A beginner's level instructional video on how to smoke Carolina style pulled pork on a kamado grill. We also include the recipe for an authentic Carolina style vinegar based BBQ dipping sauce.
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7 - 10 lbs Boston Butt or Pork Shoulder (bone in)
Hickory (or any hardwood) Chunks
Quality Lump Charcoal
Temperature Probe
Aluminum Foil
Apple Juice - 1 Cup
Water - 1 Cup
(Use the juice and water to make a spray for spritzing the meat as necessary while it cooks.)
BBQ RUB
Equal parts (approx 2 Tbsp each) of the following: (Adjust to taste)
Kosher Salt
Ground Black Pepper
Garlic Powder
Onion Powder
Paprika (or Smoked Paprika)
1/2 Measure of Cumin
1/4 Measure of Cayenne Pepper
1/4 Measure Chili Powder
Mix all of the ingredients together in a bowl or shaker and use to cover the meat thoroughly. I prefer to have the meat at close to room temperature before grilling.
BBQ Sauce (Carolina Vinegar Based) Adjust to taste.
2 Cups Apple Cider Vinegar
2 to 3 Tbsp Light or Dark Brown Sugar
2 to 3 Tbsp Ketchup
1 Tbsp Texas Pete Hotsauce
1 Tsp Kosher Salt
1 Tsp Ground Black Pepper
1 Tsp Crushed Red Pepper
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