Carolina Smoked Pork BBQ
by batali
In the Carolinas, a pork barbecue would start with a whole pig cooked over an open pit for hours and hours, until the flesh is easily pulled from the bones by hand. By limiting this recipe to a shoulder, you can get it done with only about 5 hours on the smoke. Depending on which Carolina you’re in, the sauce of choice will be based on either vinegar (North) or mustard (South). The pork can be served on a platter or a sandwich, but either way, it should be paired with the vinegary slaw.
Source: Big American Cookbook
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INGREDIENTS
- 2 tablespoons paprika
- 1 tablespoon kosher salt
- 1 tablespoon Freshly ground pepper
- 1 bone-in Boston butt or pork shoulder ; about 5 pounds, but any size is fine
- North Carolina Red Vinegar Sauce or South Carolina ; for serving
- Chopped Carolina Coleslaw ; for serving
- Hamburger buns ; for serving, optional
INSTRUCTIONS
Soak 3 cups of hickory wood chips in water for 30 minutes. Set up a charcoal or gas grill for indirect cooking.
Mix together the paprika, salt, and pepper. Liberally season the pork with the mix.
If smoking on charcoal, spread about half the chips over the coals. If smoking on gas, wrap some of the chips in foil and poke holes in the packet. Place the packet on one of the burner elements, under the grate.
Put the pork on the grill, over the unlit side. Close the grill and let the pork cook for 4 to 5 hours, until the internal temperature reaches about 200°F. Turn the pork around every 90 minutes to ensure even cooking and avoid scorching. Replenish charcoal as necessary, and replenish wood chips once or twice during the cooking.
Let the pork rest 15 to 20 minutes. Cut large slabs of meat off the bone and use two forks to shred the meat. Discard any large pockets of fat. If any meat remains on the bone, pull that off with a fork or your fingers. It should fall right off.
Toss the pork in some Carolina Vinegar Sauce, or dress it with some Carolina Mustard Sauce. Serve with Chopped Carolina Coleslaw, as part of a platter, or on a hamburger bun.
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (4g) | ||
| Recipe Makes: 8 Servings | ||
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| Calories: 7 | ||
| Calories from Fat: 2 (29%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 0.2g | 0 % | |
| Saturated Fat 0g | 0 % | |
| Monounsaturated Fat 0g | ||
| Polyunsanturated Fat 0.1g | ||
| Cholesterol 0mg | 0 % | |
| Sodium 454.4mg | 16 % | |
| Potassium 46.9mg | 1 % | |
| Total Carbohydrate 1.4g | 0 % | |
| Dietary Fiber 0.8g | 3 % | |
| Sugars, other 0.6g | ||
| Protein 0.3g | 0 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 7
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