Carolina Pulled Pork

prep

20 Min

cook

10-18 Hrs

feeds

VARIES

Try this decadent Carolina Pulled Pork sandwich smothered in Carolina Red Sauce and of course, a layer of 'slaw.

Ingredients

1 tablespoon oil

1 tablespoon minced garlic

1 red onion, rough chopped

4 cups apple cider vinegar 

2 teaspoons kosher salt

⅓ cup Worcestershire sauce 

½ cup brown sugar 

1 cup ketchup

2 tablespoons franks red hot

1 teaspoon black pepper 

2 tablespoons yellow mustard 

1 Pork butt

Yellow mustard

Poor Man's Rub: (1 parts pepper, one part salt, dash garlic, dash paprika)



1 tablespoon oil

1 tablespoon minced garlic

1 red onion, rough chopped

4 cups apple cider vinegar 

2 teaspoons kosher salt

⅓ cup Worcestershire sauce 

½ cup brown sugar 

1 cup ketchup

2 tablespoons franks red hot

1 teaspoon black pepper 

2 tablespoons yellow mustard 

Instructions

Red Sauce

Step 1

In a medium sized saucepan on medium heat add in the onion and sauté until translucent.

Step 2

Add in the garlic and cook until fragrant, about another minute.

Step 3

Then add in everything else. Bring to a low boil for about five minutes then turn off the heat.

Step 4

Once it's cooled down enough to handle, blend everything together.

Step 5

Get your pork butt ready below and mop the Carolina Red Sauce on it every hour until it's done.

Pork

Step 1

Preheat smoker to 225°F.

Step 2

Score the fat cap of the pock butt about ¼ inch deep; be sure to cross hatch it for those lovely diamonds.

Step 3

Lightly coat it with mustard and evenly sprinkle the seasoning all over the pork. Be liberal.

Step 4

Smoke the pork for about two to three hours allowing some time for that bark to develop and some fat to render.

Step 5

Begin basting with the Carolina Red Sauce, every hour. Don't wrap it. Let it ride until the internal temperature is between 195°F and 205°F.

Step 6

If its falling apart or pieces pull off —it's done. Remove the pork and let it rest in a cooler for at least an hour before you pull the bone and shred. After shredding add more of that Carolina 'Q goodness.

Chef's Notes:

BBQ is so different no matter where you are. You could live in the same cul-de-sac in North Carolina and each home would probably smoke a shoulder different. As long as it's as low and slow as possible, basting with the sweet vinegar ketchup based sauce, you'll nail it. Keep in mind Carolina Q is the OG low and slow, simple and easy, but with a huge helping of time and patients for ingredients.