Pulled Pork

Memphis Style Pulled Pork

Name: Memphis Style Pulled Pork
Prep time: 30 min
Cook time: 480 min
Total time: 510 min
Yield: 8 servings
Ingredients: 2 lbs (900g) pork shoulder, boneless; 1/4 cup (60g) brown sugar; 2 tbsp (30g) smoked paprika; 1 tsp (5g) ground cumin; 1 tsp (5g) garlic powder; 1 tsp (5g) salt; 1/2 tsp (2g) black pepper; 1 cup (240ml) barbecue sauce; 1 cup (120g) hickory wood chips; 2 tbsp (30g) olive oil; 2 cloves garlic, minced

By Jonah Blackwood · June 19, 2026 · Pulled Pork

Prep30 min

Cook480 min

Total510 min

Serves8

There's something special about a warm, comforting dish that brings people together, and for me, that dish is Memphis Style Pulled Pork. Growing up, my family would often gather around the table to enjoy this classic Southern favorite, and I'm excited to share my own recipe with you. With its rich, smoky flavor and tender, fall-apart texture, this pulled pork is sure to become a staple in your household.

As a home cook, I've always been fascinated by the art of slow cooking, and Memphis Style Pulled Pork is the perfect example of how low and slow can transform a tough cut of meat into a culinary masterpiece. In this recipe, we'll be using a combination of spices, brown sugar, and smoked paprika to create a deep, complex flavor profile that's sure to impress.

Whether you're a seasoned pitmaster or just starting to explore the world of barbecue, this recipe is perfect for anyone looking to create a delicious, authentic Memphis Style Pulled Pork experience in the comfort of their own home. So grab a cup of coffee, get comfortable, and let's dive into the world of slow-cooked goodness!

One of the things I love about this recipe is its versatility. You can serve it on a bun, with some crispy coleslaw and pickles, or alongside some creamy mashed potatoes and green beans. The possibilities are endless, and I'm excited to hear about your favorite ways to enjoy this dish.

In this recipe, we'll be covering everything from the basics of slow cooking to the importance of resting and shredding the meat. We'll also be exploring some expert tips and tricks for getting the most out of your pulled pork, from using the right type of wood for smoking to adding a little extra flavor with some tangy barbecue sauce.

Why You’ll Love This Recipe

This recipe is perfect for comfort food lovers and barbecue enthusiasts alike
The slow cooking process makes it easy to create a tender, fall-apart texture
The combination of spices, brown sugar, and smoked paprika adds a deep, complex flavor profile
The recipe is versatile and can be served in a variety of ways
The barbecue sauce is tangy, sweet, and smoky, with a thick, velvety texture
The recipe is perfect for special occasions or everyday meals
The pulled pork is easy to shred and results in a more tender, flavorful final product

Why This Recipe Works

The key to a great Memphis Style Pulled Pork is in the slow cooking process. By cooking the pork shoulder low and slow, we're able to break down the connective tissues and create a tender, fall-apart texture that's just perfect for shredding. The combination of spices, brown sugar, and smoked paprika adds a deep, complex flavor profile that's sure to impress.

Another important factor is the importance of resting the meat. After cooking, it's essential to let the pork shoulder rest for at least 30 minutes to allow the juices to redistribute and the meat to relax. This makes it much easier to shred and results in a more tender, flavorful final product.

The type of wood used for smoking is also crucial. In this recipe, we'll be using hickory wood, which adds a strong, smoky flavor that's perfect for Memphis Style Pulled Pork. You can also experiment with other types of wood, such as oak or maple, to create different flavor profiles.

Finally, the barbecue sauce is the icing on the cake. A good barbecue sauce should be tangy, sweet, and smoky, with a thick, velvety texture that's just perfect for slathering on the pulled pork. In this recipe, we'll be using a combination of ketchup, brown sugar, apple cider vinegar, and smoked paprika to create a delicious, authentic barbecue sauce.

Ingredients You’ll Need

When it comes to Memphis Style Pulled Pork, the ingredients are just as important as the cooking process. In this recipe, we'll be using a combination of spices, brown sugar, and smoked paprika to create a deep, complex flavor profile. We'll also be using hickory wood for smoking, which adds a strong, smoky flavor that's perfect for this dish.

When shopping for the ingredients, be sure to look for high-quality spices and a good cut of pork shoulder. You'll also want to choose a good barbecue sauce that's tangy, sweet, and smoky, with a thick, velvety texture.

