CAROLINA BBQ
Carolina style shredded pork BBQ. This recipe was given to us when we lived in the Carolinas.
Provided by John Koral
Categories Meat and Poultry Recipes Pork Pork Shoulder Recipes
Time 5h
Yield 6
Number Of Ingredients 10
Steps:
- Place pork shoulder, bay leaf, red pepper and water in large pot with lid. Bring to boil. Simmer covered 4 to 5 hours until meat is tender. Let meat cool in broth. Remove excess fat from broth and shred meat.
- Take 3 cups of liquid and bring to boil. Combine liquid with vinegar, sugar, ketchup, Worcestershire sauce and garlic. Add shredded pork and salt. Heat through uncovered.
Nutrition Facts : Calories 514.9 calories, Carbohydrate 14.1 g, Cholesterol 178.6 mg, Fat 27.2 g, Fiber 0.2 g, Protein 50.6 g, SaturatedFat 9.5 g, Sodium 260.4 mg, Sugar 13.1 g
CAROLINA "RED" PULLED PORK SHOULDER
Make and share this Carolina "red" Pulled Pork Shoulder recipe from Food.com.
Provided by Rita1652
Categories Pork
Time 5h15m
Yield 10 serving(s)
Number Of Ingredients 20
Steps:
- In a small bowl mix the rub ingredients.
- Coat the pork shoulder all over with the rub and press the spices into the meat. Allow the pork to stand at room temperature for 30 to 40 minutes before grilling.
- Follow the grill's instruction for smoking with wood chips. With the lid closed, grill and smoke the pork, fat side up, over indirect low heat (250°F to 300°F) for about 1 hour. (Note: Smoke the pork for the first hour only.) Meanwhile, make the sauce.
- In a heavy-bottom saucepan, whisk together the sauce ingredients. Bring to a boil over high heat, reduce the heat, and let simmer for about 25 minutes. Season to taste with salt and pepper, and, if desired, add extra hot pepper sauce.
- After the pork has been grilling for 1 hour, baste it with the sauce and continue to baste every 30 minutes. Continue grilling until the temperature at the center of the meat registers 180°F When it is done, the meat should be tender enough to tear with your fingers. The total grilling time will be 5 to 6 hours.
- Transfer the pork shoulder to a baking sheet, brush liberally with some remaining sauce, and tightly cover with aluminum foil. Let the pork rest for 30 minutes before serving.
- To serve, pull the warm meat apart with your fingers or two forks and shred into pieces. Discard any large pieces of fat. Pile the seasoned pork on hamburger buns along with your favorite coleslaw and a generous amount of sauce.
Nutrition Facts : Calories 958.4, Fat 49, SaturatedFat 16.6, Cholesterol 163.1, Sodium 1602.6, Carbohydrate 83.5, Fiber 2.7, Sugar 57.9, Protein 43.6
PULLED PORK SHOULDER
A variation of Alton Brown's recipe. If you have only cooked pulled pork in the oven, you are really missing out on a treat. The smoke gives a beautiful flavor and adds the smoke ring that to me is the mark of good barbecue. You can use whatever type of sauce you prefer on this- vinegar based, mustard, or tomato based. Whichever type you use, it is best if it is on the thin side, so water it down if you need to.
Provided by PalatablePastime
Categories Lunch/Snacks
Time 22h
Yield 8-10 serving(s)
Number Of Ingredients 15
Steps:
- Combine ingredients for the brine.
- Place the pork roast into the brine, making sure it is submerged, and refrigerate for 10-12 hours, or overnight.
- Using a spice mill or mortar and pestle, grind ingredients for the spice rub into a fine powder.
- At the appropriate time, drain the pork roast from the brine and pat dry with paper toweling.
- Apply the spice rub to the pork roast, massaging it in, using gloves if desired to keep the rub from sticking to your fingers.
- Mix together ingredients for mop/baste and set aside.
- Prepare smoker or grill.
- When the smoker/grill temperature has reduced to 210F, add the pork roast, cover grill, and cook for approximately 10 hours, or until internal temperature has reached 165-190°F.
- Do not exceed 190F for an internal temperature in the meat or it will be dry.
- Maintain smoker/grill temperature of 210F throughout cooking time (you may add soaked wood chips to the coals occasionally, if desired).
- During the last hour or so of cooking, brush on mop liberally, about every 15 minutes or so.
- When the pork is cooked, it should be tender enough that sticking it with a fork loosens the meat easily.
- The roast will appear dark (it's what is called a"bark") when fully cooked.
