Smoked Boston Butt with Carolina Vinegar Sauce
Indulge in the smoky, savory decadence of Smoked Boston Butt with Carolina Vinegar Sauce, a quintessential Southern barbecue recipe that’s sure to impress. This tender, pull-apart pork shoulder is slow-smoked over hickory or applewood for eight hours, creating an irresistible depth of flavor infused with a perfectly balanced dry rub featuring paprika, garlic powder, and brown sugar. Paired with a tangy Carolina vinegar sauce made from apple cider vinegar, crushed red pepper flakes, and a touch of sweetness, this dish delivers bold, mouthwatering notes that complement the smoky richness of the meat. Perfect for backyard gatherings or family feasts, this recipe maximizes flavor while capturing authentic barbecue tradition. Serve with your favorite sides and let this smoky masterpiece take center stage!
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Recipe Information
Ingredients
- 6 lbs Boston butt (pork shoulder)
- 2 tbsp Kosher salt
- 2 tbsp Black pepper, freshly ground
- 1 tbsp Paprika
- 1 tbsp Garlic powder
- 1 tbsp Onion powder
- 2 tbsp Brown sugar
- 1 cup Apple cider vinegar
- 1 cup Water
- 1 tsp Crushed red pepper flakes
- 1 tbsp White sugar
- 1 tsp Kosher salt (for sauce)
- 1 tsp Black pepper (for sauce)
- 4 cups Smoker wood chips (e.g., hickory or applewood)
Instructions
1. Preheat your smoker to 250°F (120°C) and prepare wood chips (hickory or applewood work well) by soaking them in water for 30 minutes.
2. In a small bowl, mix together the kosher salt, black pepper, paprika, garlic powder, onion powder, and brown sugar to form a dry rub.
3. Pat the Boston butt dry with paper towels. Generously coat the pork with the dry rub, pressing it onto all sides to ensure it adheres evenly.
4. Place the seasoned pork shoulder in the smoker fat-side up. Add a handful of soaked wood chips to the smoker's firebox or directly onto the coals to create smoke.
5. Smoke the pork for approximately 8 hours, maintaining a steady temperature of 250°F (120°C). Add additional wood chips every hour to maintain a good level of smoke.
6. After 6 hours of smoking, check the internal temperature with a meat thermometer. Continue cooking until the internal temperature reaches 195°F (90°C) to 205°F (96°C) for tender, pull-apart meat.
7. While the pork is smoking, prepare the Carolina vinegar sauce. In a medium saucepan, combine apple cider vinegar, water, crushed red pepper flakes, white sugar, kosher salt, and black pepper. Heat over medium-low until the sugar and salt dissolve completely.
8. Remove the sauce from heat and allow it to cool to room temperature. Transfer to a jar or bottle for serving.
9. Once the pork reaches the desired temperature, remove it from the smoker and wrap it in aluminum foil. Let it rest for 30 minutes before shredding.
10. Shred the pork using two forks, discarding any excess fat. Serve the pulled pork with the Carolina vinegar sauce on the side or drizzled over the top. Enjoy!
Nutrition Facts
Calories |
293 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1.8 g | 2% | |
| Saturated Fat | 0.3 g | 2% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3581 mg | 156% | |
| Total Carbohydrate | 59.2 g | 22% | |
| Dietary Fiber | 9.3 g | 33% | |
| Total Sugars | 31.9 g | ||
| Protein | 4.9 g | 10% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 185 mg | 14% | |
| Iron | 5.7 mg | 32% | |
| Potassium | 708 mg | 15% | |
*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.
