Smoky Memphis Barbecue Pulled Pork

Allergens

Soy, Wheat

Ingredients

• 1 large bone
• in pork shoulder (5
• 6 lbs)
• 2 cups apple cider vinegar
• 1 cup ketchup
• 1/2 cup brown sugar
• 1/4 cup yellow mustard
• 1/4 cup Worcestershire sauce
• 1/4 cup molasses
• 1/4 cup apple juice
• 2 tablespoons paprika
• 2 tablespoons garlic powder
• 2 tablespoons onion powder
• 1 tablespoon chili powder
• 1 teaspoon cayenne pepper (optional)
• Salt and black pepper, to taste

Instructions

1. In a large mixing bowl, combine apple cider vinegar, ketchup, brown sugar, yellow mustard, Worcestershire sauce, molasses, apple juice, paprika, garlic powder, onion powder, chili powder, cayenne pepper (if using), salt, and black pepper. Whisk until well combined.
2. Season the pork shoulder with salt and black pepper. Wrap it in aluminum foil and place it on a wire rack set over a rimmed baking sheet.
3. Preheat your oven to 300°F (150°C). Place the baking sheet with the wrapped pork shoulder into the preheated oven and cook for 4 hours, or until the meat is tender and shreds easily with a fork.
4. After 4 hours, remove the pork from the oven and carefully unwrap it, discarding the foil and juices. Increase the oven temperature to 350°F (175°C) and return the pork to the oven for an additional 30 minutes to create a slightly caramelized bark.
5. Remove the pork from the oven and let it rest for about 15 minutes. Then, using two forks, shred the meat into small pieces and transfer it to a large mixing bowl.
6. Pour the barbecue sauce over the shredded pork and toss until evenly coated.
7. Serve your Smoky Memphis Barbecue Pulled Pork on warm buns or with your favorite sides, and enjoy the sensory explosion of flavors and textures that transport you back to a bustling festival or tailgate party.

Chef’s Insight

To enhance the smoky flavor, you can add wood chips like hickory or applewood to your grill or smoker while cooking the pork.

Notes

This dish can be customized with additional spices or sauces according to your taste preferences. Feel free to add a dash of hot sauce or a splash of vinegar for added tang.