14 large pork shoulders. Rinsed, patted dry, trimmed, scored the fat cap, coated in olive oil and covered with a more mild version of my Redrub. This is off to a great start.
The pork shoulders went on the grill at Midnight… Low and Slow… Temp set to 275 degrees. We’ll let this go for about 10 hours.
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After 5 hours, I wrapped them in foil, and splashed a bit of pineapple juice on them… And let them go another 5 hours. After lots of watching of the temp… They came off the heat, and allowed to rest for another hour.
The results were incredibly moist and tender and delicious. If you zoom in, you can see the pork is very moist… Many folks in the Carolinas take the pork and chop it up into a fine mince while splashing in large amounts of NC style Sauce which is basically apple cider vinegar and red pepper flakes. I don’t do that. I pull the pork into shreds and chunks and let the pork speak for its self. I only serve sauce on the side. My bride has made excellent sauces at home. Nothing store bought. We serve Eastern Carolina, “Carolina Red” which is basically Eastern but mixed with ketchup, and South Carolina Mustard based sauce. You don’t need a sauce but some people just have to splash sauce on everything. That’s fine too.
This was enough to feed my entire ward at my church, with left over to spare for those having hard times at home… and for those that just wanted more. Those that tasted it – said it was the best they ever had. Considering how seriously people from the Carolinas take their BBQ, I consider this the greatest of compliments. I’m thinking about getting my own BBQ Trailer and getting into Competition. Or maybe doing Q for special events… Such as at a Shooting Competition or special shooting class maybe. Catering for special events. I don’t know. I’m considering this.