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How to Make Carolina Barbecue. Classic Carolina barbecue features hickory-smoked pork with
a delicious finishing sauce. Here are some tips to get started. You will need Pork Yellow
mustard 1 c. smoked paprika or pimentón ¼ c. plus 1 tsp. salt ¼ c. plus 2 tbsp. ground
black pepper ¼ c. sugar 2 tbsp. garlic granules 1 tbsp. garlic powder 2 tbsp. oregano 2 tbsp.
powdered yellow mustard 2 tbsp. dark chili powder 2 c. chicken broth 4 c. apple cider
vinegar 2 tbsp. *** olive oil ¼ c. brown sugar ½ tbsp. red-pepper flakes A splash
of hot sauce Vinegar coleslaw Latex or unused kitchen gloves A smoker or barbecue pit Hickory
wood chips A meat thermometer and a basting brush or sauce mop. Step 1. Get the meat.
In the Carolinas, that means pork. The entire hog is often barbecued, but you can also use
pork shoulder or ribs. Step 2. Prepare the dry rub. Mix together the paprika, ¼ cup
of salt, ¼ cup of black pepper, the granulated sugar, garlic granules and powder, oregano,
powdered mustard, and dark chili powder. Put on your gloves, coat the meat in yellow mustard,
and liberally sprinkle the seasonings over the meat. Let the meat stand at room temperature
for one hour before grilling to allow the seasonings to penetrate. Step 3. Make the
basting sauce--called the "mop"--by mixing the chicken broth, 2 cups of apple cider vinegar,
olive oil, and 1 tablespoon of black pepper. Simmer over low heat for 10 minutes. Allow
it to cool. Step 4. Oil the grill rack, and prepare the barbecue pit or smoker according
to its instructions, using hickory wood chips to flavor the meat. Maintain a temperature
between 250 and 300 degrees. Step 5. Smoke the meat for an hour to 1½ hours per pound,
or until it reaches an internal temperature of 180 to 200 degrees Fahrenheit. An hour
after you begin cooking, begin brushing the mop on the meat every 30 minutes to an hour.
Avoid opening the smoker to check on the meat too often or you'll slow down cooking. Step
6. Make the finishing sauce by mixing 2 cups of apple cider vinegar, brown sugar, 1 teaspoon
of salt, 1 tablespoon of black pepper, red-pepper flakes, and hot sauce. Use the sauce as a
dip alongside the meat. Step 7. Once the meat's done, let it rest for an hour, then serve
Carolina barbecue with a side of coleslaw and enjoy! Did you know Many claim that barbecue
was invented in South Carolina in the 1500s when Spanish settlers adapted the cooking
techniques of the natives.