Preparation info
  • Serves


    • Difficulty


Appears in

By Tom Parker Bowles

Published 2013

  • About

A classic barbecue dish, taking a cheap shoulder of pork and cooking it at a low heat for hours, until the meat can be cut with a spoon. In barbecue joints in the US, it’s served with cheap white bread. The sauce is from east Carolina, spiked with vinegar and pepper, and cuts through the rich meat.


  • 1.8–2.3 kg/4–5 lb rolled shoulder of pork


Mix all the ingredients for the dry rub and massage half the mixture into the pork. Wrap the pork in cling film and leave in the fridge overnight.

The next day, remove the pork from the fridge, massage with the remaining dry rub and let the pork come to room temperature.

If using a Bradley Smoker, heat to 200°F and cook the pork on one shelf from the bottom for 8 hours.