Carolina BBQ Pork Shoulder is slow-smoked until fall-apart tender. Seasoned with Carolina spice, wrapped with sauce and cooked low and slow for juicy, pull-apart pork.
Pork "wrap" sauce
Ingredients
330ml (1 bottle) x cider
55g x maple syrup
20g x Smokin South Carolina
40g x cider vinegar
5g x chilli sauce
2 tbsp x brown sugar
Method
Bring all the ingredients to the boil and simmer for 10 minutes.
Low & Slow - BBQ Pork Shoulder
Ingredients
Smokin South Carolina | Pork seasoning
2-2.5kg rolled pork shoulder skin on
Extra Virgin olive oil
Tin foil and baking paper
Method
Have your pork shoulder at room temperature, lightly oil and season liberally all over with Smokin South Carolina pork seasoning. Let sit at room temperature for an hour.
Start up your smoker and set around 100c. Add the pork to the smoker skin side down and smoke for 1 hour.
Increase the temperature of your smoker to 180c and cook for a further 2 hours.
Lay a strip of baking paper over a larger strip of foil. Carefully place the pork on the baking paper, skin side up.
Carefully pour the “wrap” sauce (made earlier) over the pork, and then completely wrap.
Add the pork back to the smoker and continue cooking at 180c until the internal temperature is 95c approx. 3-4 hours.
When soft, rrest for 15 minutes then pull apart mixing in the foil juices. Add salt if desired.
Pulled pork rolls
Ingredients
8 bread rolls
Jar of sliced pickled cucumber & jalapenos
Your favourite BBQ sauce and mayonnaise
Method
Assemble your pulled Carolina Pork roll with your preferred condiments and enjoy!
