Smoky Deliciousness: Smoked Pork Shoulder Pulled Pork Carolina Style And Coleslaw

In this video, I’ll be showing you how to make the most delicious Smoked Pork Shoulder Pulled Pork Carolina Style with Vinegar BBQ Sauce and Coleslaw. I’ll be using my Green Mountain Davey Crocket Smoker and cooking the pork low and slow for several hours. I’ll also be making the Vinegar BBQ Sauce from scratch, which adds a tangy flavor to the tender and juicy pork. The pulled pork is then mixed with the sauce, and I’ll be serving it with my homemade Coleslaw for a complete BBQ meal.

Let’s Make it

INGREDIENTS:

  • 5lb picnic roast
  • spicy brown mustard
  • bag tri color coleslaw
  • small head red cabbage
  • sweet onion

RUB:

  • 1/4 c brown sugar
  • 1/4 c paprika
  • 1/2 tbsp chili powder
  • 1/2 tbsp garlic powder
  • 1/2 tbsp onion powder
  • 1/2 tbsp salt
  • 1/2 tbsp ground black pepper

SPRITZ:

  • 1 cup apple cider vinegar
  • 1 cup apple juice
  • 5 shakes worchestershire

CAROLINA VINEGAR BBQ SAUCE:

  • remaining spritz at least 1 c.
  • 1/4 cup ketchup
  • 1/4 tsp garlic powder
  • 1 tsp onion flakes
  • few shakes red pepper flakes
  • few dashes hot sauce
  • 1/8 tsp celery seed
  • few grinds of black pepper

DIRECTIONS:

  1. Make your dry rub and vinegar spritz and put the spritz in a spray bottle or you can mop it on if you like.
  2. Take the roast and coat it with spicy brown mustard and then put a generous coating of the rub on every cranny of that thing the night before and then wrap it in saranwrap and put it in the fridge over night.
  3. The next morning get your smoker up to 375 and throw the roast on cap side down for an hour sprits the meat every 30min to 1hr (add extra smoke with a smoke tube if you like).
  4. After the hour is up turn the grill down to 225-235 move the roast to the side and tent with tin foil will the grill comes down in temp. when the grill is at 235 remove the foil and continue cooking.
  5. When the internal temp is 165 wrap it in foil and pour some of the spritz in with it.
  6. Continue cooking at 235 till the internal temp comes up to 195.
  7. When the internal is 195 remove it from the smoke and let it rest for 30 minutes to an hour and then shred it, you can also add some of the Carolina BBQ Sauce to it after sheading.
  8. When the roast is on the smoke you can prepare the slaw, I use half of a bag of prepared coleslaw and 1/t head of red cabbage, also add some of the Carolina BBQ Sauce to this as well.
  9. Serve it on buns or just in a pile!

FYI you can just drink this BBQ sauce if you want hahaha!

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