Carolina Style Pulled Pork Food

NORTH CAROLINA-STYLE PULLED PORK

Steps:

• Preheat a grill to medium low and prepare for indirect cooking: On a gas grill, preheat the grill, then turn off the center burners. On a charcoal grill, light the coals, then push to the edges of the grill, creating an open space in the middle; put a disposable aluminum drip pan in the middle of the grill under the grates.
• When the grill registers 250˚ F, place the pork on the grill grates over the cooler part. Cover the grill and cook the pork until the skin is crisp, the meat easily falls off the bone and a thermometer inserted into the center of the pork (away from the bone) registers 190˚ F to 200˚ F, 7 to 10 hours (if using charcoal, adjust the air vents and add more coals as needed so the temperature stays around 250˚ F).
• Meanwhile, make the barbecue sauce: Combine 1 cup water, the vinegar, hot sauce, sugar, red pepper flakes, 2 1/2 tablespoons salt and 2 teaspoons black pepper in a pot. Bring to a boil over medium-high heat, stirring occasionally, until the sugar and salt dissolve. Let cool.
• If using a gas grill, turn off the heat and carefully transfer the pork to a cutting board. If using a charcoal grill, do this quickly, as the grease may cause the coals to catch fire. Let the pork rest at least 30 minutes, then pull the meat off the bone with tongs and a large fork; discard the bones and any large pieces of fat. Chop the crispy skin and stir into the meat. Transfer to a bowl and toss with 1 to 2 cups of the barbecue sauce. Serve on buns with the remaining sauce.

NORTH CAROLINA-STYLE PULLED PORK

Steps:

• In a small bowl, mix mild paprika, light brown sugar, hot paprika, celery salt, garlic salt, dry mustard, ground black pepper, onion powder, and salt. Rub spice mixture into the roast on all sides. Wrap in plastic wrap, and refrigerate 8 hours, or overnight.
• Prepare a grill for indirect heat.
• Sprinkle a handful of soaked wood over coals, or place in the smoker box of a gas grill. Place pork butt roast on the grate over a drip pan. Cover grill, and cook pork until pork is tender and shreds easily, about 6 hours. Check hourly, adding fresh coals and hickory chips as necessary to maintain heat and smoke.
• Remove pork from heat and place on a cutting board. Allow the meat to cool approximately 15 minutes, then shred into bite-sized pieces using two forks. This requires patience.
• In a medium bowl, whisk together cider vinegar, water, ketchup, brown sugar, salt, red pepper flakes, black pepper, and white pepper. Continue whisking until brown sugar and salt have dissolved. Place shredded pork and vinegar sauce in a large roasting pan, and stir to coat pork. Serve immediately, or cover and keep warm on the grill for up to one hour until serving.

NORTH CAROLINA-STYLE PULLED PORK

Steps:

• Gather the ingredients.
• In a saucepan, combine the vinegar, sugar, red pepper, 1 teaspoon of salt, and the 1/4 teaspoon of pepper. Bring to a boil; remove from heat.
• Save about 2 cups of the vinegar mixture for serving, and use the rest for basting.
• Sprinkle the pork roast with salt and pepper; place on a foil-lined baking or roasting pan.
• Roast, uncovered, at 275 F for about 7 hours, or until the roast reaches 200 F on a meat thermometer or oven probe inserted in the center of the thickest part of the roast.
• Baste about every hour with the sauce saved for basting. The roast should be very tender.
• Remove the roast and shred with 2 forks, discarding large pieces of fat.
• Warm the reserved sauce and pass at the table for people to spoon over their pork. (You can also serve barbecue sauce with this pork; it's delicious as a topping with coleslaw and pickle slices.)
• Serve with slaw, pickles, toasted buns , and baked beans or your favorite sides.

