Kickin’ Carolina BBQ Smokehouse Snack

Allergens

Soy (Worcestershire sauce)

Ingredients

• 4 pounds pork shoulder
• 2 cups apple cider vinegar
• 1 cup brown sugar
• 1/2 cup molasses
• 1/2 cup Worcestershire sauce
• 1/2 cup yellow mustard
• 1/4 cup chili powder
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 tablespoon smoked paprika
• 1 tablespoon kosher salt
• 1 tablespoon black pepper
• 1 teaspoon cayenne pepper
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1 cup barbecue sauce
• 8 hamburger buns
• 4 cups coleslaw

Instructions

1. In a large mixing bowl, combine the apple cider vinegar, brown sugar, molasses, Worcestershire sauce, yellow mustard, chili powder, garlic powder, onion powder, smoked paprika, kosher salt, black pepper, cayenne pepper, ground cumin, and ground coriander. Mix until well combined.
2. Trim any excess fat from the pork shoulder and cut into 1 inch cubes. Add the pork cubes to the mixing bowl with the sauce and toss to coat evenly. Cover and refrigerate for at least 4 hours or overnight.
3. Preheat your grill or smoker to 250°F (120°C). Remove the marinated pork from the refrigerator and thread onto skewers, leaving some space between each cube.
4. Place the skewers on the preheated grill or smoker and cook for approximately 2 hours or until the internal temperature of the pork reaches 195°F (90°C). Baste with barbecue sauce during the last 30 minutes of cooking.
5. Remove the cooked skewers from the grill, allowing them to rest for a few minutes. Carefully remove the meat from the skewers and toss in additional barbecue sauce.
6. Assemble the snack by placing the cooked pork on the bottom half of each bun, topping with coleslaw, and finishing with the top half of the bun. Serve immediately.

Chef’s Insight

To infuse more flavor, consider marinating the pork overnight for an even deeper taste.

Notes

For an extra smoky flavor, use applewood or hickory wood chips for grilling.