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Smoked Pork Shoulder with Carolina Gold BBQ Sauce Recipe

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This recipe for Smoked Pork Shoulder with Carolina Gold BBQ Sauce is from The Grundhauser Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
8 lbs pork shoulder (bone in or bone out)
Mustard (yellow)
Dry rub:
½ cup paprika
¾ cup dark brown sugar packed
⅛ cup dry mustard
1 tbsp cayenne pepper
¼ cup chili powder
⅛ cup onion powder
⅛ cup garlic powder
¼ cup salt
1 tbsp black pepper

Basting mix:
½ cup apple cider vinegar
½ cup canola oil
⅓ cup brown sugar
1 tbsp Worcestershire sauce

Carolina Gold BBQ sauce (rough proportions)
1½ cups yellow mustard
¾ cup apple cider vinegar
¾ cup ketchup
¼ cup honey
¼ cup light brown sugar
2 tbsp Worcestershire sauce
1 tsp salt
1 tsp pepper
1 tbsp Frank’s Red Hot Sauce (optional)
Directions:
Directions:
Prepare dry rub to taste. Above proportions are estimates only and I usually prepare by judging color and taste. Overall color should be deep red (darker than paprika red).

Pre-heat oven to 200 degrees. Place pork shoulder in large shallow roasting pan and rub pork shoulder entirely with yellow mustard and then dry rub.

If smoker is available, use apple and/or hickory wood chips.

Cook pork in oven or smoker until meat temperature reaches 190 degrees. Every hour baste pork shoulder with basting mix. Time can vary. In my experience, it takes about 1 hour 15 minutes per pound.

Once pork shoulder is cooked, take out and let sit for 10 minutes. Then shred with clean hands or forks, serve with Carolina Gold BBQ sauce, and enjoy!

 

 

 

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