Memphis Style Pulled Pork

 


Memphis Style Pulled Pork
Author: 
Recipe Type: Entree
 
Ingredients
  • 1 8lb Pork Butt (Bone-in Pork Roast)
  • 4 teaspoons seasoned salt
  • 2 teaspoons dark brown sugar
  • 1½ teaspoons granulated sugar
  • 1½ teaspoons paprika
  • ¼ teaspoon garlic powder
  • ¼ teaspoon pepper
  • ⅛ teaspoon dry mustard
  • ⅛ teaspoon ground cumin
  • 1/16 teaspoon ground ginger
Instructions
  1. Heat cooker to 250F (225F-275F) is okay too, but it will change the cooking time
  2. Trim Pork Butt – (leave fat cap on for juicier product)
  3. Sprinkle (do not rub) the rub mixture onto the meat
  4. Place butt on the smoker with the fat side up
  5. Close the lid to the smoke chamber and cook for 12-16 hours
  6. At the 12 hour mark it is time to start checking for doneness. I do this with a metal probe in the meat (avoiding the bones). It should slide in with little to no resistance when done.
  7. Remove pork butt and let it rest in foil for 30 min. At that point the butt should pull fairly easy, and the bone will come out clean. Toss the meat with some vinegar sauce, and it is ready to serve.

 
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