Great Pork Butt/Shoulder Recipe for making an amazing sandwich. Features an awesome Carolina Gold Sauce that adds a tangy kick of flavor. Instructions are for using a Weber Smokey Mountain Smoker. If using pellet or electric smoker, skip charcoal steps.
Estimate time to completion. Goal is to get meat to 201°. How many degrees is the meat temperature increasing per hour? Example: If meat temp rose 5° in the last hour and you're at 196°...you have about 1 hour left.
Remove Meat from Smoker at 201°
Use grill tongs to remove meat from smoker and place in backing dish.
Wrap meat in butcher paper and place in cooler for up to an hour to rest.
Make Carolina Gold Sauce
Mix ingredients in blender, set aside until ready to build sandwiches.
Shred Pork
Remove wrapped meat from cooler and place in baking dish.
Pull the bone out, should come out easily.
Use hands or meat shredding forks to shred pork. If tender enough you don't need forks, just your hands.
Fry Onions
Heat Skillet with butter on smoker or stovetop.
Cut onions into full rings.
Fry onion rings on skillet, add pinch of salt. Fry until lightly browned on each side.
Remove onions.
Toast Buns on Skillet. 1-2 minutes until golden brown.