CAROLINA STYLE PULLED PORK SANDWICH

Steps:

• The Meat --.
• Place the quartered onions in a crock pot.
• Combine brown sugar, paprika, salt and pepper: rub over the roast.
• Place the roast over the onions in the crock pot.
• Combine the vinegar, Worcestershire Sauce, red pepper flakes, sugar, mustard, garlic salt and cayenne; stir to mix well.
• Drizzle about 1/2 of the vinegar mixture over the roast and cover. Refrigerate the remaining vinegar mixture.
• Cook on low for 8 hours. Drizzle the other half of the vinegar mixture over the roast during the last 1/2 hour of cooking.
• While the meat is cooking, prepare the barbecue sauce. Mix all ingredients except soy sauce, butter and smoke. Simmer, uncovered, on low heat for 30 minutes. Stir in the remaining ingredients and simmer, uncovered, for 10 more minutes. Set aside to cool.
• Remove the meat from the crock pot and allow to rest for at least 15 minutes. (Very important step -- longer is better).
• Remove the onions and chop to a fine consistency.
• Pull apart the meat with a couple of forks. Meat should have a shredded look to it.
• Mix chopped onions and shredded pork along with a little bit of juice from the crock pot to taste. Add sufficient barbecue sauce to the mixture to achieve desired taste. Meat should have distinctive barbecue flavor.
• To serve, spread barbecue sauce on bottom of a hearty bun.
• Put layer of pulled pork on bun. Spread barbecue sauce over meat.
• Add layer of your favorite cole slaw on top of meat. Layer some more barbecue sauce over cole slaw.
• Spread top of bun with more sauce.
• Grab a fist full of napkins, and enjoy.

BBQ PULLED PORK WITH CAROLINA SAUCE

Steps:

• For the Carolina BBQ sauce: Combine the cider vinegar, ketchup, sugar, molasses, mustard, soy sauce, tomato paste, Worcestershire sauce, red pepper flakes, salt and a pinch ground black pepper in a stainless steel saucepan over medium heat. Bring the mixture to a boil, reduce the heat and simmer for 10 minutes. Remove from the heat and let cool before using. If not using immediately, pour it into a bowl or jar. Cover and refrigerate until needed.
• For the BBQ pulled pork: Combine 1-quart water with the soy sauce, salt, sugar, honey and molasses in a large saucepan over medium heat. Bring the mixture to a boil, then remove from the heat and let cool. Stir in 1 gallon plus 3 quarts water. Pierce the meat with a boning knife in several places, then add the meat to the brine. Cover and refrigerate overnight.
• Remove the meat from the brine, coat lightly with salt and pepper, and arrange in a smoker. Load 2 boxes filled with applewood chips into the smoker. Set the smoker at 250 degrees F and smoke for 8 hours. Remove the meat from the smoker to a cutting board and shred when cool enough to handle. Arrange on a serving platter and serve with the BBQ sauce.

CAROLINA-STYLE PULLED PORK

Steps:

• For the rub, mix items 2-9 and store in an air tight container (makes enough for 3 roasts).
• Rub spices on pork roast, wrap in plastic wrap and chill over night.
• Bring meat to room temperature and fire up the smoker according to manufacture's directions. Bring to 240 degrees. Place meat in smoker, maintain temperature 220-240 degrees and smoke for 1 1/2 hours per pound. Mop every hour with sauce.
• For the sauce, mix the remaining ingredients and simmer for two hours. I recommend making the sauce ahead of time so you can tend to your fire.
• Mop with sauce every hour and turn every two hours.
• Meat will be "pullable" when internal temperature reaches 185 to 190.
• Remove pork and let stand for 15 minutes.
• Slice or pull meat off and separate from the fat.
• Chop the meat.
• Spoon some sauce onto a bun or roll. Heap on meat and top with more sauce. Serve with coleslaw on the sandwich or on the side.

CAROLINA PULLED PORK

Steps:

• Place boston butt pork roast in a dutch oven with enough water to come up to middle half of roast. Add salt and black pepper.
• Boil covered on middle low heat for 2 to 2 1/2 hours until flaky tender. Lift roast out of water onto a plate and allow to cool.
• Shred or cut into small pieces resembling pulled pork. Put into a serving bowl and add sauce to one's own taste.
• SAUCE: Mix ketchup, water, lemon juice, oil, brown sugar, vinegar, worcestershire and red pepper flakes. Put in a small saucepan and boil for 1 to 2 minutes. Cool and use to season boston butt roast.
• Serve with vegetables or serve in a sandwich bun.
• Note: See recipe #310662 (coleslaw) and recipe #307995 (fried cornbread) for good suggested side dishes.

