Carolina Pulled Pork Sandwiches
From darbar 16 years ago
- 360 minutes to make
- Serves 12
In this recipe, a "dry rub" of brown sugar, pepper, paprika and salt flavors the meat before it is cooked, and a vinegary "mop" is brushed onto the pork to add more taste as it is smoked. Once cooked, the meat is "pulled," that is, shredded into slivers that are just the right size for piling onto a bun. Read more The sandwich —drizzled with a bit of the vinegary sauce, which cuts the richness of the meat — is the ultimate in Carolina barbecue. Cook this in a smoker or a barbecue that has been converted to a smoker. Do not make this recipe if you aren't prepare for heat and a strong vinegar tang. Recipe courtesy of www.epicurious.com See less
Ingredients
- For dry rub shopping list
- 3 tablespoons coarsely ground black pepper shopping list
- 3 tablespoons (packed) dark brown sugar shopping list
- 3 tablespoons paprika shopping list
- 2 tablespoons coarse salt shopping list
- 1 teaspoon cayenne pepper shopping list
- 2 untrimmed boneless pork shoulder halves (also known as Boston butt; about 6 pounds total) shopping list
- For mop shopping list
- 1 cup apple cider vinegar shopping list
- 1/2 cup water shopping list
- 2 tablespoons worcestershire sauce shopping list
- 1 tablespoon coarsely ground black pepper shopping list
- 1 tablespoon coarse salt shopping list
- 2 teaspoons vegetable oil shopping list
- 8 pounds (about) 100% natural lump charcoal or charcoal briquettes shopping list
- 6 cups (about) hickory wood smoke chips, soaked in cold water at least 30 minutes shopping list
- 12 soft hamburger buns with seeds, split shopping list
How to make it
- Make dry rub:
- Mix first 5 ingredients in small bowl to blend.
- Place pork, fat side up, on work surface. Cut each piece lengthwise in half. Place on large baking sheet. Sprinkle dry rub all over pork; press into pork. Cover with plastic; refrigerate at least 2 hours. (Can be made 1 day ahead. Keep chilled.)
- Make mop:
- Mix first 6 ingredients in medium bowl. Cover and refrigerate.
- Following manufacturer's instructions and using lump charcoal and 1/2 cup drained wood chips for smoker or 1 cup for barbecue, start fire and bring temperature of smoker or barbecue to 225°F. to 250°F. Place pork on rack in smoker or barbecue. Cover; cook until meat thermometer inserted into center of pork registers 165°F., turning pork and brushing with cold mop every 45 minutes, about 6 hours total. Add more charcoal as needed to maintain 225°F. to 250°F. temperature and more drained wood chips (1/2 cup for smoker or 1 cup for barbecue with each addition) to maintain smoke level.
- Transfer pork to clean rimmed baking sheet. Let stand until cool enough to handle. Shred into bite-size pieces. Mound on platter. Pour any juices from sheet over pork. (Can be made 1 day ahead. Transfer pork and any juices to baking dish. Cover with foil; chill. Before continuing, rewarm pork, covered, in 350°°F. oven about 30 minutes.)
- Divide pork among bottoms of buns. Drizzle lightly with barbecue sauce. Top with coleslaw. Cover with tops of buns.
The Rating
Reviewed by 4 people-
Five for this one. Thank you. I agree with redhawk. It does not make any difference where you got it. You gave it to us and it is a great recipe. I made this a few weeks ago and had to tell you how good it was.
dutchie326
in Parker loved it
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" It was excellent "