Pulled Pork – Memphis Style








This is one of my favorite meals to make when a lot of people are coming over for dinner.  I adapted it from a recipe I found years ago.  The pork is slowed cooked which accounts for the long cook time but it is well worth it.  Pair it with broccoli salad for a holiday or summer meal.

  • Prep Time:  30 minutes
  • Cook Time :  2 hours per every pound of meat.
  • Great meal for a crowd
  • Eat over several days.
  • Freeze to eat later
    Memphis BBQ is slowed cooked and prepared either wet or dry.  Dry bbq is prepared with salt and spices.  Often eaten with out sauce.




4 tablespoons paprika                        1 tablespoon sugar
2 tablespoons celery salt                    1 tablespoon dried oregano
2 tablespoons salt                                1/2 tablespoon cayenne pepper (adjust to taste)
1 teaspoon black pepper (adjust to taste)
2 tablespoon cumin powder                2 teaspoon dried sage
2 tablespoons dark brown sugar         2 teaspoon bay leaves, crushed
1 teaspoon dry mustard

Use a 7-9 pound pork butt or Boston butt
Yellow Mustard
For “mopping” pork – use 1/3 cup apple juice, 1/3 cup cider vinegar, 1/3 cup olive oil

1.  For a 7-9 pound pork butt use the amount of spice rub above.  Prior to applying the rub rinse the pork and dry with towels.
2.  Lather the pork with inexpensive yellow mustard.  (This adds a nice crisp bark to the outside layer of the pork).



3.  Apply the spice rub over the entire pork butt.
4.  Preheat the oven to 250 degrees and move the oven rack to the middle of the oven.  When ready place the pork in the oven, uncovered.  Let the pork cook for 3 hours before looking at it.  After 3 hours “mop” the pork with the mixture of apple juice, vinegar and oil.  Mop every 1-2 hours until done.
5.  Cook the pork for approximately 2 hours per pound.  The meat temperature should reach 180-200 degrees.  It is ready when the meat twists off easily with a fork.  
6.  Remove from the oven.  Let sit for 15-20 minutes to cool down.  Using a fork shred the pork off the roast.

• Serve with Baked Beans
Broccoli Salad
• French Fries