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Hickory Smoked Pork Shoulder with Carolina Barbecue Sauce

User Rating 5 Star Rating (2 Reviews)


Hickory Smoked Pork Shoulder with Carolina Barbecue Sauce
Nothing says southern cooking like slo-cooked pork and Carolina BBQ sauce.

Reprinted with permission from Magnolias: Authentic Southern Cuisine by Donald Barickman (Gibbs Smith, 2006).

Prep Time: 15 minutes

Cook Time: 8 hours

Total Time: 8 hours, 15 minutes


  • **** Hickory Smoked Pork Shoulder ****
  • 1 6- to 7-pound pork shoulder
  • 2 teaspoons granulated garlic powder
  • 1 teaspoon cumin
  • 3 teaspoons freshly ground black pepper
  • 1/2 teaspoon cayenne pepper
  • 2 teaspoons granulated onion powder
  • 2 1/2 teaspoons salt
  • **** Carolina Barbecue Sauce ****
  • 2 cups cider vinegar
  • 1 1/2 cups apple cider
  • 1 cup dark brown sugar
  • 2 tablespoons yellow mustard seeds
  • 2 tablespoons Dijon mustard
  • 1/2 cup tomato paste
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 smoked pork neck bones or ham hocks


Serves 6 to 8.

For the pork:

Mix all the spices together. Rub the entire shoulder with 3/4 of the spice mixture and refrigerate for at least 1 hour, or overnight. Reserve the remaining rub.

Place the shoulder in a grill or smoker with hickory chips or chunks that is preheated to 265 degrees and has smoke present. Place the pork indirectly over the heat source and smoke it for 5 to 7 hours, or until the shoulder reaches an internal temperature of 185 degrees for sliced pork shoulder and 190 degrees for pulled pork shoulder. If you are using wood chips and a grill, the chips should be soaked and applied about every 40 minutes. When the shoulder has reached the desired temperature, remove the meat, and allow it to rest for 10 to 15 minutes. Use immediately or cool to room temperature, cover, and refrigerate overnight.

Carolina Barbecue Sauce

Combine all the ingredients in a heavy-bottomed saucepan. Place over medium heat and allow to cook slowly for 30 to 40 minutes, or until the sauce thickens. Remove any foam that may appear on the surface of the sauce as it cooks and discard it. Check the seasoning. Remove the neck bones or hocks and allow the sauce to cool to room temperature. Check the seasoning and use immediately or put into a storage container, cool to room temperature, cover, and refrigerate.

User Reviews

Reviews for this section have been closed.

 5 out of 5
Absolutely Delicious, Member lshawnnelson

This was wonderful. The rub on the pork was out of this world. I smoked over hickory chunks and it couldn't have been better. The sauce was delicious as well. I added 1/4 teaspoon of red pepper flakes. I grew up on the NC/VA border and for me this is barbecue like it should be!

19 out of 22 people found this helpful.

See all 2 reviews

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