Memphis Pulled Pork Recipe | Sweet & Smoky Dry Rub BBQ

Memphis pulled pork is the classic of all classics. Sweet, smoky, with a deep bark that has formed over hours on the grill. The Memphis BBQ Rub — with smoked paprika, brown sugar, and black pepper — gives the meat exactly the layer you want: crispy on the outside, buttery soft on the inside.

What you'll need:

  • 1.5–2 kg pork shoulder (Boston butt)
  • 50–65g Memphis BBQ Rub
  • BBQ or oven
  • Butcher paper or aluminum foil
  • Meat thermometer

Preparation

Pat the pork shoulder dry with paper towels. Rub the Memphis BBQ Rub generously over it — top, bottom, and sides. Let rest in the refrigerator for at least 2 hours, preferably overnight. The brown sugar in the rub draws moisture to the surface and helps form a beautiful bark.

🔥 Want to order the Memphis BBQ Rub? Freshly mixed after your order — not off the shelf.

→ Order Memphis BBQ Rub — €9.95    → 3-Evening Pack — 3 rubs of your choice

BBQ Preparation (low & slow)

  1. Preheat the BBQ to indirect heat: 110–120°C.
  2. Place the shoulder fat-side up on the grate.
  3. Smoke for 4–5 hours without opening. Use cherry wood or hickory for a smoky depth.
  4. Wrap the meat in butcher paper when the internal temperature reaches 70°C (the “stall”).
  5. Continue cooking until an internal temperature of 90–95°C — another 2–3 hours.
  6. Let rest for 30–45 minutes before pulling the meat.

Oven Preparation

  1. Preheat the oven to 120°C (fan-assisted).
  2. Place the shoulder on a rack over a baking tray with a layer of water.
  3. Cook for 5–6 hours covered with foil until an internal temperature of 90–95°C.
  4. Remove the foil and set the oven to 220°C for 20 minutes for a crispy bark.
  5. Let rest and pull the meat with two forks.

Tips for perfect pulled pork

  • The “stall” around 70°C is normal — just be patient.
  • Save the cooking liquid and mix it into the pulled meat.
  • Pull the meat by hand for the best texture.
  • More smoke = more flavor, but don't overdo it with hickory.

Serving

Serve on a brioche bun with coleslaw, or as a main course with grilled corn and baked beans. The sweet-smoky taste of the Memphis rub pairs perfectly with a light BBQ sauce on the side — but is also delicious without.

→ Order the Memphis BBQ Rub
→ Also check out the Memphis Spareribs Recipe
→ All about Memphis BBQ Rub — flavor profile & tips
→ Discover more flavors with the Starter Pack

Want to learn more about BBQ techniques?

→ Measuring internal temperature — complete guide
→ The Bark and the Smoke Ring: what is it and how does it form?
→ What is the BBQ Stall? Cause, duration, and solution
→ Which smoking wood should you use? Hickory, apple, cherry, and mesquite explained