Master Recipe For Pulled Pork Carolina Style
May 6, 2019
Ingredients
- 1 recipe spicy chili rub
- 1 bone-in pork roast
- 6 to 8 pounds
- Boston butt
- shoulder
- 1 recipe Carolina-style Barbecue sauce
- ***SPICY CHILI RUB***
- 1 tablespoon ground black pepper
- 2 teaspoons cayenne pepper
- 2 tablespoons chili powder
- 2 tablespoons ground cumin
- 2 tablespoons brown sugar
- 1 tablespoon ground oregano
- 4 tablespoons paprika
- 2 tablespoons salt
- 1 tablespoon granulated sugar
- 1 tablespoon white pepper
- ***E NC-STYLE BARBECUE SAUCE***
- 1 cup distilled white vinegar
- 1 cup cider vinegar
- 1 tablespoon sugar
- 1 tablespoon crushed red pepper flakes
- 1 tablespoon hot red pepper flakes
- salt and ground pepper to taste
- ***MID-SOUTH CAROLINA MUSTARD SAUCE
- 1 cup cider vinegar
- 6 tablespoons Dijon mustard
- 2 tablespoons maple syrup or honey
- 4 teaspoons Worcestershire sauce
- 1 teaspoon hot red pepper sauce
- 1 cup vegetable oil
- 2 teaspoons salt
- ground black pepper
- ***W SC-STYLE BARBECUE SAUCE***
- 1 tablespoon vegetable oil
- 1/2 medium onion
- minced
- 2 medium garlic cloves
- minced
- 1/2 cup cider vinegar
- 1/2 cup Worcestershire sauce
- 1 tablespoon dry mustard
- 1 tablespoon dark brown sugar
- 1 tablespoon paprika
- 1 teaspoon salt
- 1 teaspoon cayenne pepper
- 1 cup ketchup
Directions
- Step 1 If using a fresh ham, remove skin. Massage dry rub into meat. Wrap tightly in double layer of plastic wrap
- Step 2 refrigerate for at least 3 hours, but no longer than 72 hours.
- Step 3 At 1 hour prior to cooking, remove roast from refrigerator to stand at room temperature. Soak hickory chunk or assemble hickory chip pouches by wrapping a large handful of wood chips in each of one to three 12-inch squares of foil. Prick each foil pack with fork tines to allow smoke to escape. Meanwhile, ignite enough charcoal to fill slightly less than two shoeboxes, and burn until completely covered with thin coating light gray ash, 20 to 30 minutes. Open bottom grill vents and arrange hot colas into two equal piles on opposite sides of grill, place chunk or pouches) directly on one pile of coals and set grill rack in place. Set unwrapped roast in disposable pan and place on rack between two piles of coal. Open grill lid vents three-quarters of the way and cover, (turning lid so that vents are opposite chunk or pouches) to draw smoke through and around roast. Cook, adding fifteen to twenty briquettes every 30 to 40 minutes or seven to ten pieces lump charcoal every 15 to 20 minutes, along with additional pouches (if using), until smoke flavor has fully permeated meat, about 3 hours.
- Step 4 Adjust oven rack to middle position and preheat oven to 325F. Place roast in pan and wrap with foil to cover completely. Place pan in oven and bake until meat is fork-tender, about 2 hours. Put foil-wrapped roast in pan into double grocery bag. Crimp top shut
- Step 5 let rest 1 hour. Transfer roast to cutting board and unwrap.
- Step 6 When cool enough to handle, “pull” pork by separating roast into muscle sections, removing fat if desired, and tearing meat into thin shreds with fingers.