One of the many things I love about living in the south is going to a good old-fashioned pig picking. They’re always a celebration of some sort and I look forward to EVERY SINGLE ONE that I’m invited to. I’ve had some insane pork barbecue on outside cookers (I’ve personally never done it!). However, I did recently prepare this Slow-Roasted Pork Shoulder Barbecue in my oven.
Today’s recipe is sponsored by the North Carolina Pork Council. All opinions shared are my own, as always.
Rubbing it with a little liquid smoke helps to give it that smoky grilled flavor. I can smell an outdoor pig cooker just thinking about it!
Then coat it with a dry rub seasoning mixture. You can purchase a dry rub at the grocery store or make your own. I made my own since I had all of the ingredients on-hand. You’ll need to place it in a plastic bag large enough to accommodate the pork shoulder or wrap it in plastic wrap. The pork shoulder will need to be refrigerated overnight to let the rub do its thing and season the meat.
I place mine fat-side up on a rack in a roasting pan just big enough for the shoulder. Some people like to trim off the fat, but hey… if I’m eating barbecue I want all the flavor I can get. I do remove the fat before and during shredding the pork after it’s cooked.
Some people use a fork to shred their pork, but I just dive right into it with my hands. Having disposable vinyl medical gloves in my kitchen is always a must! And as always, I use my favorite brand of Eastern NC vinegar-based sauce. I haven’t completely perfected the way I like my sauce yet (still working on it!).
I LOVE to eat my barbecue on buns with coleslaw. Also, be sure to check out my recipe for this 3-Ingredient Slow Cooker Pulled Pork! What’s your favorite way of preparing barbecue?Print