Memphis Pulled Pork Recipes

MEMPHIS PULLED PORK

Steps:

• Spread onion slices and garlic cloves in the bottom of a slow cooker; stir in beef broth, barbeque sauce, brown sugar, cider vinegar, and pepper. Add pork roast.
• Cover and cook on Low for 6 to 8 hours. Remove pork from slow cooker. Strain juices and return to the slow cooker. Mix water and cornstarch in a bowl; stir into juices until sauce is thickened.

MEMPHIS-STYLE RUB

Steps:

• Whisk paprika, chili powder, turbinado sugar, salt, garlic powder, cumin, oregano, thyme, celery salt, black pepper, mustard, onion powder, and cayenne pepper together in a bowl.

MEMPHIS-STYLE PULLED PORK

Steps:

• Gather the ingredients.
• In a medium mixing bowl , combine rub ingredients into a paste. Coat pork shoulder with rub, cover with plastic wrap and refrigerate 1 hour.
• Preheat smoker and prepare for an 8-hour smoke. Make sure wood chips are soaked and drained before using them. Add charcoal and wood chips as necessary to keep the temperature low, or between 200 and 225 F/95 to 110 C. Smoke pork shoulder for about 8 hours or until internal temperatures reach 185 F/85 C.
• Once the pork is cooked, remove from the smoker. Wrap tightly in foil and allow to sit for an hour. While pork is resting, prepare finishing sauce. Blend together everything except the ketchup.
• Pour into a saucepan and add the ketchup. Simmer over low heat for 15 minutes. Remove from heat and set aside.
• Unwrap pork butt and shred. Combine pork with 1/3 of the table sauce. Keep warm and serve on white bread buns with remaining sauce on the side. Top with coleslaw .
• Enjoy!

MEMPHIS PULLED PORK RUB

Steps:

• In a medium bowl, combine all of the ingredients listed above. Apply onto all exposed surfaces of pork butt or shoulder cuts. If making ahead of time, store in an air tight plastic container or jar (with the lid on tight), in a cupboard for up to 6 months after preparation. Discard any rub that has come into contact with raw meat.
• This recipe makes enough for 1 large pork roast. Double or triple the recipe based on your cooking needs.

MEMPHIS-STYLE PULLED PORK NACHOS

Steps:

• Preheat the oven to 450 degrees F.
• For the barbecue pork: In a medium saucepan, heat the oil until shimmering. Add the onion and cook until tender, about 5 minutes. Add the butter and garlic and continue to cook until the garlic is softened. Add the ketchup, molasses, vinegar, hot sauce, mustard and brown sugar and simmer until the sugar is melted and the ingredients have combined, about 5 minutes. Transfer to a blender and carefully blend until smooth. Return to the pan, add Trisha's Pulled Pork and keep over low heat to warm through.
• For the cheese sauce: Heat the cream and pepper in a small saucepan over low heat until it just begins to steam, about 3 minutes. Gradually add the cheese, stirring until the cheese is completely melted. Keep warm, adding a bit more cream if the sauce becomes too thick.
• For the nachos: In a shallow casserole dish, spread the shredded romaine and then top with the tortilla and potato chips mixed together. Spread the pork over the chips and cover with the shredded Cheddar. Bake until the cheese has melted, 8 to 10 minutes. Pour the cheese sauce over top and garnish with the red onions and scallions.
• Season the ribs well on all sides with salt and pepper.
• In a large Dutch oven over high heat, heat the oil to a shimmer. Add the ribs and sear until browned on all sides, about 8 minutes. Remove the ribs and transfer to a plate. Add the garlic, carrots and onion and cook until golden and caramelized, about 10 minutes. Add the tomato paste and cook for 2 minutes. Add 1 cup of water and, using a wooden spoon, scrape up any browned bits from the bottom of the pan. Add 2 more cups of water and stir to combine.
• Return the ribs to the Dutch oven, cover and reduce the heat to low. Cook until fork-tender, about 3 hours.
• Remove the ribs from the liquid and transfer to a baking sheet to cool. Strain the cooking liquid and reserve. When cool enough to handle, use 2 forks to shred the pork.

MEMPHIS STYLE PULLED PORK SANDWICHES

Steps:

• Remove ends and peel from onion; slice thickly and place in slow cooker with peeled garlic cloves. Stir in broth, bbq sauce, sugar, vinegar and pepper; add pork roast gently. Cover and cook on high 6-8 hours or until pork is fork tender.
• Remove pork from slow cookerl Combine cornstarch and water in small bowl until blended. Stir into sauce mixture in slow cooker; bring to a boil. Boil 4-5 min or until slightly thickened.
• Meanwhile, shred pork using 2 forks. Split hamburger rolls, if needed. Strain sauce into medium bowl (discard onions and garlic). Serve pork on rolls topped with sauce. (Pork makes 6 servings; sauce makes 24 servings.).

MEMPHIS STYLE PULLED PORK

Steps:

• In a medium mixing bowl, mix rub ingredients into a paste. Coat pork shoulder with rub, cover with plastic wrap and refrigerate 1 hours. Preheat smoker and prepare for an 8 hour smoke. Make sure wood chips are soaked and drained before using. Add charcoal and wood chips as necessary to keep temperature low, or between 200 - 225°F. Smoke pork shoulder for about 8 hours or until internal temperatures reach 185°F. Once pork is cooked remove from smoker. Wrap tightly in foil and allow to sit for an hour. While pork is resting, prepare finishing sauce. Blend together everything except the ketchup. Pour into a saucepan and add the ketchup. Simmer over low heat for 15 minutes. Remove from heat and set aside. Unwrap pork butt and shred. Combine pork with 1/3 of the table sauce. Keep warm and serve on white bread buns with remaining sauce on the side. Top with Cole Slaw and favorite finishing sauce.