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Carolina-Style Pulled Pork Shoulder




Difficulty:Easy
Prep Time:24 Hours
Cook Time:6 Hours
Serves:10

Nutritional Information

Using a cider baste, gives the pork a tangy deliciousness.

Ingredients

  • 2 1/2 pounds boneless pork butt (shoulder), tied or netted
  • Rub:
  • 2 tablespoons paprika
  • 1 tablespoon black pepper
  • 2 teaspoons cayenne
  • Baste:
  • 1/2 cup bourbon
  • 2 tablespoons molasses
  • 1 1/2 cups cider vinegar
  • 1 cup water
  • 2 chopped chipotle peppers (rehydrated if dried)
  • 2 tablespoons salt
  • 1 tablespoon crushed red pepper
  • 1 tablespoon black pepper
  • 2 teaspoons cayenne pepper
  • 2 piece pecan wood

Directions

  • 1. To make Rub: mix all ingredients together in a small bowl.
  • 2. To make Baste: mix all ingredients together in saucepan, simmer for 5 minutes
  • 3. Rub pork shoulder on all surfaces with rub mixture; cover and refrigerate up to 24 hours.
  • 4. Prepare and preheat EGG for smoking with pecan wood. Smoke pork shoulder;make sure to maintain a medium-low heat between 250 and 300F and smoke until internal temperature of pork shoulder is between 170 and 180F. This slow cooking process should take between 5 and 6 hours.
  • 5. Baste the shoulder every 20 to 30 minutes during the last couple of hours of cooking.
  • 6. Boil any leftover basting sauce for 5 minutes, shred (

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Chef JJ’s is a unique, personal and hands-on culinary experience with a focus on kamado style cooking, corporate team building, private events and grilling classes. Indy's large party restaurant. Indianapolis, Indiana 317.602.3828