My dad grew up in Memphis, Tennessee -- a.k.a., barbeque country. Every time we make a family trip to Tennessee, we make it a mission to find the best pulled pork BBQ sandwich in the state. I wanted to re-create for my dad the taste of real Memphis BBQ, but with a special twist. I use my own blend of seasoning rub to roast the pork, then top it off with a traditional BBQ sauce at the end. Roasting the pork at a low temperature definitely takes time -- but the end result is so tender and delicious, it’s worth it.
2 tablespoons garlic salt
1 1/2 tablespoons paprika
1 tablespoon turbinado sugar
1/2 tablespoon ground cumin
1/4 teaspoon dried parsley flakes
1 teaspoon black pepper blend
1 teaspoon unsweetened cocoa powder
1 large yellow onion, sliced
1 jar (18 ounces) of your favorite BBQ sauce
15 sandwich buns
To make rub: Combine all the rub ingredients in a small bowl.
To make pork: Rub the pork all over with the rub. Place fat-side up on a rack in a roasting pan. (The rack allows the pork fat to drip to the bottom of the pan.) Place the onion slices on top of the pork. Fill the bottom of the roasting pan with 2 inches of water.
Roast the pork for 1 hour. Reduce the heat to 250 degrees and roast until a thermometer inserted in the thickest part registers 160 degrees, about 10 hours, adding more water to the pan as it evaporates. When pork is cooked through, remove from the oven and let rest for at least 30 minutes. Cut any visible fat away from the pork and discard. Place the pork in a 4-quart baking dish. Using two forks, pull the pork meat into shreds.
Heat the BBQ sauce in a medium saucepan over medium heat. Once the sauce is warm, pour it over the pulled pork. Stir the meat and sauce together until the meat is coated in sauce.
Warm the buns on a baking sheet un the turned-off but still-warm over for about 3 minutes.
Serve the pulled pork BBQ with warmed buns.
Ease of Preparation: Moderate
Preparation Time: 20 min
plus 30 min resting time
Cook Time: 10 hrs
Recipe By: Whitney Miller
From: Modern Hospitality
Used with permission of Rodale Publishing