Southern Road House Bbq
Get ready to experience the smoky, tender perfection of Southern Road House BBQ, a true celebration of Southern flavors crafted with care. This recipe stars a perfectly seasoned, bone-in pork shoulder that's slow-smoked to achieve melt-in-your-mouth tenderness while infused with the rich aroma of hickory or applewood. A bold dry rub featuring smoked paprika, garlic, onion, and a hint of cayenne sets the stage, while apple cider vinegar and tangy BBQ sauce create a mouthwatering mop sauce to keep the meat juicy and flavorful throughout the cooking process. After hours on the smoker, the pork is shredded and tossed with more BBQ sauce, making it irresistible whether served on its own or paired with classic sides like coleslaw and cornbread. Perfect for backyard gatherings or summer BBQs, this Southern Road House BBQ recipe is a surefire way to satisfy all lovers of authentic Southern barbecue.
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Recipe Information
Ingredients
- 5 pounds Pork shoulder (bone-in)
- 2 tablespoons Salt
- 1 tablespoon Black pepper
- 2 tablespoons Paprika (smoked if available)
- 1 tablespoon Garlic powder
- 1 tablespoon Onion powder
- 2 tablespoons Brown sugar
- 0.5 teaspoons Cayenne pepper
- 2 tablespoons Olive oil
- 2 cups BBQ sauce (store-bought or homemade)
- 1 cup Apple cider vinegar
- 4 cups Wood chips (hickory or applewood recommended)
Instructions
Prepare your smoker or grill for low and slow cooking, targeting a temperature of 225°F (107°C). Soak the wood chips in water for at least 30 minutes.
In a small bowl, combine the salt, black pepper, paprika, garlic powder, onion powder, brown sugar, and cayenne pepper to create a dry rub.
Pat the pork shoulder dry with paper towels, then rub olive oil all over the surface. Generously coat the meat with the dry rub, ensuring even coverage on all sides.
Place the pork shoulder on the smoker or grill grates. Add the soaked wood chips to the smoker box or directly onto the hot coals for smoky flavor.
Smoke the pork shoulder for approximately 6-8 hours, or until the internal temperature reaches 195°F (90°C) for tender, shreddable meat. Replenish wood chips as needed to maintain smoky flavor.
Combine the apple cider vinegar and 1 cup of BBQ sauce to create a mop sauce. Every 2 hours, baste the pork shoulder with this mixture to keep it moist and flavorful.
Once cooked, remove the pork shoulder from the smoker and let it rest for at least 30 minutes. This allows the juices to redistribute through the meat.
Shred the pork using two forks, discarding any large pieces of fat or bone. Mix the shredded pork with the remaining BBQ sauce to taste.
Serve the Southern Road House BBQ on its own, or with classic Southern sides like coleslaw, cornbread, or baked beans. Optionally, use the smoky shredded pork as a filling for sandwiches, sliders, or wraps.
Nutrition Facts
Calories |
882 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.5 g | 78% | |
| Saturated Fat | 20.5 g | 103% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 198 mg | 66% | |
| Sodium | 2138 mg | 93% | |
| Total Carbohydrate | 35.4 g | 13% | |
| Dietary Fiber | 1.5 g | 5% | |
| Total Sugars | 29.7 g | ||
| Protein | 52.3 g | 105% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 67 mg | 5% | |
| Iron | 4.6 mg | 26% | |
| Potassium | 948 mg | 20% | |
*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.
