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1
For the pork:
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2
Mix all the spices together.
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3
Rub the entire shoulder with 3/4 of the spice mixture and refrigerate for at least 1 hour, or overnight.
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4
Reserve the remaining rub.
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5
Place the shoulder in a grill or smoker with hickory chips or chunks that is preheated to 265 degrees and has smoke present.
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6
Place the pork indirectly over the heat source and smoke it for 5 to 7 hours, or until the shoulder reaches an internal temperature of 185 degrees for sliced pork shoulder and 190 degrees for pulled pork shoulder.
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7
If you are using wood chips and a grill, the chips should be soaked and applied about every 40 minutes.
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8
When the shoulder has reached the desired temperature, remove the meat, and allow it to rest for 10 to 15 minutes.
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9
Use immediately or cool to room temperature, cover, and refrigerate overnight.
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10
Carolina Barbecue Sauce
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11
Combine all the ingredients in a heavy-bottomed saucepan.
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12
Place over medium heat and allow to cook slowly for 30 to 40 minutes, or until the sauce thickens.
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13
Remove any foam that may appear on the surface of the sauce as it cooks and discard it.
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14
Check the seasoning.
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15
Remove the neck bones or hocks and allow the sauce to cool to room temperature.
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16
Check the seasoning and use immediately or put into a storage container, cool to room temperature, cover, and refrigerate.
