Smoked Pork Carolina Style - cooking recipe

Ingredients
    4 lbs boneless pork shoulder
    12 -15 buns, split and buttered
    Carolina barbecue sauce
    3 cups cider vinegar
    1 cup catsup
    2 teaspoons salt
    1 teaspoon ground red pepper
    1/4 teaspoon red pepper flakes
    2 tablespoons sugar
    1 cup water
Preparation
    For the sauce: combine all ingredients in a saucepan, bring to a boil and simmer and stir until the sugar is dissolved; let cool.
    Prepare your water smoker about 30 minutes before smoking the pork.
    Pour 2 cups of the sauce into the waterpan, then fill with water to one inch from the top of the pan; place it in the smoker.
    Place pork on rack above water and brush liberally with sauce (you should have 2 cups left after filling the water pan); put the cover on the smoker and smoke 5-6 hours, basting with sauce and turning the pork from side to side to color evenly every 30 minutes.
    Keep fire burning hot enough to hold smoker temperature at about 225-250\u00b0.
    When thermometer inserted in center of pork registers 140 degrees, baste the pork with sauce and place into a shallow roasting pan.
    Continue roasting in your conventional oven at 325\u00b0 until meat almost falls apart, about 1 1/2-2 hours.
    Cool the meat slightly and shred it, pour any leftover sauce over the pork (I sometimes pour the pan juices over as well, after defatting them a bit); serve on buns.

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