Recipe

Carolina Pulled Pork Bbq Recipe

	Rivet / All my dishes 11 months, 2 weeks ago Gen-you-wine southin' bah-bee-cue here....and I know cuz I lived there! grin Prep:60m Cook:300m Servings:10	Rivet
	slow southern cookin

Does this look good? Yeah! / Nope

Fans

brianna

lasaf

binky67

chefmeow

lacrenshaw

Ingredients

1 Shoulder Pork Roast (around 5 lbs)

For the rub:

Yellow mustard

2 TBSP seasoned salt

2 TBSP coarse ground black pepper

1 TBSP paprika

1 TBSP red pepper flakes

1 TBSP dried oregano flakes

1 Cup dark brown sugar

For the sauce:

3 cups apple cider vinegar

1 Cup water or dark beer (Guiness or Killian’s Red)

1 TBSP salt

2 TBSP red pepper flakes

1 TSP coarse ground black pepper

¼ Cup dark brown sugar or honey

Directions

Rinse roast and pat dry. Let it sit to room temperature, about 30 minutes. Mix rub spices in a bowl. Generously rub roast with yellow mustard. This will allow rub spices to stay on during grilling making a nice crust, and the mustard taste will go away. Rub spices into roast well all over, sprinkling extra on top. Let sit another 30 minutes before grilling.

Set up grill for indirect medium heat (about 275 degrees F)

Place roast onto grill and let cook (lid on grill) about 4-5 hours. Larger roast will take more. Cook until 180 degrees F internal temperature. You will have to add coals about halfway through cooking time if using charcoal. You don’t want to cook at hotter temperature than 300 degrees F.

Remember, the trick is LOW AND SLOW for a true Southern barbecue

When done place roast on cutting board and let rest around 15 minutes. Them pull apart with forks and chop crispy skin and all with a sharp butcher knife. The bones are great for simmering in a soup or baked beans. Dogs have been known to beg for them…..

Mix all sauce ingredients in a deep saucepan and bring to boil. Then reduce to simmer for about 30 minutes…not too hot!

Mix sauce and meat in a large bowl, toss and combine well. Serve on warm buns with coleslaw.

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Comments

22566 11 months, 2 weeks ago said:
Excellent!!

Great Southern Hospitality.

Have a good Holiday.

Kind Regards

binky67 11 months, 2 weeks ago said:
I grew up on this stuff, Dad was from Raleigh, NC so I know a good BBQ when I see it. Low & Slow is indeed the trick to super tender meat. Great recipe! 5555555's,,,, and no ketchup, YES!!!!!!

lacrenshaw 11 months, 2 weeks ago said:
Nothin' better than this! I'm heading out for a shoulder REAL soon! Thanks, rivet and five.
Lorraine

chefmeow 11 months, 2 weeks ago said:
This sounds fantastic. Great post my friend and a high 5.

brianna 11 months, 2 weeks ago said:
My mouth was watering just reading the recipe so I know it's got to be good. Can't wait to try it. 55555+++++

hungryjohn 11 months, 1 week ago said:
Where in the South did you live? This looks like an Eastern NC sauce.

I have a cousin who grew up in Alabama and now lives near you.

rivet 11 months, 1 week ago said:
Hi HungryJohn,
I lived in Fayetteville NC. I was in the 82nd Airborne at Ft Bragg for 3 years and then stayed there for another 3 after I was discharged. You are right, it is an eastern-kind sauce which is vinegar based as opposed to the western-side kind which is tomato based. I prefer the eastern kind as it lets the flavor of the meat come through much more clearly. Thanks for your interest, and merry christmas to you and yours!

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