As thick and smooth as a Tennessee accent, MISSION BBQ® Memphis Belle BBQ Sauce brings the sweetness of molasses with a lick of smoke to the table in this melt-in-your-mouth pulled pork recipe. McCormick® Grill Mates® Sweet & Smoky Rub provides the perfect flavor foundation, while the smoker allows the pork to achieve its true tenderness potential. Homemade coleslaw adds sweet and tangy crunch, and toasted brioche buns soak up the delicious juices while holding everything together.
As thick and smooth as a Tennessee accent, MISSION BBQ® Memphis Belle BBQ Sauce brings the sweetness of molasses with a lick of smoke to the table in this melt-in-your-mouth pulled pork recipe. McCormick® Grill Mates® Sweet & Smoky Rub provides the perfect flavor foundation, while the smoker allows the pork to achieve its true tenderness potential. Homemade coleslaw adds sweet and tangy crunch, and toasted brioche buns soak up the delicious juices while holding everything together.
Key products
![["A bottle of French's Classic Yellow Mustard."]](http://www.mccormick.com/cdn/shop/files/00041500007007_H1N1-2026-02-04.jpg?v=1770201566&width=300)
![['A close-up of a hot dog with mustard and onions on a bun.']](http://www.mccormick.com/cdn/shop/files/00041500007007_HeroRecipe-2026-02-04.jpg?v=1770201566&width=300)
![['A McCormick brand can of pure ground black pepper with a net weight of 3 ounces.']](http://www.mccormick.com/cdn/shop/files/00052100052311_H1N1-2025-12-17.jpg?v=1765997036&width=300)
![['A plate of prime rib with mashed potatoes, green beans, and gravy.']](http://www.mccormick.com/cdn/shop/files/00052100052311_HeroRecipe-2025-12-17.jpg?v=1765997036&width=300)
Instructions
Instructions
- Heat smoker to 275°F as directed by manufacturer’s instructions. Brush pork with Mustard and coat evenly with Rub. Place pork directly on smoker grate, fat-side up.
- Smoke about 4 to 5 hours or until internal temperature reaches 160 to 165°F. Remove pork from smoker and place in a large, deep foil pan. Add apple juice to pan and cover tightly with foil.
- Return pork to smoker and smoke 3 to 4 hours longer or until internal temperature reaches 210°F.
- Meanwhile, for the Slaw, mix all ingredients in large bowl. Cover and refrigerate until ready to serve.
- Remove pork from smoker and let rest for 45 minutes to 1 hour. Remove from pan. Skim fat from cooking liquid or pour into a gravy separator. Discard fat, reserving cooking liquid.
- Shred Pork, discarding excess fat and bone. Return to foil pan. Add BBQ Sauce and reserved cooking liquid, as desired, tossing to coat well.
- To serve, layer bottom half of rolls with pulled pork. Drizzle generously with BBQ Sauce. Top with Slaw and finish with top bun. Serve immediately and enjoy with your favorite BBQ sides.
