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
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Open the appInstructions
Step 1
Mix paprika, brown sugar, garlic powder, onion powder, cayenne, salt, and black pepper in a small bowl.
Step 2
Pat pork shoulder dry with paper towels. Rub the spice mixture all over the meat, working it into crevices.
Step 3
Let the rubbed pork sit at room temperature for 30 minutes.
Step 4
Preheat oven to 275°F. Place a roasting rack in a large roasting pan.
Step 5
Set pork skin-side up on the rack. Pour apple juice into the pan bottom (not over the meat).
Step 6
Roast uncovered for 5–6 hours. Pork is done when a meat thermometer inserted into the thickest part reads 190°F.
Step 7
Remove from oven. Let pork rest for 20 minutes before pulling.
Step 8
Shred the pork with two forks, discarding bone and excess fat. Toss with pan drippings if desired.
Step 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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