Memphis-Style Pulled Pork

Ingredients

• 4 pounds pork shoulder
• 1 cup apple cider vinegar
• 1 cup brown sugar
• 1 cup yellow mustard
• 2 tablespoons smoked paprika
• 1 teaspoon cayenne pepper
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 2 teaspoons salt
• 1 teaspoon black pepper
• 1 cup water
• 8 pieces buns
• 2 cups coleslaw

Instructions

1. 1

   Preheat your smoker or grill to 225°F (107°C).

2. 2

   In a small bowl, mix together the brown sugar, smoked paprika, cayenne pepper, garlic powder, onion powder, salt, and black pepper to create the dry rub.

3. 3

   Rub the dry mixture evenly over the pork shoulder, ensuring it is well coated. Let it sit at room temperature for 30 minutes.

4. 4

   Place the pork shoulder in the smoker or on the grill, fat side up. Smoke for about 4 hours, or until the internal temperature reaches 160°F (71°C), spritzing with apple cider vinegar every hour.

5. 5

   Once the pork reaches 160°F, wrap it tightly in aluminum foil to retain moisture and continue cooking until it reaches an internal temperature of 195°F (90°C), about another 3 hours.

6. 6

   Remove the wrapped pork from the smoker and let it rest for at least 30 minutes before unwrapping.

7. 7

   While the pork is resting, combine the apple cider vinegar and mustard in a small bowl to create the tangy sauce.

8. 8

   After resting, shred the pork using two forks, discarding any large pieces of fat.

9. 9

   Mix the shredded pork with the tangy sauce, ensuring it's well coated.

10. 10

    Serve the pulled pork on buns topped with coleslaw. Enjoy your Memphis-Style Pulled Pork!