Memphis Pulled Pork Sandwich

Ingredients

Equipment Needed

• •Smoker, charcoal grill, or large roasting pan
• •Instant-read thermometer or probe thermometer
• •Large cutting board
• •Heat-resistant gloves or two large forks for pulling

Instructions

1. 1

   Mix the dry rub

   Combine the paprika, two tablespoons brown sugar, salt, black pepper, garlic powder, onion powder, cayenne, oregano, and thyme in a bowl. Stir until the brown sugar breaks up and everything looks uniform. This rub has enough sugar to build bark but not so much that it burns over a long cook. You'll have more than you need. Store the extra in a jar.

   Make double the rub and keep it in your pantry. It works beautifully on ribs, chicken thighs, even roasted sweet potatoes.
2. 2

   Prepare the pork

   Remove the pork shoulder from its packaging and pat it completely dry with paper towels. Moisture is the enemy of bark. Apply the rub generously over every surface, using your hands to press it into the meat. Don't be timid. You want a thick coating that looks almost excessive. The fat cap can stay; it will baste the meat as it renders.

3. 3

   Rest the rubbed pork

   Place the rubbed shoulder on a wire rack set over a sheet pan and refrigerate uncovered for at least four hours, preferably overnight. The salt will penetrate the meat while the surface dries, creating the foundation for a magnificent bark. The color will darken as the spices bloom.

   If you're pressed for time, two hours at room temperature will do. But overnight is better. The flavor difference is noticeable.
4. 4

   Set up your smoker

   Prepare your smoker for indirect cooking at 225°F. This is the temperature that transforms collagen into gelatin without drying the meat. Hickory is traditional for Memphis barbecue, though oak or pecan work beautifully. Add your wood chunks to the coals once they've ashed over. You want thin blue smoke, not billowing white clouds that taste acrid.

   No smoker? Use a kettle grill with coals banked to one side and a drip pan beneath the meat. Or see the oven method in chef's tips.
5. 5

   Smoke the pork

   Place the pork shoulder fat-side up on the cooler side of the smoker, away from direct heat. Insert a probe thermometer into the thickest part, avoiding the bone. Close the lid and resist the urge to peek for at least three hours. Every time you open that lid, you add thirty minutes to your cook time.

6. 6

   Navigate the stall

   After about six hours, the internal temperature will plateau somewhere between 150°F and 170°F. This is the stall, when evaporative cooling from the meat's surface moisture fights your heat. Be patient. This phase can last two to four hours. The meat is not stuck; it is transforming. Push through without raising the temperature.

   If you're in a hurry, wrap the shoulder tightly in butcher paper once it hits 165°F. This is the Texas crutch. It speeds things up but softens the bark slightly.
7. 7

   Test for doneness

   The pork is ready when the internal temperature reaches 195°F to 205°F and a probe slides into the meat like a knife through warm butter. The bone should wiggle freely when you grab it. This takes ten to fourteen hours depending on your specific cut, your smoker, and the weather. Trust temperature and feel over time.

8. 8

   Rest before pulling

   Transfer the finished shoulder to a cutting board and tent loosely with foil. Rest for at least thirty minutes, up to two hours. This allows the juices to redistribute and the temperature to equalize. A rested shoulder pulls more easily and stays moister. Do not skip this step.

9. 9

   Make the Memphis sauce

   While the pork rests, combine the ketchup, half cup vinegar, quarter cup brown sugar, mustard, Worcestershire, garlic powder, cayenne, black pepper, and water in a saucepan. Bring to a simmer over medium heat, stirring to dissolve the sugar. Reduce heat and cook for fifteen minutes until slightly thickened. Taste and adjust: more vinegar for tang, more sugar for sweetness, more cayenne for heat. This sauce should complement, not compete.

10. 10

    Prepare the coleslaw

    Toss the sliced cabbage and grated carrots in a large bowl. In a smaller bowl, whisk together the mayonnaise, two tablespoons vinegar, sugar, and celery seed. Pour the dressing over the vegetables and toss until everything is coated. Season with salt and pepper. Refrigerate until serving. The slaw will soften slightly as it sits, which is fine. You want some flexibility, not raw crunch.

11. 11

    Pull the pork

    Remove the bone from the rested shoulder; it should slide out cleanly. Pull the meat apart using two forks or your hands (wear gloves if the pork is still hot). Work with the grain initially, then across it to create strands of varied length. Remove any large pockets of pure fat, but leave the smaller bits. They carry flavor. Chop the bark into small pieces and fold them back into the pulled meat. This distributes the seasoning and texture throughout.

12. 12

    Season the pulled pork

    Taste the pulled meat. It will likely need more salt. Add it now. Drizzle a few tablespoons of the sauce over the meat and toss to coat lightly. You want the pork seasoned, not sauced. Serve extra sauce on the side for those who want more. Memphis style respects the meat first, sauce second.

13. 13

    Assemble the sandwiches

    Toast the buns lightly if you prefer, though a soft untoasted bun is equally traditional. Pile a generous mound of pulled pork on the bottom bun, at least a quarter pound per sandwich. Top with a heap of coleslaw. The ratio matters: enough slaw to provide crunch and contrast but not so much that pork falls out the sides. Crown with the top bun and press gently. Serve with pickle chips alongside and extra sauce for dipping.

    The correct amount of pork is slightly more than seems reasonable. This is a two-handed sandwich requiring full commitment.

Chef Tips

• •For oven-roasted pulled pork when smoking isn't possible: Apply the rub and rest overnight as directed. Roast at 300°F for six to eight hours until probe-tender, with a cup of apple cider in the pan to keep things moist. You won't get smoke flavor, but you'll get tender, flavorful meat. Add a teaspoon of liquid smoke to your sauce if you miss the smokiness.
• •The bread matters more than most people admit. A sturdy artisan roll sounds appealing but fights the soft meat. Classic soft hamburger buns or Martin's potato rolls yield to each bite without competing. The bread should be a vehicle, not afeature.
• •Pulled pork reheats beautifully. Store meat and sauce separately. To reheat, place pork in a baking dish, add a splash of apple cider or water, cover with foil, and warm at 300°F for thirty minutes. The steam keeps it moist.
• •For transporting to a cookout or tailgate, keep the components separate until serving. Pack the pulled pork in a foil-lined cooler (it will stay warm for hours), the slaw in a sealed container on ice, and the sauce in a jar. Assemble on site.
• •Leftover pulled pork freezes for up to three months. Portion it into vacuum-sealed bags or freezer containers with a few tablespoons of sauce. Thaw overnight in the refrigerator and reheat gently.

Advance Preparation

• •The dry rub can be mixed weeks ahead and stored in an airtight container at room temperature.
• •Rub the pork and refrigerate up to 24 hours before smoking for deeper seasoning penetration.
• •The Memphis sauce improves after a day in the refrigerator. Make it up to a week ahead.
• •Coleslaw can be dressed 4-6 hours before serving; it will soften but remain pleasant.
• •Fully smoked pork can be pulled, cooled, and refrigerated for 4 days. Reheat gently before serving.

Frequently Asked Questions

Nutrition Information

1 sandwich (about 380g)