Ludicrously tender, succulent and moist pulled pork smothered and covered in a silky smooth, sweet and tangy Carolina-style BBQ sauce. Really enjoy it! Combine all of the rub ingredients in a bowl and stir until evenly distributed. after three hours, The vinegar sauce ruined the pork...way too tangy. Cover the grill and smoke cook the pork shoulder until fall-off-the-bone tender and the internal temperature on an instant-read meat thermometer reaches 195°F, 4 to 6 hours (the cooking time will depend on the size of the pork roast and the heat of the grill). The recipe here calls for Boston butt alone (five to six pounds), which, thanks to its generous marbling, gives you superb barbecue. Just wanted to leave a quick comment and let you know that I made this recipe over the weekend and it was a huge hit at our party. I even previously published my own recipe for making easy Slow Cooker Pulled Pork and Instant Pot Pulled Pork. Do you put your pork directly on the smoker rack or do you put it on a cookie sheet and then into the smoker? Wrapped in pink butcher paper and put back on the Egg at 225-250 for another 9½ hours to an internal temperature of 200°. Wearing rubber or plastic gloves if desired, rub the spice mixture onto the pork shoulder on all sides, then cover it with plastic wrap and refrigerate it for at least 3 hours, preferably 8. It’s got just a little sweetness and a little kick to it, but you can leave out the cayenne pepper if you don’t want any spice to it. Maybe I should just downsize my dream. Most barbecue places use whole pork shoulders, but you usually can’t find them in regular grocery stores. You don’t have to wrap shoulders – regardless of the smoker. You say in your post the brine will use apple cider vinegar or juice – but, the recipe omits it. I also didn't have a grill. was afraid four https://howtobbqright.com/2015/08/12/carolina-style-pulled-pork-sandwiches It is possible to smoke pork shoulder in a charcoal grill, but the temperature control will likely suffer. This long, slow cooking process breaks down the connective tissues of the pork shoulder and melts (or “renders”) the fat, leaving you with super moist, tender strands of pork the will just pull apart with a couple of forks. I didn't have the I don't have a smoker available and a propane bbq, but it's October in Canada so i'd rather not be outside. sandwiches gave it a 10+ I highly recommend Score the fat cap on the pork shoulder with a grid pattern to allow for expansion during cooking. The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast. Thank you so much for sharing. They are all the same cut of meat. I made this sauce for the first time today after i pulled my pork shoulder out of the smoker to rest, I want it to be known that I am totally over the moon with the flavors and tartness of this sauce. The fat melts and the connective tissues turn into flavorful gelatin, which is why this is … Sorry about that! Step 5: Transfer the cooked pork roast to a cutting board, tent with aluminum foil, and let rest for 15 minutes. The Barbecue! Fire up the smoker. You can also toss the pulled pork with some barbecue sauce, if desired, before serving. Is that too fast? The pork tasted great with or without the barbeque sauce. sauce, and serve it on buns. IF YOU HAVE LEFTOVERS whip up a batch of my, If you enjoyed reading my Smoked Pork Shoulder Pulled Pork with Carolina Style BBQ Sauce recipe then you should probably. I'm new to your blog & have been really enjoying it. :). Lots of salt. You can plan on around 1 1/2 to 2 hours per pound of meat when cooked at around 225°F to 250°F. This Carolina-style Smoked Pulled Pork recipe is made with a pork shoulder (aka Boston butt) in a wood smoker or pellet grill using a homemade, easy barbecue spice rub made from pantry ingredients you already have on hand. I will definitely make these again-- minimal effort, just a little patience, and it's so delicious! it in a crockpot Bible 10th Anniversary Edition, A Foolproof Falcons Menu for Super Bowl 51. I put the BBQ sauce on the side and I make the coleslaw. much cider vinegar..it seemed a bit tangy. The leftovers didn’t last long either, because every time my wife and I walk by the frig, we have to reach in for a quick pinch of that pork. These woods give a fairly mild smoke, which is perfect for pork. took it out pulled the pork and put the meat and delicious! Place shredded pork shoulder on hamburger bun and drizzle BBQ sauce over the meat and enjoy. Some people say this step is unnecessary, but we like to brine our pork butt overnight before smoking it. If using the rub, combine the mild paprika, brown sugar, hot paprika, celery salt, garlic salt, dry mustard, pepper, onion powder, and salt in a bowl and toss with your fingers to mix. Pork shoulder cooked smoky as a fireplace, succulent as a biscuit dipped in bacon fat, and tender enough to pull apart with your fingers — such is North Carolina barbecue. Just like with smoked brisket, pulled pork usually has a period in the middle of smoking it known as the “‘stall”. I would love to try this and this may be a silly question. I then As an Amazon Associate, Smoker Cooking earns from qualifying purchases. Smoke Pork Shoulder at 225 degrees, after about 6-8 hours the internal temp should hit 160. It will