SMOKED PORK CAROLINA STYLE

Steps:

• For the sauce: combine all ingredients in a saucepan, bring to a boil and simmer and stir until the sugar is dissolved; let cool.
• Prepare your water smoker about 30 minutes before smoking the pork.
• Pour 2 cups of the sauce into the waterpan, then fill with water to one inch from the top of the pan; place it in the smoker.
• Place pork on rack above water and brush liberally with sauce (you should have 2 cups left after filling the water pan); put the cover on the smoker and smoke 5-6 hours, basting with sauce and turning the pork from side to side to color evenly every 30 minutes.
• Keep fire burning hot enough to hold smoker temperature at about 225-250°.
• When thermometer inserted in center of pork registers 140 degrees, baste the pork with sauce and place into a shallow roasting pan.
• Continue roasting in your conventional oven at 325° until meat almost falls apart, about 1 1/2-2 hours.
• Cool the meat slightly and shred it, pour any leftover sauce over the pork (I sometimes pour the pan juices over as well, after defatting them a bit); serve on buns.

CAROLINA PULLED PORK

Steps:

• Add vinegar, ginger ale, brown sugar, pepper, salt and mustard to the crock pot. Stir to combine.
• Add pork to the crock pot.
• Set crock pot on high until the liquid starts to bubble.
• Lower crock pot to low and cook for 8-10 hours until the internal temp is 190 or the pork easily falls apart.
• Take the pork out of the crock pot and set aside.
• Strain the liquid and set aside. Let the liquid separate. Spoon out the grease off the top.
• When the pork cools a bit, pull the pork apart by hand.
• Add liquid back to the pulled pork as needed to keep the pork moist.

CAROLINA-STYLE PULLED PORK BARBECUE & SAUCE

Steps:

• Sauce:.
• Combine all ingredients in a non-aluminum saucepan and bring to a boil. Lower heat and simmer 15 minutes. Cover and remove from heat, let stand for 30 minutes.
• Using funnel, return sauce to vinegar bottle and store in refrigerator.
• Shake well before using.
• PORK:.
• Wrap pork shoulder in wide, heavy duty aluminum foil. Meat may be basted with about 1/4 cup of the Carolina sauce before wrapping.
• Place in shallow roasting pan. Bake at 325℉ for 1 hour per pound.
• If cooking a whole pork shoulder, 10 - 13 pounds, wrap as directed, and.
• bake at 300℉ for 1 hour per pound.
• OR if using slow cooker, wrap as directed, and cook on low for 10 hours.
• When done, remove meat from oven and open foil a little to vent. Rest until cool enough to handle. Remove meat to cutting board. There will be quite a bit of liquid inside the foil; pour into quart jar and refrigerate. Remove fat from top after it has hardened.
• Using 2 large forks or your gloved hands, pull fibers of meat apart. Meat may be sliced or chopped if you prefer. Remove and discard bones and large pieces of fat and membrane. Place pulled meat in a large bowl, and sprinkle with about 1/2 cup of Carolina Style Sauce. Stir to blend, taste, and add more sauce as desired. Commercial bottled barbecue sauce may be used if you prefer.
• Serve hot, in sandwich buns, with Carolina cole slaw.

SPICY CAROLINA STYLE PULLED PORK (IN CROCK POT) RECIPE

Steps:

• combine the brown sugar, paprika, salt and pepper, and rub the mixture over the roast. wrap tightly in plastic, and refrigerate a few hours, overnight is best.
• in a bowl, combine the vinegar, worcestershire sauce, red pepper flakes, sugar, mustard, garlic powder, and cayenne pepper. mix well.
• place the quartered onions in the bottom of the crock pot. unwrap the roast, and place on top of onions. drizzle most of the vinegar mix over the roast, reserving some to add to the shredded meat at the end.
• cover and cook on low for 7 to 8 hours, or high for 4 to 5 hours.
• remove the meat and onions to a cutting board. remove skin and set aside. using two forks (or your fingers, if you have asbestos hands), pull and shred the pork. chop the onions, and mix into the shredded meat. using a fork, remove some of the fat from under the skin, mince, and add to the shredded meat and onions as needed for moisture and flavor.
• serve on warm buns or crusty hard rolls, with the remaining vinegar mixture on the side.