Carolina barbecue is a battle of east versus west with smoked pork on point. For this Carolina pulled pork we smoke a shoulder and drench it in a tangy vinegar-based barbecue sauce.
Prep the Pork:
In a small bowl, mix the salt, ground mustard, pepper, paprika, and cayene together.
Rub the pork liberally on all sides with the seasoning. Cover and place in the fridge until ready to smoke, for 4 to 24 hours.
Prep the Smoker:
Prep your charcoal in a chimney starter and once the embers are ashed, carefully transfer to your smoker per the manufacturer's directions
When ready to smoke, place the wood chunks over the coals. Arrange a drip pan in the smoker if your smoker has the room for it. Place the grate in the smoker.
Smoke the Pork:
Place the rubbed pork shoulder in the smoker and cover. Smoke the pork 3 to 4 hours until the pork temps at 160 degrees.
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