Deep South Barbecue

Get a taste of authentic Southern cooking with this irresistible Deep South Barbecue recipe, featuring tender, smoky, and flavor-packed pulled pork. A bone-in pork shoulder is generously coated in a bold dry rub made with paprika, brown sugar, garlic powder, and a touch of cayenne for subtle heat, then slow-cooked to perfection in a smoker. Infused with the rich aroma of hickory wood chips and basted in tangy barbecue sauce, this dish delivers fall-apart tenderness and mouthwatering flavor with every bite. Perfect for serving a crowd, pair this smoky delight with comforting sides like coleslaw, cornbread, or baked beans for a truly unforgettable barbecue experience. Whether you’re hosting a backyard party or simply craving Southern comfort food, this low-and-slow masterpiece will quickly become a favorite.

Nutriscore Rating: 59/100

Prep Time:15 mins

Cook Time:480 mins

Total Time:495 mins

Servings: 8

Ingredients

• 5 pounds Pork shoulder (bone-in)
• 2 tablespoons Olive oil
• 2 tablespoons Paprika
• 2 tablespoons Brown sugar
• 2 teaspoons Garlic powder
• 2 teaspoons Onion powder
• 1 teaspoon Ground black pepper
• 1 teaspoon Cayenne pepper
• 1 tablespoon Salt
• 2 cups Barbecue sauce (store-bought or homemade)
• 2 cups Hickory wood chips (soaked in water for 30 minutes)

Directions

Step 1

Preheat your smoker to 225°F (107°C).

Step 2

In a small bowl, combine paprika, brown sugar, garlic powder, onion powder, ground black pepper, cayenne pepper, and salt.

Step 3

Rub the pork shoulder with olive oil, ensuring it’s evenly coated.

Step 4

Generously apply the dry rub mixture to the pork shoulder, pressing it into the meat to ensure it adheres well.

Step 5

Place the soaked hickory wood chips into the smoker's wood tray or directly onto the coals, depending on your smoker setup.

Step 6

Place the pork shoulder in the smoker, fat side up, and cook for 8 hours, or until the internal temperature reaches 195°F (90°C). Baste the pork with barbecue sauce once it reaches the 6-hour mark, and again at the 7-hour mark.

Step 7

Once done, carefully remove the pork shoulder from the smoker and cover it loosely with aluminum foil. Let it rest for 30 minutes.

Step 8

Using two forks, shred the pork shoulder into tender pieces, discarding any excess fat or bone.

Step 9

Serve the shredded pork with additional barbecue sauce on the side, alongside classic sides like coleslaw, cornbread, or baked beans.

Nutrition Facts

Serving size	(3310.7g)

Amount per serving	% Daily Value*
Calories	6974.1

Total Fat 485.3g	0%
Saturated Fat 163.5g	0%
Polyunsaturated Fat 2.7g
Cholesterol 1587.6mg	0%
Sodium 12531.9mg	0%
Total Carbohydrate 266.4g	0%
Dietary Fiber 9.8g	0%
Total Sugars 224.1g
Protein 416.0g	0%

Vitamin D 0IU	0%
Calcium 443.0mg	0%
Iron 34.2mg	0%
Potassium 7271.1mg	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: 61.5%

Protein: 23.4%

Carbs: 15.0%