Memphis Style Pulled Pork Shoulder
ID: 87719e98...
A classic low-and-slow Memphis-style pulled pork shoulder smoked on a stick burner with hickory wood. It features a flavorful double-rub bark, a tangy vinegar sauce wrap, and a sweet barbecue glaze, resulting in incredibly tender and juicy pulled pork.
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🍳 調理の流れ
Season the pork shoulder with AP rub and BBQ red rub, then let it sweat. → Smoke at 275°F with hickory wood until a firm bark forms. → Drizzle with vinegar sauce, wrap tightly in foil, and smoke until the internal temp is 200°F. → Rest the meat, then glaze with BBQ sauce and smoke for 15-20 minutes to set. → Remove the bones and shred the pork to serve.
調理手順
簡単な手順
Season the pork shoulder with AP rub and BBQ red rub, then let it sweat. → Smoke at 275°F with hickory wood until a firm bark forms. → Drizzle with vinegar sauce, wrap tightly in foil, and smoke until the internal temp is 200°F. → Rest the meat, then glaze with BBQ sauce and smoke for 15-20 minutes to set. → Remove the bones and shred the pork to serve.
イントロ
A classic low-and-slow Memphis-style pulled pork shoulder smoked on a stick burner with hickory wood. It features a flavorful double-rub bark, a tangy vinegar sauce wrap, and a sweet barbecue glaze, resulting in incredibly tender and juicy pulled pork.
ステップ 1
Apply a generous coat of Killer Hogs AP Seasoning (salt, pepper, garlic) on all sides of the pork shoulder.
ステップ 2
Apply a generous layer of Killer Hogs The BBQ Rub on all sides of the pork shoulder, then gently pat the spices onto the meat.
ステップ 3
Place the seasoned pork shoulder on an upside-down cooling rack inside a foil pan. Let it rest for 15-20 minutes at room temperature to let the seasonings sweat into the meat.
ステップ 4
Place the pork shoulder (still on the rack) into the smoker preheated to 275°F with hickory wood splits. Smoke until a firm, dark bark develops on the surface.
ステップ 5
Once the bark is set and firm, remove the shoulder from the smoker and put it back into the foil pan. Drizzle vinegar-based BBQ sauce over the top of the meat.
材料リスト
重要なメモ
Using a whole pork shoulder (the picnic and the butt together) provides a variety of meat textures and flavor profiles in the final pulled pork.
Flipping the cooling rack upside down prevents the wire feet from catching on the smoker grates or tearing the aluminum foil during wrapping.
Cook for color first (bark development), then wrap to make it tender, and finally glaze for beautiful presentation.
Always let the meat rest after cooking to allow the juices to redistribute, ensuring the pulled pork is moist and tender.
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