Hickory Smoked Pork Shoulder with Carolina Barbecue Sauce
Hickory Smoked Pork Shoulder with Carolina Barbecue Sauce Serves 6 to 8.
Ingredients
Hickory Smoked Pork Shoulder Ingredients
Sweet-Tangy Barbecue Sauce Ingredients
Instructions
Directions for the Pork
  1. Mix all the spices together. Rub the entire shoulder with dry spice mixture, reserving 1/2 tablespoon for the sauce. Refrigerate shoulder for at least 1 hour, or overnight.
  2. Place the shoulder in a grill or smoker with hickory chips or chunks that is preheated to 265 degrees and has smoke present. Place the pork indirectly over the heat source and smoke it for 5 to 7 hours, or until the shoulder reaches an internal temperature of 185 degrees for sliced pork shoulder and 190 degrees for pulled pork shoulder. If you are using wood chips and a grill, the chips should be soaked and applied about every 40 minutes.
  3. When the shoulder has reached the desired temperature, remove the meat, and allow it to rest for 10 to 15 minutes. Use immediately or cool to room temperature, cover, and refrigerate overnight.
Directions for Sweet-Tangy Barbecue Sauce
  1. Combine all the ingredients in a heavy-bottomed saucepan. Place over medium heat and allow to cook slowly for 30 to 40 minutes, or until the sauce thickens. Allow the sauce to cool to room temperature. Check the seasoning and use immediately or put into a storage container, cool to room temperature, cover, and refrigerate.