Carolina Pork Bbq
Bold, tangy, and irresistibly smoky, this Carolina Pork BBQ recipe is a mouthwatering tribute to Southern barbecue traditions. Featuring a bone-in pork shoulder slow-smoked to perfection, this dish is seasoned with a robust spice rub of dark brown sugar, smoked paprika, and cayenne for a punch of flavor. The star of the show, however, is the zesty Carolina vinegar sauce—a simple yet unforgettable blend of apple cider vinegar, honey, and red pepper flakes that perfectly complements the tender, juicy pulled pork. Whether you’re serving it piled high on toasted buns with crunchy coleslaw or paired with classic sides, this authentic Carolina-style BBQ brings the charm of backyard smoking right to your table. Ready your smoker and let this flavorful, crowd-pleasing recipe wow at your next cookout or family gathering!
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Recipe Information
Ingredients
- 5 lbs Bone-in pork shoulder (Boston butt)
- 2 tbsp Yellow mustard
- 2 tbsp Dark brown sugar
- 1 tbsp Smoked paprika
- 1 tsp Garlic powder
- 1 tsp Onion powder
- 1 tsp Ground mustard
- 2 tsp Salt
- 1 tsp Black pepper
- 0.5 tsp Cayenne pepper
- 1 cup Apple cider vinegar
- 1 cup Water
- 0.5 tsp Red pepper flakes
- 2 tbsp Honey
- 2 cups Hickory or fruitwood smoking chips (optional)
Instructions
Preheat your smoker or grill to 250°F (120°C). If using smoking chips, soak them in water for 30 minutes before adding to the smoker.
Trim any excess fat from the pork shoulder, leaving a thin layer to enhance flavor during cooking.
Rub the yellow mustard evenly over the surface of the pork shoulder. This will act as a binder for the seasoning.
In a small bowl, combine dark brown sugar, smoked paprika, garlic powder, onion powder, ground mustard, salt, black pepper, and cayenne pepper to form a spice rub.
Generously coat the pork shoulder with the spice rub, ensuring even coverage on all sides.
Place the pork shoulder on the smoker or grill, fat side up. If using a grill, set it up for indirect heat cooking.
Add soaked smoking chips (if using) to the smoker or grill for additional smoky flavor.
Smoke the pork shoulder for about 6 hours, or until the internal temperature reaches 165°F (74°C). Check periodically to maintain a consistent smoker temperature and add wood chips as needed.
While the pork is smoking, prepare the Carolina vinegar sauce by combining apple cider vinegar, water, red pepper flakes, honey, and a pinch of salt in a saucepan. Heat over medium heat until the honey dissolves, then let cool.
After the pork reaches an internal temperature of 165°F (74°C), wrap it tightly in aluminum foil or butcher paper and continue cooking until the internal temperature reaches 203°F (95°C), about 2 more hours.
Remove the pork shoulder from the smoker and let it rest, wrapped, for at least 30 minutes. This allows the juices to redistribute.
Carefully unwrap the pork and use two forks to shred the meat. Discard any large pieces of fat.
Pour the Carolina vinegar sauce over the pulled pork and gently toss to coat the meat.
Serve the Carolina Pork BBQ on toasted buns with coleslaw, or enjoy on its own with your favorite sides!
Nutrition Facts
Calories |
5964 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 426.8 g | 547% | |
| Saturated Fat | 154.6 g | 773% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1678 mg | 559% | |
| Sodium | 6496 mg | 282% | |
| Total Carbohydrate | 79.4 g | 29% | |
| Dietary Fiber | 4.9 g | 18% | |
| Total Sugars | 65.7 g | ||
| Protein | 427.9 g | 856% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 370 mg | 28% | |
| Iron | 22.1 mg | 123% | |
| Potassium | 6704 mg | 143% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
