Texas Style Smoked Pulled Pork With Memphis Red Rub

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar has a lower glycemic index.

bbq sauce

🥗Healthier: homemade sauce

💰Cheaper: ketchup + vinegar

Homemade sauce can be lower in sugar and preservatives.

Score the pork shoulder in a crisscross pattern to help the rub penetrate the meat.

Apply a mild mustard binder all over the pork shoulder to help the rub stick.

Generously coat the pork shoulder with Memphis style rub, ensuring it covers all sides.

Set up the Weber smoker using the snake method for low and slow cooking.

Preheat the smoker to between 250°F and 300°F (121°C - 149°C) using oak chunks and hickory wood for smoking.

Place the pork shoulder in the smoker and cook for about 2 to 3 hours before checking the temperature.

After about 6 hours, check the internal temperature of the pork; it should be around 165°F (74°C).

Wrap the pork shoulder in foil to accelerate cooking after it reaches 165°F.

Return the wrapped pork to the smoker and cook until the internal temperature reaches 200°F to 205°F (93°C - 96°C).

Cooking Techniques

Equipment Needed

Spice Level:

Allergens