Certified Humane Pork Recipe

Carolina-Style Pulled Pork Shoulder


5-pound boneless pork butt (shoulder)

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

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

Hardwood chips, soaked in water for 1 hour 12 hamburger buns


In a small bowl, mix together the rub ingredients, set aside.

In a saucepan, mix together the baste ingredients, simmer for 5 minutes. Divide into two portions; set aside.

Rub pork shoulder on all surfaces with rub mixture; cover and refrigerate up to 24 hours.

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 - 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 temperature is about 170 degrees F.

Baste shoulder with one portion of sauce every 20 to 30 minutes during the last 2 hours of cooking.

Remove meat from grill; cover with foil and let stand for 20 - 30 minutes.

Using a fork, shred meat into long, thin strands. Pour remaining sauce over shredded meat; toss to coat. Serve on buns.

Source: Heritage Acres