History

Tennessee whole-hog and pulled pork barbecue traces to West Tennessee's pit traditions, codified in Memphis by the 1920s and adopted in Nashville's BBQ joints from the 1950s. Pat Martin opened Martin's Bar-B-Que Joint in Nolensville in 2006 and grew it into the Nashville flagship; Peg Leg Porker (Carey Bringle) and Edley's Bar-B-Que round out the city's BBQ trinity.

Common allergens: Gluten, Egg, Dairy

Make it at home

Yield 6Hands-on 45 minTotal 14 hrDifficulty Intermediate

Ingredients

  • 1 boneless pork shoulder (Boston butt), 3 to 3.5kg, fat cap on
  • For the dry rub: 4 tbsp brown sugar
  • 3 tbsp paprika
  • 2 tbsp coarse salt
  • 1 tbsp ground black pepper
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1 tsp cayenne
  • 1 tsp dry mustard
  • 1 tsp cumin
  • For the Tennessee sauce: 200ml ketchup
  • 200ml apple cider vinegar
  • 60ml Worcestershire sauce
  • 4 tbsp brown sugar
  • 2 tbsp yellow mustard
  • 1 tbsp molasses
  • 1 tsp paprika
  • 1 tsp cayenne
  • 1 tsp black pepper
  • For the slaw: 1/2 head green cabbage finely shredded, 1 carrot grated, 200g mayonnaise, 60ml cider vinegar, 2 tbsp sugar, 1 tsp celery seed, salt and pepper
  • 8 soft white sandwich buns, lightly toasted
  • Wood chunks (hickory or apple) for smoking
  • Sliced dill pickles, to serve

Method

  1. The night before: combine all rub ingredients. Rub generously into the pork shoulder, working into every crevice. Refrigerate uncovered overnight.
  2. Set up a smoker at 110C with hickory or apple wood chunks. The temperature must stay between 105C and 115C throughout.
  3. Place pork fat-side up on the smoker grate. Smoke 8 to 10 hours, spritzing every hour with a 50/50 cider vinegar and water mix.
  4. After 6 hours, wrap the pork in a double layer of foil with 60ml apple juice; this is the Texas-and-Tennessee crutch that finishes the meat tender.
  5. Continue smoking until an instant-read thermometer reads 95C in the deepest part, typically 4 more hours.
  6. Rest the wrapped pork in a cooler (with no ice) for at least 60 minutes. This is non-negotiable for proper pulled pork texture.
  7. Unwrap, save the juices. Pull pork apart with two forks into thick shreds and large chunks; discard large pieces of fat.
  8. Mix all sauce ingredients in a pan, simmer 10 minutes. Toss half the sauce through the pulled pork.
  9. Whisk all slaw ingredients together, fold through cabbage, chill 30 minutes.
  10. Pile pulled pork on toasted buns, mound slaw directly on top of the meat (the Tennessee way, not on the side), add a few pickles, close. Serve with extra sauce.

Tip from the editors. The slaw must sit on top of the pulled pork inside the bun; this is the Tennessee signature and what distinguishes it from Carolina pulled pork (where slaw is optional and beside the meat).

Where to eat tennessee pulled pork sandwich

Tennessee Pulled Pork Sandwich in Nashville

Martin's Bar-B-Que Joint ★ 4.6

Whole-hog Bbq$$downtownSun-Thu 11:00-22:00, Fri-Sat 11:00-23:00

Pat Martin's Nashville BBQ joint in downtown runs old-school whole-hog barbecue, a massive beer garden and live music nightly behind the Music City Center.

Signature: Whole-hog pulled pork, Redneck Taco

Order: Pulled pork sandwich with Alabama white sauce on top, and a side of mac.

Tip: The beer garden out back is the move on warm nights; live music starts at 19:00 most days.

410 4th Ave S, Nashville, TN 37201 Book →

Edley's Bar-B-Que ★ 4.6

American BBQ$$12-southMon-Fri 09:00-17:00Until Fri-Sat 22:00

Edley's 12 South barbecue counter in Nashville runs Friday and Saturday until 22:00 with pulled pork, the Tuck Special and a patio off 12th Avenue South.

Try: Brisket with pimento cheese (the Tuck)

Tip: Order at the counter; the patio gets the runoff from 12 South nightlife. Late-night kitchen Friday and Saturday only.

2706 12th Ave S, Nashville, TN 37204

Peg Leg Porker ★ 4.5

Barbecue$$the-gulchMon-Tue 11:00-21:00, Wed-Sat 11:00-22:00, Sun 11:00-16:00

Carey Bringle's Gleaves Street BBQ joint in The Gulch, Nashville smokes Memphis-style dry-rub ribs since 2013. Family-owned, catering-strong, taproom-tight.

Signature: Dry-rub ribs, Pulled pork plate

Order: Half rack of dry-rub ribs, smoked beans, banana pudding.

Tip: Lines build by 12:00; come at 11:00 for an easy table. Bourbon list is unusually deep for a BBQ joint.

903 Gleaves St, Nashville, TN 37203 Book →

Husk Nashville ★ 4.3

Modern SouthernChef Brian Baxter$$$$A la cartedowntownSun-Thu 17:00-22:00, Fri-Sat 17:00-22:30, Sat-Sun 10:00-14:00Book 2 weeks ahead

Sean Brock's Rutledge Hill institution in Nashville cooks ingredient-driven Southern food on a wood hearth, recommended in the 2025 Michelin Guide American.

Order: Cornbread skillet, then whatever the menu lists from the wood hearth.

Tip: Lunch is quieter with the same kitchen. Book the porch seats in spring; they overlook downtown.

37 Rutledge Street, Nashville, TN 37210 Book →

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