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Memphis Dry-Rub Pulled Pork
Andre Lewis

Memphis Dry-Rub Pulled Pork

Memphis-style seasoning puts paprika, garlic and black pepper ahead of a heavy finishing sauce. Apple juice supplies just enough moisture for the cooker, while a fresh spoonful of the rub wakes up the shredded meat at the end. Crisping one tray under the broiler adds the bark-like edges a covered crock cannot make.
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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 the paprika, brown sugar, salt, garlic powder, onion powder, black pepper, mustard and cayenne.
  2. Reserve 1 tablespoon of the rub, then coat the pork thoroughly with the rest.
  3. Spread the onion in a 6-quart slow cooker, add the pork and pour the apple juice and vinegar around the meat.
  4. Cover and cook on low until the shoulder is very tender, about 8 hours.
  5. Transfer the pork to a rimmed pan, discard excess fat and pull the meat into thick shreds.
  6. Toss the pork with the reserved dry rub and 1/2 cup skimmed cooker juices.
  7. Spread half the pork on a foil-lined sheet and broil 3 to 4 minutes until scattered edges brown, then mix it back with the soft pork.