Smoked Pork Carolina Style: A Flavorful Tribute to Dr. M.C.
Cook Time: 8 hours
Prep Time: 30 minutes
Total Time: 8 hours 30 minutes
Recipe Category: Lunch/Snacks
Servings: 12-15 sandwiches
This recipe holds a special place in my heart, not just because of the irresistible flavors but because itβs dedicated to my incredible doctor, Dr. M.C. I can still recall how, the day before my surgery, Dr. C. was carving up some pulled pork when she accidentally sliced her finger. In her honor, Iβm sharing this recipe. Dr. C., with this dish, youβll never need a knife again to cut the fat outβjust use your fingers to pull it apart. And thank you for being an amazing doctor!
Now, letβs get into the recipe itself. Itβs a slow, all-day affair, but the result is more than worth the wait. This Carolina-style smoked pork recipe is a Piedmont or Lexington-style, which is a vinegar-based barbecue sauce. Itβs tangy, spicy, and the perfect complement to tender, shredded pork. Serve it up with a cold beer and some coleslaw for a perfect summer lunch, or take it camping and impress everyone with your backyard barbecue skills.
Ingredients
| Ingredient | Quantity |
|---|---|
| Boneless pork shoulder | 4 lbs |
| Cider vinegar | 3 cups |
| Catsup (ketchup) | 1 cup |
| Salt | 1 tbsp |
| Red pepper flakes | 2 tsp |
| Sugar | 1/4 cup |
| Water | 2 cups |
For the Sauce:
| Ingredient | Quantity |
|---|---|
| Cider vinegar | 2 cups |
| Catsup (ketchup) | 1 cup |
| Salt | 1 tbsp |
| Red pepper flakes | 2 tsp |
| Sugar | 1/4 cup |
| Water | 2 cups |
Nutritional Information (Per Sandwich)
| Nutrient | Amount |
|---|---|
| Calories | 543.5 kcal |
| Total Fat | 32.5 g |
| Saturated Fat | 11.1 g |
| Cholesterol | 107.5 mg |
| Sodium | 922.7 mg |
| Carbohydrates | 29 g |
| Dietary Fiber | 1 g |
| Sugars | 9.6 g |
| Protein | 29.7 g |
Instructions
-
Prepare the Sauce:
Start by making the sauce that will bring this pulled pork to life. In a saucepan, combine cider vinegar, catsup (ketchup), salt, red pepper flakes, sugar, and water. Place the saucepan over medium heat, bring to a boil, then reduce to a simmer. Stir frequently to dissolve the sugar. Once the sugar has dissolved, remove from heat and let it cool. This sauce is the key to creating the authentic Carolina flavor, so take your time and get it just right. -
Set Up Your Smoker:
While the sauce is cooling, prepare your smoker. Start by lighting it and letting it heat up. About 30 minutes before placing the pork in the smoker, get the water pan ready. Pour 2 cups of the prepared sauce into the water pan, then fill the pan with water, leaving about an inch of space from the top. Place the pan in the smoker. The moisture from the water will help create a tender and juicy pork shoulder. -
Smoke the Pork:
Once your smoker is ready, itβs time to add the star of the show: the pork shoulder. Place it on the smoker rack above the water pan and brush it generously with the sauce (you should still have about 2 cups of sauce left after filling the water pan). Cover the smoker and let the pork smoke for 5-6 hours. Every 30 minutes, baste the pork with more sauce and turn it from side to side to ensure it cooks evenly and gets that nice caramelized exterior. -
Maintain the Right Temperature:
While smoking, it’s essential to maintain the smoker temperature between 225Β°F and 250Β°F. Keep the fire burning hot enough to hold this temperature for the entire cooking time. Itβs a low-and-slow process, but thatβs what makes the pork so tender and flavorful. -
Finish in the Oven:
Once the pork reaches an internal temperature of 140Β°F, itβs time to finish the cooking process in the oven. Carefully baste the pork one last time with the sauce and place it into a shallow roasting pan. Transfer the pan to a conventional oven preheated to 325Β°F. Continue roasting for about 1 1/2 to 2 hours, or until the meat is so tender that it almost falls apart. This final roasting step ensures that the pork reaches the perfect texture for shredding. -
Shred and Serve:
After roasting, allow the meat to cool slightly before shredding it with your fingers or a fork. The pork should be incredibly tender, making it easy to pull apart. If desired, pour any remaining sauce over the shredded pork to enhance the flavor, and for an extra touch of richness, you can even pour some of the pan juices over the meat after defatting them a bit. Serve the pulled pork on soft sandwich buns with coleslaw on the side for a traditional Carolina-style barbecue meal.
Pro Tips for the Perfect Smoked Pork:
- Meat Selection: For the best result, make sure to choose a well-marbled boneless pork shoulder. The fat helps keep the meat juicy during the smoking and roasting process.
- Smoker Setup: If you’re using a water smoker, be sure to keep the water level consistent throughout the cooking process. Itβs also essential to monitor the temperature and smoke regularly.
- Rest the Meat: After shredding the pork, allow it to rest for about 10 minutes before serving. This allows the juices to redistribute and results in even more flavorful meat.
Ideal Pairings:
- Coleslaw: A tangy, crunchy coleslaw perfectly balances the smoky richness of the pulled pork. Make it with vinegar for a true Carolina touch.
- Beer: Serve this dish with a cold, refreshing beerβlager or pale ale work particularly well.
- Pickles: The acidity of pickles cuts through the richness of the pork and adds a delightful contrast.
This Carolina-style smoked pork sandwich is a true labor of love, but the result is a smoky, tender, and flavorful dish that will have your guests (or your doctor) asking for seconds. The rich, tangy sauce and the melt-in-your-mouth pork are a perfect match. Enjoy this recipe on lazy summer days or any time you want to treat yourself to some delicious Southern BBQ!
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