Smoky Carolina BBQ Festival Classic

Allergens

Wheat (from BBQ sauce)

Ingredients

• 1 whole pork shoulder (6 lbs)
• 2 cups vinegar
• based NC BBQ sauce
• 3 tbsp brown sugar
• 1/4 cup yellow mustard
• 1/2 cup apple cider vinegar
• 1 tsp paprika
• 1 tsp salt
• 1 tsp pepper
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp red pepper flakes (optional)

Instructions

1. Prepare the pork shoulder by trimming off excess fat and cutting into smaller chunks.
2. In a large bowl, mix together BBQ sauce, brown sugar, mustard, apple cider vinegar, paprika, salt, pepper, garlic powder, onion powder, and red pepper flakes (optional). Coat the pork chunks generously with this mixture.
3. Preheat your grill or smoker to medium high heat (around 350°F).
4. Arrange the pork chunks on the grill, ensuring they are evenly spaced for optimal cooking and smoke exposure. Close the lid and let them cook for 2 hours, turning occasionally to ensure even cooking.
5. Check the internal temperature of the pork after
6. 5 hours it should read around 190°F when done. If not, continue grilling until it reaches the desired temperature.
7. Remove the pork from the grill and let it rest for 10 minutes before shredding or slicing. Serve with your favorite sides and enjoy!

Chef’s Insight

To infuse even more flavor into this dish, consider using applewood or hickory wood chips on the grill.

Notes

For a spicier twist, add more red pepper flakes or use a hotter BBQ sauce.