Best 8 South Carolina Chopped Barbecue Recipes

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**South Carolina Chopped Barbecue: A Culinary Journey Through the Palmetto State**

In the heart of the American South, where barbecue reigns supreme, South Carolina stands proudly with its own unique take on this beloved culinary tradition. South Carolina chopped barbecue, a mouthwatering dish steeped in history and flavor, takes pork shoulder to new heights with its slow-cooked tenderness and a tangy, mustard-based sauce that sets it apart from the rest. This article presents a collection of authentic South Carolina chopped barbecue recipes that will transport you to the backyard gatherings and smokehouses of the Palmetto State. From the classic Whole Hog Barbecue to the more contemporary Pulled Pork with Mustard Sauce, these recipes showcase the diverse range of flavors and techniques that make South Carolina chopped barbecue so special. Prepare to tantalize your taste buds and embark on a culinary journey through the rich barbecue heritage of South Carolina.

Here are our top 8 tried and tested recipes!

SOUTH CAROLINA BARBECUE SAUCE



South Carolina Barbecue Sauce image

Provided by Food Network Kitchen

Categories     condiment

Time 10m

Yield 1 cup

Number Of Ingredients 0

Steps:

  • Combine 2/3 cup yellow mustard, 1/2 cup brown sugar, 2 tablespoons cider vinegar, 1 tablespoon Worcestershire sauce and 2 teaspoons hot sauce in a small saucepan. Bring to a simmer over medium heat, whisking, until the sugar is dissolved, about 1 minute. Remove from the heat and stir in 3 tablespoons butter until melted; season with salt and pepper. Let cool.

NORTH CAROLINA EASY CHOPPED BARBECUE



North Carolina Easy Chopped Barbecue image

Provided by Food Network

Categories     main-dish

Time 8h1m

Yield 6 servings

Number Of Ingredients 10

7 pound pork shoulder, bone in
1 pint Al's barbecue sauce, recipe follows
1 gallon apple cider vinegar
1 (28-ounce) bottle ketchup
22 ounces light brown sugar
1/4 cup garlic powder
1/4 cup salt
1/2 cup crushed red pepper
1 tablespoon ground black pepper
1/2 teaspoon ground cloves

Steps:

  • Preheat oven to 325 degrees F. Wrap pork in aluminum foil and place in a broiler pan. Cook for 7 hours, about 1 hour per pound. Remove from oven and let stand for 1 hour.
  • Wearing heavy rubber gloves, pull skin from the meat and discard. Remove most of the fat and all of the bone. Cut meat into 8-ounce chunks and place in large pan.
  • Place meat on a charcoal fire and cook, covered, for another 30 to 45 minutes, until well smoked, turning meat over every 10 to 15 minutes. Pour barbecue sauce over meat during the last 10 to 15 minutes of cooking.
  • Remove meat from the grill and chop into bite size pieces. Serve with additional barbecue sauce if desired.
  • Mix all ingredients in a 6-quart stainless steel pot. Bring to a boil, then simmer, about 15 minutes. Turn off heat and let stand, about 30 minutes. Sauce can be refrigerated for up to 2 weeks.

GRANDMA'S CHOPPED BARBECUE



Grandma's Chopped Barbecue image

Provided by Sunny Anderson

Time 6h15m

Yield 16 servings

Number Of Ingredients 19

1 (9-pound) boneless pork shoulder, skin trimmed
8 cloves garlic, smashed
2 to 3 cups vegetable stock
1/2 cup seafood boil seasoning (recommended: Old Bay)
1 tablespoon onion powder
1 tablespoon garlic powder
1 tablespoon sweet paprika
3 tablespoons olive oil
Kosher salt and freshly ground black pepper
Sunny's Pork Sauce, recipe follows
2 tablespoons olive oil
1 cup chopped Vidalia onion
2 cloves garlic, grated on a rasp
Kosher salt and freshly ground black pepper
2 cups ketchup
1 cup apple cider vinegar
1/2 cup orange juice
1/4 cup Sriracha
2 to 3 tablespoons brown sugar

Steps:

