I am looking for the best North Carolina style pulled pork recipe.?!
Answers:
This recipe is delicious, especially when smoked with hickory chips on a charcoal grill!. A spicy rub and a zesty vinegar sauce turn pork into a North Carolina favorite
PREP TIME 1 Hr
COOK TIME 6 Hrs
READY IN 15 Hrs
SERVINGS & SCALING
Original recipe yield: 10 servings
INGREDIENTS
* 1 tablespoon mild paprika
* 2 teaspoons light brown sugar
* 1 1/2 teaspoons hot paprika
* 1/2 teaspoon celery salt
* 1/2 teaspoon garlic salt
* 1/2 teaspoon dry mustard
* 1/2 teaspoon ground black pepper
* 1/2 teaspoon onion powder
* 1/4 teaspoon salt
* 8 pounds pork butt roast
* 2 cups cider vinegar
* 1 1/3 cups water
* 5/8 cup ketchup
* 1/4 cup firmly packed brown sugar
* 5 teaspoons salt
* 4 teaspoons crushed red pepper flakes
* 1 teaspoon ground black pepper
* 1 teaspoon ground white pepper
* 2 pounds hickory wood chips, soaked
DIRECTIONS
1!. 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!.
2!. Prepare a grill for indirect heat!.
3!. 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 at least 6 hours, or until the internal temperature reaches a minimum of 195 degrees F (200 degrees C)!. Check hourly, adding fresh coals and hickory chips as necessary to maintain heat and smoke!.
4!. 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!.
5!. 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!.
GOOD LUCKWww@FoodAQ@Com
PREP TIME 1 Hr
COOK TIME 6 Hrs
READY IN 15 Hrs
SERVINGS & SCALING
Original recipe yield: 10 servings
INGREDIENTS
* 1 tablespoon mild paprika
* 2 teaspoons light brown sugar
* 1 1/2 teaspoons hot paprika
* 1/2 teaspoon celery salt
* 1/2 teaspoon garlic salt
* 1/2 teaspoon dry mustard
* 1/2 teaspoon ground black pepper
* 1/2 teaspoon onion powder
* 1/4 teaspoon salt
* 8 pounds pork butt roast
* 2 cups cider vinegar
* 1 1/3 cups water
* 5/8 cup ketchup
* 1/4 cup firmly packed brown sugar
* 5 teaspoons salt
* 4 teaspoons crushed red pepper flakes
* 1 teaspoon ground black pepper
* 1 teaspoon ground white pepper
* 2 pounds hickory wood chips, soaked
DIRECTIONS
1!. 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!.
2!. Prepare a grill for indirect heat!.
3!. 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 at least 6 hours, or until the internal temperature reaches a minimum of 195 degrees F (200 degrees C)!. Check hourly, adding fresh coals and hickory chips as necessary to maintain heat and smoke!.
4!. 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!.
5!. 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!.
GOOD LUCKWww@FoodAQ@Com
North Carolina-Style Pulled Pork (Great*****)
- Serves 10 -
Ingredients
Pork butt, Boston butt, or untrimmed end-cut pork shoulder roast, 7 to 9 pounds
Olive oil
Kosher Salt
Freshly ground pepper
Hickory wood chips, soaked in water for 30 minutes
8 plain white hamburger buns
Procedure
1 !.Build a charcoal or gas grill for indirect cooking!.
2 !.Do not trim any excess fat off the meat; this fat will naturally baste the meat and keep it moist during the long cooking time!. Brush pork with a thin coating of olive oil!. Season with salt and pepper!. Set aside on a clean tray until ready to cook!.
3!. Before placing the meat on the grill, add the soaked wood chips!. Place the chips directly on gray-ashed briquettes or in the smoking box of your gas grill!. If you are using a charcoal grill, you will need to add charcoal every hour to maintain the heat!.
4!. Place the pork in the center of the cooking grate, fat-side up, over indirect low heat!. Cover and cook slowly for 4 to 5 hours at 325°F to 350°F, or until an instant-read thermometer inserted into the middle of the pork registers 190°F to 200°F!. The meat should be very tender and falling apart!. If there is a bone in the meat, it should come out smooth and clean with no meat clinging to it!.
5!. Let the meat rest for 20 minutes or until cool enough to handle!. Using rubber kitchen gloves, pull the meat from the skin, bones, and fat!. Set aside the crispy bits (fat) that have been rendered and look almost burned!. Working quickly, shred the chunks of meat with 2 forks and "pulling" the meat into small pieces from the butt!. Alternately, you can chop the meat with a cleaver!. Chop the reserved crispy bits and mix into the pulled pork!. While the meat is still warm, mix with enough Lexington-Style Vinegar Sauce to moisten and season the meat (about 3/4 cup)!.
6!. Serve hot, sandwich-style on a hamburger bun and top with coleslaw!. Serve more sauce on the side if desired!.
