Recipe courtesy of Lolis Eric Elie

J.C. Hardaway's Pork Shoulder

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  • Total: 15 hr 5 min
  • Prep: 9 hr 5 min
  • Cook: 6 hr
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Ingredients

1 (7 to 8 pound) Boston Butt, untrimmed

Basic Barbecue Dry Rub, recipe follows

North Carolina Vinegar Barbecue Sauce, recipe follows

Salt

DRY RUB

1 cup sugar

1/2 cup salt

4 tablespoons cracked black pepper

2 tablespoons onion powder

2 tablespoons garlic powder

1 tablespoons cayenne powder

NORTH CAROLINA VINEGAR SAUCE

1 cup vinegar

4 tablespoons ketchup

1 1/2 tablespoons sugar

1 teaspoon red pepper flakes

1 teaspoon cracked black pepper

1 teaspoon celery seed

Directions

  1. Place the shoulder on the grill, fat side down, directly over the coals. Let it brown for about 1 hour. Salt the lean side of shoulder, turn it, and salt the fat side. Cook the meat for 6 to 7 more hours, turning it every 15 to 20 minutes. If the coals flame, use plain water to dampen them.
  2. You can also cook the butt in the oven at 250 degrees for 6 hours.

DRY RUB

  1. Mix all ingredients together and generously sprinkle on brisket prior to cooking.;

NORTH CAROLINA VINEGAR SAUCE

  1. Mix all ingredients. Let sit,covered, overnight. Serve with barbecued pork shoulder.