Long and slow is the way to prepare shoulder for this pulled pork. Serve with coleslaw and potato salad. End the meal with icy watermelon slices.

Carolina-Style Pulled Pork Shoulder

1 (5-pound) boneless pork butt (shoulder)

 

Rub:
2 tablespoons salt
2 tablespoons paprika
1 tablespoon black pepper
2 teaspoons cayenne

 

Baste:
1/2 cup bourbon
2 tablespoons molasses
1 1/2 cups cider vinegar
1 cup water
2 to 4 chopped chipotle peppers
2 tablespoons salt
1 tablespoon crushed red pepper
1 tablespoon black pepper

 

Hardwood chips, soaked in water for 1 hour

1. In a small bowl, mix together the rub ingredients, set aside.
2. In a saucepan, mix together the baste ingredients, simmer for 5 minutes. Divide into two portions; set aside.
3. Rub pork shoulder on all surfaces with rub mixture; cover and refrigerate up to 24 hours.
4. In a charcoal grill with a cover, place preheated coals around a drip pan for medium indirect heat. Sprinkle half of the wood chips over the coals. Place meat on grill rack over drip pan. Cover and grill about 5 to 6 hours or until meat is very tender. Add more preheated coals (use a hibachi or a metal chimney starter to preheat coals), wood chips every 1 to 1 1/2 hours, to maintain a medium-low heat. Smoke until internal temperture is about 170°F (80°C). Baste shoulder with one portion of sauce every 20 to 30 minutes during the last 2 hours of cooking.
5. Remove meat from grill; cover with foil and let stand for 20 to 30 minutes.
6. Using a fork, shred meat into long, thin strands. Pour remaining sauce over shredded meat; toss to coat.
7. Serve on sandwich buns.

Serves 12.

Recipe and photograph provided courtesy of Pork: The Other White Meat.