Smoked Pork Shoulder

Ingredients

• One 6- to 8-pound pork shoulder butt roast, bone-in or boneless and tied
• Hide ingredients for ½ cup Southern Barbecue Dry Rub, or ½ teaspoon each salt and black pepper for every pound of meat 1 ½ cup Southern Barbecue Dry Rub, or ½ teaspoon each salt and black pepper for every pound of meat (opens in new tab) ½ cup Southern Barbecue Dry Rub, or ½ teaspoon each salt and black pepper for every pound of meat
  • ½ cup sweet or hot paprika
  • ¼ cup packed brown sugar
  • ¼ cup chili powder
  • ¼ cup salt
  • ¼ cup cracked black peppercorns
  • 2 tablespoons cayenne pepper
  • 2 tablespoons ground cumin
  • 1 teaspoon ground mace

  Sub-recipe steps

  1. Stir together well in a small bowl: ½ cup sweet or hot paprika; ¼ cup packed brown sugar; ¼ cup chili powder; ¼ cup salt; ¼ cup cracked black peppercorns; 2 tablespoons cayenne pepper; 2 tablespoons ground cumin; 1 teaspoon ground mace
• One small chunk of dry hickory or apple wood
• Hide ingredients for (Basic Mop, Beer Mop, or North Carolina–Style Barbecue Sauce, with no added ketchup) 1 (Basic Mop, Beer Mop, or North Carolina–Style Barbecue Sauce, with no added ketchup) (opens in new tab) (Basic Mop, Beer Mop, or North Carolina–Style Barbecue Sauce, with no added ketchup)
  • 2 cups distilled white vinegar
  • 2 teaspoons salt
  • 1 teaspoon black pepper, or to taste
  • 1 teaspoon red pepper flakes, or to taste
  • 1 small onion, thinly sliced
  • 1 jalapeño pepper, thinly sliced

  Sub-recipe steps

  1. Whisk together in a bowl until the salt dissolves: 2 cups distilled white vinegar; 2 teaspoons salt; 1 teaspoon black pepper, or to taste; 1 teaspoon red pepper flakes, or to taste
  2. Stir in: 1 small onion, thinly sliced; 1 jalapeño pepper, thinly sliced
  3. Use the same day.
• Hide ingredients for North Carolina–Style Barbecue Sauce or a barbecue sauce of your choice 1 North Carolina–Style Barbecue Sauce or a barbecue sauce of your choice (opens in new tab) North Carolina–Style Barbecue Sauce or a barbecue sauce of your choice
  • ¾ cup distilled white vinegar
  • ¾ cup cider vinegar
  • 1 tablespoon hot pepper sauce, or more to taste
  • 1 tablespoon sugar
  • 2 teaspoons red pepper flakes
  • 1 teaspoon black pepper
  • ½ teaspoon salt

  Sub-recipe steps

  1. Whisk to combine in a medium bowl: ¾ cup distilled white vinegar; ¾ cup cider vinegar; 1 tablespoon hot pepper sauce, or more to taste; 1 tablespoon sugar; 2 teaspoons red pepper flakes; 1 teaspoon black pepper; ½ teaspoon salt
• 8 to 10 warmed hamburger buns
• Coleslaw
• Hide ingredients for Bread-and-Butter Pickles, or another pickle of your choice 1 Bread-and-Butter Pickles, or another pickle of your choice (opens in new tab) Bread-and-Butter Pickles, or another pickle of your choice
  • 2 ½ pounds pickling cucumbers
  • 1 pound onions
  • 3 ½ tablespoons pickling salt
  • 3 cups distilled white vinegar
  • 3 cups sugar
  • 1 ½ tablespoons mustard seeds
  • (1 ½ teaspoons red pepper flakes)
  • 1 teaspoon celery seeds
  • 1 teaspoon ground turmeric
  • ¼ teaspoon ground cloves

