Memphis Style Dry-Rub Sandwich

Ingredients

• 8 lbs Pork shoulder (Boston Butt)
• 0.5 cup Smoked Paprika
• 0.25 cup Dark Brown Sugar
• 2 tbsp Kosher Salt
• 1 tsp Cayenne Pepper
• 0.5 cup Apple Cider Vinegar
• 6 oz Tomato Paste
• 2 tbsp Molasses
• 4 pieces Hickory Wood Chunks
• 8 count Brioche Buns
• 1 tbsp Dry Mustard
• 1 tbsp Garlic Powder

Instructions

1. 1

   Trim the excess fat cap from the pork shoulder to 1/4 inch thickness and pat the meat completely dry with paper towels.

2. 2

   Combine paprika, brown sugar, salt, cayenne, garlic powder, and mustard to create the dry rub; apply heavily to all sides of the pork, pressing it into the meat.

3. 3

   Prepare your smoker for indirect cooking at a steady 225°F (107°C) using hickory wood for a deep, traditional Memphis flavor profile.

4. 4

   Place the pork in the smoker and cook until the internal temperature reaches 165°F, then wrap tightly in butcher paper to preserve the bark while tenderizing.

5. 5

   Continue smoking until the internal temperature reaches exactly 203°F, then remove and let the meat rest in an insulated cooler for at least 2 hours.

6. 6

   While the meat rests, simmer tomato paste, apple cider vinegar, molasses, and a pinch of the dry rub in a saucepan over low heat until thickened into a sweet glaze.

7. 7

   Hand-pull the pork into large succulent chunks rather than shredding it too finely, ensuring the exterior bark is distributed evenly throughout.

8. 8

   Toast the brioche buns lightly, pile the pork high, and finish with a generous drizzle of the warm sweet tomato sauce.