Neelys' Pulled Pork

Messy and Delicious!

Neelys' Pulled Pork Sandwich

UPDATED 2023
The Neelys say that when you put cole slaw on top of your pulled pork sandwich it is called a "Jumbo."

Whatever you call it, it is delicious!  Their recipe for pulled pork with vinegar slaw is top notch!

This has become my favorite pulled pork recipe.  I've made it many times since first posting it.

--Barbara

Smoked paprika, cumin, mustard and celery seed 

Their recipe for pulled pork caught my eye because it uses smoked paprika and celery seed among the rub ingredients.   Previous recipes I have tried used things like garlic and liquid smoke.  Or rosemary and garlic.

Plus the Neelys have a good reputation for southern food and I hadn't ever tried one of their recipes.

*Pat and Gina Neely had their own BBQ restaurant in Memphis before becoming popular hosts of the Food Network's Down Home with the Neelys.  

Now they have two cookbooks and 4 restaurants:  2 in Memphis, 1 in Nashville and the newest one is in New York City, called Neely's Barbecue Parlor.


Neelys' Pulled Pork
(from AARP magazine June 2014)

Serves 10-12

1/2 cup sugar
1/4 cup kosher salt
1 T. smoked paprika
1 T cayenne pepper
2 t. ground cumin
1/2 t. celery seed
1/2 t. mustard powder
8.5 pound bone-in Boston Butt
10-12 hamburger buns
Barbecue Sauce  -- your choice (we like Dinosaur BBQ's Slathering Sauce)
Vinegar Slaw (see below)

To make the dry rub, mix together the sugar, salt, paprika, cayenne pepper, cumin, celery seed and mustard powder.  Reserve 4 T. for serving later on. (I don't do this step.)

Generously rub the pork butt with the seasoning, then cover with plastic wrap.

Refrigerate for at least 4 hours or up to 1 day in advance.

2023 Memorial Day weekend 

2023 Update: Here's what I do now.  Around noon the day before, I pat the meat dry with paper towels, place it on a rimmed baking pan and place it in the refrigerator to air dry.   Then in the evening, I pull it out, score the fat side into diamonds like you would do for a baked ham.  This provides a way for the rub to reach the meat and encourages the fat to release during the long, slow bake the next day.  Then I rub it all over with the rub mix, and place it back in the refrigerator, uncovered, overnight.  

Preheat the oven to 275 degrees.  Line a roasting pan with heavy-duty foil.  Place the pork in the roasting pan, fat side, up and cook until tender, about 8 hours.

Once the meat is tender, remove it from the oven and let it rest for 20 minutes before shredding.  (It is impossible to stop yourself from sneaking a few bites before it has rested.)

2023 Memorial Day weekend

2023 Update:  Here's what I do now:  At 8:45 a.m., I line a large roasting pan with heavy duty aluminum foil and preheat the oven to 350 degrees after removing the top rack so the roast will fit inside with lots of circulation on all sides.  Next,  I remove the pork from the fridge, and place it fat side down in the aluminum foil lined pan, and discard the liquid that has released overnight.   Then, at 9 am, I turn the oven down to 275 degrees and place the roast in the oven.  It will be ready by 5 pm, a total of 8 hours.   No need to cover, no need to baste it. 

After pulling it out of the oven, remove the meat carefully to a cutting board, and let it rest for 15 minutes.  Pour the liquid in to a gravy separator.  

Return the meat to the pan, and start shredding it with two forks.  Remove the bone and discard.  Continue shredding but leave some big bites, too.   By the time you are finished shredding, the fat should have separated from the juices in the gravy separator.  Pour the juices over the meat and then toss it all together again until the meat has been coated with the juices.

To shred it, use two forks.  It will fall apart.  David and I did it together and it took us about 10 minutes to shred the meat.  Remove any hard edges that might be overbrowned and any excess fat as you go.  But using the 2023 technique above, it rarely has any excess fat.  

It is great with or without BBQ sauce.    

Dinosaur BBQ's Slathering Sauce goes perfectly 

Pile each bun with some pork, BBQ sauce, and slaw, if desired.

 
Serve with extra rub. (I don't do this.)

My Version of Neelys' Vinegar Slaw

Serves 4

• 1 bag of pre-packaged cole slaw (sliced cabbage, carrots)
• minced onions -- about 2 T. 
• 1 T dijon
• 1 T. sugar
• 1/3 cup apple-cider vinegar
• 1/4 cup vegetable oil
• 1/2 teaspoon celery seeds
• Pinch of cayenne pepper
• salt and freshly ground black pepper

1. In a serving bowl, combine the cabbage, carrots, and minced onions.  Give them a toss.
2. Whisk together the mustard, sugar, vinegar, vegetable oil, celery seeds, cayenne, salt and pepper until emulsified. Pour over the coleslaw; toss well again. Cover with plastic wrap. Chill for at least 2 hours before serving.

Notes from B:

I was very hesitant to roast the pork uncovered but it turned out moist and tender.

I was also leery of serving the BBQ sauce at the table, and not coating the meat with sauce before serving, but not doing so, really let the meat shine.

Also, I have never served the rub as a condiment at the table.  Others tried it and liked it, but somehow it seemed like too much to me.

But the coleslaw on top was a great addition!  Messy but delicious.  I am thrilled to find a coleslaw that I really like that doesn't use mayonnaise.

B