Slow-Smoked Memphis-Style Pulled Pork Shoulder

By AislePrompt Editorial · Published 2026-06-19 · Updated 2026-06-19

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Tender, fall-off-the-bone pulled pork shoulder smoked low and slow with a classic Memphis dry rub, perfect for sandwiches or plates. This American-inspired barbecue recipe, ready in about 640 minutes, pairs pork shoulder (Boston butt), brown sugar, paprika for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 8, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 40 min Cook: 600 min Serves 8 American cuisine 450 cal/serving

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Ingredients

5 lbs pork shoulder (Boston butt)
1/4 cup brown sugar
2 tbsp paprika
1 tbsp kosher salt
1 tbsp black pepper
1 tbsp garlic powder
1 tbsp onion powder
1 tsp cayenne pepper
2 cups apple wood chips
1/2 cup apple cider vinegar
1/2 cup water

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Instructions

Step 1: Combine 1/4 cup brown sugar, 2 tbsp paprika, 1 tbsp kosher salt, 1 tbsp black pepper, 1 tbsp garlic powder, 1 tbsp onion powder, and 1 tsp cayenne pepper in a bowl to create the dry rub.
Step 2: Rub the 5 lbs pork shoulder evenly with the dry rub, pressing it into all sides. Let it rest at room temperature for 30 minutes while preparing the smoker.
Step 3: Preheat your smoker to 225°F and add 2 cups of soaked apple wood chips for smoke.
Step 4: Place the pork shoulder fat side up on the smoker grate, and smoke for about 8-10 hours until the internal temperature reaches 195°F, spritzing every hour with a mixture of 1/2 cup apple cider vinegar and 1/2 cup water to maintain moisture.
Step 5: Remove the pork from the smoker, wrap tightly in foil, and let rest for 1 hour. Then shred the meat with forks, discarding excess fat, and serve warm.