  • Heat the oven to 250 degrees F.
  • With the tip of a knife, make 8 (2-inch) pockets all around the pork and insert a smashed garlic clove in each.
  • In a small bowl, combine the seafood boil seasoning, onion powder, garlic powder, paprika, olive oil, salt, and pepper. Rub the seasoning all over the pork then let rest at room temperature up to 2 hours.
  • Place the pork in the bottom of a roasting pan and add enough vegetable stock to fill it to an inch deep. Cover very tightly with several layers of aluminum foil, getting the seal tight is really key here. The steam being locked in breaks down the pork to make it pull-worthy.
  • Roast the pork, covered, in the oven for 2 hours then pull back the aluminum foil a bit and prick with a fork. If it is tender, remove the aluminum foil and a place back in the oven for 1 more hour. If it isn't tender yet, cook for 30 minutes to 1 hour more, making sure to add more stock if needed. Once tender remove the aluminum foil all together. If the liquid evaporates here, it's ok; it has done its job. Remove from oven then let rest at room temperature, then chop down to small chunks and mix with enough of Sunny's Pork Sauce, recipe follows to make it wet or dry to your taste.
  • In a saucepot on medium-low heat, add the oil. Add the onions, garlic, and season with a pinch of salt and a few grinds of black pepper. Cook until both are tender, but not browned and then add the ketchup, vinegar, orange juice, and Sriracha. Taste and then add the sugar, to taste. This should be a loose sauce. Refrigerate or use right away.

CAROLINA-STYLE PORK BBQ SANDWICHES



Carolina-Style Pork BBQ Sandwiches image

Arguably, some of the best 'cue in the country can be found in North Carolina, where two distinct types of slow-cooked pig prevail. The first is Eastern barbecue, which is distinguished by slow-cooking a whole hog and including both the white and dark meat in chopped sandwiches and platters. Eastern 'cue boasts just a hint of vinegar and red pepper, which is added to the meat mix rather than used as a sauce. Western North Carolina 'cue (aka Lexington-style) is made from pork shoulder only. In addition to incorporating plenty of vinegar, sugar, and spices, it also mixes in a good amount of ketchup to create an actual sauce for the pork. This slow-cooker recipe falls somewhere in between.

Provided by Kendra Bailey Morris

Categories     Pork     Sandwich     Grill/Barbecue     North Carolina

Yield Serves 10 to 12 (about 8 cups of meat)

Number Of Ingredients 24

For the pork:
2 large onions, sliced
5-pound boneless pork shoulder roast
6 cloves garlic, smashed
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons brown sugar
1 1/2 teaspoons dried red pepper flakes
1 cup cider vinegar
1 cup apple cider or apple juice
For the sauce:
2 cups cooking liquid (reserved from the slow-cooked pork)
1/2 cup water
1/4 cup ketchup
1/4 cup cider vinegar
2 teaspoons brown sugar
1 1/2 teaspoons Worcestershire sauce
1 1/2 teaspoons chili powder
1 teaspoon paprika
1 teaspoon dry mustard powder
1/4 teaspoon red pepper flakes
Salt and black pepper
For assembly:
Buns, slaw, and hot sauce

Steps:

  • Make the pork:
  • Spray the inside of a slow cooker with cooking spray.
  • Put the onions in the slow cooker. Make slits in the pork roast and insert the garlic cloves. Rub salt, pepper, brown sugar, and red pepper flakes into the meat. Place the pork in the slow cooker fat side up and pour in the vinegar and apple cider. Cover and cook on low for at least 10 hours and up to 12 hours, until the meat is falling-apart tender.
  • Transfer the meat to a large bowl and shred it with two forks. Set aside.
  • Make the sauce:
  • Pour 2 cups of the pan juices into a measuring cup; discard any leftover juices still in the pot. Let cool and skim off any visible fat. Pour this liquid into a saucepan. Add the water, ketchup, cider vinegar, brown sugar, Worcestershire sauce, chili powder, paprika, dry mustard, and red pepper flakes. Bring to a boil and simmer, uncovered, for 10 minutes. Season with salt and pepper. Return the shredded pork to the slow cooker and add 1 cup of the sauce mixture (more if you like it wet). Give it a stir and set the slow cooker to warm until ready to serve.
  • Assemble the sandwiches:
  • Serve the pork straight from the slow cooker with a slotted spoon, along with buns, slaw, and hot sauce. Serve the additional sauce on the side.

CAROLINA-STYLE PORK BARBECUE



Carolina-Style Pork Barbecue image

I am originally from North Carolina (where swine is divine) and this recipe for the slow cooker is a family favorite. My husband swears my authentic Carolina 'cue is the best BBQ he has ever eaten! -Kathryn Ransom Williams, Sparks, Nevada

Provided by Taste of Home

Categories     Lunch

Time 6h30m

Yield 14 servings.