2 lbs (900g) pork shoulder, bonelessLook for a good cut of pork shoulder with a thick layer of fat on the surface. This will help to keep the meat moist and flavorful during the cooking process.
1/4 cup (60g) brown sugarBrown sugar adds a rich, caramel-like flavor to the pulled pork. You can also use white sugar or honey if you prefer.
2 tbsp (30g) smoked paprikaSmoked paprika is a key ingredient in Memphis Style Pulled Pork, adding a deep, smoky flavor to the dish. You can also use regular paprika if you don't have smoked paprika on hand.
1 tsp (5g) ground cuminGround cumin adds a warm, earthy flavor to the pulled pork. You can also use ground coriander or chili powder if you prefer.
1 tsp (5g) garlic powderGarlic powder adds a savory, slightly sweet flavor to the pulled pork. You can also use onion powder or dried oregano if you prefer.
1 tsp (5g) saltSalt enhances the flavor of the pulled pork and helps to bring out the other ingredients. You can also use kosher salt or sea salt if you prefer.
1/2 tsp (2g) black pepperBlack pepper adds a sharp, peppery flavor to the pulled pork. You can also use white pepper or cayenne pepper if you prefer.
1 cup (240ml) barbecue sauceA good barbecue sauce is essential for Memphis Style Pulled Pork. Look for a sauce that's tangy, sweet, and smoky, with a thick, velvety texture.
1 cup (120g) hickory wood chipsHickory wood chips add a strong, smoky flavor to the pulled pork. You can also use other types of wood chips, such as oak or maple, if you prefer.
2 tbsp (30g) olive oilOlive oil helps to keep the meat moist and flavorful during the cooking process. You can also use other types of oil, such as canola or avocado oil, if you prefer.
2 cloves garlic, mincedMinced garlic adds a savory, slightly sweet flavor to the pulled pork. You can also use garlic powder or garlic salt if you prefer.

Ingredients for Memphis Style Pulled Pork

Equipment You’ll Need

Large slow cooker or Dutch ovenInstant-read thermometerSharp knifeCutting boardMeat claws or two forksWood chip smoker box or foil packet

How to Make Memphis Style Pulled Pork

1
Preheat your slow cooker or Dutch oven to 275°F (135°C). If using a slow cooker, make sure it's set to the low heat setting. If using a Dutch oven, preheat your oven to 275°F (135°C).
2
In a small bowl, mix together the brown sugar, smoked paprika, ground cumin, garlic powder, salt, and black pepper.
3
Rub the spice mixture all over the pork shoulder, making sure to coat it evenly.
4
Heat the olive oil in a large skillet over medium-high heat. Sear the pork shoulder until it's browned on all sides, about 2-3 minutes per side.
5
Transfer the pork shoulder to the slow cooker or Dutch oven. If using a slow cooker, add the hickory wood chips to the smoker box or make a foil packet with the wood chips and place it in the slow cooker. If using a Dutch oven, add the hickory wood chips to the pot.
6
Cover the slow cooker or Dutch oven and cook the pork shoulder for 8-10 hours, or until it reaches an internal temperature of 190°F (88°C).
7
After 8 hours, check the pork shoulder for tenderness. If it's not tender, cover it and cook for an additional 30 minutes to 1 hour.
8
Once the pork shoulder is tender, remove it from the slow cooker or Dutch oven and let it rest for 30 minutes.
9
Using two forks or meat claws, shred the pork shoulder into bite-sized pieces.
10
Strain the juices from the slow cooker or Dutch oven and discard any excess fat. Add the barbecue sauce to the juices and stir to combine.
11
Add the shredded pork to the barbecue sauce mixture and stir to coat. Cook for an additional 10-15 minutes, or until the pork is heated through.
12
Serve the pulled pork hot, garnished with minced garlic and your favorite sides, such as coleslaw, baked beans, or cornbread.

Expert Tips

Make sure to use a good cut of pork shoulder with a thick layer of fat on the surface. This will help to keep the meat moist and flavorful during the cooking process.
Don't overcook the pork shoulder. It should be tender and easily shredded with a fork.
Use a good quality barbecue sauce that's tangy, sweet, and smoky, with a thick, velvety texture.
If using a slow cooker, make sure to set it to the low heat setting to prevent the pork from cooking too quickly.
If using a Dutch oven, make sure to preheat your oven to 275°F (135°C) to ensure even cooking.
Let the pork shoulder rest for at least 30 minutes before shredding it. This will help the juices to redistribute and the meat to relax.
Use meat claws or two forks to shred the pork shoulder. This will help to prevent the meat from tearing and will result in a more tender, flavorful final product.
Experiment with different types of wood chips, such as oak or maple, to create different flavor profiles.

