Smoked Carolina Pork Shoulder Recipe

Trim and dry

Trim any excess loose fat from the pork shoulder, leaving a thin fat cap for moisture. Pat the shoulder thoroughly dry with paper towels.

Make the rub

In a bowl, combine kosher salt, dark brown sugar, coarse black pepper, smoked paprika, garlic powder, onion powder, and dry mustard. Stir until evenly mixed.

Apply oil and rub

Rub the pork shoulder all over with neutral oil to help the rub adhere. Generously massage the dry rub onto the entire surface of the pork, working it into crevices. Let rest 30 minutes at room temperature or refrigerate uncovered for up to 4 hours for a drier surface (helps bark).

Prepare smoker

Preheat your smoker to a steady 225°F (107°C). Add apple or hickory wood chunks per manufacturer instructions to establish a clean, mild smoke.

Smoke the pork

Place the rubbed pork shoulder directly on the smoker grate, fat side up. Insert a probe thermometer into the thickest portion, avoiding bone. Smoke until an internal temperature of 160°F (71°C) is reached, about 5–6 hours (time varies by size). Every 45–60 minutes, spritz the pork lightly with a mixture of apple cider vinegar and water to maintain moisture and help bark development.

Wrap for tenderizing (Texas crutch)

When the shoulder hits about 160°F and begins to stall, remove it briefly and tightly wrap in two layers of aluminum foil. Return to the smoker and continue until internal temperature reaches 200–205°F (93–96°C), another 2–4 hours. The internal temperature and probe tenderness (probe slides in like softened butter) are the best indicators.

Rest

Remove the wrapped shoulder and let rest, still wrapped, in a cooler or warm place for 45–60 minutes. This lets juices redistribute and makes pulling easier.

Shred

Unwrap the pork and transfer to a cutting board. Use two forks or meat claws to shred the meat, discarding large chunks of fat and bone. Reserve 1/2–1 cup of the cooking juices and fold into the shredded pork to keep it moist.

Combine sauce ingredients

In a small saucepan or bowl, whisk together yellow mustard, mirin, soy sauce, rice vinegar, honey, grated garlic, grated ginger, chili paste, smoked chile powder, and black pepper until smooth.

Warm and reduce (optional)

For a slightly thicker, more integrated flavor, warm the sauce in a small saucepan over low heat for 3–5 minutes, stirring, then cool. Taste and adjust balance with more honey for sweetness or rice vinegar for tang. Reserve about 1 cup for tossing with the pork and keep additional sauce for service.

Dress the pork

Combine the shredded pork with 3/4–1 cup of the Kyoto–Carolina sauce, tossing gently to coat. Add reserved cooking juices a little at a time if the mixture seems dry. Keep extra sauce on the side for plating.

Make pickling brine

In a small saucepan, combine rice vinegar, water, sugar, kosher salt, and yuzu juice. Warm gently until sugar is dissolved. Remove from heat and cool to room temperature.

Pickle vegetables

Place the sliced cucumber and julienned daikon in a nonreactive container or jar. Pour the cooled brine over the vegetables so they are fully submerged. Add sliced shiso or mint if using. Refrigerate at least 30 minutes for quick pickles, up to 24 hours for more flavor.

Toast rye

Preheat a skillet or griddle over medium-high heat. Lightly butter each slice of rye bread on one side with softened butter. Toast, buttered side down, until crisp and golden, 1–2 minutes per side. Alternatively, toast in a 375°F (190°C) oven for 4–6 minutes.

Assemble

On each toasted rye slice, pile a portion of Kyoto–Carolina dressed shredded pork (about 3/4–1 cup per 2 slices). Top with a few yuzu pickles, a sprinkle of pickled jalapeño if using, and finish with fresh cilantro or microgreens. Season lightly with reserved kosher salt to taste.

Serve

Serve the toasted rye open-faced or as small sandwiches alongside extra Kyoto–Carolina sauce. Provide napkins — this is deliciously saucy.