Memphis Dry Rub Pulled Pork

Instructions

1. Prepare the dry rub
   In a medium bowl, combine the brown sugar, paprika, kosher salt, black pepper, garlic powder, onion powder, dried oregano, cayenne pepper, mustard powder, and celery salt. Mix thoroughly until well incorporated.
2. Prepare the pork
   Pat the pork shoulder dry with paper towels. Trim excess fat if desired, but leave a 1/4-inch fat cap on top. Apply the dry rub generously to all sides of the pork shoulder, pressing it into the meat to adhere. Wrap the seasoned pork in plastic wrap and refrigerate for at least 4 hours, preferably overnight.
3. Prepare the smoker
   Preheat your smoker to 225°F (107°C). Add soaked wood chips according to your smoker's instructions. Fill the water pan if your smoker has one.
4. Smoke the pork
   Place the pork shoulder fat side up on the smoker rack. Insert a probe thermometer into the thickest part of the meat, avoiding the bone. Close the smoker and maintain a temperature between 225-250°F (107-121°C). Smoke the pork until it reaches an internal temperature of 165°F (74°C), approximately 6-7 hours.
5. Wrap and continue cooking
   Once the pork reaches 165°F (74°C), remove it from the smoker and wrap tightly in heavy-duty aluminum foil or butcher paper. Return the wrapped pork to the smoker and continue cooking until the internal temperature reaches 203°F (95°C), about 2-3 more hours. The meat should be fork-tender.
6. Rest the meat
   Remove the pork from the smoker and keep it wrapped. Place it in an empty cooler or wrap in towels and let it rest for 1 hour. This allows the juices to redistribute throughout the meat.
7. Pull the pork
   After resting, unwrap the pork and transfer to a large cutting board. Remove the bone (it should pull out easily) and any large pieces of fat. Using two forks or heat-resistant gloves, pull the pork into shreds. As you pull, sprinkle with additional dry rub to enhance the Memphis-style flavor.
8. Serve Memphis-style
   For authentic Memphis-style pulled pork, serve the meat without sauce, allowing the dry rub flavors to shine. Offer barbecue sauce on the side. Traditionally served on a bun with coleslaw, or on a plate with classic Southern sides like baked beans, cornbread, and collard greens.