pepper.
- 2
Rub the Pork
Pat the pork shoulder dry with paper towels. Generously apply the rub all over the pork, covering it completely. Wrap in plastic wrap and refrigerate for at least 1 hour, preferably overnight.
Smoking the Pork
Making the Barbecue Sauce
- 5
Combine Ingredients
In a saucepan, combine ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, mustard, smoked paprika, salt, and black pepper. Stir well.
- 6
Simmer the Sauce
Bring the mixture to a simmer over medium heat. Reduce heat to low and let it simmer for about 15-20 minutes, stirring occasionally.
Preparing the Coleslaw
- 7
Mix Coleslaw Ingredients
In a large bowl, combine shredded cabbage, shredded carrot, mayonnaise, apple cider vinegar, sugar, salt, and black pepper. Mix well until everything is coated.
- 8
Chill the Coleslaw
Cover and refrigerate the coleslaw for at least 30 minutes before serving to allow the flavors to meld.
Assembling the Sandwiches
- 9
- 10
Assemble the Sandwiches
On each gourmet bun, place a generous portion of pulled pork, drizzle with barbecue sauce, and top with coleslaw. Serve immediately.