Slow-Smoked Memphis-Style Pulled Pork with Tangy Barbecue Sauce

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-11 · Updated 2026-05-11

Tender pulled pork smoked low and slow, served with a signature tangy tomato-based barbecue sauce reflective of Memphis’ renowned BBQ culture. This american-inspired bbq & smoked ready in about 500 minutes blends pork shoulder (Boston butt), brown sugar, paprika into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 550 calories and feeds 8, so a small batch covers several meals across the week without taking over the fridge. 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.

Ingredients

• 4 lbs pork shoulder (Boston butt)
• 2 tbsp brown sugar
• 2 tbsp paprika
• 1 tbsp salt
• 1 tbsp black pepper
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tsp cayenne pepper
• 1 cup apple cider vinegar
• 1 cup ketchup
• 1/4 cup yellow mustard
• 2 tbsp Worcestershire sauce
• 2 tbsp honey
• 1/2 cup water
• 2 cups wood chips (hickory or apple)

Instructions

1. Step 1: Combine 2 tbsp brown sugar, 2 tbsp paprika, 1 tbsp salt, 1 tbsp black pepper, 1 tbsp garlic powder, 1 tbsp onion powder, and 1 tsp cayenne pepper in a bowl. Rub this spice mixture evenly over a 4 lb pork shoulder.
2. Step 2: Prepare your smoker with 2 cups soaked hickory or apple wood chips and preheat to 225°F.
3. Step 3: Place the pork shoulder fat side up on the smoker rack. Smoke for approximately 8 hours, maintaining 225°F, until internal temperature reaches 195°F and the meat is tender enough to pull apart easily.
4. Step 4: While pork smokes, combine 1 cup apple cider vinegar, 1 cup ketchup, 1/4 cup yellow mustard, 2 tbsp Worcestershire sauce, 2 tbsp honey, and 1/2 cup water in a saucepan. Bring to a simmer over medium heat and cook for 15 minutes until sauce thickens slightly.
5. Step 5: Remove pork from smoker and let rest for 20 minutes. Using two forks, shred the pork into bite-sized pieces.
6. Step 6: Toss shredded pork with half of the prepared tangy barbecue sauce and serve extra sauce on the side for dipping, embracing the classic Memphis BBQ flavor profile.