Memphis BBQ Smokehouse Pulled Pork Sandwich
Find the best recipe for a BBQ Smokehouse Pulled Pork Sandwich, inspired by Memphis-style BBQ. This authentic and delicious copycat recipe is perfect for a Friday night tailgate or secret restaurant hack that tastes even better at home.
Allergens
Wheat (in buns), Soy (in some BBQ sauces)
Ingredients
- 1. 2 lbs boneless pork shoulder 2. 1 cup BBQ dry rub (salt, paprika, brown sugar, garlic powder, onion powder, black pepper, cayenne pepper) 3. 2 cups your favorite Memphis
- style BBQ sauce 4. 4 large hamburger buns 5. 2 cups Coleslaw 6. 1 tablespoon unsalted butter 7. Salt and pepper to taste
Instructions
- Prepare the pork by trimming any excess fat and scoring the surface in a crisscross pattern. Rub the pork generously with the BBQ dry rub, ensuring even coverage.
- Preheat your smoker or grill to 225°F (107°C) with indirect heat. Place the pork on the grate and smoke for 4 6 hours until the internal temperature reaches 190°F (88°C). Wrap in aluminum foil if needed to prevent drying.
- Once cooked, allow the pork to rest for 15 minutes before shredding with two forks. Toss the pulled pork with your favorite Memphis style BBQ sauce and season to taste.
- To prepare the slaw, combine cabbage, carrots, mayonnaise, sugar, vinegar, salt, and pepper in a large bowl. Set aside.
- Butter and toast the buns on a griddle or stovetop until golden brown.
- Assemble the sandwiches by placing pulled pork on toasted buns, topping with slaw, and drizzling additional BBQ sauce if desired.
Chef’s Insight
The key to perfect BBQ is patience and low, consistent heat. Allow the pork to smoke slowly, absorbing all those smoky flavors we love.
Notes
You can adjust the level of spiciness to your preference by adding more or less cayenne pepper in the dry rub.