Memphis Firehouse BBQ Pulled Pork Sandwiches

Allergens

Wheat (in buns), Gluten (in buns)

Ingredients

• 2 lbs boneless pork shoulder
• 3 tablespoons smoked paprika
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 tablespoon kosher salt
• 1 teaspoon black pepper
• 1/4 cup apple cider vinegar
• 1/2 cup barbecue sauce (store
• bought or homemade)

Instructions

1. In a small bowl, combine smoked paprika, garlic powder, onion powder, kosher salt, and black pepper. Rub the mixture onto the pork shoulder.
2. Preheat your grill to medium high heat (about 350°F). Place the pork shoulder directly on the grates and cook for about 4 hours, or until tender and pulling away from the bone. Baste with apple cider vinegar every hour during cooking.
3. Remove the pork from the grill and let it rest for about 15 minutes. Then shred the meat using two forks. Return the shredded pork to the grill, and continue cooking until heated through.
4. Serve the pulled pork on buns with barbecue sauce and your favorite sides.

Chef’s Insight

For an extra smoky flavor, soak wood chips in water for 30 minutes before adding them to the grill.

Notes

Be sure to let the pork shoulder rest before shredding to ensure tender meat.