Common Mistakes to Avoid

Overcooking the pork shoulder, resulting in dry, tough meat.
Not using a good quality barbecue sauce, resulting in a lackluster flavor.
Not letting the pork shoulder rest for at least 30 minutes, resulting in a tough, dry final product.
Not using a good cut of pork shoulder, resulting in a lack of flavor and moisture.
Not cooking the pork shoulder low and slow, resulting in a tough, dry final product.
Not straining the juices from the slow cooker or Dutch oven, resulting in a greasy, messy final product.

Variations and Substitutions

Use different types of wood chips, such as oak or maple, to create different flavor profiles.
Add other ingredients, such as onions or bell peppers, to the slow cooker or Dutch oven for added flavor.
Use a different type of barbecue sauce, such as Kansas City-style or Carolina-style, for a unique flavor profile.
Add a splash of vinegar, such as apple cider vinegar or balsamic vinegar, to the barbecue sauce for a tangy, sweet flavor.
Use a different type of meat, such as beef or lamb, for a unique flavor profile.
Add some heat to the pulled pork by incorporating diced jalapenos or serrano peppers into the spice mixture.
Use a combination of spices, such as cumin and coriander, to create a unique flavor profile.

What to Serve With Memphis Style Pulled Pork

Serve the pulled pork hot, garnished with minced garlic and your favorite sides, such as coleslaw, baked beans, or cornbread. You can also serve it on a bun, with some crispy coleslaw and pickles, or alongside some creamy mashed potatoes and green beans.

Some other ideas for serving the pulled pork include:

ColeslawBaked beansCornbreadMashed potatoesGreen beans

Make-Ahead, Storage, Freezing and Reheating

Once the pulled pork is cooked, you can store it in the refrigerator for up to 3 days or freeze it for up to 2 months. To reheat, simply microwave or oven-heat the pulled pork until it's hot and steaming.

To freeze the pulled pork, place it in an airtight container or freezer bag and label it with the date and contents. When you're ready to reheat, simply thaw the pulled pork overnight in the refrigerator and reheat it as desired.

Some tips for storing and reheating the pulled pork include:

Make sure to cool the pulled pork to room temperature before refrigerating or freezing it. This will help to prevent the growth of bacteria and keep the meat fresh.

Use airtight containers or freezer bags to store the pulled pork. This will help to keep the meat fresh and prevent it from drying out.

Label the containers or bags with the date and contents. This will help you to keep track of how long the pulled pork has been stored and ensure that you use the oldest pulled pork first.

Reheat the pulled pork to an internal temperature of 165°F (74°C) to ensure food safety.

Frequently Asked Questions

What type of wood chips should I use for smoking?

Hickory wood chips are a classic choice for Memphis Style Pulled Pork, but you can also experiment with other types of wood chips, such as oak or maple, to create different flavor profiles.

How long should I cook the pork shoulder?

Cook the pork shoulder for 8-10 hours, or until it reaches an internal temperature of 190°F (88°C).

What type of barbecue sauce should I use?

A good quality barbecue sauce that's tangy, sweet, and smoky, with a thick, velvety texture, is essential for Memphis Style Pulled Pork. Look for a sauce that's made with high-quality ingredients and has a rich, complex flavor profile.

Can I use a different type of meat?

Yes, you can use a different type of meat, such as beef or lamb, for a unique flavor profile. Just make sure to adjust the cooking time and temperature accordingly.

How do I store the pulled pork?

Can I make the pulled pork ahead of time?

Yes, you can make the pulled pork ahead of time and store it in the refrigerator or freezer until you're ready to serve it. Just make sure to reheat it to an internal temperature of 165°F (74°C) to ensure food safety.

What are some good sides to serve with the pulled pork?

Some good sides to serve with the pulled pork include coleslaw, baked beans, cornbread, mashed potatoes, and green beans.

Can I use a slow cooker or Dutch oven?

Yes, you can use a slow cooker or Dutch oven to cook the pulled pork. Just make sure to adjust the cooking time and temperature accordingly.

How do I shred the pork shoulder?

Use meat claws or two forks to shred the pork shoulder. This will help to prevent the meat from tearing and will result in a more tender, flavorful final product.

The Full Recipe

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