Print

Flavorful Smoked Pulled Pork Recipe with Easy Tangy Carolina Gold BBQ Sauce

smoked pulled pork recipe - featured image
Print Recipe

A slow-smoked pork shoulder recipe paired with a tangy, sweet Carolina Gold BBQ sauce that delivers melt-in-your-mouth tenderness and bold Southern flavors.

Ingredients

Scale
  • 4–5 pounds pork shoulder (Boston Butt), well-marbled
  • Dry Rub:
  • 2 tablespoons smoked paprika
  • 1 tablespoon brown sugar
  • 1 tablespoon kosher salt
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon cayenne pepper (optional)
  • Carolina Gold BBQ Sauce:
  • 1 cup yellow mustard (Gulden’s recommended)
  • 1/2 cup apple cider vinegar
  • 1/4 cup honey or molasses
  • 2 tablespoons brown sugar
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon cayenne pepper (adjust to taste)
  • Salt and black pepper to taste
  • Wood chips for smoking (hickory or apple wood preferred)

Instructions

  1. Trim excess fat from the pork shoulder, leaving about 1/4 inch for moisture and flavor.
  2. Mix smoked paprika, brown sugar, kosher salt, black pepper, garlic powder, onion powder, and cayenne pepper to make the dry rub.
  3. Rub the dry rub mixture all over the pork shoulder, massaging it into every nook. Let rest for at least 30 minutes or refrigerate overnight.
  4. Preheat smoker or charcoal grill to 225°F (107°C). Add soaked wood chips to the coals or smoker box.
  5. Place pork shoulder fat side up on the smoker rack. Smoke for 6-7 hours until internal temperature reaches 160°F (71°C), keeping the smoker closed as much as possible.
  6. Wrap the pork tightly in aluminum foil or butcher paper to push through the stall and keep moist.
  7. Continue smoking for another 2-3 hours until internal temperature reaches 195-205°F (90-96°C).
  8. Remove pork from smoker and let rest, wrapped, for 30-45 minutes to redistribute juices.
  9. While pork rests, whisk together mustard, apple cider vinegar, honey or molasses, brown sugar, Worcestershire sauce, cayenne, salt, and pepper to make the Carolina Gold BBQ sauce.
  10. Shred the pork using forks or meat claws, discarding large chunks of fat.
  11. Toss shredded pork with the Carolina Gold BBQ sauce until evenly coated. Serve immediately or keep warm.

Notes

Use a good digital thermometer to monitor internal temperature. Keep smoker closed to retain heat and smoke. Soak wood chips before use. Wrap pork at 160°F to push through stall and keep moist. Spray with apple cider vinegar if pork looks dry during smoking. Sauce can be made ahead and stored in fridge up to a week.

Nutrition

Keywords: smoked pulled pork, Carolina Gold BBQ sauce, pulled pork recipe, smoked pork shoulder, BBQ sauce, Southern BBQ, slow smoked pork

Find it online: https://lucydishes.com/flavorful-smoked-pulled-pork-recipe-with-easy-tangy-carolina-gold-bbq-sauce/