Memphis Style Pulled Smoked Sirloin Roast Recipe 365

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MEMPHIS-STYLE PULLED PORK



Memphis-Style Pulled Pork image

Memphis-style barbecue combines sweet, heat and savory. This recipe has both a rub and finishing sauce to make a great pulled pork sandwich.

Provided by Derrick Riches

Categories     Dinner     Entree     Lunch

Time 8h20m

Yield 8

Number Of Ingredients 15

1 boneless pork butt (about 5 to 6 pounds/2.3 to 2.7 kilograms)
For Memphis Rub:
2 tablespoons/30 milliliters paprika
1 tablespoon/15 milliliters salt
1 tablespoon/15 milliliters onion powder
2 teaspoons/10 milliliters black pepper (fresh ground)
1 1/2 teaspoons/7.5 milliliters cayenne
For Finishing Sauce:
2 cups/475 milliliters ketchup
2 cups/475 milliliters onion (chopped)
1 cup/240 milliliters red wine vinegar
2 cloves garlic (minced)
1/4 cup/60 milliliters yellow mustard
1/4 cup/60 milliliters brown sugar
1/2 teaspoon/2.5 milliliters Louisiana hot sauce

Steps:

  • Gather the ingredients.
  • In a medium mixing bowl , combine rub ingredients into a paste. Coat pork shoulder with rub, cover with plastic wrap and refrigerate 1 hour.
  • Preheat smoker and prepare for an 8-hour smoke. Make sure wood chips are soaked and drained before using them. Add charcoal and wood chips as necessary to keep the temperature low, or between 200 and 225 F/95 to 110 C. Smoke pork shoulder for about 8 hours or until internal temperatures reach 185 F/85 C.
  • Once the pork is cooked, remove from the smoker. Wrap tightly in foil and allow to sit for an hour. While pork is resting, prepare finishing sauce. Blend together everything except the ketchup.
  • Pour into a saucepan and add the ketchup. Simmer over low heat for 15 minutes. Remove from heat and set aside.
  • Unwrap pork butt and shred. Combine pork with 1/3 of the table sauce. Keep warm and serve on white bread buns with remaining sauce on the side. Top with coleslaw .
  • Enjoy!

Nutrition Facts : Calories 971 kcal, Carbohydrate 35 g, Cholesterol 323 mg, Fiber 2 g, Protein 91 g, SaturatedFat 18 g, Sodium 1856 mg, Fat 51 g, ServingSize Serves 6 to 8, UnsaturatedFat 29 g

MEMPHIS STYLE PULLED SMOKED SIRLOIN ROAST RECIPE - (3.6/5)



MEMPHIS STYLE PULLED SMOKED SIRLOIN ROAST Recipe - (3.6/5) image

Provided by Beefman-2

Number Of Ingredients 16

10 -15 LB SIRLOIN ROAST
MEMPHIS RUB
1/2 cup paprika
1/4 cup garlic powder
1/4 cup mild chili powder (use medium or hot to kick up the heat)
3 tablespoons salt
3 tablespoons black pepper
2 tablespoons onion powder
2 tablespoons celery seeds
1 tablespoon brown sugar
1 tablespoon dried oregano
1 tablespoon dried thyme
3 teaspoons cumin
2 teaspoons dry mustard
2 teaspoons ground coriander
2 teaspoons ground allspice

Steps:

  • MIX RUB IN A BOWL AND PLACE IN AIR TIGHT CONTAINER. PREPARE ROAST TRIM EXCESSIVE FAT. SEASON WITH MEDIUM TO HEAVY COAT OF RUB, PLACE IN TUPPERWARE TYPE CONTAINER, COVER AND PLACE IN FRIDGE OVER NIGHT REMOVE FROM FRIDGE AND PLACE ON COUNTER TO COME UP TO ROOM TEMPERATURE. PREPARE YOUR SMOKER BRING UP TO TEMPERATURE OF 225 F AND ADD IN SMOKING CHIPS . OAK AND MAPLE ARE BEST HERE. PREHEAT FOR 30 TO 45 MINUTES. START THE CHIPS SMOKING, PLACE THE ROAST ON THE RACKS AND INTO THE SMOKER, SMOKE FOR NO MORE THEN 4 HOURS, AFTER THE SMOKE PROCESS APPLY 3 COATS OF YOUR FAVOURITE BBQ SAUCE LETTING IT CARAMELIZE BETWEEN COATS. CONTINUE TO COOK IN THE SMOKER TILL AN IT OF 190 TO 210F TEST WITH A FORK SEEING HOW EASY IT PULLS APART.. IF EASY REMOVE AND SHRED WITH FORKS. BASTE WITH YOUR FAVOURITE BBQ SAUCE AND LET CARAMELIZE IN SMOKER STARTING AT 185 F I.T. PLACE ON HAMBURGER BUNS AND SERVE

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