NORTH CAROLINA-STYLE BBQ PULLED-PORK SANDWICHES
Provided by Food Network Kitchen
Categories main-dish
Time 15h30m
Yield 8 to 10 servings, with leftovers
Number Of Ingredients 21
Steps:
- Make small holes all over the pork shoulder with a thin sharp knife and stuff in garlic cloves. Rub the meat all over with the Memphis Shake; cover and refrigerate overnight.
- Prepare an outdoor grill with an indirect medium-hot fire with a mix of briquettes and hardwood charcoal in half of the grill. Set grate over coals. Place pork, skin side up, in an aluminum pan with about 1 1/2 cups water on the cooler side of the grate. Toss 1 cup of the soaked and drained wood chips onto the coals and cover the grill, making sure the lid's vents are directly over pork.
- When the coals cool to medium-low heat, preheat a chimney-full of hot briquettes and hardwood charcoal. Whenever smoke stops coming out of the vents, about every hour, add more hot coals and 1 cup of soaked and drained wood chips to the fire. The goal is to maintain a medium-heat, smoky fire (but don't worry if it is hotter when the coals are added and cooler while preheating the coals). Rotate the pork when you add coals so it cooks evenly. Cook the meat until an instant-read thermometer inserted into the thickest part of the pork registers 180 degrees F, about 6 hours.
- Set aside 1 quart of the North Carolina-Style Vinegar BBQ Sauce. Once the pork reaches 180 degrees F, begin mopping the entire surface of the meat every 20 minutes with some of the remaining sauce and the pan drippings. Continue to cook the pork, covering the grill between mopping, until an instant-read thermometer registers 200 degrees F, about 1 to 2 hours more.
- Transfer the pork to a cutting board and let rest for at least 15 minutes. Remove the outer skin and discard. Cut large chunks from the bone and shred, using 2 forks or your fingers, (when cool enough to touch) or chop. Toss with about 1 cup of the reserved barbecue sauce for every 3 cups of meat. Tuck the pork into the soft rolls and serve with pickles.
- Whisk paprika, brown sugar, oregano, garlic, ancho powder, salt, and celery salt in a small bowl. Store in an airtight container in a cool, dry place for up to 2 months.
- Heat the vinegar and sugar in a medium saucepan over medium heat until the sugar dissolves. Off the heat, stir in the ketchup, honey, salt, red pepper, and black pepper.
NORTH CAROLINA PULLED-PORK BARBECUE
This classic pulled pork is the ultimate holiday weekend grilling project.
Provided by Ruth Cousineau
Categories Backyard BBQ Summer Grill Grill/Barbecue Gourmet Graduation
Yield Makes 8 servings
Number Of Ingredients 4
Steps:
- Bring vinegar to a boil with sugar, red-pepper flakes, 2 tsp salt, and 1 Tbsp pepper in a small nonreactive saucepan, stirring until sugar has dissolved, then cool. Set aside 2 cups vinegar sauce to serve with sandwiches.
- While sauce cools, score pork skin in a crosshatch pattern with a sharp knife (forming 1-inch diamonds), cutting through skin and fat but not into meat. Pat meat dry and rub all over with 1 Tbsp each of salt and pepper. Let stand at room temperature 1 hour before grilling.
- Prepare grill for indirect-heat cooking over low heat, leaving space in middle for disposable roasting pan.
- When coals have cooled to about 300°F (45 minutes to 1 hour; when most coals will have burned out), put disposable roasting pan on bottom rack of grill between the 2 remaining mounds of coals, then fill pan halfway with water. Add a couple of handfuls of unlit charcoal to each charcoal mound, then put grill rack on so hinges are over coals.
- Oil grill rack, then put pork, skin side up, on rack above roasting pan. Grill pork, with lid ajar (for air, so coals remain lit), basting meat with sauce and turning over every 30 minutes (to maintain a temperature of 250 to 275°F, add a couple of handfuls of coals to each side about every 30 minutes), until fork-tender (a meat fork should insert easily) and an instant-read thermometer inserted 2 inches into center of meat (avoid bone) registers 190°F, 7 to 8 hours total.
- Transfer pork to a cutting board. If skin is not crisp, cut it off with at least 1/4 inch fat attached (cut any large pieces into bite-size ones) and roast, fat side down, in a 4-sided sheet pan in a 350°F oven until crisp, 15 to 20 minutes.
- When meat is cool enough to handle, shred it using 2 forks. Transfer to a bowl.
- Serve pork, cracklings, and coleslaw together on buns. Serve reserved vinegar sauce on the side.
CAROLINA STYLE PULLED PORK SANDWICH
I like to call this "The Worlds Greatest Sandwich". Cooked overnight in a crock pot, the meat is tender, juicy, and messy..the way a BBQ sandwich should be. Top it with your favorite cole slaw, and you have one tasty meal. This is South Carolina style BBQ. (Thanks for everyone who clarified that for me)
Provided by graftonr
Categories One Dish Meal
Time 9h
Yield 18-22 serving(s)
Number Of Ingredients 27
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.
Nutrition Facts : Calories 453.2, Fat 20.6, SaturatedFat 7, Cholesterol 71.9, Sodium 762.4, Carbohydrate 40.5, Fiber 2.6, Sugar 14.3, Protein 24.8
BBQ PULLED PORK WITH CAROLINA SAUCE
Provided by Food Network
Categories main-dish
Time 10h10m
Yield 12 servings
Number Of Ingredients 18
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.
PULLED PORK SANDWICHES WITH WEST CAROLINA BARBECUE SAUCE
Make and share this Pulled Pork Sandwiches With West Carolina Barbecue Sauce recipe from Food.com.
