Carolina Gold Smoked Pork Shoulder
Traditionally, in both North and South Carolina, pork is the protein of choice when it comes to barbecue. Though times may be changing and more and more proteins are found at the table, if you want to embrace a time-honored Carolina Gold barbecue, start with pork.
We let our pork sit in a dry marinade overnight and then started the cooking process in a smoker to give it bold, smoky flavor. Our smoker was set at 275°F; you could certainly start lower if you’re committed to the low-and-slow process, but we like the way that the slightly higher temperature helps create a prominent bark. We finished the pork in the oven to control moisture and prevent it from drying, but you could easily cook the whole thing in the oven if smoking isn’t an option. And remember: the pork is technically done when its internal temperature reads 165°F, but it needs to reach 190-200°F to ensure that the connective tissue has fully rendered and the meat is easy to pull.
Serve with Carolina Gold Mustard.
- Preparation time includes 8 hours for overnight marination in a dry rub.
- Cooking time includes smoking, oven, and rest time.
1 6-8 pound pork shoulder, butt, or Boston butt
Up to 3/4 cup Carolina Gold BBQ Rub, divided
2-3 Tablespoons water, plus more as a steaming agent
1. Trim pork of any extraneous fat surrounding the exterior, including the fat cap. Fat on the outside of the pork should be no more than 1/8 inch thick.
2. Coat pork thoroughly in with up to 1/2 cup Carolina Gold BBQ Rub. Wrap in plastic wrap and place in the refrigerator for at least 8 hours or overnight.
3. Remove pork from refrigerator at least one hour before the start of cook time and take off the plastic wrap. Pre-heat your smoker to 275°F.
4. When smoker is ready, deposit wood chips in the smoking reservoir and place pork inside the smoker. Make sure the top vent is closed for maximum smoke and heat retention.
5. Refill smoke chips every hour and a half to two hours, taking care not to open the door to the smoker unless it is absolutely necessary.
6. After 5-6 hours in the smoker, remove the pork from the smoker and put it into an oven-proof tray. Bring it inside to finish in the oven, taking care to turn off your smoker.
7. Pre-heat oven to 275°F. While oven pre-heats, insert a meat thermometer into the thickest part of the pork to take internal temperature, being careful not to hit the bone. This is simply to give you an idea of how much longer this will take.
8. Mix remaining 1/4 cup Carolina Gold BBQ Rub with enough water to create a paste. When the pork is cool enough to handle, rub the paste all over the pork and put it in a roasting pan. Pour a bit more water into the bottom of the oven-proof tray to create a steam bath for the pork, and cover the entire dish with foil.
9. Put the pork in the oven and let it cook for another 2-3 hours, checking the internal temperature as needed.
10. The pork is fully cooked when the internal temperature reaches 165°F; however, for the connective tissue to break down properly, it needs to cook until it reaches 190°F.
11. When pork reaches 190°F, remove it from heat and let it rest, wrapped, for at least half an hour.
12. After its resting period, pork can be shredded. Loosen any pan juices that have baked onto the pan with some water, and stir that into the shredded pork to retain all the flavor.
13. Serve. We put our pork on small cornbread pancakes with a side of Carolina Gold BBQ Rub Mustard Sauce, but you could enjoy this pork tossed over nachos or totchos, nestled into a taco shell, or in a sandwich, topped with a little bit of coleslaw and some tart-sweet bread and butter pickles.
