- Prep
- 30 min
- Cook
- 600 min
- Total time
- 630 min
- Yield
- 8-10 servings
- Difficulty
- Medium
- Calories
- 500 kcal
Quick summary
“This American barbecue classic combines pork shoulder smoked low and slow until fork-tender with a tangy Carolina Tangy vinegar-based slaw. A tender meat with a striking and smoky flavor.”
What you need to know
- Slow and indirect smoking: Roasting between 110 °C and 120 °C for 6 to 8 hours breaks down the collagen without drying out the fibers.
- Layer of aromatic dry rub: the mixture of paprika, brown sugar, and spices forms the dark outer crust (bark).
- Apple cider vinegar-based sauce: the traditional Carolina sauce cuts the natural fattiness of the pork.
Ingredients
Main
- kg Pork shoulder (picnic shoulder or Boston butt)
- cups Wood chips for smoking (hickory, apple, or oak)
- cup Chicken broth or apple (for moisture)
- tablespoons Smoked paprika
- tablespoons Brown sugar
- tablespoon Sea salt
- tablespoon Garlic powder
- tablespoon Cebola em pó
- teaspoon Freshly ground black pepper
- teaspoon Ground cumin
- teaspoon Pimenta caiena (opcional)
- cup Apple cider vinegar
- cup Water
- tablespoons Brown sugar
- tablespoon Ketchup
- teaspoon Red pepper flakes
- teaspoon Worcestershire sauce
- teaspoon Garlic powder
- Salt and black pepper
Instructions
Principal
- Dry the pork well with paper towels. In a bowl, mix all the dry rub ingredients. Rub this mixture generously all over the surface of the pork leg, massaging well. Cover with plastic wrap and refrigerate for at least 8 hours, ideally 24 hours.
- Soak the wood chips in water for at least 30 minutes before using. Prepare your smoker or grill with a lid for indirect cooking, maintaining a stable temperature between 110°C and 130°C.
- Place the pork shoulder on the smoker, on the top grate. Add the damp wood chips to the fire/coals to start smoking. Keep the temperature consistent. Smoke for 6-8 hours, or until reaching a dark and firm crust (bark).
- After the initial smoking phase, wrap the pork shoulder tightly in heavy-duty aluminum foil, adding 1 cup of chicken broth or apple cider. This helps maintain moisture. Return to the smoker and cook for another 3-4 hours, or until the meat reaches an internal temperature of 90°C to 95°C and is super tender, shredding easily with a fork.
- Remove the pork leg from the smoker (still wrapped in foil) and let it rest on a board for at least 30 minutes to 1 hour. This step is crucial for redistributing the juices. In simple terms: succulent meat begs for rest!
- Shred the meat with two forks, removing any excess fat or bones. Drizzle with some of the Tangy Carolina sauce or the juices accumulated in the aluminum foil to maintain moisture and flavor. Serve immediately.
- In a small saucepan, mix all the ingredients for the Tangy Carolina sauce. Bring to medium-low heat, stirring occasionally, until the sugar dissolves completely and the mixture begins to boil slightly.
- Reduce the heat and let the sauce reduce for 5-10 minutes, allowing the flavors to meld. The short answer is: the sauce needs to have a sweet and sour and spicy flavor. Taste and adjust salt, pepper, or sugar according to your palate. Serve at room temperature or slightly warmed.
Chef's tips
- Soak the wood chips in water for 30 minutes before placing on the coals to produce clean and continuous smoke.
- Wrap the meat in double aluminum foil after reaching an internal temperature of 74 °C to speed up cooking without losing moisture.
- Shred the meat while still very hot using two large forks, drizzling with the tangy sauce to absorb the broth.
Variations
- Slow cooker cooking: prepare the seasoned pork leg over low heat for 8 hours in the slow cooker with liquid smoke.
- Conventional oven version: roast the meat covered at 140 °C for 5 hours and brown without foil for the final 40 minutes.
- Spicier sauce: increase the cayenne pepper and add drops of fermented hot sauce to the vinaigrette.
Substitutions
- Pork leg: use pork collar (pork shoulder) or shoulder with a fat cap to obtain equivalent succulence.
- Hickory wood chips: use apple, orange, or oak wood chips suitable for culinary smoking.
- Apple cider vinegar: use pure cider vinegar or mild white wine vinegar to maintain the acidity of the sauce.
How to store
Store the shredded meat wrapped in its own sauce in a closed container in the refrigerator for up to 4 days. Reheat over low heat in a covered pan, adding a little beef broth to prevent drying out.
Can it be frozen?
Freeze the shredded pork with the sauce in vacuum-sealed bags or containers for up to 3 months. Thaw in the refrigerator for 24 hours and heat in a pan or low oven, maintaining the juiciness.
What to serve with
Serve in sandwiches on toasted brioche bread accompanied by cabbage coleslaw, sweet and sour cucumber pickles, grilled corn with butter, or a portion of rustic fried potatoes.
Frequently asked questions
What is the ideal internal temperature to shred pork easily?
The meat should reach between 93 °C and 96 °C measured in the center with a culinary thermometer; in this temperature range, the muscle fibers loosen on their own.
How to prevent the spice crust from burning at the beginning?
Keep the smoker temperature strictly low (about 115 °C) so the brown sugar caramelizes slowly without burning bitter.
Can I make the recipe without a professional smoker?
Yes, you can adapt a charcoal grill with a lid by placing the coals and chips on one side and the meat on the opposite side for indirect cooking.
What is Tangy Carolina sauce?
It is a traditional sauce from the southern United States made with a base of apple cider vinegar, pepper, and little sugar, much lighter than common barbecue sauces.
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