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Smoked Pork Shoulder

We have many different types of barbecue in our country. Shredded pork barbecue takes hours to smoke and is mindless cooking, a good thing to make during the colder weather. Carolina-style vinegar barbecue sauce is slightly sour compared to the molasses and sugar based red barbecue sauces of the North and Southwest. It can serve quite a crowd, which makes it an excellent dish to serve for large parties!

servings: about 20 to 25


One 9 to 11 pound pork shoulder
2 tablespoons sea salt
1 tablespoon coarsely ground black pepper
1 tablespoon paprika
Soft white hamburger rolls

Carolina Barbecue Sauce


Prepare a smoker. Season the pork shoulders with sea salt, pepper, and paprika, and smoke for 6 hours at 195° F. After 2 hours, add chunks of soaked hickory wood chips to the smoker. When the meat is cooked, remove it from the smoker and let it sit for about an hour. Slice the meat off the bone, then chop it into shreds. Serve on hamburger buns with Carolina Barbecue Sauce.


Carolina-style barbecue is traditionally on the sour side. If you want a sweeter sauce, add ½ cup brown sugar and a pinch of ground mace to the recipe

½ cup red-wine vinegar
2 tablespoons peanut oil
¼ cup Dijon mustard
2 tablespoons Worcestershire sauce
1 tablespoon sweet paprika
¼ teaspoon sweet

Combine all of the ingredients in a cast iron sauce pot on your side burner and bring to a boil. Lower the heat and simmer for 10 minutes.

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