This Pennsylvania Coal Region barbecue recipe brings a taste of traditional American flavors to your table. The combination of pork shoulder and a rich, tangy barbecue sauce creates a mouthwatering dish that's perfect for any gathering. With a blend of spices and a touch of sweetness from brown sugar, this recipe is sure to become a favorite.
If you don't usually cook with pork shoulder, you might need to visit the meat section of your supermarket. It's a cut of meat that benefits from slow cooking or grilling. Additionally, make sure you have paprika, garlic powder, and onion powder in your spice rack, as these are essential for the flavor profile of this dish.

Ingredients For Pennsylvania Coal Region Barbecue Recipe
Pork shoulder: A flavorful cut of meat that becomes tender when cooked slowly or grilled.
Barbecue sauce: A tangy and sweet sauce that adds depth to the dish.
Brown sugar: Adds sweetness and helps to caramelize the meat.
Paprika: Provides a mild, smoky flavor.
Garlic powder: Adds a savory, aromatic element.
Onion powder: Enhances the overall flavor with a hint of onion.
Salt: Essential for seasoning and bringing out the flavors.
Black pepper: Adds a touch of heat and complexity.
Technique Tip for This Barbecue
When preparing the pork shoulder for grilling, consider marinating it in the sauce mixture for a few hours or even overnight. This allows the flavors from the barbecue sauce, brown sugar, and spices to penetrate deeper into the meat, resulting in a more flavorful and tender barbecue. Additionally, using a meat thermometer to check the internal temperature ensures that the pork is cooked perfectly without overcooking.
Suggested Side Dishes
Alternative Ingredients
pork shoulder - Substitute with chicken thighs: Chicken thighs have a similar texture and fat content, making them a good alternative for slow-cooked dishes.
barbecue sauce - Substitute with hoisin sauce: Hoisin sauce provides a similar sweet and tangy flavor profile, though it may be slightly thicker.
brown sugar - Substitute with honey: Honey offers a similar sweetness and can caramelize well, adding a rich flavor to the dish.
paprika - Substitute with chili powder: Chili powder can provide a similar smoky flavor, though it may add a bit more heat.
garlic powder - Substitute with fresh garlic: Fresh garlic offers a more intense and aromatic flavor compared to garlic powder.
onion powder - Substitute with dried minced onion: Dried minced onion can provide a similar depth of flavor and texture.
salt - Substitute with soy sauce: Soy sauce can add the necessary saltiness along with a bit of umami flavor.
black pepper - Substitute with white pepper: White pepper offers a similar heat but with a slightly different, more earthy flavor.
Other Alternative Recipes Similar to This Barbecue
How to Store / Freeze This Barbecue
- Allow the pork shoulder to cool completely before storing. This helps prevent condensation, which can make the meat soggy.
- Slice the pork shoulder into manageable portions. This makes it easier to reheat only what you need.
- Place the sliced pork shoulder into airtight containers or heavy-duty freezer bags. If using freezer bags, remove as much air as possible to prevent freezer burn.
- Label the containers or bags with the date and contents. This helps you keep track of how long the barbecue has been stored.
- Store the pork shoulder in the refrigerator if you plan to consume it within 3-4 days. For longer storage, place it in the freezer, where it can last up to 3 months.
- To reheat, thaw the pork shoulder in the refrigerator overnight if frozen. Reheat in a preheated oven at 325°F (163°C) until warmed through, or use a microwave for quicker reheating.
- For added moisture, consider reheating the pork shoulder with a bit of extra barbecue sauce or a splash of chicken broth.
- If you prefer a crispy exterior, reheat the pork shoulder on a grill or in a hot skillet for a few minutes after thawing.
How to Reheat Leftovers
Oven Method: Preheat your oven to 325°F (163°C). Place the leftover pork shoulder in an oven-safe dish and cover it with aluminum foil to retain moisture. Heat for about 20-25 minutes or until the internal temperature reaches 165°F (74°C). For extra flavor, you can add a bit more barbecue sauce before covering.
Stovetop Method: Slice the pork shoulder into thinner pieces for quicker reheating. In a skillet, add a splash of water or broth and heat over medium-low. Add the pork slices and cover with a lid. Stir occasionally until the meat is heated through, usually about 10-15 minutes.
Microwave Method: Place the pork shoulder in a microwave-safe dish. Add a small amount of barbecue sauce or water to keep it moist. Cover with a microwave-safe lid or plastic wrap with a few holes poked in it. Heat on medium power for 2-3 minutes, checking and stirring halfway through. Continue heating in 30-second intervals until the desired temperature is reached.
Sous Vide Method: If you have a sous vide machine, this is a fantastic way to reheat without drying out the meat. Set the sous vide to 140°F (60°C). Place the pork shoulder in a vacuum-sealed bag or a ziplock bag using the water displacement method. Submerge in the water bath for about 1 hour.
Grill Method: Preheat your grill to medium heat. Wrap the pork shoulder in aluminum foil with a bit of barbecue sauce to keep it moist. Place on the grill and heat for about 10-15 minutes, turning occasionally, until warmed through.
Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the pork shoulder in the air fryer basket, making sure not to overcrowd. Heat for 5-7 minutes, shaking the basket halfway through to ensure even heating. Add a bit of barbecue sauce if desired.
Best Tools for This Recipe
Grill: Used to cook the pork shoulder to achieve a smoky flavor and proper char.
Mixing bowl: Utilized to combine the barbecue sauce, brown sugar, paprika, garlic powder, onion powder, salt, and black pepper.
Tongs: Essential for turning the pork shoulder on the grill to ensure even cooking.
Meat thermometer: Necessary to check the internal temperature of the pork shoulder to ensure it reaches 145°F (63°C).
Basting brush: Handy for applying the sauce mixture evenly over the pork shoulder.
Cutting board: Used to rest and slice the pork shoulder after it is cooked.
Knife: Required for slicing the pork shoulder once it has rested.
Aluminum foil: Can be used to tent the pork shoulder while it rests to keep it warm.
How to Save Time on This Recipe
Prepare the marinade in advance: Mix the barbecue sauce and spices the night before to save time on cooking day.
Use a meat thermometer: This ensures the pork shoulder reaches the perfect internal temperature without constant checking.
Preheat the grill properly: A well-preheated grill cooks the pork shoulder more efficiently, reducing overall cooking time.
Slice before serving: Letting the pork shoulder rest and then slicing it saves time during serving and enhances flavor.

Pennsylvania Coal Region Barbecue Recipe
Ingredients
Main Ingredients
- 2 lbs Pork Shoulder
- 1 cup Barbecue Sauce
- 2 tablespoon Brown Sugar
- 1 teaspoon Paprika
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- 1 teaspoon Salt
- 1 teaspoon Black Pepper
Instructions
- 1. Preheat your grill to medium-high heat.
- 2. In a mixing bowl, combine the barbecue sauce, brown sugar, paprika, garlic powder, onion powder, salt, and black pepper.
- 3. Rub the pork shoulder with the sauce mixture, ensuring it's well-coated.
- 4. Place the pork shoulder on the grill and cook for about 30 minutes, turning occasionally, until the internal temperature reaches 145°F (63°C).
- 5. Remove from the grill and let it rest for 10 minutes before slicing.
Nutritional Value
Keywords
Suggested Appetizers and Desserts for This Barbecue
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