be grand! First time smoking, this seems easy. Pork shoulder is done when it reaches an internal temperature of 195, though you can let it creep up to 203 degrees for added tenderness. Transfer the pork roast to a cutting board, loosely tent it with aluminum foil, and let rest for 15 minutes. Its fattiness is actually an asset, as it will render down during smoking to create exceptionally moist and tender meat. The In a large pot or extra large ziploc bag, combine the brine ingredients (including 3 tablespoons of the dry rub you just made), whisking or stirring for a minute to help the sugar and salt dissolve, then add the pork butt and seal well. Also, if you share on INSTAGRAM, use the hashtag #houseofnasheats and tag me (@houseofnasheats) so I can stop by and give your post some love. Bible. You might need to trim the fat on your cut of pork to about 1/8-inch thick. I put the rub on the meat the night before. Cooked at 225-250°F for 7 hours to 165° internal. Marinated the meat as per the recipe with the substitution of grated onion in place of the onion powder. When it comes to barbecue in our family, we love it all, but I am definitely all about smoked brisket and pulled pork. Check out You want to go by internal temp – not time. To read more about Raichlen and barbecue, go to our feature The Best Barbecue in the U.S.A. Barbecue means different things to different people in different parts of the country. Allow the pork butts to rest for at least a couple of hours "in the rub". Once the pork has finished smoking, remove it from the smoker and let it rest for 1-2 hours to redistribute the juices. This will be my go-to from now on! And most important of allâ¦ Don't Forget The Coleslaw! Don't skip the coleslaw or the vinegar sauce - even though the meat is great on its own, the accompaniments really make it sing. The meat was falling off the bone tender...and the vinegar sauce makes the whole recipe. Required fields are marked *, Copyright © 2020 Fox Valley Foodie on the Foodie Pro Theme. Delicious seasonings!. This post may contain affiliate links which won’t change your price but will share some commission. Carolina style BBQ sauce recipe adapted from here: The BBQ sauce can be made well in advance to allow flavors to meld. If it is still tough, cook longer. 1. Some of your other pork recipes calls for wrapping it at about the 160 mark to not give it an over smoked flavor. ton more sugar and would probably not use so Elizabeth doesn't use a rub, although many of her compatriots do. Using your hands, apply the binding agent to the exterior of the pork shoulder ; Generously apply the rub ; Smoke Pork Shoulder at 225 degrees, after about 6-8 hours the internal temp should hit 160.; When the internal temp hits 160 wrap the pork shoulder with butcher paper, and continue smoking. The fat melts and the connective tissues turn into flavorful gelatin, which is why this is one of the most mouthwatering meats around. It’s the same amount of liquid whether you use water or apple juice. Save my name, email, and website in this browser for the next time I comment. You will want to smoke your pork roast at 225°F to 250°F until it reaches an internal temperature that is between 195°F to 205°F. As the name suggests, the traditional way to serve the pork is to pull it into shreds with your fingers. The temperature control is fantastic, and the build quality is exceptional. Can I do this in the oven? There is a reason it maintains a five-star rating on Amazon. I smoked the meat for 2-3 hours on a gas grill, then threw it in the slow cooker for another 3-4 hours, before pulling off the meat and mixing it with the vinegar sauce. Our favorite pork rub is easy to make with spices that are already in your pantry. Don’t disobey your mom, subscribe to Fox Valley Foodie today. With gas, all you need to do is be sure that you start with a full tank of gas. Cover grill, and cook pork until pork is tender and shreds easily, about 6 hours. The meat was so delicious and moist but when combined with the vinegar sauce coleslaw it put this pulled pork sandwich into another league. Instructions. That’s an extremely high temperature for meat — compare to a well-done steak at 160° or dark meat chicken around 170°. Place the rubbed shoulder in the smoker and close the lid. If your pork shoulder gets done earlier than anticipated, you can keep it warm in a towel packed cooler for hours. their sandwiches as they see fit. So yummy. You are doing an awesome job with your BBQ and this website. This is real deal Carolina style BBQ! Getting feedback from you helps me and other readers too! This site uses Akismet to reduce spam. For several years now, Paul and I have enjoyed smoking meats on our Traeger smoker. It’s just a matter of combining the ingredients, then using the rub to generously coat the pork butt. braising dish in a To get there, the meat needs to get up to 195°‒205°. Goals when smoking a pork butt, shoulder, Boston butt, or picnic. This Carolina-style Smoked Pulled Pork recipe is made with a pork shoulder (aka Boston butt) in a wood smoker or pellet grill using a homemade, easy barbecue spice rub made from pantry ingredients you already have on hand. Powered by the Parse.ly Publisher Platform (P3).
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