Carolina Style Pulled Pork

Ingredients:

  • 6-7 pound bone in pork shoulder
  • Rub
    • 2 tablespoons kosher salt
    • 2 tablespoons coarse black pepper
    • 2 tablespoons smoked paprika
  • Mop Sauce
    • 1 cup apple cider vinegar
    • 1 cup beer
    • 1 tablespoon Worcestershire sauce
    • 2 teaspoons crushed red pepper flakes
  • BBQ Sauce
    • 2 cups apple cider vinegar
    • 1½ cups water
    • ½ cup ketchup
    • ¼ cup brown sugar
    • 2 tablespoons salt
    • 1 tablespoon black pepper
    • 1 tablespoon red pepper flakes
  • Slaw (optional)
    • ½ head green cabbage (shredded)
    • ¼ head purple cabbage (shredded)

Directions

Preheat your smoker for indirect smoking at 250° F.

In a small bowl, combine all the ingredients for the rub and apply liberally on all sides of the pork shoulder. Place the rubbed shoulder in the smoker and close the lid.

In a glass bowl, combine all the ingredients for the mop sauce. Apply the mop sauce to the pork every hour.

Smoke the pork shoulder, while mopping hourly, for 8-10 hours or until the internal temperature of the meat reaches 200° F.

Remove the shoulder from the smoker, cover tightly with foil, and allow to rest for an hour before shredding and serving.

In a medium saucepan, combine all the ingredients for the BBQ sauce and bring to a boil. Reduce the heat to low and simmer for 25 minutes. Cool completely and set aside to serve with the pork.

If you want to make the slaw, pour about a cup of the BBQ sauce over the shredded cabbage in a large bowl and toss gently to combine.

Remove the shoulder from the foil and shred. Discard the bone and any gristly pieces and pull the rest of the meat into shreds. Moisten the meat with some of the BBQ sauce and mix together.

Serve with buns, slaw and additional BBQ sauce.

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