Some Memphis joints serve pulled pork bone dry, spice-forward and smoky with no sauce at all. This version keeps that spirit but leaves a light tomato-based sauce and slaw on the side for anyone who wants it.
What You'll Need
- 1 (8–10 lb) pork shoulder
- ¼ cup paprika
- ¼ cup brown sugar
- 2 tablespoons chili powder
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon salt
- 1 tablespoon black pepper
- 1 teaspoon cayenne
- 1 teaspoon mustard powder
- Light tomato-based BBQ sauce, for serving (optional)
- Crunchy coleslaw, for topping
The Method
Combine the paprika, brown sugar, chili powder, garlic powder, onion powder, salt, black pepper, cayenne, and mustard powder.
Rub the mixture generously over the entire pork shoulder and refrigerate uncovered for at least 4 hours or overnight.
Preheat the oven to 225°. Cook the pork uncovered, fat side up, for 6 hours.
Wrap in foil and continue cooking until a fork slides through easily, about 2 more hours.
Rest the pork in foil for 30 minutes before handling.
Shred the pork by hand.
Dust the shredded pork with a little extra dry rub to wake the bark back up. Serve dry, or with a light tomato-based sauce on the side, topped with crunchy coleslaw.