Provided by ratherbeswimmin
Categories Lunch/Snacks
Time 4h30m
Yield 12-15 serving(s)
Number Of Ingredients 12
Steps:
- Make the sauce: in a saucepan over med-high heat, melt the butter and cook the onion, stirring occasionally, until translucent-4 to 5 minutes.
- Add in the remaining sauce ingredients; bring to a boil.
- Decrease heat and simmer for 10 minutes; set aside and let cool to room temperature.
- Let roast stand at room temperature for 20-30 minutes before grilling; season with salt and pepper.
- Grill roast, fat side up, over Indirect Medium heat until the internal temperature is between 185° and 190°, 3-4 hours.
- The meat should be so tender it pulls apart easily.
- Remove from grill, place on a platter, and loosely cover with foil; let rest for 20 minutes.
- Thinly slice, chop, or pull the pork meat into shreds with your fingers or two forks, discarding any large bits of fat.
- Moisten the meat with some of the sauce and mix well in a bowl.
- Grill the buns over Direct Medium heat until lightly toasted, about 30 seconds.
- Serve the pork warm on the buns with the remaining sauce on the side.
AMERICAN KITCHEN CLASSIC WESTERN CAROLINA STYLE PULLED PORK BBQ
This classic recipe represents pulled pork Western North Carolina style. Central and Eastern North Carolina style pork uses all of the pig which gets chopped together and served. This recipe requires a smoker and an overnight brine period. It is recommended that you pare this BBQ with the AKC Lexington Style BBQ Sauce - #465978.
Provided by Member 610488
Categories Pork
Time 8h30m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Combine 1 quart of water with the salt, soy sauce, honey, molasses and sugar in a large saucepan over medium heat. Bring the mixture to a boil, then remove from the heat and let cool. Stir in the remaining 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 them 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 from the smoker to a cutting board and shred when cool enough to handle.
- Arrange on a serving platter and serve with your choice of BBQ sauce.
Nutrition Facts : Calories 574.4, Fat 21.7, SaturatedFat 7.1, Cholesterol 190.4, Sodium 16988.2, Carbohydrate 24.2, Fiber 0.6, Sugar 18.9, Protein 67.7
NORTH CAROLINA BARBECUE SANDWICH SAUCE
Here's a quick sauce for left over roasted pork-you can use beef if you prefer. Serve on toasted onion buns.
Provided by Diana Adcock
Categories Sauces
Time 50m
Yield 2 2/3 cups
Number Of Ingredients 7
Steps:
- Melt the butter in a large, heavy saucepan over medium high heat.
- Add the onion and saute 3 minutes.
- Add the remaining ingredients and bring to a boil, stirring frequently.
- Reduce heat and simmer, reducing saucec to 2& 2/3 cups.
- Season with salt and pepper.
- Serve with sliced or chopped pork roast or roast beef.
More about "pulled pork sandwiches with west carolina barbecue sauce food"
PULLED PORK WITH TANGY BARBECUE SAUCE - ONCE UPON A …
From onceuponachef.com
Cuisine AmericanTotal Time 6 hrs 35 minsCategory DinnerCalories 485 per serving
- Mix the salt, paprika, cumin, garlic powder, dry mustard, brown sugar, and pepper in a small bowl. Place the pork in a roasting pan. Rub the spice blend all over the pork, turning to coat evenly (don't leave any of the spice blend in the bottom of the pan; keep turning the meat until it all adheres).
- Roast, uncovered, for 6 to 6-1/2 hours, or until the meat is fork-tender and a thermometer inserted into the thickest part of the pork registers 195°F.
TOP 9 PULLED PORK SAUCE RECIPES TO SPICE UP YOUR BBQ
From thespruceeats.com
CAROLINA PULLED PORK - HEY GRILL, HEY
From heygrillhey.com
CAROLINA BBQ PULLED PORK SANDWICH
From thedailymeal.com
PULLED PORK SANDWICHES WITH CAROLINA GOLD BBQ SAUCE
From grillgirl.com
PULLED PORK SANDWICHES WITH BARBECUE SAUCE RECIPE
From foodandwine.com
5/5 Category Dinner, Lunch, Drink, SandwichCuisine AmericanTotal Time 8 hrs 20 mins
BBQ PULLED PORK SANDWICH WITH CAROLINA VINEGAR SAUCE
From thorindustries.com
CAROLINA PULLED PORK SANDWICHES
From southernliving.com
SOUTH CAROLINA MUSTARD BBQ SAUCE RECIPE - NYT COOKING
From cooking.nytimes.com
NORTH CAROLINA-STYLE PULLED PORK WITH VINEGAR SAUCE
From bonappetit.com
CAROLINA PULLED PORK SANDWICHES WITH COLESLAW | FIERY FOODS
From fieryfoodscentral.com
WESTERN NORTH CAROLINA BBQ SAUCE – STATE OF DINNER
From stateofdinner.com
NORTH CAROLINA VINEGAR SAUCE RECIPE - NYT COOKING
From cooking.nytimes.com
SLOW COOKER BBQ PULLED PORK SANDWICH | RECIPETIN EATS
From recipetineats.com
CAROLINA PULLED-PORK SANDWICHES RECIPE | BON APPéTIT
From bonappetit.com
8 BEST PULLED PORK SANDWICHES TO TRY IN CHARLESTON - EATER …
From carolinas.eater.com
PULLED PORK WITH CAROLINA-STYLE BBQ SAUCE
From eatingwell.com
ALABAMA WHITE BBQ SAUCE RECIPE - NYT COOKING
From cooking.nytimes.com
WORLD'S BEST CAROLINA PULLED PORK RECIPE [+VIDEO] - OH SWEET …
From ohsweetbasil.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love