Carolina BBQ Pork Shoulder

by Lisa Mongeau
(Macomb. Mi usa)

This is Carolina BBQ Pork Shoulder Detroit style!

This recipe relies on the sauce below for adding additional flavor to your smoked pork. To summarise, you're going to take a pork shoulder and rub it all over with a homemade tangy mustard sauce, let is sit and then smoke.

Note from Paul:
To smoke a shoulder you're going to need to allow about 1 hour per pound cooking at a temperature of 225°F or 110°C. Ultimately you are looking for a internal meat temperature of 190°F or 87.8°C and this will only occur after a number of hours.

Ingredients for the mustard sauce:

  • 1 cup prepared home made mustard
  • 1/2 cup sugar
  • 1/4 cup light brown sugar
  • 3/4 cup cider vinegar
  • 1/4 cup water
  • 2 tablespoons chili powder
  • 1 teaspoon black pepper
  • 1 teaspoon white pepper
  • 1/4 teaspoon cayenne
  • 2 tablespoons butter


Just throw all the ingredients into a saucepan, mix and bring to the boil. Let it simmer for 30 minutes and that's it. Allow it to cool before adding it to the pork.

To prepare the pork shoulder, rub the mustard sauce all over and wrap overnight.

To smoke, start early in the morning because it will be a long cookout. Use soaked light apple wood chips on the coals.

Place the meat in the smoker for at least a couple of hours and don't touch it. After the first two hours you can check on the hour and add a little more of the sauce as a mop.

See Also:-

Easy Pulled Pork
Traditional Pulled Pork
Barbecue Pork Recipes
Homemade Coleslaw

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