Smoked Pork Carolina Style
Dive into the rich, smoky flavors of the South with this irresistibly tender Smoked Pork Carolina Style recipe! Featuring a perfectly seasoned pork shoulder slow-smoked over applewood or hickory, this dish is a true celebration of low-and-slow barbecue. The robust dry rub—infused with paprika, garlic, and a hint of cayenne—creates a mouthwatering bark, while hourly spritzes of apple cider vinegar keep the meat moist and flavorful. What sets this recipe apart is the signature Carolina-style vinegar sauce, adding a tangy zing that perfectly enhances the smoky, juicy pork. Ideal for backyard cookouts or family gatherings, serve this pulled pork atop buttery buns, crowned with crisp coleslaw, or alongside BBQ staples like baked beans and cornbread. Easy to follow yet show-stopping, this recipe is guaranteed to make you a pitmaster in your own right!
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Recipe Information
Ingredients
- 5 lbs Pork shoulder (bone-in or boneless)
- 0.25 cup Yellow mustard
- 2 tbsp Brown sugar
- 2 tbsp Paprika
- 1 tbsp Garlic powder
- 1 tbsp Onion powder
- 2 tsp Ground black pepper
- 2 tsp Kosher salt
- 0.5 tsp Cayenne pepper
- 1 cup Apple cider vinegar
- 1 cup Water
- 2 tbsp Hot sauce (optional)
- 2 cups Applewood or hickory wood chips
Instructions
Prepare the pork shoulder by trimming off excess fat, leaving about 1/4 inch of fat cap for flavor and moisture during cooking.
Rub the pork shoulder evenly with yellow mustard, which acts as the binder for the dry rub.
Combine the brown sugar, paprika, garlic powder, onion powder, black pepper, kosher salt, and cayenne pepper in a bowl to create the dry rub.
Generously coat the mustard-covered pork shoulder with the dry rub, ensuring all sides are well-seasoned. Let it rest at room temperature while preparing your smoker.
Soak the applewood or hickory wood chips in water for at least 30 minutes if using a charcoal smoker.
Preheat your smoker to 225°F (107°C), ensuring a steady temperature for low-and-slow cooking.
Place the pork shoulder on the smoker, fat side up, and add your soaked wood chips to the smoker for flavorful smoke.
Smoke the pork for 6-8 hours, or until the internal temperature reaches 195°F-203°F (90°C-95°C) for pull-apart tenderness. Spritz the pork with a mixture of apple cider vinegar and water every hour to keep it moist and flavorful.
While the pork is smoking, prepare the Carolina-style vinegar sauce. In a saucepan, combine apple cider vinegar, water, kosher salt (to taste), and hot sauce (optional). Simmer over low heat for 10 minutes and set aside to cool.
Once the pork reaches the desired temperature, remove it from the smoker and wrap it in aluminum foil. Let it rest for at least 30 minutes to allow the juices to redistribute.
Using two forks or your hands (with gloves), shred the pork into bite-sized pieces, discarding any excess fat or bone.
Pour the Carolina-style vinegar sauce over the shredded pork and toss to coat evenly.
Serve the smoked pork on toasted buns, with coleslaw on top if desired, or alongside classic BBQ sides like baked beans and cornbread.
Nutrition Facts
Calories |
781 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.0 g | 76% | |
| Saturated Fat | 20.1 g | 100% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 255 mg | 85% | |
| Sodium | 969 mg | 42% | |
| Total Carbohydrate | 9.4 g | 3% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 3.8 g | ||
| Protein | 53.5 g | 107% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 105 mg | 8% | |
| Iron | 5.1 mg | 29% | |
| Potassium | 1079 mg | 23% | |
*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.
