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Shredded Pork Shoulder, otherwise known as Boston Butt Barbecue-Barbecued Pork, is the most flavorful, easy to make meal when prepared on the Memphis Wood Fire Grill.  The precisely maintained low temperatures and slow smoke of the pork on the Memphis Grill allow for the natural juices and flavors to come out to make the best pulled pork you’ll ever have!

Pellet Flavor:
Your Preference -Oak (All Purpose), Apple, Cherry or any other stronger flavored wood.

Cooking Time:
8-10 hours of unattended cooking

One Pork Shoulder
Montreal Steak Seasoning
Salt and Pepper
Memphis Smokehouse Barbecue Sauce or Other BBQ Sauce  Brand


  1. Preheat Memphis Wood Fire Grill to 240 degrees.  Check to see there are enough pellets for an 8-10 hour burn.
  2. Rinse pork shoulder with cold water.  Trim loose fat but do not remove the “fat cap”.
  3. Liberally apply Montreal Steak Seasoning, as much as will possibly stick.
  4. Immediately place on the grill with the fat cap up.
  5. Smoke at 240 degrees until you reach an internal temperature of 160 degrees.
  6. Remove from grill.
  7. Tightly wrap pork shoulder in heavy duty aluminum foil.
  8. Place pork shoulder back on the grill.
  9. Slow smoke at 240 degrees until pork reaches an internal temperature of 195 degrees, approximately 8-10 hours.  For added convenience use the Memphis Food Probe.

10. When pork reaches 195 degrees internal temperature, remove from heat and let it rest and absorb some of the juices.

11.  Unwrap, shred and enjoy mouth watering shredded pork.  Add Memphis Smokehouse BBQ Sauces or other barbecue sauces to taste.