Memphis BBQ Pulled Pork Sandwich

Allergens

Gluten (in buns), Wheat (in buns)

Ingredients

• 2 lbs pork shoulder
• 1/4 cup brown sugar
• 1/4 cup apple cider vinegar
• 1 tbsp paprika
• 1 tsp chili powder
• 1 tsp onion powder
• 1 tsp garlic powder
• 1 tsp ground black pepper
• 1 tsp salt
• 1/2 tsp cayenne pepper (optional)
• 1/2 cup BBQ sauce (Memphis style)
• 4 hamburger buns
• 1 cup coleslaw

Instructions

1. Combine brown sugar, apple cider vinegar, paprika, chili powder, onion powder, garlic powder, ground black pepper, salt, and cayenne pepper in a bowl to make the dry rub.
2. Pat the pork shoulder dry with paper towels, then rub the mixture onto all sides of the meat. Wrap tightly in plastic wrap and refrigerate for at least 4 hours or overnight.
3. Preheat your grill or smoker to 225°F (107°C) and cook the pork shoulder indirectly for 6 8 hours, until it reaches an internal temperature of 190°F (88°C). Remove from heat and let rest for 10 minutes.
4. Shred the pork using two forks and mix with BBQ sauce.
5. Assemble the sandwiches by placing pulled pork on bottom half of buns, topping with coleslaw, and finishing with the top half of the bun.

Chef’s Insight

To add more depth to the flavor, you can marinate the pork shoulder overnight before cooking.

Notes

The key to tender and delicious pulled pork is cooking it low and slow, allowing the meat to absorb all those delicious flavors.