Recipe courtesy of Food Network Kitchen
From:
Food Network Magazine
Carolina-Style Pulled Pork Sandwiches
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- Level: Intermediate
- Total: 8 hr (plus overnight prep)
- Active: 25 min
- Yield: 12 to 16 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 14 servings
- Calories
- 628
- Total Fat
- 49 g
- Saturated Fat
- 17 g
- Carbohydrates
- 33 g
- Dietary Fiber
- 2 g
- Sugar
- 11 g
- Protein
- 49 g
- Cholesterol
- 184 mg
- Sodium
- 830 mg
The Tar Heel State is split on barbecue sauce: The western side uses ketchup or tomato paste, the eastern side does not. But no matter where you are in North Carolina, the barbecue is tangy and vinegar-forward, just like this pulled pork.
- Level: Intermediate
- Total: 8 hr (plus overnight prep)
- Active: 25 min
- Yield: 12 to 16 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 14 servings
- Calories
- 628
- Total Fat
- 49 g
- Saturated Fat
- 17 g
- Carbohydrates
- 33 g
- Dietary Fiber
- 2 g
- Sugar
- 11 g
- Protein
- 49 g
- Cholesterol
- 184 mg
- Sodium
- 830 mg
Ingredients
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Directions
Special equipment:
smoker box- The day before grilling, poke 8 to 10 slits in the pork shoulder using a paring knife; stuff in the garlic cloves. Whisk together the paprika, brown sugar, 2 tablespoons each salt and black pepper and the cayenne in a small bowl. Rub all over the pork, wrap tightly with plastic wrap and refrigerate overnight.
- Soak 5 cups wood chips in water for at least 30 minutes, then drain. Preheat a grill for indirect medium-high heat: On a charcoal grill, bank the coals to one side and scatter 1 cup of the wood chips over the hot coals. On a gas grill, turn on only one side of the burners; put 1 cup of the wood chips in a smoker box and set over direct heat.
- Unwrap the pork and arrange skin-side up in a disposable aluminum pan; add 1 1/2 cups water to the pan. Place on the cooler side of the grill. Cover and cook, rotating the pan every hour and adding 1 more cup wood chips (add more hot coals as needed), until a thermometer inserted into the thickest part of the meat registers 180 degrees F, 5 to 6 hours.
- Meanwhile, mix together the cider vinegar, 1/2 cup water, the ketchup, granulated sugar, Worcestershire sauce, 1 tablespoon each salt and black pepper and red pepper flakes to taste. After the pork reaches 180 degrees F, brush the vinegar sauce onto the pork every 20 minutes until it reaches 200 degrees F, keeping the grill covered, 1 to 2 more hours.
- Transfer the pork to a cutting board and let rest at least 15 minutes. Remove the skin and discard, then shred the meat using two forks and toss with more vinegar sauce to taste. Serve on soft rolls.
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