- Allow pork roast to"rest" for 45 minutes to an hour before pulling (try not to pick at it and eat all of it before you get a chance to pull it!).
- To pull, use your fingers or 2 forks to shred meat on a cutting board.
- To make a sandwich, thin your preferred barbecue sauce and toss with meat in a bowl.
- Place meat on a bun/roll with some cole slaw (if desired).
- May also just eat off the plate, no sandwich.
- You'll find yourself grabbing pieces to munch on anyway.
Nutrition Facts : Calories 1040.2, Fat 57.4, SaturatedFat 19.1, Cholesterol 241.5, Sodium 17174.6, Carbohydrate 60, Fiber 3.3, Sugar 20.2, Protein 66.9
NORTH CAROLINA PULLED PORK
I got this from an North Carolina native and it is the best. It is pretty much foolproof. This is made in the slow cooker.
Provided by skibunny2k
Categories Main Dish Recipes Pork 100+ Pulled Pork Recipes
Time 9h15m
Yield 6
Number Of Ingredients 5
Steps:
- Preheat slow cooker on Low for 15 minutes.
- Season pork shoulder with salt and pepper; place pork in preheated slow cooker. Mix ketchup, brown sugar, and vinegar in a bowl; pour over pork.
- Cook on Low for 8 hours. Transfer pork to a large platter and slice into 3 to 4 pieces. Shred meat with 2 forks and return to slow cooker. Continue to cook for 1 hour.
Nutrition Facts : Calories 209 calories, Carbohydrate 17.8 g, Cholesterol 56.8 mg, Fat 6.4 g, Fiber 0.1 g, Protein 19.7 g, SaturatedFat 2.3 g, Sodium 265.1 mg, Sugar 16.3 g
CAROLINA SMOKED PORK
Pitmaster Jones applies his famous whole-hog technique to pork butt. Smoke, time, and Carolina BBQ Sauce are all you'll need for this succulent feast!
Provided by Sam Jones
Categories main-dish
Time 9h
Yield 20 servings
Number Of Ingredients 10
Steps:
- Preheat smoker to 250 F. Place pork butt in the center of the cooking grate, fat-side down. Cover and smoke 8 hours, undisturbed. Check smoker temperature hourly; add charcoal and use vents as needed to maintain a temperature of 250 F through the duration of cooking.
- Make Carolina BBQ Sauce: In a mixing bowl combine sugar, black pepper, chili powder, crushed red pepper, and hot sauce to make a paste. Add the Sweet BBQ Pit Sauce, followed by vinegar; stir well to combine. The final consistency should be quite fluid, rather than thick. Makes about 2 cups of Carolina BBQ Sauce. (Store in a covered container at room temperature for several months.)
- Check for doneness by placing a digital thermometer into the center of the pork, avoiding contact with the bone. Temperature should register 170 F. Use heat-proof gloves to remove pork to a large cutting board on a flat work surface. Chop the pork: As you chop, the pork will cool, so plan on doing this as the last step before serving. The meat should be tender and falling apart. Pull the bone out of the meat: it should come away smoothly, with no meat clinging to it. Discard bone. Pick through the meat and set aside any bits that you don't want to include in the final dish, such as the barky exterior or excess fat. (You may opt to include everything: Pitmaster Jones says the final mix is up to you!)
- Using one cleaver, begin to chop the meat, using your free hand to carefully steady the pork butt. When the meat is in large chunks, use both cleavers at the same time to finish chopping. Use the cleavers to toss the meat on the board as you go; repeat the chopping-tossing process until the meat is bite-size and well mixed. Drizzle a small amount of Carolina BBQ Sauce on top of the meat; continue chopping and stirring to combine. Add more sauce to taste: the goal is to lightly complement the smoky flavor of the pork without overwhelming it. Makes about 7 lbs chopped pork. (Sam Jones's serving suggestion: Cool leftover pork in the fridge, then serve as a sandwich on white bread with mayonnaise.)
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- Preheat the oven to 275°. In a medium bowl, whisk the mustard with the brown sugar, salt, pepper, paprika and onion powder. Set the pork shoulder, fat side up, in doubled 14-by-18-inch disposable aluminum roasting pans. Brush the pork with the mustard mixture. Roast, uncovered, for 12 hours, until the meat is very tender and is pulling away from the shoulder bone.
- Tilt the pan and pour the roasting juices into a medium bowl; you should have about 1 1/4 cups. Refrigerate the juices for 30 minutes. Skim off the fat before using.
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