Memphis Smoked Pork Shoulder
Fall-apart tender pork shoulder rubbed with Memphis spices and slow-roasted until caramelized. Shred and serve with coleslaw for an authentic Southern barbecue experience.
- Total time
- 360 min
- Servings
- 4
- Calories
- 520
- Protein
- 62g
Ingredients
- 3 tbsp paprika
- 2 tbsp brown sugar
- 1 tbsp garlic powder
- 1 tbsp onion powder
- ½ tsp cayenne pepper
- 1 tbsp salt
- 1 tsp black pepper
- 8 lb pork shoulder, bone-in skin-on
- 1 cup apple juice or cider vinegar
Instructions
- 1
Mix paprika, brown sugar, garlic powder, onion powder, cayenne, salt, and black pepper in a small bowl.
- 2
Pat pork shoulder dry with paper towels. Rub the spice mixture all over the meat, working it into crevices.
- 3
Let the rubbed pork sit at room temperature for 30 minutes.
- 4
Preheat oven to 275°F. Place a roasting rack in a large roasting pan.
- 5
Set pork skin-side up on the rack. Pour apple juice into the pan bottom (not over the meat).
- 6
Roast uncovered for 5–6 hours. Pork is done when a meat thermometer inserted into the thickest part reads 190°F.
- 7
Remove from oven. Let pork rest for 20 minutes before pulling.
- 8
Shred the pork with two forks, discarding bone and excess fat. Toss with pan drippings if desired.
- 9
Serve hot with cornbread, pickles, and creamy coleslaw.
Tools you’ll need
- large roasting pan with rack
- meat thermometer
- paper towels
- small mixing bowl
- two forks for shredding
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