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Smoked Bourbon BBQ Meatloaf Recipe

Grilling Tips

Bourbon BBQ Craft Blends™
Carolina-Style Pulled Pork

Joe DiApice

Carolina-Style Pulled Pork

Simple, smoky, and packed with tangy vinegar flavor, this Carolina-style pulled pork from ambassador Joe DiApice is all about letting the pork shine. A bold homemade rub builds the bark, while a spicy vinegar mop sauce keeps the meat juicy throughout the cook. Finished low and slow over Bear Mountain Red, White & BBQ pellets, this is BBQ done right.

Prep

15 minutes

Cook time

8–10 hours

Pellets

Red, White & BBQ

Serves

8–12

Steps

  1. Combine all rub ingredients in a bowl and mix well.
  2. Season the pork butt generously on all sides with the rub.
  3. In a separate container, whisk together all mop sauce ingredients until combined.
  4. Preheat your smoker to 275°F using Bear Mountain Red, White & BBQ pellets.
  5. Place the pork butt directly on the smoker and cook until a bark begins to develop.
  6. Every couple of hours, lightly mop the pork with the vinegar sauce.
  7. Continue cooking until the internal temperature reaches approximately 185°F.
  8. Transfer the pork butt to a foil pan and pour the remaining mop sauce over the top.
  9. Cover tightly with foil and return to the smoker.
  10. Continue cooking until the internal temperature reaches 203°F and the pork is probe tender.
  11. Remove from the smoker and let rest, covered, for 2 hours.
  12. Shred the pork and mix with the cooking juices before serving.

Ingredients:

Pork

  • 1 pork butt (6–8 lbs)

Carolina Rub

  • 2 TBSP kosher salt
  • 2 TBSP coarse black pepper
  • 2 TBSP smoked paprika
  • 1½ TBSP brown sugar
  • 1½ TBSP chili powder
  • 1 TBSP cumin
  • 1 TSP cayenne pepper
  • 1 TSP garlic powder
  • 1 TSP onion powder

Carolina Mop Sauce

  • 1 cup white vinegar
  • 1 cup apple cider vinegar
  • ¼ cup Texas Pete hot sauce
  • ¼ cup prepared rub
  • 2 TBSP salt

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