Smoked Pork Shoulder Pulled Pork with Carolina Style BBQ Sauce

• Meat

  • 1 Pork shoulder

• Condiments

  • 1 tbsp Ketchup
  • 1 Mustard
  • 1 tbsp Vinegar based hot sauce

• Baking & Spices

  • 1 tsp Black pepper, ground
  • 2 tbsp Brown sugar, dark
  • 1 tsp Kosher salt
  • 1 Recipe bbq dry rub
  • 1 tsp Red pepper flakes

• Oils & Vinegars

  • 2 cups Apple cider vinegar

• Bread & Baked Goods

  • 1 Hamburger buns

• Other

  • Hickory chunks for smoking

Found on foxvalleyfoodie.com

Description

Directions

• Score the fat cap on the pork shoulder with a grid pattern to allow for expansion during cooking.
• Apply a layer of mustard to the exterior of the pork shoulder and liberally dust with BBQ dry rub.
• Optional: Wrap in plastic and let rest in the refrigerator overnight.
• Heat smoker to 250 degrees and add hickory chunks for smoke.
• Place in smoker, fat cap up, and cook until the meat reaches 195 degrees and threatens to fall apart when jostling the bone. Approximately 1-2 hours per pound.
• Pork is easily shredded when done. If it is still tough, cook longer.
• Place all ingredients into a sauce pan and heat until sugar has dissolved.
• Cool and pour the thin sauce into bottles, or a mason jar for serving.
• Store in the refrigerator until serving.
• Place shredded pork shoulder on hamburger bun and drizzle BBQ sauce over the meat and enjoy.