Carolina-Style Pulled Pork Shoulder

Name: Carolina-Style Pulled Pork Shoulder
Yield: Serves 12
Cuisine: United States
Ingredients: 2 tablespoons cayenne pepper; 1 tablespoon crushed red pepper; 1 five-pound boneless pork butt (shoulder); ½ cup bourbon; 2 teaspoons cayenne; 1 five-pound boneless pork butt (shoulder); 1 cup water; 2 chopped chipotle peppers, rehydrated; 2 tablespoons molasses; 1-½ cups cider vinegar; 1 tablespoon garlic powder; 1 tablespoon black pepper; 2 tablespoons salt; 2 tablespoons paprika

Preparation info

Serves
12

Difficulty
Medium

Appears in

The Ultimate Guide to Grilling

By Rick Browne

Published 2011

About

Serve on hamburger buns or hard rolls with a scoop of cole slaw on top of meat. National Pork Producers Council.

Ingredients

Rub

2 tablespoons salt
2 tablespoons paprika
1 t

Americas
United States
North Carolina
Main course

Method

Mix rub ingredients in medium bowl. Rub pork shoulder on all surfaces with the mixture; cover and refrigerate up to 24 hours. Prepare a medium fire in covered grill with coals banked to one side of barbecue.

Smoke pork shoulder adding more charcoal and wood chips to maintain a medium-low heat of between 300° of 400° degrees throughout the cooking time. S