Jul 14 2026
Restaurants›Local Taco›Carolina Pork Recipe

Carolina Pork Recipe

Inspired by Local Taco
Time5h
Serves6

smoked pork, mexican rice, borracho or black beans, carolina bbq sauce, pico

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Ingredients

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Pork

Mexican Rice

Borracho or Black Beans

Pico de Gallo

Method

Pork

  1. 1

    Prepare the Pork

    Rub the pork shoulder with salt, black pepper, paprika, garlic powder, and onion powder. Ensure it's evenly coated.

  2. 2

    Smoke the Pork

    Preheat your smoker to 225°F (107°C). Add wood chips to the smoker. Place the pork shoulder on the smoker and smoke for about 8-10 hours, or until the internal temperature reaches 195°F (90°C).

  3. 3

    Baste with BBQ Sauce

    During the last hour of smoking, baste the pork with Carolina BBQ sauce.

  4. 4

    Rest the Pork

    Remove the pork from the smoker and let it rest for at least 30 minutes before shredding.

Mexican Rice

  1. 5

    Sauté the Aromatics

    In a medium saucepan, heat olive oil over medium heat. Add chopped onion and minced garlic, then sauté until translucent, about 3-5 minutes.

  2. 6

    Cook the Rice

    Add the long-grain rice to the saucepan and toast for 2 minutes, stirring frequently. Pour in chicken broth and tomato sauce, then add cumin, salt, and pepper. Stir well.

  3. 7

    Simmer

    Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 18-20 minutes, or until the rice is cooked and the liquid is absorbed.

Borracho or Black Beans

  1. 8

    Sauté the Aromatics

    In a skillet, heat olive oil over medium heat. Add chopped onion and minced garlic, sauté until soft, about 3-5 minutes.

  2. 9

    Add Beans and Seasoning

    Stir in the canned black beans (drained and rinsed), beer (for borracho beans), cumin, salt, and pepper. Mix well and let simmer for 10-15 minutes.

Pico de Gallo

  1. 10

    Mix the Ingredients

    In a bowl, combine diced tomatoes, diced onion, chopped cilantro, lime juice, and salt. Toss until everything is well mixed.

  2. 11

    Chill and Serve

    Let the pico de gallo sit for 15-20 minutes to meld flavors before serving.

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