Carolina BBQ Recipe

Pork shoulder: The main protein, it becomes tender and flavorful when slow-cooked.

Apple cider vinegar: Adds tanginess and helps tenderize the meat.

Ketchup: Provides a sweet and tangy base for the sauce.

Brown sugar: Adds sweetness and helps balance the acidity of the vinegar.

Red pepper flakes: Adds a subtle heat to the sauce.

Salt: Enhances the overall flavor of the dish.

Black pepper: Adds a mild spiciness and depth of flavor.

When preparing pork shoulder for this Carolina BBQ recipe, it's crucial to maintain a consistent grill temperature of 225°F (107°C). This low and slow cooking method ensures the meat becomes tender and absorbs the flavors of the vinegar mixture. Additionally, when basting, use a brush to evenly coat the pork with the sauce, enhancing the flavor and keeping the meat moist throughout the cooking process.

• pork shoulder - Substitute with chicken thighs: Chicken thighs have a similar texture and can absorb the flavors well, making them a good alternative for a leaner option.

• apple cider vinegar - Substitute with white vinegar: White vinegar has a similar acidity level and can provide a comparable tanginess to the dish.

• ketchup - Substitute with tomato paste and honey: Mixing tomato paste with a bit of honey can mimic the sweetness and thickness of ketchup.

• brown sugar - Substitute with honey: Honey can provide the same sweetness and depth of flavor as brown sugar.

• red pepper flakes - Substitute with cayenne pepper: Cayenne pepper can offer a similar level of heat and spice to the dish.

• salt - Substitute with soy sauce: Soy sauce can add saltiness along with a depth of umami flavor.

• black pepper - Substitute with white pepper: White pepper has a similar heat profile but with a slightly different flavor, making it a good alternative.

• Allow the pork shoulder to cool completely before storing. This helps prevent condensation, which can lead to sogginess and spoilage.
• Shred the pork using two forks or your hands, ensuring that the pieces are bite-sized and evenly distributed.
• Divide the shredded pork into meal-sized portions. This makes it easier to reheat only what you need, reducing waste.
• Place the portions into airtight containers or heavy-duty freezer bags. If using bags, squeeze out as much air as possible to prevent freezer burn.
• Label each container or bag with the date and contents. This helps you keep track of how long the BBQ has been stored.
• Store the containers in the refrigerator if you plan to consume the BBQ within 3-4 days. For longer storage, place them in the freezer where they can last up to 3 months.
• To reheat, thaw the BBQ in the refrigerator overnight if frozen. Reheat in a saucepan over medium heat, adding a splash of apple cider vinegar or broth to keep it moist.
• For a quick reheat, use the microwave. Place the BBQ in a microwave-safe dish, cover with a damp paper towel, and heat in 1-minute intervals, stirring in between, until heated through.
• If you prefer a crispy texture, reheat the BBQ in a skillet over medium-high heat, stirring occasionally until it reaches your desired level of crispiness.

• Oven Method:

  1. Preheat your oven to 250°F (120°C).
  2. Place the leftover Carolina BBQ in an oven-safe dish.
  3. Add a splash of apple cider vinegar or chicken broth to keep it moist.
  4. Cover the dish with aluminum foil.
  5. Heat for about 20-30 minutes, or until the pork is warmed through.

• Stovetop Method:

  1. Place the leftover pork in a skillet or saucepan.
  2. Add a bit of apple cider vinegar or barbecue sauce to maintain moisture.
  3. Heat over medium-low heat, stirring occasionally, for about 10-15 minutes until thoroughly heated.

• Microwave Method:

  1. Place the leftover BBQ in a microwave-safe dish.
  2. Add a small amount of apple cider vinegar or water to keep it from drying out.
  3. Cover the dish with a microwave-safe lid or plastic wrap with a few holes poked in it.
  4. Heat on medium power for 2-3 minutes, stirring halfway through, until hot.

• Sous Vide Method:

  1. Place the leftover pork in a vacuum-sealed bag or ziplock bag.
  2. Set your sous vide machine to 165°F (74°C).
  3. Submerge the bag in the water bath and heat for about 45 minutes to an hour.
  4. Remove from the bag and serve immediately.

• Slow Cooker Method:

  1. Place the leftover BBQ in the slow cooker.
  2. Add a bit of apple cider vinegar or broth to keep it moist.
  3. Set the slow cooker to low and heat for 1-2 hours, stirring occasionally, until warmed through.

• Grill: Used to cook the pork shoulder at a low and steady temperature of 225°F (107°C) for several hours, ensuring it becomes tender and flavorful.

• Mixing bowl: Utilized to combine the apple cider vinegar, ketchup, brown sugar, red pepper flakes, salt, and black pepper into a basting mixture.

• Basting brush: Essential for applying the vinegar mixture to the pork shoulder every hour while it cooks on the grill.

• Meat thermometer: Important for checking the internal temperature of the pork shoulder to ensure it is cooked properly and safely.

• Tongs: Handy for placing the pork shoulder on the grill and for removing it once it’s done cooking.

• Cutting board: Used to rest the pork shoulder after it’s been removed from the grill, providing a stable surface for shredding.

• Shredding forks: Necessary for pulling apart the pork shoulder into tender, flavorful shreds after it has rested.

• Aluminum foil: Useful for tenting over the pork shoulder while it rests, helping to retain heat and moisture.

• Timer: Helps keep track of the cooking and basting times to ensure the pork shoulder is basted every hour and cooked for the full duration.

Prepare the marinade in advance: Mix the apple cider vinegar, ketchup, brown sugar, red pepper flakes, salt, and black pepper the night before to save time on cooking day.

Use a meat thermometer: Ensure the pork shoulder reaches the perfect internal temperature without constantly checking, saving you time and effort.

Preheat the grill properly: Make sure your grill is at the right temperature before placing the pork shoulder to ensure even cooking.

Rest the meat: Allow the pork shoulder to rest for 15 minutes after grilling to make shredding easier and quicker.