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Memphis Dry-Rub Pulled Pork on a plate
Andrew Fowler

Memphis Dry-Rub Pulled Pork

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Prep Time 25 minutes
Cook Time 8 hours 20 minutes
Total Time 8 hours 45 minutes
Servings: 10
Ingredients Method

Ingredients
  

  • 4 1/2 lbs boneless pork shoulder cut into 3 pieces
  • 2 tbsp smoked paprika
  • 1 tbsp packed light brown sugar
  • 2 tsp kosher salt
  • 2 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp black pepper
  • 1 tsp dry mustard
  • 1/2 tsp cayenne pepper
  • 1 large yellow onion thickly sliced
  • 3/4 cup unsweetened apple juice
  • 1 tbsp apple cider vinegar

Method
 

  1. Mix paprika, brown sugar, salt, garlic powder, onion powder, black pepper, mustard, and cayenne.
  2. Reserve 1 tablespoon rub; coat pork thoroughly with rest.
  3. Spread onion in a 6-quart slow cooker. Add pork; pour apple juice and vinegar around meat.
  4. Cover; cook on low about 8 hours until very tender.
  5. Transfer pork to a rimmed pan; discard excess fat. Pull into thick shreds.
  6. Toss pork with reserved rub and 1/2 cup skimmed cooker juices.
  7. Spread half the pork on a foil-lined sheet. Broil 3 to 4 minutes until scattered edges brown; mix back with soft pork.