Braden Family Cookbook
CAROLINA PORK SHOULDER Barbeque
(14 - 16 ) pork shoulder
fat from shoulder leaving a 4-inch portion of fat at the shank (bone) end.
Mix dry marinade ingredients and rub well all over the pork shoulder,
saving a handful of the marinade for later. Put
in a large plastic bag or bowl and cover; refrigerate for 24 hours.
the pork shoulder to room temperature and BBQ at 220 degrees.
Cook for 11 - 13 hours or until internal temperature is 180 degrees.
This can be done in an oven or in a BBQ grill with indirect heat.
meat and cool to 140 degrees. Pull
meat from bones and shred or chop. Sprinkle
meat with remaining handful of dry marinade and mix well.
Serve with buns or white bread, topped with coleslaw, pickles, sliced
onions and barbeque sauce. Serves
CAROLINA VINEGAR BBQ SAUCE
about 1 ½ cups)
Combine all ingredients in a jar and stir until the sugar and salt dissolve. May be refrigerated for up to one week.