Number Of Ingredients 15

1 boneless pork shoulder butt roast (4 to 5 pounds)
2 tablespoons brown sugar
2 teaspoons salt
1 teaspoon paprika
1/2 teaspoon pepper
2 medium onions, quartered
3/4 cup cider vinegar
4 teaspoons Worcestershire sauce
1 tablespoon sugar
1 tablespoon crushed red pepper flakes
1 teaspoon garlic salt
1 teaspoon ground mustard
1/2 teaspoon cayenne pepper
14 hamburger buns, split
1-3/4 pounds deli coleslaw

Steps:

  • Cut roast into quarters. Mix brown sugar, salt, paprika and pepper; rub over meat. Place meat and onions in a 5-qt. slow cooker., In a small bowl, whisk vinegar, Worcestershire sauce, sugar and seasonings; pour over roast. Cook, covered, on low 6-8 hours or until meat is tender., Remove roast; cool slightly. Reserve 1-1/2 cups cooking juices; discard remaining juices. Skim fat from reserved juices. Shred pork with two forks. Return pork and reserved juices to slow cooker; heat through. Serve on buns with coleslaw.

Nutrition Facts : Calories 453 calories, Fat 22g fat (6g saturated fat), Cholesterol 85mg cholesterol, Sodium 889mg sodium, Carbohydrate 35g carbohydrate (14g sugars, Fiber 3g fiber), Protein 27g protein.

CAROLINA CHOPPED PORK BARBECUE SANDWICHES WITH SPICY VINEGAR SAUCE



Carolina Chopped Pork Barbecue Sandwiches with Spicy Vinegar Sauce image

Provided by James Villas

Categories     Sandwich     Pork     Vinegar     Summer     Grill/Barbecue     Bon Appétit

Yield Makes 12 servings

Number Of Ingredients 12

4 cups apple cider vinegar
1 cup ketchup
1/4 cup Worcestershire sauce
3 tablespoons (packed) golden brown sugar
2 tablespoons Dijon mustard
2 tablespoons salt
1 tablespoon dried crushed red pepper
2 teaspoons black pepper
1 10-pound bag charcoal briquettes
6 cups (about) hickory-wood chips, soaked in cold water 30 minutes, drained
2 untrimmed boneless pork shoulder halves (Boston butt; about 7 pounds)
12 hamburger buns, split

Steps:

  • Combine first 8 ingredients in heavy large saucepan. Simmer over medium heat 5 minutes. Remove from heat, cover, and let stand 2 hours.
  • Place handful of torn newspaper in bottom of charcoal chimney. Top with 30 charcoal briquettes. Remove top rack from grill. Place chimney on lower grill rack. Light newspaper; let charcoal burn until ash is gray, about 30 minutes.
  • Open bottom grill vent. Turn hot charcoal onto 1/2 of bottom rack. Using metal spatula, spread charcoal to cover approximately 1/3 of rack. Fill 2 small foil loaf pans halfway with water and place next to charcoal on bottom rack. Sprinkle 1 cup chips over coals.
  • Place top rack on grill. Arrange pork shoulder halves on top rack above loaf pans. Cover grill with lid, positioning top vent directly over pork. Place stem of meat thermometer in top vent with gauge on outside and tip near roast (thermometer should not touch meat or grill rack); leave in place during cooking. Use top and bottom vents to maintain temperature between 250°F and 325°F, opening vent wider to increase heat and closing to decrease heat. Leave other vents closed. Check temperature every 20 minutes.
  • Cook pork 3 hours. About once an hour, light more charcoal in chimney set on bricks or cement to replenish charcoal in grill. Add 12 hot ash-tinged briquettes and 1 cup drained wood chips when cooking temperature drops below 250°F. Using sharp knife, make several crosswise slashes in meat (do not cut through). Brush with some of sauce. Cover and continue cooking pork until meat thermometer inserted into center of pork registers 165°F, about 2 1/2 hours longer, adding additional hot briquettes and chips as necessary to maintain temperature and basting occasionally with sauce.
  • Transfer pork to cutting board; remove any tough rind. Chop meat into bite-size pieces. Transfer meat to large bowl and add enough sauce to moisten. Arrange bun bottoms on work surface. Top buns with pork; cover with tops. Serve, passing additional sauce.

