| Level: | Easy |
| Total: | 1 day 6 hr 45 min |
| Prep: | 45 min |
| Inactive: | 1 day |
| Cook: | 6 hr |
| Yield: | 6 to 8 servings |
Ingredients
- 1 (12 to 14-pound) Boston butt pork shoulder
- Old South State Paint, recipe follows
- Pantherfanz Red-Zone Dry Rub, recipe follows
- Flat beer, as needed
- Carolina Border BBQ Sauce, recipe follows
- 2 cups Dijon mustard
- 1 cup minced parsley leaves
- 1/2 cup dried rosemary leaves, crushed
- 1/4 cup coarsely ground black pepper
- 3/4 cup Spanish paprika
- 1/4 cup coarsely ground black pepper
- 1/4 cup salt
- 1/4 cup sugar
- 1/4 cup cocoa powder
- 2 tablespoons chili powder
- 2 tablespoons garlic powder
- 2 tablespoons onion powder
- 2 teaspoons cayenne pepper
- 1 cup yellow mustard
- 1 cup apple cider vinegar
- 1/4 cup sugar
- 1/4 cup light brown sugar
- 1/4 cup water
- 2 tablespoons chili powder
- 1 tablespoon Worcestershire sauce
- 1 teaspoon black pepper
- 1 teaspoon white pepper
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoons soy sauce
- 2 tablespoons butter
Instructions
- Thoroughly wash the pork shoulder in cold water and pat dry. Cover the entire shoulder with a thin layer of the Old South State Paint using a basting brush. Coat the pork shoulder with the Pantherfanz Red-Zone Dry Rub. Refrigerate for 24 hours.
- Prepare smoker; heat to 300 degrees F. Place the pork shoulder in the smoker. Place a cast iron skillet underneath the pork filled 3/4 of the way with flat beer. Add more beer as it evaporates. Cook for about 2 hours.
- When the internal temperature of the pork reaches 150 degrees F, reduce the temperature of the smoker to 225 degrees F and cook for an additional 3 hours. When the internal temperature of the pork reaches 175 degrees F, reduce the temperature of the smoker to 210 degrees F, and continue to cook the pork until it reaches an internal temperature of 190 degrees F. Serve with Carolina Border BBQ Sauce. Total cooking time averages 30 minutes a pound.
- Mix all together and refrigerate in an airtight container.
- Mix all ingredients together and store in an airtight container.
- Mix together all ingredients except the soy sauce and the butter. Place in a saucepot and bring to a boil. Reduce heat and simmer for 30 minutes, stirring occasionally. Add soy sauce and butter and reduce for 10 minutes.
Reviews
Extremely good!! Didn’t use a smoker and still turned out amazing!!
If nothing else, try the recipe for the rub and dusting combos that go on the meat (pork). We have also used it on Ribs and a whole Turkey. Wonderful smells and the tastes are terrific. Try it…You’ll like it!
…….from all guests! I can only say that this tomato-free sauce was, and will continue to be,my personal favorite BBQ sauce!!!
THANKS for the recipe
Jim
Nampa, Idaho
This was the best pork we have ever had. Simple yet delicious. The BBQ sauce was the best-tangy then sweet with just the right amount of bite from the cayanne pepper.
So tender and the best BBQ sauce ever.
Great meal for a football watching sunday.
These Carolina guys definately know their bbq.
I used my favorite barbecue sauce; not the Caroina Border BBq sauce. I didn’t use a smoker; but braised the meat in an 225-degree oven until fork tender. Wonderful flavor. This a keeper for me.