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Bbq Pork Recipe

Name: Willie Sue's. Sumter,S.C.s BBQ Pork Recipe
Cook time: 5 h
Total time: 5 h
Yield: 8 servings
Cuisine: American
Ingredients: 3 lbs bone-in pork shoulder (Boston butt) or pork shoulder roast; 2 tbs kosher salt; 1 tbs coarse black pepper; 2 tbs paprika (sweet or smoked); 2 tbs brown sugar (packed); 1 tsp garlic powder; 1 tsp onion powder; 0.5 tsp ground cumin; 0.25 tsp chili powder or cayenne (optional, for heat); 0.5 cups apple cider vinegar; 0.5 cups water; 0.25 cups apple juice (or beer/chicken stock); 1 tbs Worcestershire sauce; 1 tbs yellow mustard; 1 tsp hot sauce (optional); 1 cups store-bought or homemade BBQ sauce; 1 tbs honey or maple syrup (optional, to sweeten); 8 pieces hamburger buns or slider rolls; 0.5 cups pickles (slices); 2 cups coleslaw (optional)

Inspired by Willie Sue's. Sumter,S.C.

Time5h

Serves8

Make Bbq Pork Recipe in just 5h . Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Pork and Dry Rub

3 lbs bone-in pork shoulder (Boston butt) or pork shoulder roast

2 tbs kosher salt

1 tbs coarse black pepper

2 tbs paprika (sweet or smoked)

2 tbs brown sugar (packed)

1 tsp Watkins garlic powder

1 tsp Onion powder

1/2 tsp Ground cumin

1/4 tsp chili powder or cayenne (optional, for heat)

Mop / Braising Liquid

1/2 cups Apple cider vinegar

1/2 cups water

1/4 cups apple juice (or beer/chicken stock)

1 tbs Original Worcestershire Sauce

1 tbs yellow mustard

1 tsp hot sauce (optional)

Finishing Sauce (Optional)

1 cups store-bought or homemade BBQ sauce

1 tbs honey or maple syrup (optional, to sweeten)

Serving

8 pieces hamburger buns or slider rolls

1/2 cups pickles (slices)

2 cups coleslaw (optional)

Method

Pork and Dry Rub

Trim and Dry

Pat the pork shoulder dry with paper towels. Trim any excessive silver skin or very large hard fat pieces, leaving a thin fat cap for flavor and moisture.

Make the Rub

In a small bowl combine kosher salt, black pepper, paprika, brown sugar, garlic powder, onion powder, cumin and chili powder (if using). Mix thoroughly to form an even rub.

Apply Rub

Generously massage the rub all over the pork, pressing it into crevices. Cover and refrigerate for at least 1 hour and up to overnight to let flavors penetrate. If refrigerating longer than 1 hour, allow the meat to sit at room temperature for 30 minutes before cooking.

Mop / Braising Liquid

Prepare Mop

Whisk together apple cider vinegar, water, apple juice, Worcestershire sauce, yellow mustard and hot sauce in a heatproof cup or bowl. Set aside. This will be used to baste and add moisture during cooking.

Cooking (Oven or Grill/Smoker)

Oven Low-and-Slow Method

Preheat oven to 300°F (150°C). Place the rubbed pork in a roasting pan on a rack with the fat side up. Pour 1/2 cup of the mop/braising liquid into the bottom of the pan (not over the rub). Tent the pork loosely with foil. Roast until internal temperature reaches 195–205°F (90–96°C), about 3.5–5 hours for a 3 lb shoulder (time varies by shape and oven). Every 60–90 minutes, baste the pork by spooning the pan juices and a few tablespoons of mop over the meat. If pan dries, add another 1/4 cup water or mop as needed.

Grill/Smoker Method

Preheat smoker or grill for indirect cooking at 225–250°F (107–121°C) and set up for wood smoke if desired. Place pork on the cool side with the fat cap up. Maintain temperature and add wood/chips as needed. After the first 2 hours, start spritzing or mopping every 45–60 minutes with the prepared mop. Use a drip pan with 1/2 cup mop under the pork to keep the environment humid. Cook until internal temperature reaches 195–205°F (90–96°C). Expect 5–7 hours depending on conditions.

Probe for Doneness

Rather than relying only on temperature, check for tenderness by inserting a probe or fork — it should slide in with little resistance and the meat should feel very tender. Target pull-apart texture.

Rest and Shred

When the pork reaches the target temperature and tenderness, remove it to a cutting board and tent loosely with foil. Let rest for 20–30 minutes to allow juices to redistribute; this will make shredding easier and juicier.

Using two forks or meat claws, shred the pork into bite-sized pieces, discarding large chunks of fat. Mix the shredded pork with remaining pan juices to keep it moist. If you prefer saucy pork, stir in 1/2–1 cup of the finishing BBQ sauce now and heat briefly in a skillet over medium-low (2–3 minutes) or return to a low oven (250°F / 120°C) covered for 10–15 minutes to meld flavors.

Finishing Sauce (Optional)

If using store-bought or homemade BBQ sauce, warm it gently and fold into shredded pork to taste. Optionally add honey or maple syrup (about 1 tablespoon) to adjust sweetness. Taste and adjust seasoning with salt, pepper or a splash of vinegar.

Serve

Pile the shredded BBQ pork onto buns or slider rolls. Top with pickles and coleslaw if desired. Serve extra sauce on the side.

Leftovers: Store cooled pork in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months. Reheat gently in a covered pan with a splash of water or mop to restore moisture.