SLOW COOKER CAROLINA BBQ



Slow Cooker Carolina BBQ image

Miss the tarheel tradition of a pig pickin'? Then find yourself a crock pot, a big pork shoulder, some cider vinegar and get cooking! While ground and crushed red pepper will provide the basic heat - go the extra mile and find some Texas Pete (or Trappey's) pepper sauce to bring the taste of Carolina to your kitchen.

Provided by coolmonkshoes

Categories     Meat and Poultry Recipes     Pork     Pork Shoulder Recipes

Time 12h15m

Yield 10

Number Of Ingredients 8

1 (5 pound) bone-in pork shoulder roast
1 tablespoon salt
ground black pepper
1 ½ cups apple cider vinegar
2 tablespoons brown sugar
1 ½ tablespoons hot pepper sauce
2 teaspoons cayenne pepper
2 teaspoons crushed red pepper flakes

Steps:

  • Place the pork shoulder into a slow cooker and season with salt and pepper. Pour the vinegar around the pork. Cover, and cook on Low for 12 hours. Pork should easily pull apart into strands.
  • Remove the pork from the slow cooker and discard any bones. Strain out the liquid, and save 2 cups. Discard any extra. Shred the pork using tongs or two forks, and return to the slow cooker. Stir the brown sugar, hot pepper sauce, cayenne pepper, and red pepper flakes into the reserved sauce. Mix into the pork in the slow cooker. Cover and keep on Low setting until serving.

Nutrition Facts : Calories 292.8 calories, Carbohydrate 3.6 g, Cholesterol 90.5 mg, Fat 17.3 g, Fiber 0.3 g, Protein 27.6 g, SaturatedFat 6.2 g, Sodium 775.5 mg, Sugar 2.9 g

CROCKPOT CAROLINA BARBECUE



Crockpot Carolina Barbecue image

Make and share this Crockpot Carolina Barbecue recipe from Food.com.

Provided by Santa Ynez Valley C

Categories     Pork

Time 8h15m

Yield 8 serving(s)

Number Of Ingredients 14

2 onions, quartered
2 tablespoons brown sugar
1 tablespoon smoked paprika
2 teaspoons salt
1/2 teaspoon ground black pepper
4 -6 lbs pork butt or 4 -6 lbs pork shoulder
1 tablespoon liquid smoke
1 cup cider vinegar
1/3 cup Worcestershire sauce
1 1/2 teaspoons crushed red pepper flakes
2 teaspoons sugar
1/2 teaspoon dry mustard
1/2 teaspoon granulated garlic
1/4 teaspoon cayenne pepper

Steps:

  • Place onions in crock pot.
  • Blend brown sugar, paprika, salt and pepper; rub over roast.
  • Place roast in crock pot. Drizzle liquid smoke over roast.
  • Combine vinegar, Worcestershire sauce, red pepper flakes, sugar, mustard, garlic and cayenne pepper and stir to mix well.
  • Drizzle about ? of mixture over roast. Cover and refrigerate remaining mixture.
  • Cook roast on low for 8-10 hours.
  • Remove meat and onions, discard onions and shred meat. Add juices from crock pot and remaining vinegar mixture (a portion may be reserved to pass).
  • Serve plain or as sandwiches.

Nutrition Facts : Calories 551.6, Fat 35.8, SaturatedFat 12.4, Cholesterol 149.7, Sodium 836.4, Carbohydrate 10.4, Fiber 0.9, Sugar 7, Protein 43

Tips:

  • Choose the right pork shoulder. Look for a pork shoulder that is well-marbled with fat. This will help keep the meat moist and flavorful during cooking.
  • Prepare the pork shoulder properly. Remove the skin from the pork shoulder and trim off any excess fat. Then, cut the pork shoulder into 1-inch cubes.
  • Use a good quality barbecue sauce. The barbecue sauce is what will give your chopped barbecue its flavor. Choose a sauce that you like the taste of and that is thick enough to coat the pork.
  • Cook the pork shoulder slowly and low. This will help to tenderize the meat and allow the flavors to meld together.
  • Add the barbecue sauce at the end of the cooking process. This will help to prevent the sauce from burning.
  • Serve the chopped barbecue on a bun or with your favorite sides.

Conclusion:

South Carolina chopped barbecue is a delicious and versatile dish that can be enjoyed in many different ways. Whether you are serving it on a bun, with sides, or even as a dip, this dish is sure to please everyone at your table. So next time you are looking for a hearty and satisfying meal, give South Carolina chopped barbecue a try.

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