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Tender Smoked Pulled Pork Shoulder Recipe with Easy Tangy Carolina BBQ Sauce

smoked pulled pork shoulder - featured image
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A tender smoked pork shoulder slow-cooked to fork-tender perfection, paired with a bright and tangy vinegar-based Carolina BBQ sauce that cuts through the richness for a flavorful, comforting meal.

Ingredients

Scale
  • 4–5 pounds bone-in pork shoulder (Boston Butt)
  • 1/4 cup brown sugar (packed)
  • 1 tablespoon smoked paprika
  • 1 tablespoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dry mustard powder
  • 1/4 teaspoon cayenne pepper (optional)
  • 1 cup apple cider vinegar
  • 1/4 cup yellow mustard
  • 1/4 cup brown sugar
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon crushed red pepper flakes
  • Salt and black pepper to taste
  • Optional sides: coleslaw, pickles, soft hamburger buns

Instructions

  1. Trim the pork shoulder by removing excessive silver skin or thick fat, leaving a thin layer to keep the meat moist (about 10 minutes).
  2. Mix the dry rub: combine 1/4 cup brown sugar, 1 tablespoon smoked paprika, 1 tablespoon kosher salt, 1 teaspoon black pepper, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon dry mustard, and 1/4 teaspoon cayenne pepper if using.
  3. Pat the pork dry and generously coat it with the dry rub. Cover and refrigerate for at least 2 hours or overnight for best flavor.
  4. Preheat smoker to 225°F using hardwood like hickory or applewood.
  5. Place pork shoulder fat side up on smoker grate and smoke for 6-8 hours, maintaining steady temperature.
  6. When internal temperature reaches 160°F, wrap pork tightly in foil or butcher paper and return to smoker.
  7. Continue smoking until internal temperature reaches 195°F, about 3-4 more hours, until meat is tender and easily pulls apart.
  8. Remove pork from smoker and let rest wrapped for 30-45 minutes to allow juices to redistribute.
  9. Prepare Carolina BBQ sauce by whisking together apple cider vinegar, yellow mustard, brown sugar, Worcestershire sauce, crushed red pepper flakes, salt, and pepper in a saucepan. Heat gently until sugar dissolves, then remove from heat.
  10. Shred pork using two forks into bite-sized pieces and toss with warm Carolina BBQ sauce, adding more sauce as desired.
  11. Serve pulled pork on buns or plates with coleslaw or preferred sides.

Notes

Use a reliable meat thermometer to monitor internal temperature. Wrap pork at the stall (~160°F) to retain moisture. Let meat rest after cooking to redistribute juices. Warm sauce before tossing for better coating. If no smoker is available, roast in oven at 275°F for 5-6 hours with liquid smoke added to rub or sauce. Use gluten-free Worcestershire sauce for gluten-free version. Adjust spice level by varying cayenne or red pepper flakes.

Nutrition

Keywords: pulled pork, smoked pork shoulder, Carolina BBQ sauce, barbecue, smoked meat, pork recipe, BBQ sauce, slow cooked pork

Find it online: https://zorbmeal.com/tender-smoked-pulled-pork-shoulder-recipe-with-easy-tangy-carolina-bbq-sauce/