Carolina Gold BBQ Smokehouse Dinner

Allergens

This recipe contains gluten and sulfites. Please ensure that the BBQ sauce used is free from allergens specific to your dietary needs.

Ingredients

• 4 pounds bone
• in pork shoulder
• 2 cups wood chips (hickory or applewood)
• 1 cup BBQ sauce (Carolina Gold)
• 1/2 cup apple cider vinegar
• 1/2 cup brown sugar
• 1 tablespoon paprika
• 1 teaspoon ground black pepper
• 1 teaspoon kosher salt
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon cayenne pepper (optional)
• 1/4 teaspoon ground mustard

Instructions

1. Soak wood chips in water for at least 30 minutes.
2. Preheat grill to medium heat (about 350°F).
3. In a small bowl, mix together the BBQ sauce, vinegar, brown sugar, paprika, black pepper, kosher salt, garlic powder, onion powder, cayenne pepper, and ground mustard. Set aside.
4. Season the pork shoulder generously with half of the dry rub mixture.
5. Grill the pork shoulder over indirect heat for 2 hours, using a drip pan and foil to prevent flare ups.
6. After 2 hours, brush the pork with half of the prepared sauce and continue grilling for another hour.
7. Brush the remaining sauce on the pork and grill for an additional 30 minutes or until the internal temperature reaches 195°F.
8. Remove from heat, tent with foil, and let rest for 15 minutes before slicing.

Chef’s Insight

The key to this recipe is patience - allowing the pork to rest after grilling ensures that every bite is tender and juicy.

Notes

The Carolina Gold BBQ sauce can be made in advance and stored in the refrigerator for up to 2 weeks.