Down South Pork Barbecue
Get ready to savor the bold, smoky flavors of the South with this irresistible Down South Pork Barbecue recipe. Made with a perfectly seasoned pork shoulder, this dish combines a rich spice rub of paprika, garlic powder, and brown sugar with a subtle kick of cayenne pepper for those who crave a touch of heat. Slow-cooked to tender perfection in the oven or smoker, the pork is infused with apple cider vinegar and chicken broth for a tangy, juicy flavor that melts in your mouth. Once shredded, it's coated in your favorite barbecue sauce and ready to be served atop fluffy buns, over creamy coleslaw, or alongside classic Southern sides like cornbread and baked beans. Perfect for backyard gatherings, game days, or family dinners, this recipe captures the authentic essence of Southern barbecue and is sure to become a crowd favorite.
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Recipe Information
Ingredients
- 4 lbs Pork shoulder (Boston butt)
- 2 tbsp Salt
- 1 tbsp Black pepper
- 1 tbsp Paprika
- 1 tbsp Garlic powder
- 1 tbsp Onion powder
- 2 tbsp Brown sugar
- 0.5 tsp Cayenne pepper (optional)
- 1 cup Apple cider vinegar
- 1 cup Chicken broth
- 1.5 cups Barbecue sauce (your favorite)
- 2 tbsp Vegetable oil
Instructions
Trim any excess fat from the pork shoulder, but leave enough fat to keep the meat moist during cooking.
In a small bowl, combine salt, black pepper, paprika, garlic powder, onion powder, brown sugar, and cayenne pepper (if using).
Rub the spice mixture generously all over the pork shoulder, ensuring it is well-coated on all sides. Let it sit at room temperature for 30 minutes.
Preheat your oven or smoker to 250°F (120°C). If using a smoker, set it up for indirect heat and add wood chunks or chips (such as hickory or applewood) for smoke flavor.
In a large oven-safe pot or Dutch oven, heat the vegetable oil over medium heat. Sear the pork shoulder on all sides until golden brown, about 2-3 minutes per side.
Remove the pork from the pot and set aside. Deglaze the pot by adding the apple cider vinegar and chicken broth. Scrape up any browned bits from the bottom of the pot for added flavor.
Return the pork shoulder to the pot, cover with a tight-fitting lid, and transfer it to the preheated oven or smoker.
Cook the pork for about 6 hours, or until the internal temperature reaches 195°F (90°C) and the meat is tender and easily pulls apart with a fork. If using a smoker, baste the pork with apple cider vinegar every 2 hours.
Remove the pork from the oven or smoker and let it rest, covered, for 20 minutes.
Shred the pork using two forks, discarding any large pieces of fat. Mix the shredded pork with barbecue sauce to taste, and serve warm on buns, over coleslaw, or alongside your favorite sides.
Nutrition Facts
Calories |
646 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.5 g | 56% | |
| Saturated Fat | 14.5 g | 73% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 151 mg | 50% | |
| Sodium | 2009 mg | 87% | |
| Total Carbohydrate | 27.6 g | 10% | |
| Dietary Fiber | 0.7 g | 2% | |
| Total Sugars | 22.8 g | ||
| Protein | 36.9 g | 74% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 55 mg | 4% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 748 mg | 16% | |
*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.
