Deep South Barbecue
Get a taste of authentic Southern cooking with this irresistible Deep South Barbecue recipe, featuring tender, smoky, and flavor-packed pulled pork. A bone-in pork shoulder is generously coated in a bold dry rub made with paprika, brown sugar, garlic powder, and a touch of cayenne for subtle heat, then slow-cooked to perfection in a smoker. Infused with the rich aroma of hickory wood chips and basted in tangy barbecue sauce, this dish delivers fall-apart tenderness and mouthwatering flavor with every bite. Perfect for serving a crowd, pair this smoky delight with comforting sides like coleslaw, cornbread, or baked beans for a truly unforgettable barbecue experience. Whether you’re hosting a backyard party or simply craving Southern comfort food, this low-and-slow masterpiece will quickly become a favorite.
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Recipe Information
Ingredients
- 5 pounds Pork shoulder (bone-in)
- 2 tablespoons Olive oil
- 2 tablespoons Paprika
- 2 tablespoons Brown sugar
- 2 teaspoons Garlic powder
- 2 teaspoons Onion powder
- 1 teaspoon Ground black pepper
- 1 teaspoon Cayenne pepper
- 1 tablespoon Salt
- 2 cups Barbecue sauce (store-bought or homemade)
- 2 cups Hickory wood chips (soaked in water for 30 minutes)
Instructions
Preheat your smoker to 225°F (107°C).
In a small bowl, combine paprika, brown sugar, garlic powder, onion powder, ground black pepper, cayenne pepper, and salt.
Rub the pork shoulder with olive oil, ensuring it’s evenly coated.
Generously apply the dry rub mixture to the pork shoulder, pressing it into the meat to ensure it adheres well.
Place the soaked hickory wood chips into the smoker's wood tray or directly onto the coals, depending on your smoker setup.
Place the pork shoulder in the smoker, fat side up, and cook for 8 hours, or until the internal temperature reaches 195°F (90°C). Baste the pork with barbecue sauce once it reaches the 6-hour mark, and again at the 7-hour mark.
Once done, carefully remove the pork shoulder from the smoker and cover it loosely with aluminum foil. Let it rest for 30 minutes.
Using two forks, shred the pork shoulder into tender pieces, discarding any excess fat or bone.
Serve the shredded pork with additional barbecue sauce on the side, alongside classic sides like coleslaw, cornbread, or baked beans.
Nutrition Facts
Calories |
7387 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 488.1 g | 626% | |
| Saturated Fat | 163.1 g | 815% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1588 mg | 529% | |
| Sodium | 11348 mg | 493% | |
| Total Carbohydrate | 354.3 g | 129% | |
| Dietary Fiber | 49.8 g | 178% | |
| Total Sugars | 233.8 g | ||
| Protein | 423.9 g | 848% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 881 mg | 68% | |
| Iron | 46.4 mg | 258% | |
| Potassium | 8950 mg | 190% | |
*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.
