|Nutritional Guidelines (per serving)|
|Servings: serves 6 to 8|
|Amount per serving|
|% Daily Value*|
|Total Fat 46g||59%|
|Saturated Fat 17g||84%|
|Total Carbohydrate 11g||4%|
|Dietary Fiber 2g||8%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
If you want to try traditional Carolina-style pulled pork barbecue, then this is the recipe for you!
- 5 to 6 pounds boneless pork butt (2.2 to 2.7 kg)
- For the Rub:
- 2 tablespoons/30 mL paprika
- 2 tablespoons/30 mL salt
- 1 tablespoon/15 mL black pepper (ground)
- 2 teaspoons/10 mL cayenne pepper (ground)
- For the Baste:
- 1 1/2 cups/360 mL cider vinegar
- 1/2 cup/120 mL Bourbon whiskey
- 1 cup/240 mL water
- 2 tablespoons/30 mL molasses
- 1 tablespoon/15 mL salt
- 4 Chipotle chile peppers (finely chopped)
- 1 tablespoon/15 mL red pepper flakes
- 1 tablespoon/15 mL black pepper
- 1 teaspoon/5 mL cayenne pepper (ground)
- Gather the ingredients.
- In a small mixing bowl, combine all rub ingredients. Coat pork shoulder with seasonings and cover with plastic wrap. Refrigerate 8 to 24 hours.
- Preheat grill for medium heat. Place pork shoulder on grill and allow to smoke using hickory chips. Make sure wood chips are soaked and drained before using. Add charcoal and wood chips as necessary to keep temperature at medium, or 200 to 225 degrees F/95 to 110 degrees C.
- Smoke pork shoulder for 5 to 6 hours or until internal temperatures reach 185 degrees F/85 degrees C. Use baste every 20 minutes during the last few hours of cooking. Remember to boil any remaining basting sauce before using it on shredded pork.