Carolina Pulled Pork Shoulder

Bbq · 600 min · Pork · gluten-free, dairy-free, keto, low-carb, high-protein

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Ingredients

• 8 lb bone-in pork shoulder (Boston butt)
• 1/4 cup brown sugar
• 2 tbsp paprika
• 2 tbsp kosher salt
• 1 tbsp black pepper
• 1 cup apple cider vinegar
• 1 tbsp crushed red pepper flakes
• 5 chunks hickory wood chunks

Method

1. Mix brown sugar, paprika, salt, and black pepper into a rub and coat the pork shoulder on all sides.
2. Set the smoker to 225°F with hickory chunks and place the shoulder fat-side up. Smoke until the internal temperature reaches 165°F, about 6 hours.
3. Wrap in foil and continue smoking until the meat reaches 203°F and the bone pulls clean, about 3 to 4 more hours.
4. Whisk the apple cider vinegar with red pepper flakes and a pinch of salt to make an Eastern Carolina finishing sauce.
5. Rest the shoulder 45 minutes, then pull the meat apart with claws or forks, discarding large fat pockets.
6. Toss the pulled pork with the vinegar sauce to taste just before serving or storing.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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