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Flavorful Pit-Style Pulled Pork Shoulder Recipe with Tangy Carolina Mop Sauce Made Easy

pit-style pulled pork shoulder - featured image
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A tender, smoky pulled pork shoulder slow-smoked and basted with a tangy vinegar-based Carolina mop sauce, perfect for backyard cookouts and gatherings.

Ingredients

Scale
  • 5 to 6 pounds pork shoulder (also called pork butt), with some fat for juiciness
  • 2 tablespoons paprika (sweet or smoked)
  • 1 tablespoon kosher salt
  • 1 tablespoon black pepper, freshly ground
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 teaspoon cayenne pepper (adjust to taste)
  • 2 tablespoons brown sugar
  • 1 teaspoon mustard powder (optional)
  • Wood chips for smoking (hickory or applewood)
  • 1 cup apple cider vinegar
  • 1/2 cup water
  • 1/4 cup ketchup
  • 1 tablespoon hot sauce
  • 1 tablespoon brown sugar
  • 1 teaspoon crushed red pepper flakes
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 2 cloves garlic, minced
  • 1 tablespoon Worcestershire sauce

Instructions

  1. Prepare the dry rub by mixing paprika, kosher salt, black pepper, garlic powder, onion powder, cayenne pepper, brown sugar, and mustard powder in a large bowl.
  2. Pat the pork shoulder dry and trim excess thick fat caps, leaving a good layer for moisture.
  3. Generously rub the dry spice mix all over the pork shoulder. Wrap in plastic wrap and refrigerate for at least 2 hours or overnight.
  4. Preheat smoker or charcoal grill to 225°F to 250°F. Add soaked wood chips for smoke and maintain indirect heat.
  5. Whisk together apple cider vinegar, water, ketchup, hot sauce, brown sugar, red pepper flakes, salt, black pepper, garlic, and Worcestershire sauce to make the Carolina mop sauce. Set aside.
  6. Place pork shoulder fat-side up on smoker grate. Smoke for about 3 hours, mopping with sauce every 45 minutes to an hour.
  7. After 3 hours, wrap pork tightly in aluminum foil or butcher paper to push through the stall phase. Return to smoker.
  8. Continue smoking for another 3 to 4 hours until internal temperature reaches 195°F to 205°F and meat is tender.
  9. Remove pork from smoker and let rest, wrapped, for at least 30 minutes.
  10. Pull pork into bite-sized pieces using forks or hands with gloves. Mix in some reserved mop sauce and adjust seasoning if needed.
  11. Serve with extra Carolina mop sauce, sandwich buns, coleslaw, or favorite sides.

Notes

Keep smoker temperature steady between 225°F and 250°F. Mop sauce should be applied lightly every 45 minutes to avoid washing off rub crust. Rest pork for at least 30 minutes for juicy results. Use foil for wrapping during stall for more steam and tenderness. Adjust spice levels to taste. The mop sauce can be made a day ahead and refrigerated.

Nutrition

Keywords: pulled pork, pit-style, smoked pork shoulder, Carolina mop sauce, barbecue, BBQ, slow smoked pork, vinegar sauce, backyard cookout

Find it online: https://chrisfeasts.com/flavorful-pit-style-pulled-pork-shoulder-recipe-with-tangy-carolina-mop-sauce-made-easy/