Georgia Chopped Pork BBQ

Georgia Chopped Pork BBQ

Slow-smoked pork shoulder chopped fine and tossed with tangy vinegar sauce.

Total 9 hr Makes 8 servings Calories 480/serving

Dietary

Dairy free, Nut free

Allergens

Wheat, Red meat

This Georgia-style barbecue slow-cooks a pork shoulder until it falls apart, then chops it into fine, juicy bits and mixes it right into a tangy, slightly sweet vinegar-mustard sauce. It's the kind of barbecue built for soft white buns and a scoop of coleslaw, perfect for backyard gatherings or low-and-slow weekend cooking.

Ingredients

  • 4 pounds boneless pork shoulder (Boston butt)
  • 2 tablespoons kosher salt
  • 2 tablespoons brown sugar
  • 1 tablespoon smoked paprika
  • 1 tablespoon black pepper, freshly ground
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon cayenne pepper
  • 1 cup Georgia vinegar BBQ sauce
  • 1 cup water
  • 8 soft hamburger buns
  • 2 cups coleslaw, prepared

Method

  1. Trim excess fat from the pork shoulder, leaving a thin layer for moisture during cooking.

  2. In a small bowl, mix the kosher salt, brown sugar, smoked paprika, black pepper, garlic powder, onion powder, and cayenne pepper to make the dry rub.

  3. Rub the spice mixture evenly over the entire surface of the pork shoulder, pressing it into the meat.

  4. Wrap the seasoned pork shoulder in plastic wrap and refrigerate for at least 4 hours, or overnight for deeper flavor.

  5. Preheat a smoker to 225°F using wood chips or chunks such as hickory or oak.

  6. Place the pork shoulder fat-side up on the smoker grate and smoke until the internal temperature reaches 195°F to 203°F, about 8 hours, maintaining a steady 225°F.

  7. Remove the pork from the smoker, wrap loosely in foil, and let rest for 30 minutes.

  8. Unwrap the pork and remove the bone, if present, along with any large pockets of fat.

  9. Using two knives or a cleaver, finely chop the pork into small, uniform pieces, discarding any tough connective tissue.

  10. In a small saucepan, warm the Georgia vinegar BBQ sauce with the water over medium-low heat until just heated through, about 3 minutes.

  11. Pour half of the warmed sauce over the chopped pork and toss thoroughly to coat, adding more sauce to taste.

  12. Pile the chopped pork onto soft hamburger buns and top each with a scoop of coleslaw before serving.

Related recipes

  • Georgia Vinegar BBQ Sauce · soon
  • Coleslaw

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    Georgia Chopped Pork BBQ

    This Georgia-style barbecue slow-cooks a pork shoulder until it falls apart, then chops it into fine, juicy bits and mixes it right into a tangy, slightly sweet vinegar-mustard sauce. It's the kind of barbecue built for soft white buns and a scoop of coleslaw, perfect for backyard gatherings or low-and-slow weekend cooking.

    9 hr 8 servings 480 cal

    Ingredients

    • 4 pounds boneless pork shoulder (Boston butt)
    • 2 tablespoons kosher salt
    • 2 tablespoons brown sugar
    • 1 tablespoon smoked paprika
    • 1 tablespoon black pepper, freshly ground
    • 1 teaspoon garlic powder
    • 1 teaspoon onion powder
    • 1/2 teaspoon cayenne pepper
    • 1 cup Georgia vinegar BBQ sauce
    • 1 cup water
    • 8 soft hamburger buns
    • 2 cups coleslaw, prepared

    Method

    1. 1

      Trim excess fat from the pork shoulder, leaving a thin layer for moisture during cooking.

    2. 2

      In a small bowl, mix the kosher salt, brown sugar, smoked paprika, black pepper, garlic powder, onion powder, and cayenne pepper to make the dry rub.

    3. 3

      Rub the spice mixture evenly over the entire surface of the pork shoulder, pressing it into the meat.

    4. 4

      Wrap the seasoned pork shoulder in plastic wrap and refrigerate for at least 4 hours, or overnight for deeper flavor.

    5. 5

      Preheat a smoker to 225°F using wood chips or chunks such as hickory or oak.

    6. 6

      Place the pork shoulder fat-side up on the smoker grate and smoke until the internal temperature reaches 195°F to 203°F, about 8 hours, maintaining a steady 225°F.

    7. 7

      Remove the pork from the smoker, wrap loosely in foil, and let rest for 30 minutes.

    8. 8

      Unwrap the pork and remove the bone, if present, along with any large pockets of fat.

    9. 9

      Using two knives or a cleaver, finely chop the pork into small, uniform pieces, discarding any tough connective tissue.

    10. 10

      In a small saucepan, warm the Georgia vinegar BBQ sauce with the water over medium-low heat until just heated through, about 3 minutes.

    11. 11

      Pour half of the warmed sauce over the chopped pork and toss thoroughly to coat, adding more sauce to taste.

    12. 12

      Pile the chopped pork onto soft hamburger buns and top each with a scoop of coleslaw before serving.