Carolina Pork Bbq

Bold, tangy, and irresistibly smoky, this Carolina Pork BBQ recipe is a mouthwatering tribute to Southern barbecue traditions. Featuring a bone-in pork shoulder slow-smoked to perfection, this dish is seasoned with a robust spice rub of dark brown sugar, smoked paprika, and cayenne for a punch of flavor. The star of the show, however, is the zesty Carolina vinegar sauce—a simple yet unforgettable blend of apple cider vinegar, honey, and red pepper flakes that perfectly complements the tender, juicy pulled pork. Whether you’re serving it piled high on toasted buns with crunchy coleslaw or paired with classic sides, this authentic Carolina-style BBQ brings the charm of backyard smoking right to your table. Ready your smoker and let this flavorful, crowd-pleasing recipe wow at your next cookout or family gathering!

Nutriscore Rating: 65/100

Prep Time:20 mins

Cook Time:480 mins

Total Time:500 mins

Servings: 8

Ingredients

• 5 lbs Bone-in pork shoulder (Boston butt)
• 2 tbsp Yellow mustard
• 2 tbsp Dark brown sugar
• 1 tbsp Smoked paprika
• 1 tsp Garlic powder
• 1 tsp Onion powder
• 1 tsp Ground mustard
• 2 tsp Salt
• 1 tsp Black pepper
• 0.5 tsp Cayenne pepper
• 1 cup Apple cider vinegar
• 1 cup Water
• 0.5 tsp Red pepper flakes
• 2 tbsp Honey
• 2 cups Hickory or fruitwood smoking chips (optional)

Directions

Step 1

Preheat your smoker or grill to 250°F (120°C). If using smoking chips, soak them in water for 30 minutes before adding to the smoker.

Step 2

Trim any excess fat from the pork shoulder, leaving a thin layer to enhance flavor during cooking.

Step 3

Rub the yellow mustard evenly over the surface of the pork shoulder. This will act as a binder for the seasoning.

Step 4

In a small bowl, combine dark brown sugar, smoked paprika, garlic powder, onion powder, ground mustard, salt, black pepper, and cayenne pepper to form a spice rub.

Step 5

Generously coat the pork shoulder with the spice rub, ensuring even coverage on all sides.

Step 6

Place the pork shoulder on the smoker or grill, fat side up. If using a grill, set it up for indirect heat cooking.

Step 7

Add soaked smoking chips (if using) to the smoker or grill for additional smoky flavor.

Step 8

Smoke the pork shoulder for about 6 hours, or until the internal temperature reaches 165°F (74°C). Check periodically to maintain a consistent smoker temperature and add wood chips as needed.

Step 9

While the pork is smoking, prepare the Carolina vinegar sauce by combining apple cider vinegar, water, red pepper flakes, honey, and a pinch of salt in a saucepan. Heat over medium heat until the honey dissolves, then let cool.

Step 10

After the pork reaches an internal temperature of 165°F (74°C), wrap it tightly in aluminum foil or butcher paper and continue cooking until the internal temperature reaches 203°F (95°C), about 2 more hours.

Step 11

Remove the pork shoulder from the smoker and let it rest, wrapped, for at least 30 minutes. This allows the juices to redistribute.

Step 12

Carefully unwrap the pork and use two forks to shred the meat. Discard any large pieces of fat.

Step 13

Pour the Carolina vinegar sauce over the pulled pork and gently toss to coat the meat.

Step 14

Serve the Carolina Pork BBQ on toasted buns with coleslaw, or enjoy on its own with your favorite sides!

Nutrition Facts

Serving size	(3378.8g)

Amount per serving	% Daily Value*
Calories	5964.5

Total Fat 426.8g	0%
Saturated Fat 154.6g	0%
Polyunsaturated Fat 0g
Cholesterol 1678.3mg	0%
Sodium 6495.5mg	0%
Total Carbohydrate 79.4g	0%
Dietary Fiber 4.9g	0%
Total Sugars 65.7g
Protein 427.9g	0%

Vitamin D 158.8IU	0%
Calcium 369.6mg	0%
Iron 22.1mg	0%
Potassium 6704.2mg	0%

*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.

Source of Calories

Fat: 65.4%

Protein: 29.2%

Carbs: 5.4%