Carolina-Style Pork Barbecue: A Tangy, Smoky Southern Classic
Growing up in the South, barbecue was more than just a meal; it was a celebration. I remember the summer evenings spent in my grandmother’s backyard, the air thick with the aroma of slow-cooked pork and the sound of laughter. This Carolina-style pork barbecue recipe is a tribute to those cherished moments, bringing together family and friends around the table. The tangy, smoky flavors evoke nostalgia and warmth, making it a dish that holds a special place in my heart.
What Makes It Special
This Carolina-style pork barbecue stands out for several reasons:
- Authentic Flavor: The combination of vinegar-based sauce and slow-cooked pork creates a depth of flavor that is truly unique.
- Versatile Cooking Methods: Whether you use a smoker, grill, or oven, this recipe adapts beautifully to your cooking style.
- Perfect for Gatherings: This dish is designed to feed a crowd, making it ideal for family reunions, picnics, or game day.
Gather Your Ingredients
Prep Time: 20 minutes | Cook Time: 8 hours | Servings: 10
- 5 lbs pork shoulder
- 1 cup apple cider vinegar
- 1/2 cup ketchup
- 1/4 cup brown sugar
- 2 tablespoons Worcestershire sauce
- 1 tablespoon mustard
- 1 tablespoon salt
- 1 teaspoon black pepper
- 1 teaspoon cayenne pepper (optional)
- 1 tablespoon smoked paprika
Let’s Get Cooking
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Start by preparing the pork shoulder. Trim any excess fat and rub it with salt, black pepper, and smoked paprika.
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In a bowl, mix together the apple cider vinegar, ketchup, brown sugar, Worcestershire sauce, mustard, and cayenne pepper to create the barbecue sauce.
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Place the pork shoulder in your smoker or grill, and cook it low and slow at 225°F for about 8 hours, basting with the sauce every hour.
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Once the internal temperature reaches 195°F, remove the pork from the heat and let it rest for at least 30 minutes.
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Shred the pork using two forks and mix it with the remaining barbecue sauce before serving.
My Pro Tips
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For an extra smoky flavor, add wood chips to your smoker or grill. Hickory or applewood works wonderfully.
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Letting the pork rest is crucial; it allows the juices to redistribute, ensuring a moist and flavorful dish.
What to Serve With It
- Coleslaw
- Cornbread
- Baked beans
- Pickles
- Sweet tea
FAQs
Q: Can I use a different cut of meat?
A: Yes! While pork shoulder is traditional, you can also use pork ribs or even chicken for a different twist.
Q: How do I store leftovers?
A: Store any leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently before serving.
The Heart of the Dish
This Carolina-style pork barbecue is more than just a recipe; it’s a way to connect with loved ones and create lasting memories. The tangy sauce and smoky meat come together to form a dish that warms the soul and brings people together. I hope you find as much joy in making and sharing this dish as I have over the years.
Your Turn
I invite you to try this recipe and make it your own! Feel free to tweak the ingredients, experiment with different cooking methods, and share your experiences. I would love to hear how your barbecue turns out!
Carolina-Style Pork Barbecue: A Tangy, Smoky Southern Classic
Ingredients
- 1 pork shoulder (about 4-6 pounds)
- 2 tablespoons salt
- 1 tablespoon black pepper
- 1 tablespoon smoked paprika
- 1 cup apple cider vinegar
- 1 cup ketchup
- 1/2 cup brown sugar
- 2 tablespoons Worcestershire sauce
- 2 tablespoons mustard
- 1 teaspoon cayenne pepper
- Coleslaw for serving
- Cornbread for serving
- Baked beans for serving
- Pickles for serving
- Sweet tea for serving
Instructions
- Start by preparing the pork shoulder. Trim any excess fat and rub it with salt, black pepper, and smoked paprika.
- In a bowl, mix together the apple cider vinegar, ketchup, brown sugar, Worcestershire sauce, mustard, and cayenne pepper to create the barbecue sauce.
- Place the pork shoulder in your smoker or grill, and cook it low and slow at 225°F for about 8 hours, basting with the sauce every hour.
- Once the internal temperature reaches 195°F, remove the pork from the heat and let it rest for at least 30 minutes.
- Shred the pork using two forks and mix it with the remaining barbecue sauce before serving.
- Serve the shredded pork with coleslaw, cornbread, baked beans, pickles, and sweet tea.
Nutrition Information
