Carolina-Style Pulled Pork (Looks good)

S

sylvia

Well-known member
Carolina-Style Pulled Pork

ACTIVE TIME: 1 HR

TOTAL TIME: 10 HRS PLUS OVERNIGHT MARINATING

SERVES: 8 TO 10

This slow-grilled spiced pork shoulder is virtually impossible to overcook.

* 1/4 cup dark brown sugar

* 2 tablespoons sweet paprika

* 2 tablespoons chile powder

* 1 tablespoon dry mustard

* Kosher salt and freshly ground pepper

* One 7 1/2-pound bone-in pork shoulder, skin removed and thick layer of fat scored

* 3/4 cup cider vinegar

* 1/4 cup yellow mustard

* 2 tablespoons honey

* Toasted buns, for serving

1. In a bowl, mix the brown sugar with the paprika, chile powder, dry mustard and 2 tablespoons each of salt and pepper; rub the spice mixture all over the pork. Refrigerate the pork, covered, overnight.

2. Light a grill. Set a drip pan in the center of the grill bottom, and surround with a single layer of lit coals. Place the pork fat side up on the grill over the drip pan. Cover and cook for about 8 hours or until an instant-read thermometer inserted in the thickest part registers 175°. Replenish with a layer of lit coals every hour as needed to maintain a steady temperature of 200° to 250° inside the grill. Transfer the pork to a rimmed baking sheet and cover loosely with foil; let rest for 30 minutes.

3. In a bowl, whisk the vinegar, mustard, honey and 2 teaspoons of pepper. Pull the pork from the bone in large shreds. Add the pork to the mustard sauce and toss. Season with salt and serve with the buns.

WINE Juicy, blackberry-rich Zinfandel: 2006 Joel Gott.

Recipe by Nick Fauchald

From Easy Grilling: 5 Great Techniques for the Lazy Griller, Easy Grilling

This recipe originally appeared in June, 2008.

 
For authentic NC pulled pork, this is the more accurate recipe

After 7 years in NC we were pretty well aquainted with pig pickins (the local term) and it was simply white house vinegar and a few red pepper flakes, cooked long and low with lots of basting. No sugar, no tomato product, nothing else was added to temper the vinegar.

It's the only time in my life I ever added catsup to food and boy did I get a lot of flack for that, but I have never been keen on sour foods at all and was used to the midwestern version of bbq.

Western NC is tomato based (but thinner than midwest or even neighboring TN) and was way more to my liking smileys/smile.gif

South Carolina is mustard based, more like Sylvias recipe.

 
A client brought me a jug of Scot's several years ago and I think I have pretty much managed to

copycat it?? For two butts-- a gallon of white vinegar (add till meat is covered), a handful of salt and one of crushed red pepper flakes. Someone sugested a handful of sugar, but can't tell it adds anything.

Cover it tightly, 7 hours @ 250F.

On a sammy with slaw,Yummy!!

Nan

http://carolinasauce.stores.yahoo.net/bc0000-1074637519.html

 
I do the North Carolina one I posted below, but am definately going to give this a try for variety,

o.k., now it's above here, thanks!!!!

 
Just pour it over, mix salt and pepper with about 1/2 gallon of vinegar. Then add vinegar to almost

cover. Either use a big braising pan or a 6" full hotel pan. If it doesn't have a lid, cover with foil.

It is so cool to watch people used to tomato based sauces, sort of start to pick and then gobble them down. I put out some Texas type sauce, but suggest they try it without. Most love it with just some of the vinegar sauce over and the slaw and a big ole pickle!!

 
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