"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Memphis Style Pulled Pork Recipe

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This recipe for Memphis Style Pulled Pork, by , is from The Buhler Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Mark Blohm
Added: Sunday, May 25, 2008

Category:
Category:

Ingredients:  
Ingredients:  
Boston Butt Roast, 5-6 lb., leave most fat on
Memphis Style Rub (see Misc.recipe)
Vinegar Sauce (see Sauce recipe)

Directions:
Directions:
Rub the butt roast on all sides with the Memphis style rub. Wrap in saran wrap for 2 - 24 hours. Set up the grill for indirect heat (If using wood chips for smoke, make sure to soak them for 1 hour, then drain and put directly on coals or in a smoke box for gas grill). Grill temperature should be between 230 and 275. When smoke starts, put meat on grill fat side up and cook for 6 - 8 hours or internal temperature reaches 200 - 210. Baste with apple cider every couple of hours, if you like. When roast is done pull off of the grill and let rest for 15 minutes. Using heavy rubber gloves pull the bone out. If roast is cooked right the bone will pull out clean. Start pulling the pork apart, finely shredding into a foil pan. Discard any fat that is left. Do not discard any burnt crunchy pieces (brownies) ... these are yummy! You can chop them up and mix them in with the pulled pork. Mix in 1 - 1 1/2 cup vinegar sauce (just enough to moisten the pork up). Cover with foil and put back on the grill or warm oven for up to 30 minutes. Serve with hamburger buns with Memphis Cole Slaw. Add vinegar sauce to taste.

 

 

 

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