Memphis Style Pulled Pork

I spent a lot of time living in Texas and Tennessee when I was growing up, and smoked meat was a big part of my daily meals. After I moved, how to recreate that perfect smoked, tender, juicy meat with an indoor oven became my obsession. This recipe is gonna take a lot of time, so if you want to make this, do it a day(24h) ahead of the time.


You need (Pulled Pork):

  • 3 lb pork shoulder roast(or called butt)
  • 2 tbsp sweet paprika
  • 2 tsp ground black pepper
  • 2 tsp dark brown sugar
  • 1 tsp salt
  • 1/2 tsp cayenne pepper
  • 1/2 tsp garlic powder
  • 1/2 tsp dry mustard
  • 1/2 tsp ground cumin
  • 2 tbsp olive oil
  • 1 onion
  • 20 g apple wood chips

How to make this:

  1. Mix the sweet paprika, ground black pepper, dark brown sugar, salt, cayenne pepper, garlic powder, dry mustard, ground cumin in a bowl, this will be the dry rub for the meat
  2. Rub the pork shoulder/butt with olive oil, then generously rub it with the dry rub, place it inside a container and let it marinate for 8-12 hours
  3. Preheat the oven to 100C or 210F degrees
  4. Roughly chop the onion, place them on a bottom of a dutch oven or a roasting tray, place the marinated meat in the pan or tray, then burn 1/2 of the applewood chip little bit with a lighter or torch and place them an oven-proof baking dish and place it next to the meat
  5. Place the meat in the oven without the lid for 8 hours first
  6. Lightly burn the other half of the apple wood, replace them with the wood in there, then close the lid and cook for another 4 hours
  7. Take it out and let the meat rest for 20 min, there is a bone in the center of this cut, and you should be able to pull it out with very little force
  8. Pull the meat apart, mix it with any BBQ sauce you like, serve it on a bun with some cole slaw to make a great pulled pork sandwich, or just serve it with some cornbread

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