Memphis Style Pulled Pork BBQ Sandwiches
For the pork
6 Tbsp. paprika
3 Tbsp. granulated sugar
scant Tbsp. onion powder
Kosher salt and coarsely ground pepper
1 10- to 12-lb boneless pork shoulder or Boston butt, rinsed and dried
8 to 12 soft hamburger buns, split
coleslaw, for serving
Mix the paprika, sugar, and onion powder in a bowl. Transfer 3 tablespoons of the seasoning to a separate bowl, add 2 tablespoons salt and 3 tablespoons pepper, and sprinkle onto the pork. Place the pork into crock pot and cook on high for 8 hours. When pork is ready, it should pull apart easily. Shred it then cover it with remaining dry rub and your preferred amount of sauce (recipe below). Serve on hamburger buns with coleslaw.
For the barbecue sauce
2 c. ketchup
1/4 c. packed light brown sugar
1/4 c. granulated sugar
freshly ground pepper
1 1/2 tsp. onion powder
1 1/2 tsp. dry mustard
2 Tbsp. fresh lemon juice
2 Tbsp. Worcestershire sauce
1/2 c. apple cider vinegar
2 Tbsp. light corn syrup (optional)
Mix together all sauce ingredients in a medium saucepan. Bring to a boil, stirring, then reduce the heat to low and simmer, uncovered for at least 2 hours, stirring occasionally.
You can double the sauce and keep the extra in the fridge for up to a month.
An email from a friend today reminded me that I've been wanting to share this recipe for months, ever since I first made it mid-winter. I know that there are all kinds of heated arguments about what type of barbecue is best, and I have a secret family recipe for barbecue sauce squirreled away in a secret place. All conflict aside, this Memphis barbecue recipe is easy, straightforward, and delicious! It's a crockpot recipe to boot, which you know gives it extra points in my book.
Everything can be made ahead - you can even cover the pork with plastic wrap after seasoning it with the dry rub and refrigerate it up to 24 hours. Pop it in the crock pot on the day of your BBQ feast, and all you need to do is shred it before eating.
I made this a number of times this winter, dreaming of summer picnics ... now, I know I'll be making it a lot this summer so that I don't have to spend much time in a hot kitchen!
Recipe slightly adapted from here.