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Memphis Style Smoked Pulled Pork Shoulder

Ingredients – Serves 6 – 8:

  • Pork Shoulder
  • 1 boneless pork shoulder about (2-3kg), with a good amount of fat and meat
  • Rub (Sweet paprika, Sea salt, Onion powder, pepper, cayenne pepper, brown sugar, celery salt, garlic powder)
  • BBQ sauce
  • Mallee root charcoal
  • Apple Wood or, Cherry Wood

Procedure:

  • Coat pork shoulder with rub, cover with cling wrap and put in the fridge overnight.
  • Prepare the smoker for indirect heat. If using an offset smoker, build a small fire with charcoal and apple/cherry wood to ensure even indirect heat and smoke throughout the BBQ.
  • Cook the pork at around 120°C for 5 hours. Many variables affect cooking time and temperature such as how many times the smoker is opened, how close the pork is to the firebox, the type of smoker* you are using, the weight and thickness of the pork.
  • Use a thermometer to monitor the internal temperature of the pork as this will indicate how far along the cooking process you are.
  • After around 5 hours of smoking and continuing to add wood chunks, wrap the pork in foil and put back in the smoker. After this point, it is not necessary to add more wood chunks to the fire. Just maintain the temperature using charcoal.
  • Smoke pork shoulder for about 7 hours or until internal temperatures reaches 95°C. At this point, you can take the pork out of the smoker and allow it to rest for 1 hour before pulling.
  • Mix with BBQ sauce for added flavour (optional)

HOT TIP:

Getting your pork to an internal temperature of 95°C will be at perfect pulling temperature.

For more delicious recipes, click here.

*To help you decide the best smoker for you, read this: What Smoker To Buy.

Want to get hands-on help from experienced spit mastersClick here see the next available dates for our in-store demonstrations and BBQ Masterclasses

Beginners guide to meat smoking

How to choose smoking wood

 

 

 Rhiannon Peterson   By: Rhiannon Peterson

 

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