Braden Family Cookbook

Chuck Braden

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NORTH CAROLINA PORK SHOULDER             Barbeque America

 1 (14 - 16 ) pork shoulder

 Dry marinade:

  cup brown sugar
1/4 cup paprika
1/4 cup garlic salt
2 TBSP. Onion powder
2 TBSP. Chili powder
1 TBSP. Ground sage
1 TSP. Dry mustard
TSP. Cayenne pepper
TSP. Dried thyme

Strip 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. 

Bring 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. 

Remove 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 10 -12. 

NORTH CAROLINA VINEGAR BBQ SAUCE              Basic

(Makes about 1 cups) 

3/4 cup cider vinegar
cup water
cup thinly sliced onion
1 TSP. Sugar
1 TSP. Crushed red pepper
1 TSP. Salt
1/4 TSP. Freshly ground black pepper

Combine all ingredients in a jar and stir until the sugar and salt dissolve.  May be refrigerated for up to one week.