Best 5 Memphis Style Pulled Bbq Pork Recipes

**Memphis-Style Pulled BBQ Pork: A Taste of Southern Perfection**

Savor the smoky, succulent flavors of Memphis-style pulled pork, a Southern delicacy that has captivated barbecue enthusiasts worldwide. Prepared with a unique blend of spices, this tender, fall-off-the-bone pork shoulder is slow-cooked to perfection, infusing every bite with a tantalizing balance of sweet, tangy, and savory notes. Discover the art of creating this iconic dish with our curated collection of recipes, ranging from classic to contemporary takes on the Memphis tradition. From selecting the perfect cut of pork to mastering the art of smoking and saucing, our guides provide step-by-step instructions and expert tips to help you achieve finger-licking goodness. Whether you're a seasoned pitmaster or a novice cook looking to impress your friends and family, our recipes cater to all skill levels and preferences. Dive into the world of Memphis-style pulled pork and let the smoky, tender, and flavorful experience transport you to the heart of Southern barbecue country.

Check out the recipes below so you can choose the best recipe for yourself!

MEMPHIS PULLED PORK

Memphis Pulled Pork image

Best ever southern pulled pork.

Provided by bubba hardy

Categories Main Dish Recipes Pork 100+ Pulled Pork Recipes

Time 6h10m

Yield 10

Number Of Ingredients 10

Ingredients

1 onion, thinly sliced
6 cloves garlic, peeled
2 (14 ounce) cans beef broth
1 (18 ounce) bottle barbeque sauce
⅓ cup brown sugar
⅓ cup cider vinegar
½ teaspoon ground black pepper
1 (4 pound) Boston butt pork shoulder roast
2 tablespoons cornstarch
3 tablespoons water

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.

Nutrition Facts : Calories 356.3 calories, Carbohydrate 28.7 g, Cholesterol 71.5 mg, Fat 17.4 g, Fiber 0.6 g, Protein 19.7 g, SaturatedFat 6.3 g, Sodium 880.4 mg, Sugar 20.8 g

MEMPHIS-STYLE PULLED PORK

Memphis-Style Pulled Pork image

Memphis-style barbecue combines sweet, heat and savory. This recipe has both a rub and finishing sauce to make a great pulled pork sandwich.

Provided by Derrick Riches

Categories Dinner Entree Lunch

Time 8h20m

Yield 8

Number Of Ingredients 15

Ingredients

1 boneless pork butt (about 5 to 6 pounds/2.3 to 2.7 kilograms)
For Memphis Rub:
2 tablespoons/30 milliliters paprika
1 tablespoon/15 milliliters salt
1 tablespoon/15 milliliters onion powder
2 teaspoons/10 milliliters black pepper (fresh ground)
1 1/2 teaspoons/7.5 milliliters cayenne
For Finishing Sauce:
2 cups/475 milliliters ketchup
2 cups/475 milliliters onion (chopped)
1 cup/240 milliliters red wine vinegar
2 cloves garlic (minced)
1/4 cup/60 milliliters yellow mustard
1/4 cup/60 milliliters brown sugar
1/2 teaspoon/2.5 milliliters Louisiana hot sauce

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!

Nutrition Facts : Calories 971 kcal, Carbohydrate 35 g, Cholesterol 323 mg, Fiber 2 g, Protein 91 g, SaturatedFat 18 g, Sodium 1856 mg, Fat 51 g, ServingSize Serves 6 to 8, UnsaturatedFat 29 g

MEMPHIS-STYLE PULLED PORK NACHOS

Memphis-Style Pulled Pork Nachos image

Provided by Trisha Yearwood

Categories appetizer

Time 4h25m

Yield 6 to 8 servings

Number Of Ingredients 28

Ingredients

1 tablespoon vegetable oil
1 medium red onion, chopped
2 tablespoons salted butter
4 cloves garlic, crushed
1 1/2 cups ketchup
1/4 cup molasses
1/4 cup apple cider vinegar
2 tablespoons hot sauce
2 tablespoons dry mustard
2 tablespoons light brown sugar
1 pound Trisha's Pulled Pork, recipe follows
1/2 cup heavy cream, plus more if needed
1/2 teaspoon ground white pepper
12 slices white American cheese (about 6 ounces)
1 romaine heart, shredded
Half a 13-ounce bag tortilla chips
Half an 8-ounce bag kettle-cooked potato chips
One 8-ounce bag shredded Cheddar (2 cups)
Chopped red onions, for garnish
Sliced scallions, for garnish
3 pounds boneless country-style pork spareribs
Coarse salt and freshly ground black pepper
Coarse salt and freshly ground black pepper
2 tablespoons vegetable oil
8 cloves garlic, crushed
3 carrots, peeled and cut into large chunks
1 large yellow onion, quartered
One 6-ounce can tomato paste

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 BBQ PORK TOTCHOS

Memphis BBQ Pork Totchos image

A mashup of the BBQ pork nachos that are on so many menus in Memphis and the South-of-the-Border influenced Totchos that have blown up as the must-try bar food in Seattle. Serve with extra barbeque sauce for dipping.