Lexington-Style Vinegar Sauce
- Makes about 3 cups -
Ingredients
2 cups apple cider vinegar
1/2 cup ketchup
1/4 cup packed brown sugar
2 tablespoons sugar
1 tablespoon kosher salt
1 tablespoon ground white pepper
1/2 to 1 tablespoon red pepper flakes
1/2 teaspoon freshly ground black pepper
Procedure
Mix all ingredients together in a large nonreactive bowl and let sit at least 10 minutes or almost indefinitely, covered in the refrigerator!.Www@FoodAQ@Com
- Serves 10 -
Ingredients
Pork butt, Boston butt, or untrimmed end-cut pork shoulder roast, 7 to 9 pounds
Olive oil
Kosher Salt
Freshly ground pepper
Hickory wood chips, soaked in water for 30 minutes
8 plain white hamburger buns
Procedure
1 !.Build a charcoal or gas grill for indirect cooking!.
2 !.Do not trim any excess fat off the meat; this fat will naturally baste the meat and keep it moist during the long cooking time!. Brush pork with a thin coating of olive oil!. Season with salt and pepper!. Set aside on a clean tray until ready to cook!.
3!. Before placing the meat on the grill, add the soaked wood chips!. Place the chips directly on gray-ashed briquettes or in the smoking box of your gas grill!. If you are using a charcoal grill, you will need to add charcoal every hour to maintain the heat!.
4!. Place the pork in the center of the cooking grate, fat-side up, over indirect low heat!. Cover and cook slowly for 4 to 5 hours at 325°F to 350°F, or until an instant-read thermometer inserted into the middle of the pork registers 190°F to 200°F!. The meat should be very tender and falling apart!. If there is a bone in the meat, it should come out smooth and clean with no meat clinging to it!.
5!. Let the meat rest for 20 minutes or until cool enough to handle!. Using rubber kitchen gloves, pull the meat from the skin, bones, and fat!. Set aside the crispy bits (fat) that have been rendered and look almost burned!. Working quickly, shred the chunks of meat with 2 forks and "pulling" the meat into small pieces from the butt!. Alternately, you can chop the meat with a cleaver!. Chop the reserved crispy bits and mix into the pulled pork!. While the meat is still warm, mix with enough Lexington-Style Vinegar Sauce to moisten and season the meat (about 3/4 cup)!.
6!. Serve hot, sandwich-style on a hamburger bun and top with coleslaw!. Serve more sauce on the side if desired!.
Lexington-Style Vinegar Sauce
- Makes about 3 cups -
Ingredients
2 cups apple cider vinegar
1/2 cup ketchup
1/4 cup packed brown sugar
2 tablespoons sugar
1 tablespoon kosher salt
1 tablespoon ground white pepper
1/2 to 1 tablespoon red pepper flakes
1/2 teaspoon freshly ground black pepper
Procedure
Mix all ingredients together in a large nonreactive bowl and let sit at least 10 minutes or almost indefinitely, covered in the refrigerator!.Www@FoodAQ@Com
6 lbs pork shoulder
Rub
2 tablespoons salt
2 tablespoons sugar
2 tablespoons brown sugar
2 tablespoons cumin
2 tablespoons chili powder
2 tablespoons black pepper
1 tablespoon cayenne pepper
1/4 cup paprika
Sauce
3 cups apple cider vinegar
3 cups water
1/3 cup white sugar
3/4 cup brown sugar
2 1/2 tablespoons salt
1/4 cup black pepper
1 tablespoon cayenne pepper
3 tablespoons paprika
1 teaspoon dry mustard
1 cup worcestershire sauce
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!.Www@FoodAQ@Com
Rub
2 tablespoons salt
2 tablespoons sugar
2 tablespoons brown sugar
2 tablespoons cumin
2 tablespoons chili powder
2 tablespoons black pepper
1 tablespoon cayenne pepper
1/4 cup paprika
Sauce
3 cups apple cider vinegar
3 cups water
1/3 cup white sugar
3/4 cup brown sugar
2 1/2 tablespoons salt
1/4 cup black pepper
1 tablespoon cayenne pepper
3 tablespoons paprika
1 teaspoon dry mustard
1 cup worcestershire sauce
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!.Www@FoodAQ@Com
Pulled Barbecue Pork
Note: The cooking time for this recipe is 15 to 18 hours!.
1 (4 pound) boneless pork butt or shoulder
1 cup cola
1 bottle barbecue sauce
Trim all possible fat from roast!. Place in crockpot, pour cola over, cover and cook on LOW for 10 to 12 hours or until pork can be easily shredded!.
Remove pork from pot, shred in a bowl, removing all possible fat!. You can use two forks or your fingers (let cool slightly)!. Discard liquid!. Return pork to pot!. Add barbecue sauce to taste and mix!. Continue to cook on LOW for 5 to 6 hours, adding more barbecue sauce if needed!.
Serve in buns!.Www@FoodAQ@Com
Note: The cooking time for this recipe is 15 to 18 hours!.
1 (4 pound) boneless pork butt or shoulder
1 cup cola
1 bottle barbecue sauce
Trim all possible fat from roast!. Place in crockpot, pour cola over, cover and cook on LOW for 10 to 12 hours or until pork can be easily shredded!.
Remove pork from pot, shred in a bowl, removing all possible fat!. You can use two forks or your fingers (let cool slightly)!. Discard liquid!. Return pork to pot!. Add barbecue sauce to taste and mix!. Continue to cook on LOW for 5 to 6 hours, adding more barbecue sauce if needed!.
Serve in buns!.Www@FoodAQ@Com