The City Magazine Since 1975

Hickory-Smoked Pork Shoulder & Carolina Barbecue Sauce

Chef Donald Barickman of Magnolias Restaurant “This dish takes a little longer to prepare than traditional barbecue, but it is well worth it.” ­
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  • 2 tsp. granulated garlic powder
  • 1 tsp. cumin
  • 3 tsp. freshly ground black pepper
  • 1/2 tsp. cayenne pepper
  • 2 tsp. granulated onion powder
  • 2 1/2 tsp. salt
  • 1 (6- to 7-lb.) pork shoulder

Carolina Barbecue Sauce

  • 2 cups cider vinegar
  • 1 1/2 cups apple cider
  • 1 cup dark brown sugar
  • 2 Tbs. yellow mustard seeds
  • 2 Tbs. Dijon mustard
  • 1/2 cup tomato paste
  • 1/4 tsp. salt
  • 1/4 tsp. freshly ground black pepper
  • 2 pork neck bones or ham hocks, smoked (available at grocery stores)

In a small dish, mix all of the dry rub ingredients together. Rub the meat with three-fourths of the mixture and refrigerate for at least an hour, or overnight. Reserve the remaining rub. When ready to cook, preheat a grill or smoker to 265°F and add hickory chips. Once it is smoking, place the shoulder indirectly over the heat source and smoke it for five to seven hours, or until the shoulder reaches an internal temperature of 185°F sliced, 190°F pulled. If using wood chips and a grill, the chips should be soaked and applied about every 40 minutes. When the meat reaches the desired temperature, remove and cool for 10 to 15 minutes. Slice in 1/8- to 1/16-inch strips and serve alone or in biscuits. Drizzle Carolina Barbecue Sauce (see below) over top. Carolina Barbecue Sauce Combine all ingredients in a heavy-bottomed saucepan. Cook over medium heat for 30 to 40 minutes or until sauce thickens. Remove any foam that appears on the surface and discard. Remove neck bones or hocks and cool sauce to room temperature before serving. Southern Comfort Chef Barickman suggests serving this dish with Crackling Cream Biscuits and Spicy Yellow Corn. Visit to get the recipes.