Memphis-Style Pulled Pork Sandwiches
Smoked pork shoulder pulled and sauced, piled on a bun with slaw, Memphis-style.
You'll need
- 1 bone-in pork shoulder (8–9 lb)
- 3 Tbsp yellow mustard
- 1/2 cup of your favorite pork rub
- 1 1/2 cups Sieveking's Memphis BBQ sauce
- Soft buns and coleslaw for serving
How to
- Coat the shoulder with mustard and rub. Smoke at 250°F until the bark sets and the temp hits about 165°F.
- Wrap in foil or butcher paper and cook to 200–205°F, until the bone wiggles free.
- Rest 1 hour, then pull, discarding the bone and big pieces of fat.
- Toss with about 1 cup of Sieveking's Memphis and serve on buns with slaw and extra sauce.
