Virginia Barbecue
Get ready to savor the smoky, tangy flavors of authentic Southern cuisine with this Virginia Barbecue recipe! Featuring tender, slow-smoked pork shoulder coated in a robust spice rub of smoked paprika, garlic, and onion powder, this dish captures the heart of Virginia's barbecue tradition. The homemade vinegar-based sauce, spiked with brown sugar and a touch of heat from crushed red pepper flakes, adds just the right balance of tangy and sweet to complement the rich pork. Perfectly served on soft brioche buns and optionally topped with crunchy coleslaw, this barbecue recipe is a true crowd-pleaser that's ideal for backyard gatherings, game days, or family dinners. With its low-and-slow smoking technique and bold flavors, this recipe brings the ultimate barbecue experience right to your table.
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Recipe Information
Ingredients
- 5 lbs Pork shoulder (bone-in, trimmed)
- 2 tbsp Yellow mustard
- 2 tsp Salt
- 2 tsp Black pepper
- 2 tsp Smoked paprika
- 1 tsp Garlic powder
- 1 tsp Onion powder
- 1 cup Apple cider vinegar
- 1 cup Water
- 2 tbsp Brown sugar
- 1 tsp Crushed red pepper flakes
- 6 pieces Brioche buns
- 2 cups Coleslaw (optional, for serving)
Instructions
Start by preparing the pork shoulder. Trim any excess fat and pat it dry with paper towels.
Rub the pork shoulder generously with yellow mustard to create a sticky base for the seasonings.
In a small bowl, mix together salt, black pepper, smoked paprika, garlic powder, and onion powder. Evenly coat the pork shoulder with the spice rub.
Preheat your smoker or grill to 250°F (120°C) and set it up for indirect cooking. Add your choice of wood chips (e.g., hickory or applewood) for smoke flavor.
Place the seasoned pork shoulder onto the smoker or grill, fat-side up. Close the lid and smoke for 4-5 hours, maintaining a consistent temperature of 250°F.
While the pork is smoking, prepare the Virginia barbecue sauce. In a saucepan over medium heat, combine apple cider vinegar, water, brown sugar, and crushed red pepper flakes. Simmer for 5-10 minutes, stirring occasionally. Remove from heat and let cool.
After 4-5 hours of smoking, wrap the pork shoulder in aluminum foil or butcher paper to help it retain moisture. Continue cooking until the internal temperature reaches 195-205°F (90-96°C), approximately 1-2 more hours.
Once the pork shoulder is fully cooked and tender, remove it from the smoker and let it rest for at least 30 minutes while still wrapped.
Unwrap the pork and shred the meat using two forks. Discard any large pieces of fat or bone.
Toss the shredded pork with a portion of the Virginia barbecue sauce, reserving some sauce for serving.
To serve, pile the pulled pork onto brioche buns and top with coleslaw, if desired. Serve with additional sauce on the side for dipping.
Nutrition Facts
Calories |
8144 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 575.8 g | 738% | |
| Saturated Fat | 208.2 g | 1041% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1912 mg | 637% | |
| Sodium | 9809 mg | 426% | |
| Total Carbohydrate | 280.2 g | 102% | |
| Dietary Fiber | 19.8 g | 71% | |
| Total Sugars | 108.5 g | ||
| Protein | 458.2 g | 916% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 769 mg | 59% | |
| Iron | 36.4 mg | 202% | |
| Potassium | 7294 mg | 155% | |
*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.
