Virginia BBQ

Pat the 1.5 kg (3.3 lb) boneless pork shoulder completely dry with paper towels. In a small bowl, mix 3 tbsp (38 g) light brown sugar, 2 tbsp (36 g) kosher salt, 1 tbsp (7 g) smoked paprika, 1 tsp (3 g) garlic powder, 1 tsp (2.5 g) onion powder, 1 tsp (2 g) freshly ground black pepper, and 1/2 tsp (1 g) cayenne pepper until evenly combined. Rub the entire surface of the pork with the spice mix, pressing firmly to help it adhere, then let the pork rest at room temperature for 45 minutes while you prepare the smoker.

Drain the pre-soaked 2 cups (180 g) hickory wood chips, then add them to the smoker’s wood chip tray. Preheat your smoker to 110°C (225°F), adjusting the top and bottom vents to maintain a thin, steady stream of pale blue smoke; avoid thick white billowing smoke, which will give the pork a bitter, ashy flavor.

Place the seasoned pork shoulder on the middle smoker rack, fat side up, positioned away from direct heat. Close the smoker lid and smoke for 5 hours, maintaining a consistent internal smoker temperature of 107–121°C (225–250°F). Add 1/2 cup of fresh soaked hickory wood chips every 90 minutes to sustain steady smoke, until the pork reaches an internal temperature of 74°C (165°F) when probed with an instant-read meat thermometer.

While the pork smokes, combine 240 ml (1 cup) apple cider vinegar, 2 tbsp (32 g) tomato paste, 2 tbsp (30 ml) Worcestershire sauce, 1 tbsp (15 g) yellow mustard, and 2 tbsp (28 g) unsalted butter in a small saucepan over medium-low stovetop heat (135°C / 275°F). Whisk continuously until the butter melts and the mixture is smooth, then simmer for 8 minutes, stirring occasionally, until the sauce thickens slightly. Remove from heat and set aside.

Once the pork reaches 74°C (165°F), carefully remove it from the smoker using heat-resistant gloves, and wrap it tightly in two layers of heavy-duty aluminum foil. Pour 60 ml (1/4 cup) of the prepared BBQ sauce over the pork before sealing the foil completely to trap steam. Return the wrapped pork to the smoker, and continue cooking at 110°C (225°F) for 1 to 1.5 hours, until the pork’s internal temperature reaches 93–95°C (200–203°F) and a probe slides into the meat with no resistance.

Remove the foil-wrapped pork from the smoker, and let it rest, still sealed, on a cutting board for 30 minutes to allow juices to redistribute through the meat. Unwrap the pork, reserving all collected savory juices from inside the foil, then use two forks to shred the meat into bite-sized pieces, discarding any large, hard chunks of unrendered fat. Toss the shredded pork with the reserved cooking juices and half of the remaining BBQ sauce.

Portion 170 g (6 oz) servings of the sauced pulled pork onto soft white hamburger buns if desired, and serve with the remaining warm BBQ sauce on the side for drizzling, paired with classic cookout sides like creamy coleslaw or baked beans.