Provided by Leslie Kelly

Categories Appetizers and Snacks Cheese Nachos Recipes

Time 1h

Yield 6

Number Of Ingredients 8

Ingredients

1 (28 ounce) package frozen bite-size potato nuggets (such as Extra Crispy Tater Tots®)
2 cups shredded pepperjack cheese
2 cups cooked pulled pork
½ cup chopped white onion
¼ cup chopped pickled jalapeno peppers
½ cup barbeque sauce (such as Cattlemen's®)
1 cup prepared coleslaw
1 bunch green onions, sliced

Steps:

Preheat oven to 425 degrees F (220 degrees C). Arrange potato nuggets in a single layer on a baking sheet.
Bake in the preheated oven for 20 minutes. Shake baking sheet and continue baking until potato nuggets are extra crispy, 20 to 24 minutes longer. Remove baking sheet from oven and turn on oven's broiler.
Top potato nuggets with pepperjack cheese, pulled pork, onion, and jalapeno peppers. Drizzle barbeque sauce over "totchos".
Broil in the preheated oven until cheese starts to bubble, 5 to 7 minutes. Top "totchos" with coleslaw and green onions.

Nutrition Facts : Calories 619.1 calories, Carbohydrate 57.2 g, Cholesterol 105.4 mg, Fat 32.1 g, Fiber 5 g, Protein 31.7 g, SaturatedFat 12 g, Sodium 1674.8 mg, Sugar 8.1 g

MEMPHIS-STYLE PULLED BBQ PORK

Memphis-Style Pulled BBQ Pork image

Make and share this Memphis-Style Pulled BBQ Pork recipe from Food.com.

Provided by daggle

Categories Pork

Time 4h40m

Yield 8-10 serving(s)

Number Of Ingredients 20

Ingredients

4 lbs pork butt
3 tablespoons garlic powder
3 tablespoons paprika
3 tablespoons sugar
2 tablespoons salt
1 tablespoon ground black pepper
2 teaspoons ground sage
2 teaspoons ground ginger
1 teaspoon ground cumin
1 teaspoon dry mustard
1 teaspoon cayenne pepper
1 cup ketchup
1 (8 ounce) can tomato sauce
1 cup brown sugar
1 cup cider vinegar
1 tablespoon Worcestershire sauce
1 tablespoon paprika
1 1/2 teaspoons onion salt
1 teaspoon dry mustard
2 teaspoons hot pepper sauce

Steps:

Mix all rub ingredients.
Sprinkle rub all over pork and rub into meat.
Wrap in foil and refrigerate 3 hours to overnight.
Smoke meat on smoker for 4 to 6 hrs (200-225 degrees check for doneness)(TIP: even after the meat reaches correct temperature you need to let it continue to cook for a few more hours at the 200-225 degree temperature this will produce a meat that can be PULLED: a stringy type of pull. if you can't smoke for that long just cover your meat in foil and put in the oven for a few hours to produce the stringy traditional pulled pork and the smoky flavor will still be present.).
While pork is cooking mix all BBQ sauce ingredients in a sauce pan.
Bring to a slight boil then simmer on low heat until meat is done.
Remove meat from smoker and loosely cover with foil for 15 minute.
Pull pork apart.
Either put meat in sauce or spoon over meat to serve on your choice of buns.

Nutrition Facts : Calories 701.7, Fat 36.6, SaturatedFat 12.5, Cholesterol 149.7, Sodium 2433.5, Carbohydrate 47.5, Fiber 2.7, Sugar 40.8, Protein 44.9

Tips:

Choose the right pork shoulder: Look for a pork shoulder that is well-marbled, with a good amount of fat. This will help the meat stay moist and flavorful as it cooks.
Use a good rub: The rub is what gives pulled pork its flavor, so it's important to use a good one. There are many different rub recipes available, so experiment until you find one that you like.
Cook the pork shoulder low and slow: Pulled pork is best when it is cooked low and slow. This allows the meat to break down and become tender. The ideal cooking temperature is between 225 and 250 degrees Fahrenheit.
Use a smoker or grill: Pulled pork can be cooked in a smoker or on a grill. If you are using a smoker, use a mild wood, such as hickory or apple. If you are using a grill, use indirect heat.
Let the pork shoulder rest before shredding: Once the pork shoulder is cooked, let it rest for at least 15 minutes before shredding. This will help the juices redistribute throughout the meat.

Conclusion:

Pulled pork is a delicious and versatile dish that can be enjoyed in many different ways. Whether you are serving it on a bun, in a sandwich, or on top of nachos, pulled pork is sure to be a hit. With a little planning and effort, you can make delicious pulled pork at home. So what are you waiting for? Get cooking!