East Carolina Barbeque 🐖

SouthernHolidayFourth of July
Written By Hannah Coward

INGREDIENTS

Bone-in pork shoulder with fat layer 🐖
High heat PAM for grilling
~1/4 cup Morton’s salt
Fresh ground black pepper
Red pepper flakes
White House apple cider vinegar

SMOKING EQUIPMENT

2 bags of charcoal (hardwood preferable)
Hickory smoking chips
Disposable grill topper
Meat thermometer
Charcoal chimney

SMOKING THE PORK

  • Light charcoal in chimney. Rinse pork shoulder, pat dry.

  • Spray shoulder liberally with PAM on all sides, then evenly (and heavily!) salt all sides

  • Place on grill topper, fat side up

  • When charcoal is ready, put on the smoker side of offset smoker and top with 3–4 hickory chunks. Close all lids, open all vents, and wait till internal temp reaches ~250º.

  • Place pork shoulder (on the grill topper) in the center of the grill. Insert meat thermometer (must not touch bone!) and set target temp to 200º.

  • Close lid, close vents halfway

  • Maintain internal smoker temp of 220–250º until shoulder reaches 200º, about 12 hours. Do not flip shoulder.

  • When shoulder is done, remove from grill and wrap in aluminum foil for at least 1 hour to rest.

PULLING & SAUCING

  • Use forks to pull meat apart and evenly mix bark, fat, and money meat into the rest.

  • Taste test to gauge saltiness, then lightly salt the pile of pulled pork.

  • Liberally add fresh ground black pepper and red pepper flakes, then mix to combine.

  • Heavily sprinkle the pile with ACV and mix again. Taste test to see if additional ACV or spices are needed.

SERVE with lightly sweet hushpuppies and vinegar slaw.

Hannah Coward
Previous

Gran’s Spaghetti Sauce
Next

Vinegar Slaw