8 to 10 servings In many parts of the country, “barbecue” means spice-rubbed pork shoulder, smoked over hickory until it has a rosy smoke ring, fork-tender meat, and a nice crusty bark. It is customary to finely chop or pull (that is, shred) the pork, moisten with barbecue sauce, and serve on warm buns as suggested below. That said, any sauce or method of serving will shine here: Toss with New Mexico Green Chile Sauce, Mexican Adobo Sauce, or a judicious splash of Habanero-Citrus Hot Sauce for serving in Tacos and Tortas; or season with Nuoc Cham or top with a drizzle of Vietnamese Caramel Sauce for filling Banh Mi. Since leftovers are likely, try a few of these suggestions for the sake of variation, or use the pork as a filling for enchiladas. For a smokeless, cheater’s version, see Braised Pulled Pork.
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
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
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
Wash, then cut an ⅛-inch slice from the blossom end of: 2 ½ pounds pickling cucumbers
Cut into ¼-inch-thick slices. Peel and cut into ¼-inch-thick slices: 1 pound onions
Combine the cucumber and onion slices in a large bowl and toss well with: 3 ½ tablespoons pickling salt
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.
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
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.
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
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)
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
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)
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
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
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
Whisk together in medium bowl: 2 large eggs; 1 cup (245g) buttermilk; ½ cup grated onion
Add to the cornmeal mixture and stir just until combined.
Heat to 365°F in a deep-fryer, deep heavy pot, or Dutch oven: 2 inches vegetable oil or shortening
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.
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
One 6- to 8-pound pork shoulder butt roast, bone-in or boneless and tied
1 ½ cup Southern Barbecue Dry Rub, or ½ teaspoon each salt and black pepper for every pound of meat
One small chunk of dry hickory or apple wood
1 (Basic Mop, Beer Mop, or North Carolina–Style Barbecue Sauce, with no added ketchup)
1 North Carolina–Style Barbecue Sauce or a barbecue sauce of your choice
8 to 10 warmed hamburger buns
Coleslaw
1 Bread-and-Butter Pickles, or another pickle of your choice
1 Southern-Style Greens, Baked Beans, or Black-Eyed Peas and Greens
1 Hushpuppies, Southern Corn Bread, or Baked Macaroni and Cheese
Let's Cook
Step 1.
Please read about Barbecuing. Trim all but ¼ inch of fat from: One 6- to 8-pound pork shoulder butt roast, bone-in or boneless and tied
Step 2.
Rub all over with: ½ cup Southern Barbecue Dry Rub, or ½ teaspoon each salt and black pepper for every pound of meat
Step 3.
Place on a rack set in a rimmed baking sheet and refrigerate uncovered overnight or for up to 2 days.
Step 4.
Heat a smoker or grill set up for barbecuing to 225° to 250°F (preferably with a water pan). Add to the coals: One small chunk of dry hickory or apple wood
Step 5.
Add the pork shoulder to the cooler side of the smoker or grill and cover so that the top vent pulls smoke across the meat. Adjust the vents to maintain the temperature (this is difficult and may take practice, or, in the worst case, a fresh load of charcoal). You may add another small chunk of hickory wood every hour for the first 4 hours. If you do not have a water pan inside to keep the smoker or grill humid, baste the meat every 2 hours with: (Basic Mop, Beer Mop, or North Carolina–Style Barbecue Sauce, with no added ketchup)
Step 6.
Cook the pork shoulder until a thermometer inserted in the thickest part registers 200°F, or until the meat wants to shred easily when lightly prodded with a fork and the shoulder bone wiggles when shaken with tongs. This can take 10 to 14 hours. To quicken the pace somewhat, you may take the pork shoulder out when it reaches 150°F, wrap it in a double thickness of foil, and return to the smoker to finish cooking (keep in mind that this will soften the shoulder’s crunchy, spice-rubbed surface, or “bark”).
Step 7.
When the pork is tender, transfer to a rimmed baking sheet or large platter and carefully remove any foil, pouring off the juices into a measuring cup. Rest the pork for at least 15 minutes. Some prefer to pull the pork apart in irregular, bite-sized clumps, others shred it with a fork, or chop it finely; we prefer the chunkier approach. If you have cooking juices from wrapping the pork, skim as much fat as you can from the surface of the juices (or use a gravy separator), then add some of the juices to the pork. Moisten the pork with: North Carolina–Style Barbecue Sauce or a barbecue sauce of your choice
Step 8.
Toss together, adding more sauce bit by bit, until it is seasoned to your taste; keep in mind that whoever wants more sauce can add it later, to their taste. For serving as sandwiches, provide more barbecue sauce for the table and: 8 to 10 warmed hamburger buns; Coleslaw; Bread-and-Butter Pickles, or another pickle of your choice
Step 9.
Or serve as part of a “meat-and-three” with a coleslaw as above and two (or more) of the following: Southern-Style Greens, Baked Beans, or Black-Eyed Peas and Greens; Hushpuppies, Southern Corn Bread, or Baked Macaroni and Cheese
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