  Sub-recipe steps

  1. Wash, then cut an ⅛-inch slice from the blossom end of: 2 ½ pounds pickling cucumbers
  2. Cut into ¼-inch-thick slices. Peel and cut into ¼-inch-thick slices: 1 pound onions
  3. Combine the cucumber and onion slices in a large bowl and toss well with: 3 ½ tablespoons pickling salt
  4. Cover with a towel, scatter a layer of ice cubes over the towel, and refrigerate for at least 4 and for up to 12 hours. Transfer the vegetables to a colander, rinse under cold water, and drain well. Prepare a water-bath canner or prepare a water bath for low-temperature canning, gather all your canning equipment, and have ready 5 clean, hot pint jars.
  5. Combine in a large pot: 3 cups distilled white vinegar; 3 cups sugar; 1 ½ tablespoons mustard seeds; (1 ½ teaspoons red pepper flakes); 1 teaspoon celery seeds; 1 teaspoon ground turmeric; ¼ teaspoon ground cloves
  6. Bring to a boil, stirring until the sugar is dissolved. Add the vegetables, stir to mix, and heat until the syrup just begins to boil. With a slotted spoon, pack the hot slices into the prepared jars and add the hot brine, leaving ½ inch headspace. Remove any trapped air from the jars and adjust the liquid level if needed. Wipe the rims. Place lids on jars and screw on rings until fingertip-tight. Process for 10 minutes. Let cool completely and store as directed.
• Hide ingredients for Southern-Style Greens, Baked Beans, or Black-Eyed Peas and Greens 1 Southern-Style Greens, Baked Beans, or Black-Eyed Peas and Greens (opens in new tab) Southern-Style Greens, Baked Beans, or Black-Eyed Peas and Greens
  • 6 cups water
  • 5 ounces salt pork or bacon, diced, or 1 pound smoked ham hocks or pork neck bones
  • (1 small onion, chopped, or a few garlic cloves, smashed)
  • 3 pounds sturdy greens, especially collard and turnip greens, but also kale or mustard greens, or a combination
  • (1 small dried red chile, seeds removed, or ½ teaspoon red pepper flakes)
  • Vinegar or hot pepper sauce

  Sub-recipe steps

  1. Combine in a large pot and bring to a boil: 6 cups water; 5 ounces salt pork or bacon, diced, or 1 pound smoked ham hocks or pork neck bones; (1 small onion, chopped, or a few garlic cloves, smashed)
  2. Reduce the heat slightly, partially cover, and simmer gently for 1 hour. Wash well: 3 pounds sturdy greens, especially collard and turnip greens, but also kale or mustard greens, or a combination
  3. If necessary, remove the midribs, above, then tear or coarsely chop. Add to the pot along with, if desired: (1 small dried red chile, seeds removed, or ½ teaspoon red pepper flakes)
  4. Bring back to a boil, reduce the heat, partially cover, and simmer just until the greens are tender, 30 minutes to 1 hour, depending on the type, stirring occasionally. Transfer the greens to a bowl for serving; remove any ham hocks from the pot and shred the meat off the bone. Add the meat to the greens and ladle some of the pot liquor onto them. Serve with: (Wanda’s Stewed Cranberry Beans); (Southern Corn Bread); Vinegar or hot pepper sauce
• Hide ingredients for Hushpuppies, Southern Corn Bread, or Baked Macaroni and Cheese 1 Hushpuppies, Southern Corn Bread, or Baked Macaroni and Cheese (opens in new tab) Hushpuppies, Southern Corn Bread, or Baked Macaroni and Cheese
  • 1 ⅔ cups fine (265g) or medium-grind cornmeal (250g)
  • ⅓ cup (40g) all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon sugar
  • 1 teaspoon black pepper
  • ¾ teaspoon salt
  • ½ teaspoon baking soda
  • ⅛ teaspoon cayenne pepper
  • 2 large eggs
  • 1 cup (245g) buttermilk
  • ½ cup grated onion
  • 2 inches vegetable oil or shortening

  Sub-recipe steps

  1. Whisk together thoroughly in a large bowl: 1 ⅔ cups fine (265g) or medium-grind cornmeal (250g); ⅓ cup (40g) all-purpose flour; 2 teaspoons baking powder; 1 teaspoon sugar; 1 teaspoon black pepper; ¾ teaspoon salt; ½ teaspoon baking soda; ⅛ teaspoon cayenne pepper
  2. Whisk together in medium bowl: 2 large eggs; 1 cup (245g) buttermilk; ½ cup grated onion
  3. Add to the cornmeal mixture and stir just until combined.
  4. Heat to 365°F in a deep-fryer, deep heavy pot, or Dutch oven: 2 inches vegetable oil or shortening
  5. Using a measuring tablespoon, gently drop the batter into the hot fat. Fry in batches, turning once, until golden brown, 1 ½ to 2 minutes. Transfer to a baking sheet lined with paper towels and place in the oven to keep warm. Serve warm.