South Carolina BBQ

This week we moved on from the Caribbean to the USA, South Carolina to be exact. There is fierce barbecue rivalry between the states in America, which means more delicious styles of barbecue for us to try.

This barbecue was prepared without much planning, so I had to use two boneless pork shoulder roasts instead of a big bone-in shoulder. I also couldn't be bothered hiking over to Bunnings in the heat to investigate the availability of wood chips for smoking the meat. Get yourself a bigger hunk of meat and some smoking chips for a more authentic South Carolina barbecue. But if you can't be bothered doing either of those things, this barbecue still comes out rich, smoky and delicious.

To serve the cooked pork pull it or chop it into small pieces, serve it in a soft white bread roll with coleslaw and the vinegar and pepper barbecue sauce

Blackjack Barbecue Dry Rub
Makes 1 cup of rub
From here

2 tbsp black pepper
1 tbsp cayenne pepper
3 tbsp paprika
1 tbsp salt
3 tbsp chilli powder
1 tbsp garlic powder
2 tbsp dried oregano
1 tbsp brown sugar

Grind all the spices and combine.

Vinegar and Pepper Barbecue Sauce
Makes 1 cup

1 1/2 cups apple cider vinegar
2 tbsp crushed red chilli
2 tbsp black pepper, ground
2 tbsp brown sugar
Salt to taste

Combine the ingredients in a small saucepan and bring to the boil, turn down the heat and simmer until the sauce is reduced to one cup.

BBQ Pork Shoulder
Serves 8-12

3-4 kg pork shoulder
1 cup dry rub

Cover the pork with dry rub and let it sit while you light the BBQ. The Webber site has comprehensive instructions on how to barbeque the pork.